The Briefing Room
General Category => Grassroots Activism and Living => TBR Kitchen => Topic started by: RoosGirl on October 14, 2018, 05:53:50 pm
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https://gardenandgun.com/articles/how-to-make-a-roux/
“Roux thickens sauces, adds depth to braises, and holds Cajun dishes together,†says chef Isaac Toups, owner of Toups’ Meatery and Toups’ South. “Half the recipes I know begin with ‘Make a roux.’ If you master only one thing in this book, make it roux. Roux almost always has a 1:1 ratio of fat to flour. Most of my recipes call for ¼ cup of each. You cook them together over medium heat, stirring almost constantly. You’ll want to use a thick-bottomed pot like a Dutch oven or a cast iron skillet because you need even heat. The biggest enemy of a roux (other than not paying attention to it) is a pan with a hot spot.â€
“The darker a roux gets, the less power it has to thicken a sauce. I believe that’s from the denaturing of proteins in the flour as it cooks, but you’d have to ask Alton Brown about that,†says Toups.
Continued at link.
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@roamer_1
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Mostly I've only made a roux when making cream gravy.
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Mostly I've only made a roux when making cream gravy.
That or cheese sauce for mac & cheese. Although I do have a recipe that uses the Brick Roux for making enchilada sauce that is really good.
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Actually, you make a roux for turkey or beef gravy too.
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@roamer_1
Thanks @RoosGirl - I have mastered the roux, pretty much. I have also pretty well mastered eyeballing how much flour to add to a pan of stir fry to soak up the oil and later add water or milk for a nice gravy.
Another thickener I have come to rely on, believe it or not, is crappy freeze dried potato flakes...
I have some pretty good instant potatoes I pick up from the Costco for doin up shepherds pie and such... But I also keep a box of crappy store brand around for thickening...
If real mashed potatoes come out a bit watery, throw a big pinch of those flakes in there and watch it firm up... Same for a watery stew, or rice dish, or stir fry... The nice part is being able to add after-the-fact, and even if your dish is not potato based, if it is busy enough, let it simmer a while, and you ain't gonna taste it.
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You can also thicken sauces or make a clearer gravy by using cornstarch mixed with a little water..never just add the cornstarch, you have to make it a liquid w/water then add to your sauce stirring constantly..I use this method when I make beef and noodles or similar dishes
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Thanks @RoosGirl - I have mastered the roux, pretty much. I have also pretty well mastered eyeballing how much flour to add to a pan of stir fry to soak up the oil and later add water or milk for a nice gravy.
Another thickener I have come to rely on, believe it or not, is crappy freeze dried potato flakes...
I have some pretty good instant potatoes I pick up from the Costco for doin up shepherds pie and such... But I also keep a box of crappy store brand around for thickening...
If real mashed potatoes come out a bit watery, throw a big pinch of those flakes in there and watch it firm up... Same for a watery stew, or rice dish, or stir fry... The nice part is being able to add after-the-fact, and even if your dish is not potato based, if it is busy enough, let it simmer a while, and you ain't gonna taste it.
You can do the same thing with corn starch mixed in cool water.
Hah, yeah, didn't see Myst's reply first. Just make sure you use cool water to mix with the corn starch.
My fool proof ratio for fat/flour/liquid is 1 Tbsp fat: 1 Tbsp flour : 1 cup liquid. Now, if you want a thick sauce or gravy your ratio can go to 1 Tbsp fat: 1 1/2 Tbsp flour: 1 cup liquid.
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Why make it when you can buy it?
(https://images-na.ssl-images-amazon.com/images/I/51aMYinYVpL.jpg)
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Why make it when you can buy it?
(https://images-na.ssl-images-amazon.com/images/I/51aMYinYVpL.jpg)
You ain't right, son.
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Spent my life in SE Texas and SW Louisiana. There are about 7 or 8 ways the olde timey cajun women made their Roux.
