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re: What are some of your non traditional cooking techniques?

Posted on 10/11/23 at 11:26 am to
Posted by AlxTgr
Kyre Banorg
Member since Oct 2003
82922 posts
Posted on 10/11/23 at 11:26 am to
quote:

I like a can of rotel in beans/peas.
I use a bit of tomato paste in my peas.
Posted by Quatrepot
Member since Jun 2023
4135 posts
Posted on 10/11/23 at 3:29 pm to
Sweet potatoes in a stew
Posted by Chipand2Putts
trembling hills
Member since Apr 2012
1446 posts
Posted on 10/11/23 at 9:08 pm to
I use a stick blender on my gumbo. I started doing this because my daughter freaks out if she sees onions, even though she can’t taste them.
I incorporate the stock in with the veggies and roux. Let that cook down for a while and then hit it with the stick blender. Then add in the chicken and sausage. It gives a very nice consistency.
Posted by JodyPlauche
Baton Rouge
Member since Aug 2009
9288 posts
Posted on 10/12/23 at 8:05 am to
I put Rotel in my Red Beans and White Beans.
Posted by CarRamrod
Spurbury, VT
Member since Dec 2006
57723 posts
Posted on 10/12/23 at 8:25 am to
quote:

I use a stick blender on my gumbo. I started doing this because my daughter freaks out if she sees onions, even though she can’t taste them.
I incorporate the stock in with the veggies and roux. Let that cook down for a while and then hit it with the stick blender. Then add in the chicken and sausage. It gives a very nice consistency.


i was just thinking about doing this this weekend to entice my kids to try it. they are very very adventurous in eating food at 3 and 5 but if they see green specs, they are out
Posted by The Levee
Bat Country
Member since Feb 2006
11115 posts
Posted on 10/12/23 at 8:39 am to
Paprika in everything

Extra garlic powder and onion powder on top of Cajun seasoning. Always. More flavor and no salt added.

Fresh herbs at the end of cooking (parsley, rosemary etc)

A teaspoon of roux in canned vegetables like green beans.

Making my own dry rubs for bbq with brown sugar and whatever I’ve got in the cabinet

Brining my chicken (always brine chicken)

Two heaping spoons of tomato paste in a really dark and Smokey chicken and sausage gumbo. You can’t see it once it dissolves, but the acidity added makes the flavors explode. (Salt, fat, acid, heat) so many people leave acid out of their stews and gumbos

Salting any beef I buy right when I get home and throwing it in the fridge for at least three hours. Preferably 24 hours. This adds SO much flavor without over-salting. The salt permeates into the meat and then extracts the excess.

This post was edited on 10/12/23 at 8:40 am
Posted by Chipand2Putts
trembling hills
Member since Apr 2012
1446 posts
Posted on 10/12/23 at 1:10 pm to
Well, it didn’t work for my daughter. She still won’t eat gumbo, but I actually like it better blended up. Plus I can put tomatoes in it, and no one ever knows??
Posted by Maillard
BTR
Member since Jul 2021
161 posts
Posted on 10/12/23 at 3:26 pm to
Adding a bat or bay leaf to a pot of rice. So good.
This post was edited on 10/12/23 at 7:56 pm
Posted by TDTOM
Member since Jan 2021
18093 posts
Posted on 10/12/23 at 3:29 pm to
quote:

bat leaf


You gonna get that rona virus.
Posted by LRB1967
Tennessee
Member since Dec 2020
18352 posts
Posted on 10/12/23 at 4:30 pm to
I like a little soy sauce on oven roasted vegetables
Posted by nateslu1
Mr. Belvedere Fan Club
Member since Apr 2012
6731 posts
Posted on 10/12/23 at 5:46 pm to
Posted by Ash Williams
South of i-10
Member since May 2009
18286 posts
Posted on 10/12/23 at 6:19 pm to
If I’m making a smaller gumbo for just the immediate family I’ll use duck fat to make the roux instead of oil.

If I’m doing a bigger gumbo I’ll use both duck fat and oil.
Posted by Boudreaux35
BR
Member since Sep 2007
22147 posts
Posted on 10/13/23 at 2:58 pm to
quote:

What are some of your non traditional cooking techniques?


One time (well, more than one time), while camping during duck season and it was raining and too wet to get a good fire going, we cooked some burgers using a propane torch.
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