Recipes

Discussion in 'Good Eats' started by KyleK, Dec 1, 2017.

  1. stevescookin

    stevescookin Certified Who Dat

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    Roux making tip...

    Roux is around 50:50 flour to oil mix. If you mix the flour and oil together when the oil is cold, you have to stir constantly or it can burn. I like to heat up the oil till it's about to or beginning to smoke. Then I add the flour and quickly whip it into the oil. It turns peanut butter color almost immediately. Not much cooking the roux after that...saves a lot of stirring.
     
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  2. Bengal B

    Bengal B Founding Member

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    Peeps probably come out of a million dollar kitchen
     
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  3. stevescookin

    stevescookin Certified Who Dat

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    I've been known to put peeps in the microwave and disfigure them. Lol
     
  4. stevescookin

    stevescookin Certified Who Dat

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    Hey....I'm not the only one !!!!

     
  5. stevescookin

    stevescookin Certified Who Dat

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    Peep-a-palooza...

     
  6. stevescookin

    stevescookin Certified Who Dat

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  7. Bengal B

    Bengal B Founding Member

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    What do you think about using bacon fat to make roux instead of cooking oil?
     
  8. stevescookin

    stevescookin Certified Who Dat

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    Works great.

    The only problem I have with bacon grease is by the time it cools down enough to drink, it's hard to swallow...sticks to the back of your throat.
     
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  9. shane0911

    shane0911 Helping lost idiots find their village Staff Member

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    Oh you don't say?

    Eat dicks all you jar hating fags
     
  10. dachsie

    dachsie Freshman

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    Crawfish Etouffee

    1 sm onion, chopped
    1 bellpepper chopped
    2 cloves garlic, finely chopped or pressed
    1/4 c butter
    1/4 c flour
    1-2 c chicken broth (or seafood stock if you can get it)
    1 lb crawfish meat
    creole seasoning, salt cayenne to taste

    Melt butter and add flour and cook til just starts to tan, add onion and pepper, season it, and saute until mostly soft, then add garlic. Saute for a min or 2 more and add crawfish. Then add broth and let cook down for 15-20 mins. Season to taste. Serve over rice

    This is the best estimate of what I did. I don't measure when I cook usually I just know what works somehow. LOL

    ETA: I think I added a little Thyme as well
     
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