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Showing posts with label Helpful Hints. Show all posts
Showing posts with label Helpful Hints. Show all posts
Wednesday, July 23, 2008
Saturday, July 05, 2008
Roux 101
In Cajun and Creole cuisine, the roux has been raised to a new dimension
never before experienced in other forms of cooking.
Butter, lard, peanut oil, bacon fat and even duck fat have been used in
combination with flour to produce as many taste and colour variations as
there are cooks in South Louisiana.
In classical cuisine, the brown roux is used for brown sauce, the blonde
roux for veloutes and the white roux is used for bechamels.
In Creole cuisine, a brown roux is made from butter or bacon fat and is used
to thicken gumbos and stews requiring a light touch.
The Cajun dark brown roux is best made with vegetable oil.
The flour and oil are cooked together until the roux reaches a caramel
colour.
This roux has less thickening power.
Thus, the thickening capabilities of the dark roux are diminished.
The dark brown roux is the secret to traditional Cajun food because of the
richness and depth it adds to the dish.
Butter is used in classical and Creole roux's, however, the Cajuns use only
vegetable oil or lard to produce their lighter coloured roux.
Tan in appearance, these light roux's are used primarily with vegetables and
light meat dishes.
Certain gumbos are further thickened, in Bayou country, with either okra or
file powder.
THE BROWN ROUX
1/2 c butter
1/2 c flour
In a heavy bottom sauté pan, melt butter over medium high heat.
Using a wooden roux spoon, add flour, stirring constantly until flour
becomes light brown.
You must continue stirring during the cooking process, as flour will tend to
scorch as browning process proceeds.
Should black specks appear in the roux, discard and begin again.
This volume of roux will thicken three cups of stock to sauce consistency.
THE BLONDE BUTTER ROUX
1/2 c butter
1/2 c flour
In a heavy bottom saute pan, melt butter over medium high heat.
Proceed exactly as in the brown roux recipe, however, only cook to the pale
gold state.
This roux is popular in Creole cooking and will thicken three cups of stock
to a sauce consistency.
THE WHITE BUTTER ROUX
1/2 c butter
1/2 c flour
In a heavy bottom sauté pan, melt butter over medium high heat.
Proceed exactly as in the blonde roux recipe, however, only cook until the
flour and butter are well blended and bubbly.
Do not brown.
This classical style roux is popular in Creole cooking and will thicken
three cups of stock to a sauce consistency.
THE CREOLE ROUX
The Creole roux can be made with lightly salted butter, bacon drippings or
lard.
As with everything regarding food in Louisiana, whenever someone attempts to
reduce this wealth of food lore to written material, an argument breaks out.
Let's just say that Creole roux's vary in colour the same as Classical and
Cajun ones.
The Creoles, however, did have butter in their pantry, but any butter a
Cajun had would be saved for a biscuit or cornbread and never put in the
black iron pot for a roux.
If a comparison statement can be made, it would be that generally speaking,
Creole roux is darker in colour than the classical French brown roux it
descended from but not as dark as the Cajun dark roux.
THE LIGHT BROWN CAJUN ROUX
1/2 c oil
1/2 c flour
In a black iron pot or skillet, heat the oil over medium high heat to
approximately 300 F.
Using a wooden roux spoon, slowly add the flour, stirring constantly until
the roux is peanut butter in colour, approximately two minutes.
Roux is normally used to thicken vegetable dishes such as corn maque
choux (shrimp, corn and tomato stew) or butter beans with ham.
If using this roux to thicken an etouffee, it will thicken approximately two
quarts of liquid.
If used to thicken seafood gumbo, it will thicken approximately two and a
half quarts of stock.
THE DARK BROWN CAJUN ROUX
1 c oil
1/2 c flour
Proceed as you would in the light brown Cajun roux recipe but continue
cooking until the roux is the colour of a light caramel.
This roux should almost be twice as dark as the light brown roux but not as
dark as chocolate.
You should remember that the darker the roux gets, the less thickening power
it holds and the roux tends to become bitter.
This roux is used most often in sauce piquantes, craw fish bisque's and
gumbos.
However, it is perfectly normal to use the dark brown roux in any dish in
Cajun cooking.
