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re: This old man looks to have summoned all the swamp powers of Pierre Part
Posted on 8/12/20 at 7:38 pm to Obtuse1
Posted on 8/12/20 at 7:38 pm to Obtuse1
quote:
While I don't doubt it is good in the end deglazing with that much liquid just boils the meat.
Baw, you never ate a Cajun rice and gravy before? Very similar to what he just did, except we don’t usually have mushrooms in it, and we brown the onions with the fond before deglazing.
ETA: I also don’t use roux.
This post was edited on 8/12/20 at 7:59 pm
4
Posted on 8/12/20 at 7:48 pm to Epic Cajun
I have no idea what I’m doing. Just trying this out. Right now it smell like boiled meat. I think you supposed to sear the meat well before hand and it gives you the flavor for your gravy. Old man skipped all that part.
Posted on 8/12/20 at 7:49 pm to Epic Cajun
He the the grandfather of a girl I went to high school with. She is always posting his videos and I enjoy watching them. There is one somewhere of him taking a shot of fireball
This post was edited on 8/12/20 at 7:49 pm
Posted on 8/12/20 at 8:03 pm to Epic Cajun
quote:
Baw, you never ate a Cajun rice and gravy before?
I ain't never seen a mee maw or maw maw use enough liquid in deglazing to float the meat, it is just poor techniques. If you are worried about the pork not being tender brine it beforehand. Boiling meat has its place but not when starting with a good quality chop.
quote:
ETA: I also don’t use roux.
He had to use a roux or it would have taken forever to thicken the sauce.
Posted on 8/13/20 at 5:23 am to Epic Cajun
quote:
Baw, you never ate a Cajun rice and gravy before? Very similar to what he just did, except we don’t usually have mushrooms in it, and we brown the onions with the fond before deglazing.
ETA: I also don’t use roux.
Exactly how I’ve been doing it since my dad taught me years ago.
I do love mushrooms but not out the can and if I do add them they only need to cook for about 15 min a most.
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