Dated a girl from Ville Platte in college. Her Grandma made a 17 meat Gumbo. Was really enjoying it, until I couldn't think of 17 meats.
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You ain't right, son.
What'chu talkin' 'bout Willis? That shit taste great on everything!
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What'chu talkin' 'bout Willis? That shit taste great on everything!
One of the most perplexing culinary mysteries of all time?
How a rancid smelling burnt gravy can morph into ultra tasty gumbo.
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What'chu talkin' 'bout Willis? That shit taste great on everything!
That's what people who can't cook well say.
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Spent my life in SE Texas and SW Louisiana. There are about 7 or 8 ways the olde timey cajun women made their Roux.
Dated a girl from Ville Platte in college. Her Grandma made a 17 meat Gumbo. Was really enjoying it, until I couldn't think of 17 meats.
That's what I was thinking as I was reading. :2barf:
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1. Nutrea
2. Possum
3. Squirrel
4. Coon
5. Gator
6. Mullet
7. Rabbit
8. Chicken
9. Pork
10. Beef
11. Muskrat
12. Bear
13. Armadillo
14. Beaver
15. Venison
16. Frog
17. Horse
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Shrimp, oyster, gar, dove, turkey too maybe.
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Why make it when you can buy it?
(https://images-na.ssl-images-amazon.com/images/I/51aMYinYVpL.jpg)
Oh honey, no. Just . . . no.
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Why make it when you can buy it?
(https://images-na.ssl-images-amazon.com/images/I/51aMYinYVpL.jpg)
I bet you are a bad ass with a microwave.
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That or cheese sauce for mac & cheese. Although I do have a recipe that uses the Brick Roux for making enchilada sauce that is really good.
The cheese sauce base of fat, flour, and milk is not a roux but rather a bechemel. Same principle, and same tasty, tasty results. Mmmmm.
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Oh honey, no. Just . . . no.
He's from up north. His mama didn't know how to cook.
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Turtle
Snake
Crawdad
Crab
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The cheese sauce base of fat, flour, and milk is not a roux but rather a bechemel. Same principle, and same tasty, tasty results. Mmmmm.
I think the roux is the fat/flour mix and becomes a bechemel when the milk is added.
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He's from up north. His mama didn't know how to cook.
I’m from up north and I no longer eat meat (I do eat fish), but I damn well know how to break down a chicken and then fry it, stew it with dumplings, or make the best damn Jewish penicillin you’ve ever tasted.
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I’m from up north and I no longer eat meat (I do eat fish), but I damn well know how to break down a chicken and then fry it, stew it with dumplings, or make the best damn Jewish penicillin you’ve ever tasted.
But your mama knew how to cook, right?
PS Sorry about the fish thing.
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But your mama knew how to cook, right?
PS Sorry about the fish thing.
She knew some basics, but grew up dirt poor. They mainly had beans and cornbread every night. I’m a foodie but hubby and I have certain early retirement goals. That meant eating like I want meant learning how to cook well. I’ve invested in a few pieces that have really paid off: stainless Cuisinart cookware, Wusthof knives, Lodge cast iron, and Aldi’s enamel lined cast iron. I also grow a lot on our mere 1/4 acre. It doesn’t sound like a lot of land, but I pack a lot of food into a little space.
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@RoosGirl Don’t feel sorry about the fish thing. I’ve prepared rainbow trout straight out of the stream. I’ll take it any day over steak.
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She knew some basics, but grew up dirt poor. They mainly had beans and cornbread every night. I’m a foodie but hubby and I have certain early retirement goals. That meant eating like I want meant learning how to cook well. I’ve invested in a few pieces that have really paid off: stainless Cuisinart cookware, Wusthof knives, Lodge cast iron, and Aldi’s enamel lined cast iron. I also grow a lot on our mere 1/4 acre. It doesn’t sound like a lot of land, but I pack a lot of food into a little space.
