- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Cajun rice and gravy thread
Posted on 7/19/16 at 10:32 am to LakeViewLSU
Posted on 7/19/16 at 10:32 am to LakeViewLSU
quote:
I have burned the onions and ruined it before.
That's not easy to do. I make French Onion soup using Alton Brown's recipe. He says "Don't worry about burning the onions. You can't."
I saute the hell out of them and the soup always turns out great.
2
Posted on 7/19/16 at 10:36 am to CHEDBALLZ
quote:
CHEDBALLZ
You nailed it
Posted on 7/19/16 at 10:38 am to CHEDBALLZ
quote:yes it does
dont use guidrys because that shite doesnt brown)
Posted on 7/19/16 at 10:38 am to Zach
You see, this is my problem. My wife and I workout regularly, but just recently we bought 22 minute hard core. She wants both of us to do the diet. I don't think i can give up my Sunday dinners that i make. That includes delicious soups, gravy's, etc....
Posted on 7/19/16 at 10:42 am to Uncle JackD
quote:
yes it does
If your heat is high enough. The problem with guidry, or any prechopped and stored vegetables, is that the water leaks out and causes everything to get soggy. Vegetables are very high in water content. When you chop, you release the water and it slowly drains down to the bottom. That's why the bottom of a jar of guidrys is mush. It's also, why if you cook prechopped and stored veggies too long, they dry up, instead of brown.
Posted on 7/19/16 at 10:51 am to BugAC
I agree, it also has garlic in it which gets bitter if you brown it to much. It takes me less than 5 minutes to cut a couple onions and a bell pepper or two. I normally do that while my meat is browning. I've tried Guidrys 5 or 6 times, never could get it to brown down like a room temperature fresh onion.
Posted on 7/19/16 at 10:55 am to BugAC
quote:
the gravy is too thick or too thin.
You can either simmer it it till its the consistency you want or mix a tsp of cornstarch with a 1/4 cup of water and add it to your heavy simmer gravy, it will thicken a little. I do this sometimes because my kids or ready to eat or i'm in a hurry for one reason or another.
Posted on 7/19/16 at 10:57 am to CHEDBALLZ
quote:
You can either simmer it it till its the consistency you want or mix a tsp of cornstarch with a 1/4 cup of water and add it to your heavy simmer gravy, it will thicken a little. I do this sometimes because my kids or ready to eat or i'm in a hurry for one reason or another.
What about in a slow cooker? I'd love to just throw that in a slow cooker and have the right consistency.
Posted on 7/19/16 at 11:51 am to BugAC
Not sure, my roast always comes out watery in a crock pot.
Posted on 7/19/16 at 1:34 pm to CHEDBALLZ
That's because flour or corn starch as a thickener must come to a hard boil to work. It won't happen in a crock pot.
Posted on 7/19/16 at 1:44 pm to Zach
Correct
Funny story.
When I was a kid my mom showed me the corn starch trick. When I moved out of my house and got out on my own I cooked some beef meat and gravy. Well my gravy come out really thin, I ran to the store to get some baking powder because I thought thats what she used. I added it to a cup like she showed me, put a little water and added it to my gravy....... That was a mess, the pot must have foamed for 2 minutes and I had gravy everywhere! Don't add baking powder you'll make a mess.
Funny story.
When I was a kid my mom showed me the corn starch trick. When I moved out of my house and got out on my own I cooked some beef meat and gravy. Well my gravy come out really thin, I ran to the store to get some baking powder because I thought thats what she used. I added it to a cup like she showed me, put a little water and added it to my gravy....... That was a mess, the pot must have foamed for 2 minutes and I had gravy everywhere! Don't add baking powder you'll make a mess.
Posted on 7/19/16 at 1:45 pm to CHEDBALLZ
My mom and grandmother actually add more oil to "thin" the gravy out.
Posted on 7/19/16 at 1:48 pm to LSUballs
quote:
Yep, that's one way to make gravy
Dong gravy makes it's own sauce.
Posted on 7/19/16 at 1:50 pm to Zach
Alton Brown
Is a hack.
Is a hack.
This post was edited on 7/19/16 at 1:52 pm
Posted on 7/19/16 at 1:58 pm to hungryone
I'm a French speaking ethnic Cajun
Posted on 7/19/16 at 2:00 pm to torrey225
quote:
My mom and grandmother actually add more oil to "thin" the gravy out
Posted on 7/19/16 at 2:18 pm to mouton
That makes no sense what so ever.
Posted on 7/19/16 at 2:23 pm to BugAC
quote:
You see, this is my problem. My wife and I workout regularly, but just recently we bought 22 minute hard core. She wants both of us to do the diet. I don't think i can give up my Sunday dinners that i make. That includes delicious soups, gravy's, etc....
I'm kind of in the same boat but my wife has gotten pretty strict that we stay pretty much to the outer ring of the grocery store, limit carbs. I've made pork chop or chicken thigh and gravies like this and substituted spaghetti squash for rice. By no stretch is it an equal to rice but its acceptable even for me. I've riced cauliflower before and enjoyed that as well.
In my mind though Sundays are for cooking and eating at my house so I get a good bit of leeway to pseudo-cheat that one day per week.
Posted on 7/19/16 at 3:17 pm to Canard Noir
What are suitable pieces of meat to use when making "cajun rice and gravy" like this.
I make a rump roast in a dutch oven with onions and roux and such, but never really cooked anything down like this to make a gravy.
I make a rump roast in a dutch oven with onions and roux and such, but never really cooked anything down like this to make a gravy.
Posted on 7/19/16 at 3:23 pm to PearlsLSU
Most common is south Louisiana is round steak but any tougher cut of meat makes a good gravy.
Page 2 of 5
Popular
Back to top
Follow TigerDroppings for LSU Football News