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re: Little known ingredients that you utilize in your kitchen
Posted on 5/28/17 at 2:15 pm to Degas
Posted on 5/28/17 at 2:15 pm to Degas
It can stay in the freezer to maintain quality.
It comes out of the freezer for seafood gumbo, adds a special seafood flavor to crawfish etouffee, and takes any shellfish dish to the next level.
Posted on 5/28/17 at 6:10 pm to Degas
Smoked Salt
Not rare to me, but I use a lot of toasted fennel seeds
Not rare to me, but I use a lot of toasted fennel seeds
Posted on 5/28/17 at 6:30 pm to LSUfan20005
Citric Acid, otherwise known as sour salt - you can add tartness without adding the liquid that lemon juice of vinegar adds.
Posted on 5/28/17 at 7:37 pm to Deactived
quote:
togarashi Love this. Buy it by the giant bag though online. The little bottle at the asian markets are a ripoff
Yup. I think I turned you and/or La Lady onto the big bags online. I have two small bottles that I keep refilling from the large bag which is then sealed.
Posted on 5/28/17 at 7:38 pm to Darla Hood
quote:I've never heard of this and will check it out. Thanks.
a green mango powder, aka amchoor
Posted on 5/29/17 at 4:12 pm to Degas
Chipotle peppers in adobo sauce
This. I purée a small can and keep it in the fridge. Dynamite in so many things
This. I purée a small can and keep it in the fridge. Dynamite in so many things
Posted on 5/30/17 at 6:41 am to Degas
Pickled Jalapenos - drizzle the juice on meat and chicken dishes, gumbo, stews, rice and gravy. The picante flavor gives dishes that indescribable Cajun kick and authentic Cajun flavor.
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