I have the stainless Cuisinart cookware, have had it about 4 years now I think. I like it at first, but every single fry and sautee pan has warped and I've been super careful to let them cool prior to rinsing and I never go higher than medium high. I contacted them about the warranty but they wanted to me send pictures of the warp; I'm not really sure how to do that. It's not a warp you can see, just the pan doesn't sit flat on the stove top so it doesn't heat evenly.
I haven't been to an Aldi, will have to check out their enamel cookware.
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@RoosGirl Don’t feel sorry about the fish thing. I’ve prepared rainbow trout straight out of the stream. I’ll take it any day over steak.
I'd rather eat vegetarian than fish. Hate the stuff.
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I have the stainless Cuisinart cookware, have had it about 4 years now I think. I like it at first, but every single fry and sautee pan has warped and I've been super careful to let them cool prior to rinsing and I never go higher than medium high. I contacted them about the warranty but they wanted to me send pictures of the warp; I'm not really sure how to do that. It's not a warp you can see, just the pan doesn't sit flat on the stove top so it doesn't heat evenly.
I haven't been to an Aldi, will have to check out their enamel cookware.
Aldi’s enamel lined cast iron rivals Le Cruiset. Lodge cast iron? There isn’t another out there like them. Cuisinart stainless I use for simmering and boiling: rice, reheating leftovers, etc. I leave frying and most sautéing for cast iron. I get the warped pan issue, though. I have an anodized Calphalon kettle with which I make huge batches of sauce and soups for canning and freezing. The bottom is warped and on my old electric stove it would have been hell. It’s not too bad on the gas stove, though.
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Aldi’s enamel lined cast iron rivals Le Cruiset. Lodge cast iron? There isn’t another out there like them. Cuisinart stainless I use for simmering and boiling: rice, reheating leftovers, etc. I leave frying and most sautéing for cast iron. I get the warped pan issue, though. I have an anodized Calphalon kettle with which I make huge batches of sauce and soups for canning and freezing. The bottom is warped and on my old electric stove it would have been hell. It’s not too bad on the gas stove, though.
I have some lodge fry pans, but what I discovered is that the newer Lodge stuff they cheaped out and didn't bother to mill smooth. So I started hitting antique stores and found some old cast iron fry pans from when they used to mill them after forming. Such a huge difference.
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For eff's sake. How can you whack jobs get two pages in a couple hours talking about flavorless gravy? WTF?
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For eff's sake. How can you whack jobs get two pages in a couple hours talking about flavorless gravy? WTF?
Hey, how about you eff off into the corner and talk to yourself about cars, pointy boots, granny panties, Preparation H or whatever the bleep kink you're into these days and leave the women to chat.
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Maillard reaction & Dark roux for Gumbo
https://foodcrumbles.com/maillard-reaction-dark-roux-gumbo/ (https://foodcrumbles.com/maillard-reaction-dark-roux-gumbo/)
---The main trick for making a good gumbo is to make a dark dark roux, really dark. It’s relatively simple but packs the gumbo with a lot of flavour. Skipping this dark roux really makes the dish a lot less flavourful. Since this dark roux is so important, it deserves its own post, serving as a great introduction to the Maillard reaction (you’ll read more on that later in the post).
Making a dark roux
The basis for a gumbo is definitely the dark roux. Once this has been made most of the flavour development is done, the rest is ‘easy’. Making a dark roux is not very complicated, the most important ingredient is simply patience.---
---The course instructors taught us to keep up heating until it was well darker than a peanut butter colour. My experience is that you generally think it’s finished too early, so continue going just a little longer (but black definitely is too much!).
Dark roux = not thickening
Most of you are probably familiar with using a roux for thickening sauces for a pie or a lasagna. This dark roux starts very similarly, but has a very different function than the so-called white roux.
The white roux is used purely to thicken sauces, it barely contributes any flavour. This is because the flour and fat are only heat enough for the flour to thicken the water mix. Once it’s thickened up, the heat is turned off.
