Secrets you use when cooking... - Page 3 - TigerDroppings.com

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OTIS2
LSU Fan
NoLA
Member since Jul 2008
23734 posts

re: Secrets you use when cooking...


quote:

Cavendar's Greek Seasoning
Excellent salt replacement for hamburgers...along with some Tony's...






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HoustonChick86
Arizona Fan
Catalina Wine Mixer
Member since Dec 2009
41710 posts

re: Secrets you use when cooking...


quote:

2. Add more garlic than the recipe calls for - maybe that's just me...

A must.






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dpd901
LSU Fan
Thibodaux
Member since Apr 2011
2023 posts

re: Secrets you use when cooking...


When making a roux, heat the oil to 350 before putting the flour in. Saves a ton of stirring time.

Have all of your chopped veggies ready before you start cooking your roux. When it hits the right color, throw them in to stop the browning.

Never bread things you are going to fry until the minute you're dropping it into the grease. Makes for a lighter, crispier crust.

Bay Leaves in almost every pot cooked dish(gumbo, stew, pot roast, beans). Adds richness and "earthiness" to the dish.

Cavendar's is the tits.

Pic-a-Peppa Sauce is Pork's best friend. About my only deviation from Mr. Poche's Jambalaya Recipe.







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OldSouth
LSU Fan
Folsom, LA
Member since Oct 2011
7880 posts

re: Secrets you use when cooking...


quote:

When making a roux, heat the oil to 350 before putting the flour in. Saves a ton of stirring time.
I saw a recipe recently that included this phrase:

"Stir the roux for 45 minutes until it browns."

Obviously, I stopped reading after that.






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AlxTgr
LSU Fan
Kyre Banorg
Member since Oct 2003
32752 posts

re: Secrets you use when cooking...


quote:

Pic-a-Peppa Sauce is Pork's best friend. About my only deviation from Mr. Poche's Jambalaya Recipe.
I would like to know more.






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dpd901
LSU Fan
Thibodaux
Member since Apr 2011
2023 posts

re: Secrets you use when cooking...


Give it a try... I marinate my cubed pork with pick-a-peppa before seasoning and browing for Jambalaya.

I use it on my shoulder butts before I put my rub and smoke them.

I marinate pork chops with it.

It's got a little heat, so don't get crazy with Pepper afterwards, but for whatever reason, it just goes great with pork.






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AlxTgr
LSU Fan
Kyre Banorg
Member since Oct 2003
32752 posts

re: Secrets you use when cooking...


Will do. I love that stuff on cream cheese. Only way I've ever eaten it





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AUDave
Auburn Fan
Saint Amant
Member since Oct 2004
371 posts

re: Secrets you use when cooking...


Prolly not a secret to many on this board....

1. If you like your rice not sticky, add a tablespoon or 2 of butter to the boiling water.
2. Jasmine rice
3. Let steaks rest 1-3 minutes after pulling off grill.
4. Brine your turkeys and hams.






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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
26403 posts

re: Secrets you use when cooking...


I let all meat come to room temperature with one exception. If for no other reason than I like to look at it sitting on the counter and it cooks faster and more evenly.

Hamburger patties I make ahead and put in fridge for at least an hour then put directly on grill. It helps them stay together.

Add some finely ground fresh rosemary and a pinch of cinammon to a pot of white beans and a stick of butter at the end of cooking a pot of red beans for richness and sheen.






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Caplewood
Penn Fan
Atlanta Braves Fan
Member since Jun 2010
15076 posts

re: Secrets you use when cooking...


Hot pan cold oil

When in doubt add acid (vinegar/lemon juice) acid enhances flavor

When creating a dish consider the following: salt, sweet, smoke/depth, texture, acid






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txtigersw
LSU Fan
Where the west begins
Member since Oct 2011
84 posts

re: Secrets you use when cooking...


Purée a can of chipotles in adobo, keep in the fridge in a sealed container. Excellent addition when you want heat/ smokey flavor. Great in purchased BBQ sauce, marinades, scrambled eggs, chipotle mayo.





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The Levee
LSU Fan
Bat Country
Member since Feb 2006
4647 posts

re: Secrets you use when cooking...


Great thread....I've noticed everyone loves garlic...my buddies dad has a cookbook called Garlic Lovers and it has like 6 times the amount of garlic required for most recipes.

Makes a killer Pesto.








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