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re: deleted
Posted on 11/3/17 at 8:33 am to MeridianDog
Posted on 11/3/17 at 8:33 am to MeridianDog
I guess I always knew this, but your post reinforces the French influences in Cajun cooking.
First you make a roux.....
First you make a roux.....
2
Posted on 11/3/17 at 10:29 am to TU Rob
I have the Antoine's cookbook. The recipes in there are very difficult to accomplish at home because of the use of these sauces. You have to use this much espagnole and this much tomate and this much veloute. So you have to have all of those sauces ready and available to complete the dish. It would be a huge undertaking to have to make all of those from scratch for one dish.
I'll stay just a cook, thank you.
I'll stay just a cook, thank you.
This post was edited on 11/3/17 at 11:35 am
Posted on 11/3/17 at 11:51 am to TU Rob
French to Cajun (and creole)
Absolutely
It all starts with a roux.
Absolutely
It all starts with a roux.
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