The dark roux though, keeps heating at this point. Because of this continued high intensity heating the flour is ‘cooked’, what’s more, the starch in the flour (which causes the thickening) will start breaking down. In other words, it cannot thicken as much anymore!
Maillard reaction: browning & flavour development
So if the dark roux doesn’t contribute to thickening it must contribute elsewhere. This is where the flavour component comes in. The proteins in the butter and the sugars in the flour will start reacting together because of the prolonged heat. This is the so-called Maillard reaction, a chemical reaction which leads to the formation of brown molecules (hence the brown dark roux) and a lot of different flavour aromas.
A Maillard reaction occurs when a protein (more specifically an amine, which can be found in proteins, peptides and amino acids, the building blocks of proteins) and a reducing sugar (for example glucose or fructose). Flour contains both proteins (one of the types is gluten) and reducing sugars (flour will always contain some sugars, even though most of the flour consists of starch). The high temperatures of the roux greatly speed up this reaction.
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Hey, how about you eff off into the corner and talk to yourself about cars, pointy boots, granny panties, Preparation H or whatever the bleep kink you're into these days and leave the women to chat.
Take this bucket of roux and shove it up your ass......
(https://images-na.ssl-images-amazon.com/images/I/61exNuUTiAL._SX425_.jpg)
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Take this bucket of roux and shove it up your ass......
(https://images-na.ssl-images-amazon.com/images/I/61exNuUTiAL._SX425_.jpg)
Everyone knows that roux isn't clear. *****rollingeyes*****
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Everyone knows that roux isn't clear. *****rollingeyes*****
A Chinese roux is. They call it a Woux.
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You can also thicken sauces or make a clearer gravy by using cornstarch mixed with a little water..never just add the cornstarch, you have to make it a liquid w/water then add to your sauce stirring constantly..I use this method when I make beef and noodles or similar dishes
You can do the same thing with corn starch mixed in cool water.
Hah, yeah, didn't see Myst's reply first. Just make sure you use cool water to mix with the corn starch.
Yeah... Still working on that.... Turns out lumpy every time. :( Funny that, as that's how my Mamma makes roast beef gravy... She's showed me over and again, but I can't get it to work. :shrug:
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I have the stainless Cuisinart cookware, have had it about 4 years now I think.
@RoosGirl
@goodwithagun
That is one place I am sorely lacking...
I had bought old-skool Revere-ware copper-bottomed stainless, that of course, my ex got in the divorce... Evidently their 512 (?) line has turned to crap. And I have been through several sets of copper bottomed stainless cookware since moving here, and I am unhappy with them all.
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@RoosGirl
@goodwithagun
That is one place I am sorely lacking...
I had bought old-skool Revere-ware copper-bottomed stainless, that of course, my ex got in the divorce... Evidently their 512 (?) line has turned to crap. And I have been through several sets of copper bottomed stainless cookware since moving here, and I am unhappy with them all.
@roamer_1 The Cuisinart pans have great reviews on Amazon, but because of the warping problem I've had with them I wouldn't recommend them. I do have a big Tramontina stock pot that I really like, but no fry or sautee pans, you may give them a try. That stock pot is the heaviest bottom pot I've ever used and I suspect if the fry pans are of similar quality that you'd be happy with them.
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@roamer_1 The Cuisinart pans have great reviews on Amazon, but because of the warping problem I've had with them I wouldn't recommend them. I do have a big Tramontina stock pot that I really like, but no fry or sautee pans, you may give them a try. That stock pot is the heaviest bottom pot I've ever used and I suspect if the fry pans are of similar quality that you'd be happy with them.
@RoosGirl
Thanks for that. I will go have a look... REALLY miss that Revereware - The comparatively stout handle is a big deal I have monster meatgrabbers, and find it hard to grasp a pot to turn it say, into a colander, with fancy-pants skinny ass handles.
