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Posted on 10/11/23 at 3:29 pm to Powerman
Sweet potatoes in a stew
Posted on 10/11/23 at 9:08 pm to Quatrepot
I use a stick blender on my gumbo. I started doing this because my daughter freaks out if she sees onions, even though she can’t taste them.
I incorporate the stock in with the veggies and roux. Let that cook down for a while and then hit it with the stick blender. Then add in the chicken and sausage. It gives a very nice consistency.
I incorporate the stock in with the veggies and roux. Let that cook down for a while and then hit it with the stick blender. Then add in the chicken and sausage. It gives a very nice consistency.
Posted on 10/12/23 at 8:05 am to Powerman
I put Rotel in my Red Beans and White Beans.
Posted on 10/12/23 at 8:25 am to Chipand2Putts
quote:i was just thinking about doing this this weekend to entice my kids to try it. they are very very adventurous in eating food at 3 and 5 but if they see green specs, they are out
I use a stick blender on my gumbo. I started doing this because my daughter freaks out if she sees onions, even though she can’t taste them.
I incorporate the stock in with the veggies and roux. Let that cook down for a while and then hit it with the stick blender. Then add in the chicken and sausage. It gives a very nice consistency.
Posted on 10/12/23 at 8:39 am to Powerman
Paprika in everything
Extra garlic powder and onion powder on top of Cajun seasoning. Always. More flavor and no salt added.
Fresh herbs at the end of cooking (parsley, rosemary etc)
A teaspoon of roux in canned vegetables like green beans.
Making my own dry rubs for bbq with brown sugar and whatever I’ve got in the cabinet
Brining my chicken (always brine chicken)
Two heaping spoons of tomato paste in a really dark and Smokey chicken and sausage gumbo. You can’t see it once it dissolves, but the acidity added makes the flavors explode. (Salt, fat, acid, heat) so many people leave acid out of their stews and gumbos
Salting any beef I buy right when I get home and throwing it in the fridge for at least three hours. Preferably 24 hours. This adds SO much flavor without over-salting. The salt permeates into the meat and then extracts the excess.
Extra garlic powder and onion powder on top of Cajun seasoning. Always. More flavor and no salt added.
Fresh herbs at the end of cooking (parsley, rosemary etc)
A teaspoon of roux in canned vegetables like green beans.
Making my own dry rubs for bbq with brown sugar and whatever I’ve got in the cabinet
Brining my chicken (always brine chicken)
Two heaping spoons of tomato paste in a really dark and Smokey chicken and sausage gumbo. You can’t see it once it dissolves, but the acidity added makes the flavors explode. (Salt, fat, acid, heat) so many people leave acid out of their stews and gumbos
Salting any beef I buy right when I get home and throwing it in the fridge for at least three hours. Preferably 24 hours. This adds SO much flavor without over-salting. The salt permeates into the meat and then extracts the excess.
This post was edited on 10/12/23 at 8:40 am
Posted on 10/12/23 at 1:10 pm to CarRamrod
Well, it didn’t work for my daughter. She still won’t eat gumbo, but I actually like it better blended up. Plus I can put tomatoes in it, and no one ever knows??
Posted on 10/12/23 at 3:26 pm to Powerman
Adding a bat or bay leaf to a pot of rice. So good.
This post was edited on 10/12/23 at 7:56 pm
Posted on 10/12/23 at 3:29 pm to Maillard
quote:
bat leaf
You gonna get that rona virus.
Posted on 10/12/23 at 4:30 pm to Powerman
I like a little soy sauce on oven roasted vegetables
Posted on 10/12/23 at 5:46 pm to Powerman
Posted on 10/12/23 at 6:19 pm to Powerman
If I’m making a smaller gumbo for just the immediate family I’ll use duck fat to make the roux instead of oil.
If I’m doing a bigger gumbo I’ll use both duck fat and oil.
If I’m doing a bigger gumbo I’ll use both duck fat and oil.
Posted on 10/13/23 at 2:58 pm to Powerman
quote:
What are some of your non traditional cooking techniques?
One time (well, more than one time), while camping during duck season and it was raining and too wet to get a good fire going, we cooked some burgers using a propane torch.
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