This roux gives food such a rich character that I sometimes make shrimp and
corn bisque with it, as well as a river road seafood gumbo that will knock
your socks off. Slow cooking is essential to achieve that dark, rich colour.
Some time ago, I was discussing the origin of the dark roux. I've always
contended that because the Cajuns cooked in black iron pots over open fires
using lard as a base, the dark roux was discovered by accident when the fire
got too hot and the flour over-browned. With their lean pantries in mind,
the Cajuns kept the roux instead of discarding it.
They enjoyed the flavor and kept doing it that way.
Properly done, the dark Cajun roux enriches food with colour and flavor that
is so fantastic it could only be Cajun.
Table of Sauce and Soup Consistencies
Using The Roux of Cajun and Creole Cooking
THE BUTTER BASE ROUX'S
THE CLASSICAL & CREOLE ROUX'S
1 cup butter
1 cup flour
This recipe will thicken the following:
6 c stock to a thick white sauce consistency.
8 c stock to a concentrated soup consistency.
10 c stock to a thick soup consistency.
12 c stock to a perfect Louisiana gumbo consistency.
14 c stock to a light gumbo consistency.
THE OIL BASE ROUX'S
THE CAJUN ROUX'S
1 c vegetable oil
1 c flour
Cooked at 300 F three to five minutes, this recipe will thicken the following:
6 c stock to a thick brown sauce consistency.
8 c stock to a thick gumbo consistency.
10 c stock to a perfect Louisiana gumbo consistency.
12 c stock to a light gumbo consistency.
It should be noted that the butter or oil base roux's may be made well in
advance, cooled, separated into half cup portions and placed in the
refrigerator or freezer.
The roux will keep well for months and always be available to you should an
emergency arise.
never before experienced in other forms of cooking.
Butter, lard, peanut oil, bacon fat and even duck fat have been used in
combination with flour to produce as many taste and colour variations as
there are cooks in South Louisiana.
In classical cuisine, the brown roux is used for brown sauce, the blonde
roux for veloutes and the white roux is used for bechamels.
In Creole cuisine, a brown roux is made from butter or bacon fat and is used
to thicken gumbos and stews requiring a light touch.
The Cajun dark brown roux is best made with vegetable oil.
The flour and oil are cooked together until the roux reaches a caramel
colour.
This roux has less thickening power.
Thus, the thickening capabilities of the dark roux are diminished.
The dark brown roux is the secret to traditional Cajun food because of the
richness and depth it adds to the dish.
Butter is used in classical and Creole roux's, however, the Cajuns use only
vegetable oil or lard to produce their lighter coloured roux.
Tan in appearance, these light roux's are used primarily with vegetables and
light meat dishes.
Certain gumbos are further thickened, in Bayou country, with either okra or
file powder.
THE BROWN ROUX
1/2 c butter
1/2 c flour
In a heavy bottom sauté pan, melt butter over medium high heat.
Using a wooden roux spoon, add flour, stirring constantly until flour
becomes light brown.
You must continue stirring during the cooking process, as flour will tend to
scorch as browning process proceeds.
Should black specks appear in the roux, discard and begin again.
This volume of roux will thicken three cups of stock to sauce consistency.
THE BLONDE BUTTER ROUX
1/2 c butter
1/2 c flour
In a heavy bottom saute pan, melt butter over medium high heat.
Proceed exactly as in the brown roux recipe, however, only cook to the pale
gold state.
This roux is popular in Creole cooking and will thicken three cups of stock
to a sauce consistency.
THE WHITE BUTTER ROUX
1/2 c butter
1/2 c flour
In a heavy bottom sauté pan, melt butter over medium high heat.
Proceed exactly as in the blonde roux recipe, however, only cook until the
flour and butter are well blended and bubbly.
Do not brown.
This classical style roux is popular in Creole cooking and will thicken
three cups of stock to a sauce consistency.
THE CREOLE ROUX
The Creole roux can be made with lightly salted butter, bacon drippings or
lard.
As with everything regarding food in Louisiana, whenever someone attempts to
reduce this wealth of food lore to written material, an argument breaks out.