And it really bothers me having had to throw out so many pots - And this is not wally world crap... this is decent $150-250 sets... All junk. **nononono*
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I have the stainless Cuisinart cookware, have had it about 4 years now I think. I like it at first, but every single fry and sautee pan has warped and I've been super careful to let them cool prior to rinsing and I never go higher than medium high. I contacted them about the warranty but they wanted to me send pictures of the warp; I'm not really sure how to do that. It's not a warp you can see, just the pan doesn't sit flat on the stove top so it doesn't heat evenly.
I haven't been to an Aldi, will have to check out their enamel cookware.
Upside down on a countertop??
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@RoosGirl
Thanks for that. I will go have a look... REALLY miss that Revereware - The comparatively stout handle is a big deal I have monster meatgrabbers, and find it hard to grasp a pot to turn it say, into a colander, with fancy-pants skinny ass handles.
And it really bothers me having had to throw out so many pots - And this is not wally world crap... this is decent $150-250 sets... All junk. **nononono*
I have several pieces of my Mom's Revereware..they have to be 60-70 years old and still going strong.
I would recommend Wolgang Puck's cookware...I received a complete set about 15 years ago for Christmas and it is just wonderful..looks new every time I take it out of the dishwasher.
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I have the stainless Cuisinart cookware, have had it about 4 years now I think. I like it at first, but every single fry and sautee pan has warped and I've been super careful to let them cool prior to rinsing and I never go higher than medium high. I contacted them about the warranty but they wanted to me send pictures of the warp; I'm not really sure how to do that. It's not a warp you can see, just the pan doesn't sit flat on the stove top so it doesn't heat evenly.
I haven't been to an Aldi, will have to check out their enamel cookware.
Take a steel ruler and hold it across the bottom so it makes the maximum gap due to the warp. And then take your picture. If you have feeler gauges, you could measure how much warpage you have across the bottom.
All this talk about cookware made me think of what I've been using. I have a 10 in and a 12 in cast iron skillet that I go to. I have several non-stick skillets I never use. Or I step up in size to my several cast aluminum pots. My sauce pots are a varied collection of stainless steel, all of differing brands.
I got to thinking that I've collected several hand hammered copper sauce pots that I've never used as the tin linings were so worn. I think its past time I learn how to re-tin those pots so I can give them a try.
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I have several pieces of my Mom's Revereware..they have to be 60-70 years old and still going strong.
I would recommend Wolgang Puck's cookware...I received a complete set about 15 years ago for Christmas and it is just wonderful..looks new every time I take it out of the dishwasher.
@mystery-ak
Thanks Myst - I will look into that. I have pretty much left off of stainless altogether, leaning heavily upon my cast iron (which I probably always will do), and on my camp enamel-ware, which stragely enough, has held up to me for a decade or two... This latest set, I have already lost the large skillet, which the copper separated from the stainless, and a 3qt sauce pan, which separated at the seam, or split down the side otherwise... Literally the two pots I would use the most are already gone... and the set was bought just this spring...
9999hair out0000 *****rollingeyes*****
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Thanks Rouxgirl... :whistle:
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Thanks Rouxgirl... :whistle:
888high58888
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Take a steel ruler and hold it across the bottom so it makes the maximum gap due to the warp. And then take your picture. If you have feeler gauges, you could measure how much warpage you have across the bottom.
@Elderberry
Maybe backlit, for the sake of the pic - no light should be able to pass between the straight edge and the pot.... If there is light, it's bent, period. Probably the easiest way to show it for warranty.
@RoosGirl
All this talk about cookware made me think of what I've been using. I have a 10 in and a 12 in cast iron skillet that I go to.
Add in a griddle and a big enameled cast-iron dutch oven (without the legs), and i'd be perfectly the same. There are a few things I would prefer a stainless skillet, but for the most part, cast iron is superior.
I have several non-stick skillets I never use. Or I step up in size to my several cast aluminum pots. My sauce pots are a varied collection of stainless steel, all of differing brands.
No coatings at all for me - Except enameled steel... No aluminum ether. Everything in stock pots and such are enameled steel, and that stuff (along with my camp-ware) has already outlasted about everything.
