Meatgistics Updates
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I would start fresh each time as to not risk contamination from the older product. Roll the left over meat into a small log, cook, and eat.
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I just used up the last of my smoked sausage a couple weeks ago in a Gumbo and I hate okra so I don’t put that in mine when I make it. As far as the roux goes, it really depends on which part of the state you grew up in as to what you prefer. For me it just depends on how patient I’m feeling when I am cooking but usually I go a little darker than caramel.
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I just used up the last of my smoked sausage a couple weeks ago in a Gumbo and I hate okra so I don’t put that in mine when I make it. As far as the roux goes, it really depends on which part of the state you grew up in as to what you prefer. For me it just depends on how patient I’m feeling when I am cooking but usually I go a little darker than caramel.
AdamCA What I have found to be the best way and most reliable (and sometimes less painful from splatter) is to put the oil and flour in a pot in the oven at 350’F. stir about every 15 minutes. can’t burn it and can get as rich or a color as you want every time. then, just add the vegetables.
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YooperDog It’s sad to see how many people confuse a good dark roux with burnt . And then they want to know why it doesn’t taste good.
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YooperDog It’s sad to see how many people confuse a good dark roux with burnt . And then they want to know why it doesn’t taste good.
Chef yes I have learned my lesson there. Burned is burned, I still laugh about learning how to make blackened fish and bbq’d ribs and chicken. Cooking the food longer just didn’t help any.
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Chef yes I have learned my lesson there. Burned is burned, I still laugh about learning how to make blackened fish and bbq’d ribs and chicken. Cooking the food longer just didn’t help any.
YooperDog It’s the people that color fish and chicken with cayenne pepper in order to call it blackened. With my first restaurant, so many people were surprised that blackened didn’t mean unbearably spicy hot.
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YooperDog It’s the people that color fish and chicken with cayenne pepper in order to call it blackened. With my first restaurant, so many people were surprised that blackened didn’t mean unbearably spicy hot.
Chef oh I cooked them until they got black and I had so many layers of burned on BBQ sauce. I will say it was crispy.
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Jonathon
Incredible what you and Austin have done to grow this community.
I’ll second everything Tex_77 just posted for new stuff to do.And then Chef mentioned gumbo… Agree with lkrfletcher on wanting some. Not had any since I was in New Orleans, a long, long time ago.
PapaSop Okay, all this talk has me wanting gumbo as well. Change of plans for the weekend. Gumbo it is. Thank God that it freezes well - I only have two gumbo pots, a 60 quart or my standard 80 quart pot. Leaving now to pick up supplies… Think I’m going for a shrimp, chicken and sausage gumbo.
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Mouth watering, post pics.
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AdamCA What I have found to be the best way and most reliable (and sometimes less painful from splatter) is to put the oil and flour in a pot in the oven at 350’F. stir about every 15 minutes. can’t burn it and can get as rich or a color as you want every time. then, just add the vegetables.
Chef I appreciate the tip
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