What did everyone cook today?
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From a couple nights ago. Son and wife thought steak and shrimp was a good idea as well. Bacon wrapped mine… That’ll be done again.
They brought my four legged grandkids too.
Good times.
PapaSop How Bout Them Dogs, They need some shrimps & doggies too!
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Tex_77 calldoctoday Like both of you, I used to use peanut for most, some corn oil for a few things, but after taste testing with several hundred people at catering, I use frying canola oil now. It has a higher smoke point, and tends to oxidize slower, a big factor when I use 150 pounds in my fryers. Now use canola even in my kitchen. I also maintain my oil between 335 and 340. More controllable…
Chef That is amazing. I would swear (because I checked them all out years ago) that Canola Oil how a much lower smoke point than peanut, by far. Maybe it is some of those blends that are getting a little more out of things now. At first I thought you were going to say Sunflower Oil for the nice flavor, so I was really surprised for you to say Canola was the new answer.
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Chef That is amazing. I would swear (because I checked them all out years ago) that Canola Oil how a much lower smoke point than peanut, by far. Maybe it is some of those blends that are getting a little more out of things now. At first I thought you were going to say Sunflower Oil for the nice flavor, so I was really surprised for you to say Canola was the new answer.
calldoctoday You are correct. I read my chart wrong. Still, for the price, I use the canola oil, smoke point at 400, corn and peanut at 450. Didn’t have enough to drink when I stated that LOL. Do some taste test with friends and family. all three oils have a high enough smoke point to fry. To make a roux, that’s where I use corn if I want a really dark roux.
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From a couple nights ago. Son and wife thought steak and shrimp was a good idea as well. Bacon wrapped mine… That’ll be done again.
They brought my four legged grandkids too.
Good times.
PapaSop I’m waiting Daddy. Poor dogs. They can smell the OMG going on.
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PapaSop Lie to us and tell us the dogs got something!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon
Ok…they did
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PapaSop Now, doesn’t that feel better coming clean?
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calldoctoday You are correct. I read my chart wrong. Still, for the price, I use the canola oil, smoke point at 400, corn and peanut at 450. Didn’t have enough to drink when I stated that LOL. Do some taste test with friends and family. all three oils have a high enough smoke point to fry. To make a roux, that’s where I use corn if I want a really dark roux.
Chef No problem, I understand. However, things have changed at times & so I gave you the full benefit. I will say that I think some of the frying blends out there incorporate Peanut with Canola or something like that. On the Roux, I still use Peanut, again because of the extremely high heat (you know, blistering/Gotcha!). I will have to try the Canola some time. However, as I am sure has happened to you, it is a fine line between perfect Roux & Burned Roux, very fine. My Roux usually just about starts to smoke, just barely, before I bring it down or better yet, stir faster. Sunflower has a wonderful flavor, but I keep thinking the smoke point on it is too low for good Roux. I think I have experimented with some other stuff too, but don’t remember all the details right now. You are right though, pricewise, peanut was always high, but for about the past 10 years or so, it is has been downright ridiculous.
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PapaSop God Boy, Good Boy Now!
You know they think you are their pets. -
PapaSop God Boy, Good Boy Now!
You know they think you are their pets.calldoctoday exactly… LOL
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Chef No problem, I understand. However, things have changed at times & so I gave you the full benefit. I will say that I think some of the frying blends out there incorporate Peanut with Canola or something like that. On the Roux, I still use Peanut, again because of the extremely high heat (you know, blistering/Gotcha!). I will have to try the Canola some time. However, as I am sure has happened to you, it is a fine line between perfect Roux & Burned Roux, very fine. My Roux usually just about starts to smoke, just barely, before I bring it down or better yet, stir faster. Sunflower has a wonderful flavor, but I keep thinking the smoke point on it is too low for good Roux. I think I have experimented with some other stuff too, but don’t remember all the details right now. You are right though, pricewise, peanut was always high, but for about the past 10 years or so, it is has been downright ridiculous.
calldoctoday I agree, as far as roux goes, that’s where I recommend the oil, flour mix in the oven at 350’F. Stir ever 15 to 30 minutes. Can’t burn it that way and allows for as dark as you want.
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calldoctoday I agree, as far as roux goes, that’s where I recommend the oil, flour mix in the oven at 350’F. Stir ever 15 to 30 minutes. Can’t burn it that way and allows for as dark as you want.
Chef I have heard of other folks doing it in the oven to make things easier & perfect & that it works very well. However, I don’t think I have ever tried it. I am still doing it in the pot on the stove. High intensity, high heat. Well, other than that time I was on assignment in Louisiana & I saw a few jars of that store bought Roux & decided to bring a few back home of each brand, for the sporting life. Well, I was a good sport about it, but haven’t played since & that has been over 15 years ago, I am sure. Still stirring the pot. I have never measure the temp that I am doing mine at, but it has got to be hotter than 350° I am sure. I need to break down & try the oven method though & hope I am not lying to you & have tried it & forgotten. Forgive me if that is the case. Do you make enough Roux to store up for next time like the store bought variety? If you do, I am interested in that, although I will have to say, it may take some of the sport out of it all. But, sometimes easier is not that bad after all.