My cast is all good... Reclaimed and very old. It amazes me how few people realize the real treasure that rusty old cast iron represents. A trip to the sandblasting booth, and a little seasoning ritual, and you have a piece that will last another 100 years... maybe indefinitely. I have never in my life worn out a piece of cast iron, nor have I seen it done.
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My cast is all good... Reclaimed and very old. It amazes me how few people realize the real treasure that rusty old cast iron represents. A trip to the sandblasting booth, and a little seasoning ritual, and you have a piece that will last another 100 years... maybe indefinitely. I have never in my life worn out a piece of cast iron, nor have I seen it done.
That's how I got my 12 inch skillet. A coworker had rusted up all his skillets and knew I had a sandblaster. I cleaned up all his skillets and did a first seasoning on all of them. And I got my pick for the effort.
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That's how I got my 12 inch skillet. A coworker had rusted up all his skillets and knew I had a sandblaster. I cleaned up all his skillets and did a first seasoning on all of them. And I got my pick for the effort.
Yep... And two of mine were given to me because they had been stored long and gone rancid... LOL! Throw it in a campfire for a while... nothing survives that... Let it cool naturally, scuff it out, and re-season. Let's see ya do that with T-fal... :beer:
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After all this discussion about roux, I cooked my roux darker than I usually do, making a batch of biscuit gravy.
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After all this discussion about roux, I cooked my roux darker than I usually do, making a batch of biscuit gravy.
(https://media.giphy.com/media/ToMjGpz81S7usvTIM8w/giphy.gif)
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Not much to say about cream gravy. I used homemade chorizo fat, butter, flower, salt n pepper. Cooked to a medium caramel color. Mixed in the milk in 4 portions. cooked until thickened. And used it to bury my buttered, honeyed, chorizoed, and cheesed biscuits. And a final ample application of Louisiana hot sauce.
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Not much to say about cream gravy. I used homemade chorizo fat, butter, flower, salt n pepper. Cooked to a medium caramel color. Mixed in the milk in 4 portions. cooked until thickened. And used it to bury my buttered, honeyed, chorizoed, and cheesed biscuits. And a final ample application of Louisiana hot sauce.
Sounds awful.
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Sounds awful.
I was going to say "complicated", but you could be right.
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Sounds awful.
Naw... Sounds Cajun... Which always sounds awful, till you taste it.
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Naw... Sounds Cajun... Which always sounds awful, till you taste it.
Listen, that list of ingredients all goes together.... except the honey. That's where the screw up happened. And you will never convince me otherwise.
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Listen, that list of ingredients all goes together.... except the honey. That's where the screw up happened. And you will never convince me otherwise.
Oh, I dunno... A little bit of sweet does crazy, cool, and unpredictable things... My spaghetti sauce recently started getting a half a cup of honey added to it - Made a remarkable improvement to what I figured was already mastered. You can't even taste it - It just makes the tomatoes blush. Totally different taste. Way mobedda
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Oh, I dunno... A little bit of sweet does crazy, cool, and unpredictable things... My spaghetti sauce recently started getting a half a cup of honey added to it - Made a remarkable improvement to what I figured was already mastered. You can't even taste it - It just makes the tomatoes blush. Totally different taste. Way mobedda
There's a saying around here that I've seen used rather frequently and on this occasion I am going to borrow it because it totally fits the situation:
NOPE
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I usually just go with butter and blackstrap molasses rather than honey, on my biscuits, and without everything else but I was all out, and I hankered to have plenty of stuff under a blanket of gravy.
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Listen, that list of ingredients all goes together.... except the honey. That's where the screw up happened. And you will never convince me otherwise.
Lol. We were in St. Augustine this August and managed to do the St. Augustine Distillery tour and a tour of whatever winery they have there. The tasting room coordinator at the winery had a great saying about what we like that others don’t: Don’t yuck my yum. I thought it was clever but then again, I had just gotten off of the very generous distillery tour.