Let's just say that Creole roux's vary in colour the same as Classical and
Cajun ones.
The Creoles, however, did have butter in their pantry, but any butter a
Cajun had would be saved for a biscuit or cornbread and never put in the
black iron pot for a roux.
If a comparison statement can be made, it would be that generally speaking,
Creole roux is darker in colour than the classical French brown roux it
descended from but not as dark as the Cajun dark roux.
THE LIGHT BROWN CAJUN ROUX
1/2 c oil
1/2 c flour
In a black iron pot or skillet, heat the oil over medium high heat to
approximately 300 F.
Using a wooden roux spoon, slowly add the flour, stirring constantly until
the roux is peanut butter in colour, approximately two minutes.
Roux is normally used to thicken vegetable dishes such as corn maque
choux (shrimp, corn and tomato stew) or butter beans with ham.
If using this roux to thicken an etouffee, it will thicken approximately two
quarts of liquid.
If used to thicken seafood gumbo, it will thicken approximately two and a
half quarts of stock.
THE DARK BROWN CAJUN ROUX
1 c oil
1/2 c flour
Proceed as you would in the light brown Cajun roux recipe but continue
cooking until the roux is the colour of a light caramel.
This roux should almost be twice as dark as the light brown roux but not as
dark as chocolate.
You should remember that the darker the roux gets, the less thickening power
it holds and the roux tends to become bitter.
This roux is used most often in sauce piquantes, craw fish bisque's and
gumbos.
However, it is perfectly normal to use the dark brown roux in any dish in
Cajun cooking.
This roux gives food such a rich character that I sometimes make shrimp and
corn bisque with it, as well as a river road seafood gumbo that will knock
your socks off. Slow cooking is essential to achieve that dark, rich colour.
Some time ago, I was discussing the origin of the dark roux. I've always
contended that because the Cajuns cooked in black iron pots over open fires
using lard as a base, the dark roux was discovered by accident when the fire
got too hot and the flour over-browned. With their lean pantries in mind,
the Cajuns kept the roux instead of discarding it.
They enjoyed the flavor and kept doing it that way.
Properly done, the dark Cajun roux enriches food with colour and flavor that
is so fantastic it could only be Cajun.
Table of Sauce and Soup Consistencies
Using The Roux of Cajun and Creole Cooking
THE BUTTER BASE ROUX'S
THE CLASSICAL & CREOLE ROUX'S
1 cup butter
1 cup flour
This recipe will thicken the following:
6 c stock to a thick white sauce consistency.
8 c stock to a concentrated soup consistency.
10 c stock to a thick soup consistency.
12 c stock to a perfect Louisiana gumbo consistency.
14 c stock to a light gumbo consistency.
THE OIL BASE ROUX'S
THE CAJUN ROUX'S
1 c vegetable oil
1 c flour
Cooked at 300 F three to five minutes, this recipe will thicken the following:
6 c stock to a thick brown sauce consistency.
8 c stock to a thick gumbo consistency.
10 c stock to a perfect Louisiana gumbo consistency.
12 c stock to a light gumbo consistency.
It should be noted that the butter or oil base roux's may be made well in
advance, cooled, separated into half cup portions and placed in the
refrigerator or freezer.
The roux will keep well for months and always be available to you should an
emergency arise.
Tuesday, July 01, 2008
The Secret of Attractive Muffins
It's really easy to make nice, high-domed muffins if you follow these
guidelines-
1. Fill your muffin tins. Time and again, we see recipes that direct
you to fill your muffin tins 2/3's full. That's not enough batter for
high-domed muffins. Fill your muffin tins nearly full. Your favorite
recipe that calls for 12 muffins may only make nine or ten high-domed
muffins. Fill any empty tins half full of water.
2. Make sure that your batter is thick. In a full tin, a thin batter
will flow all over your oven before setting. Your batter should be
"spoonable" not pourable.
3. Get your oven hot enough. Set your oven temperature to 425 degrees.
Yes, we know, most recipes list a temperature of 350 or 375 degrees
Fahrenheit. You need a high temperature to create a burst of steam
which will lift the top of the muffin and quickly set the starches and
proteins in the muffin. After six or eight minutes, set the
temperature back to the lower setting. If you leave it on the high
temperature, the muffins will bake too rapidly and will likely be crusty.
