- 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: What are some of your non traditional cooking techniques?
Posted on 10/10/23 at 12:21 pm to Powerman
Posted on 10/10/23 at 12:21 pm to Powerman
Prepared for downvotes
I make my roux with butter.
Probably not totally untraditional, but it seems to raise an eyebrow whenever I do it, chili powder on glazed carrots.
I don’t think I have much to add to this thread.
I make my roux with butter.
Probably not totally untraditional, but it seems to raise an eyebrow whenever I do it, chili powder on glazed carrots.
I don’t think I have much to add to this thread.
This post was edited on 10/10/23 at 12:22 pm
1
Posted on 10/10/23 at 12:30 pm to AlxTgr
quote:
Rotel in jambalaya
How in the hell are there 3 upvotes to this shite?
mind your bidness
Posted on 10/10/23 at 12:40 pm to alajones
quote:
Prepared for downvotes
I make my roux with butter.
Nothing to downvote. I've considered doing this myself and may actually try it next time. While I usually reserve butter for my blonde roux, I can see it working well for a dark one. People think it will burn, but who's cooking a roux over high heat anyway?
quote:
chili powder on glazed carrots.
I've had this, and yes it's great
Posted on 10/10/23 at 12:41 pm to Powerman
I like to use green tomatoes to make salsa verde.
Posted on 10/10/23 at 1:09 pm to CrazyTigerFan
quote:
A little dash of cinnamon in pork marinade, sometimes
I almost always rub my ribs or pork roasts down with cinnamon before the rest of my dry rub goes on. For cooking on the pit.
Posted on 10/10/23 at 1:19 pm to timbo
quote:
I put Worcestershire sauce in damn near everything savory - spaghetti sauce, stews, chili - anything that needs a hit of umami.
Worcestershire sauce is severely underutilized, especially how often you see like soy sauce as a “secret ingredient” in random recipes.
Posted on 10/10/23 at 1:26 pm to Powerman
Egg nog for French toast egg wash.
Posted on 10/10/23 at 1:38 pm to t00f
quote:Oh, this is very much my business.
mind your bidness
Posted on 10/10/23 at 2:32 pm to timbo
quote:
I put Worcestershire sauce in damn near everything savory - spaghetti sauce, stews, chili - anything that needs a hit of umami.
yup
Posted on 10/10/23 at 4:59 pm to Dire Wolf
quote:
not going to have a tire company rate my kitchen or anything
Posted on 10/10/23 at 5:52 pm to Powerman
Some ground up fresno chilis make any soup or stew--chili, chicken soup, jambalaya, red beans--a whole lot better.
Posted on 10/10/23 at 5:54 pm to AlxTgr
quote:
How in the hell are there 3 upvotes to this shite?
It's up to 8 now. Guess it's a popular thing to do? quote:
What are some of your non traditional cooking techniques?
I rest briskets 15-16 hours. I'd consider that non-traditional for backyard BBQ enthusiasts.
Posted on 10/11/23 at 2:47 am to Midget Death Squad
quote:
Nutmeg in mashed potatoes.
I like a loaded baked potato from time to time and my usual way of fixing them includes the following:
Shredded cheese---usually the Tex/Mex type
Real bacon bits
Butter
Salt and pepper to taste
And sour cream with finely chopped green onion, parsley and a couple sweet basil leaves finely chopped mixed in it.
The sweet basil takes it to another level for me.
Posted on 10/11/23 at 5:48 am to gumbo2176
I like a can of rotel in beans/peas. White beans, red beans, black eyed peas, crowder peas etc.
Posted on 10/11/23 at 7:15 am to LSUballs
Smoked Paprika on sweet potato fries. Probably more common to go with cinnamon.
I've cut up sweet potatoes, turnips and radishes, tossed them in EVOO, salt, pepper, and smoked paprika and cooked them in the air fryer. Pairs well with some Whataburger spicy ketchup (or your own house version) for a french fry alternative.
I've cut up sweet potatoes, turnips and radishes, tossed them in EVOO, salt, pepper, and smoked paprika and cooked them in the air fryer. Pairs well with some Whataburger spicy ketchup (or your own house version) for a french fry alternative.
Posted on 10/11/23 at 7:48 am to Powerman
Salsa in ground beef mixture for burgers. Makes it more juicy and adds a nice flavor
This post was edited on 10/11/23 at 7:49 am
Posted on 10/11/23 at 9:47 am to tigers0615
quote:
Salsa in ground beef mixture for burgers.
How are you accounting for all that extra water?
Posted on 10/11/23 at 9:49 am to Powerman
Scrambled Egg Sandwich
Put two eggs in a bowl, microwave, scoop out and put between bread.
Put two eggs in a bowl, microwave, scoop out and put between bread.
Posted on 10/11/23 at 9:59 am to wesfau
quote:
How are you accounting for all that extra water?
Get a more chunky salsa and put in colander for 30 seconds or so.
Posted on 10/11/23 at 11:20 am to tigers0615
quote:
Get a more chunky salsa and put in colander for 30 seconds or so.
Still seems like you'd need bread crumbs or something to soak up the tomato juices. But I'll give it a go and see what happens!
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News