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Oh, Red Wine in the gullet helps while making it too.
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Chef I have heard of other folks doing it in the oven to make things easier & perfect & that it works very well. However, I don’t think I have ever tried it. I am still doing it in the pot on the stove. High intensity, high heat. Well, other than that time I was on assignment in Louisiana & I saw a few jars of that store bought Roux & decided to bring a few back home of each brand, for the sporting life. Well, I was a good sport about it, but haven’t played since & that has been over 15 years ago, I am sure. Still stirring the pot. I have never measure the temp that I am doing mine at, but it has got to be hotter than 350° I am sure. I need to break down & try the oven method though & hope I am not lying to you & have tried it & forgotten. Forgive me if that is the case. Do you make enough Roux to store up for next time like the store bought variety? If you do, I am interested in that, although I will have to say, it may take some of the sport out of it all. But, sometimes easier is not that bad after all.
calldoctoday I still do it in the pot for smaller dishes. But, have accomplished it in the oven for a large gathering and it works. Plus, like you say, “you don’t have to baby sit it”. I guess you could let it cool down and vacuum pack it for future use. But, never did that. Yet! Not many large groups during “The Covid” life.
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calldoctoday I still do it in the pot for smaller dishes. But, have accomplished it in the oven for a large gathering and it works. Plus, like you say, “you don’t have to baby sit it”. I guess you could let it cool down and vacuum pack it for future use. But, never did that. Yet! Not many large groups during “The Covid” life.
zbigjeff You got that right, so w end up eating it for longer as I never have come up with a recipe that is size reduced. I suppose I need to develop that. Some other things, you can turn into other entrees, but I don’t know what you would do with extra gumbo other than store it via freezer or canning. How big of a pot do you use for your big batches?
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Chef I have heard of other folks doing it in the oven to make things easier & perfect & that it works very well. However, I don’t think I have ever tried it. I am still doing it in the pot on the stove. High intensity, high heat. Well, other than that time I was on assignment in Louisiana & I saw a few jars of that store bought Roux & decided to bring a few back home of each brand, for the sporting life. Well, I was a good sport about it, but haven’t played since & that has been over 15 years ago, I am sure. Still stirring the pot. I have never measure the temp that I am doing mine at, but it has got to be hotter than 350° I am sure. I need to break down & try the oven method though & hope I am not lying to you & have tried it & forgotten. Forgive me if that is the case. Do you make enough Roux to store up for next time like the store bought variety? If you do, I am interested in that, although I will have to say, it may take some of the sport out of it all. But, sometimes easier is not that bad after all.
calldoctoday I’ve never made it ahead of time, just when I make a pot. The roux should be shelf stable for a very long time if you wanted to make a larger batch and store it. My grand mother could make a roux in minutes on high heat just stirring it constantly. I can’t do that. But then again, she was so Coon a$$ that she always sounded like Justin Wilson.
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calldoctoday I’ve never made it ahead of time, just when I make a pot. The roux should be shelf stable for a very long time if you wanted to make a larger batch and store it. My grand mother could make a roux in minutes on high heat just stirring it constantly. I can’t do that. But then again, she was so Coon a$$ that she always sounded like Justin Wilson.
Chef Well, that is the way I am still doing it. That gave me a good laugh today. They don’t make em like your grandma any more. Did she make hers in an iron pot or Aluminum? I still like making my rice in an iron pot. She probably told you about the middle finger trick when making rice too, right?
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zbigjeff You got that right, so w end up eating it for longer as I never have come up with a recipe that is size reduced. I suppose I need to develop that. Some other things, you can turn into other entrees, but I don’t know what you would do with extra gumbo other than store it via freezer or canning. How big of a pot do you use for your big batches?
calldoctoday Commercial size around 40-50 quart. Just can’t remember the exact size since haven’t done anything in the hall’s kitchen since last 2-22-20 (an annual event that pulled in around 10K people) where we used 5 of those to make “bograč” (a Slovenian Stew). Then, “The Covid” happened. Yes, we have some good size ovens that are close to 80 years old or more (They’re all cast iron). We only use them primarily for weddings and larger functions. BTW: there were around 20 other food vendors for that size of an event.
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Chef Well, that is the way I am still doing it. That gave me a good laugh today. They don’t make em like your grandma any more. Did she make hers in an iron pot or Aluminum? I still like making my rice in an iron pot. She probably told you about the middle finger trick when making rice too, right?
calldoctoday yea, cast iron and rice with finger trick. One of the most fascinating things she did was with her 4 cup drip coffee pot. She would PACk to the brim Union Coffee and chicory , and take tablespoons of boiling water and spoon it over the coffee. It was as tick as syrup. All of her silver plated tea spoons dissolved the silver leaving nothing but brass. The only way I could drink it was about 1/4 coffee and balance boiling milk.
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Spicy Fried Chicken Pasta Salad. It doesn’t look like much, nor near as good as the picture in his cookbook, but man is it tasty. Here is a link to the recipe Spicy Fried Chicken Pasta Salad
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