There it is—three simple rules to make very attractive muffins.
-Courtesy of vmarie64068
guidelines-
1. Fill your muffin tins. Time and again, we see recipes that direct
you to fill your muffin tins 2/3's full. That's not enough batter for
high-domed muffins. Fill your muffin tins nearly full. Your favorite
recipe that calls for 12 muffins may only make nine or ten high-domed
muffins. Fill any empty tins half full of water.
2. Make sure that your batter is thick. In a full tin, a thin batter
will flow all over your oven before setting. Your batter should be
"spoonable" not pourable.
3. Get your oven hot enough. Set your oven temperature to 425 degrees.
Yes, we know, most recipes list a temperature of 350 or 375 degrees
Fahrenheit. You need a high temperature to create a burst of steam
which will lift the top of the muffin and quickly set the starches and
proteins in the muffin. After six or eight minutes, set the
temperature back to the lower setting. If you leave it on the high
temperature, the muffins will bake too rapidly and will likely be crusty.
There it is—three simple rules to make very attractive muffins.
-Courtesy of vmarie64068
Friday, June 20, 2008
Flour/ Cornstarch Substitutions
Have a recipe that calls for self rising flour and you don't have it?
In a one cup measure put 1 1/2 tsp baking powder and 1/2 tsp salt. Add flour and level off with a knife.
Don't have any cornstarch? Use half as much flour as a recipe calls for cornstarch.
Dont know how to thicken with cornstarch? It's easy. In a coffee cup place desired amount of cornstarch in cup (I just spoon it in- You can use more then neccesary and discard the rest later) Add Cold water and stir till creamy and no lumps. Add to liquid you want thickened and stir constantly till thickened on LOW heat. Add more cornstarch paste until desired cooking after each addition on low heat.
In a one cup measure put 1 1/2 tsp baking powder and 1/2 tsp salt. Add flour and level off with a knife.
Don't have any cornstarch? Use half as much flour as a recipe calls for cornstarch.
Dont know how to thicken with cornstarch? It's easy. In a coffee cup place desired amount of cornstarch in cup (I just spoon it in- You can use more then neccesary and discard the rest later) Add Cold water and stir till creamy and no lumps. Add to liquid you want thickened and stir constantly till thickened on LOW heat. Add more cornstarch paste until desired cooking after each addition on low heat.
Wednesday, June 18, 2008
The Best Apples for...
Golden Delicious- Great for any recipe involving sauteeing. Great all purpose apple but do not use for baking as they will fall apart and lose their taste. Buy Golden Delicious apples when they are yellow (ripe) and not green)
Red Delicious- Not for cooking. Same as Golden Delicious above
Pippin- Great for Apple Pie
Gravenstein- Great for Apple Pie
Rome Beauty- Great for baking
Red Delicious- Not for cooking. Same as Golden Delicious above
Pippin- Great for Apple Pie
Gravenstein- Great for Apple Pie
Rome Beauty- Great for baking
Thursday, June 12, 2008
Pasta Measuring
A general guideline for cooking pasta with pan sizes-
3 cups dry elbow macaroni fills a 13 by 9 pan
4 cup dry elbow macaroni fills a 15 by 10 pan
2 eight ounce packages of egg noodles fill a 15 by 10 pan
12 ounce spaghetti/fettucini serves 4 large servings
3 cups dry elbow macaroni fills a 13 by 9 pan
4 cup dry elbow macaroni fills a 15 by 10 pan
2 eight ounce packages of egg noodles fill a 15 by 10 pan
12 ounce spaghetti/fettucini serves 4 large servings
Can Sizes
Confounded by older recipes that use can sizes? Here is a quick and easy reference list-
Listed first is the can number, the cup measurement and the ounces-
Listed first is the can number, the cup measurement and the ounces-
- #300 can = 1 3/4 cup = 14 ounces
- # 1 tall = 2 cups = 16 ounces
- #303 =2 cups =16 ounces
- #2 1/2 =3 1/2 cups =28 ounces
- #3 =4 cups =32 ounces
- #10 =12-13 cups
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