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Posted on 7/15/13 at 11:45 am to Jax-Tiger
quote:
2. Add more garlic than the recipe calls for - maybe that's just me...
A must.
Posted on 7/15/13 at 11:57 am to Jax-Tiger
When making a roux, heat the oil to 350 before putting the flour in. Saves a ton of stirring time.
Have all of your chopped veggies ready before you start cooking your roux. When it hits the right color, throw them in to stop the browning.
Never bread things you are going to fry until the minute you're dropping it into the grease. Makes for a lighter, crispier crust.
Bay Leaves in almost every pot cooked dish(gumbo, stew, pot roast, beans). Adds richness and "earthiness" to the dish.
Cavendar's is the tits.
Pic-a-Peppa Sauce is Pork's best friend. About my only deviation from Mr. Poche's Jambalaya Recipe.
Have all of your chopped veggies ready before you start cooking your roux. When it hits the right color, throw them in to stop the browning.
Never bread things you are going to fry until the minute you're dropping it into the grease. Makes for a lighter, crispier crust.
Bay Leaves in almost every pot cooked dish(gumbo, stew, pot roast, beans). Adds richness and "earthiness" to the dish.
Cavendar's is the tits.
Pic-a-Peppa Sauce is Pork's best friend. About my only deviation from Mr. Poche's Jambalaya Recipe.
Posted on 7/15/13 at 12:39 pm to dpd901
quote:I saw a recipe recently that included this phrase:
When making a roux, heat the oil to 350 before putting the flour in. Saves a ton of stirring time.
"Stir the roux for 45 minutes until it browns."
Obviously, I stopped reading after that.
Posted on 7/15/13 at 1:16 pm to dpd901
quote:I would like to know more.
Pic-a-Peppa Sauce is Pork's best friend. About my only deviation from Mr. Poche's Jambalaya Recipe.
Posted on 7/15/13 at 1:58 pm to AlxTgr
Give it a try... I marinate my cubed pork with pick-a-peppa before seasoning and browing for Jambalaya.
I use it on my shoulder butts before I put my rub and smoke them.
I marinate pork chops with it.
It's got a little heat, so don't get crazy with Pepper afterwards, but for whatever reason, it just goes great with pork.
I use it on my shoulder butts before I put my rub and smoke them.
I marinate pork chops with it.
It's got a little heat, so don't get crazy with Pepper afterwards, but for whatever reason, it just goes great with pork.
Posted on 7/15/13 at 2:18 pm to dpd901
Will do. I love that stuff on cream cheese. Only way I've ever eaten it
Posted on 7/15/13 at 8:36 pm to Jax-Tiger
Prolly not a secret to many on this board....
1. If you like your rice not sticky, add a tablespoon or 2 of butter to the boiling water.
2. Jasmine rice
3. Let steaks rest 1-3 minutes after pulling off grill.
4. Brine your turkeys and hams.
1. If you like your rice not sticky, add a tablespoon or 2 of butter to the boiling water.
2. Jasmine rice
3. Let steaks rest 1-3 minutes after pulling off grill.
4. Brine your turkeys and hams.
Posted on 7/15/13 at 9:36 pm to AUDave
I let all meat come to room temperature with one exception. If for no other reason than I like to look at it sitting on the counter and it cooks faster and more evenly.
Hamburger patties I make ahead and put in fridge for at least an hour then put directly on grill. It helps them stay together.
Add some finely ground fresh rosemary and a pinch of cinammon to a pot of white beans and a stick of butter at the end of cooking a pot of red beans for richness and sheen.
Hamburger patties I make ahead and put in fridge for at least an hour then put directly on grill. It helps them stay together.
Add some finely ground fresh rosemary and a pinch of cinammon to a pot of white beans and a stick of butter at the end of cooking a pot of red beans for richness and sheen.
Posted on 7/15/13 at 10:20 pm to Jax-Tiger
Hot pan cold oil
When in doubt add acid (vinegar/lemon juice) acid enhances flavor
When creating a dish consider the following: salt, sweet, smoke/depth, texture, acid
When in doubt add acid (vinegar/lemon juice) acid enhances flavor
When creating a dish consider the following: salt, sweet, smoke/depth, texture, acid
Posted on 7/16/13 at 2:28 am to Jax-Tiger
Purée a can of chipotles in adobo, keep in the fridge in a sealed container. Excellent addition when you want heat/ smokey flavor. Great in purchased BBQ sauce, marinades, scrambled eggs, chipotle mayo.
Posted on 7/16/13 at 6:41 am to txtigersw
Great thread....I've noticed everyone loves garlic...my buddies dad has a cookbook called Garlic Lovers and it has like 6 times the amount of garlic required for most recipes.
Makes a killer Pesto.
Makes a killer Pesto.
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