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Posted on 4/17/20 at 6:00 pm to BugAC
Imo it's not easy or simple to make a really good gumbo. Here is one of my better efforts
But on the whole my appreciation for good food far outdistances my ability to cook good food. Thus I go to restaurants often.
One thing I do consistently though is I try to buy quality ingredients when I do cook. Especially meat and seafood.
But on the whole my appreciation for good food far outdistances my ability to cook good food. Thus I go to restaurants often.
One thing I do consistently though is I try to buy quality ingredients when I do cook. Especially meat and seafood.
Posted on 4/17/20 at 6:23 pm to little billy
quote:
One thing I do consistently though is I try to buy quality ingredients when I do cook. Especially meat and seafood.
I agree with this wholeheartedly. I dice all my seasonings from fresh produce, much of it coming from my own backyard garden. I do buy a lot of meat products, especially pork, beef and chicken in bulk, but freeze it in vacuum bags to keep as nice as possible.
As for seafood, I only buy shrimp in bulk and freeze them after peeling them in quart ziplock bags with water surrounding them so they stay as fresh as they can be kept.
If I catch an abundance of fish, I do the same to them as shrimp.
When making crawfish dishes, I use tails I've cooked, peeled and frozen in vacuum bags.
Posted on 4/17/20 at 6:30 pm to gumbo2176
Wasn’t that difficult to make but Coq au Vin has such a cool name. I would like to figure out how to keep the chicken skin crispy.
Ravioli isn’t simple. It definitely takes some practice. I think any stuffed pasta would have a degree of difficulty.
Ravioli isn’t simple. It definitely takes some practice. I think any stuffed pasta would have a degree of difficulty.
Posted on 4/17/20 at 7:43 pm to AbitaFan08
Probably beef Wellington done properly. You have to sear the filet, then cool it. Cook down the mushroom duxelles, then cool that. Puff pastry is not my best friend to work with. Then, after assembling, everything needs to be chilled again. The result is impressive, but it's very time consuming.
Posted on 4/17/20 at 7:50 pm to Degas
Wellington is up there. Another tenderloin recipe that gives me fits is Marchand de Vin sauce. It goes from perfect to absolutely destroyed in 20 seconds and there is no recovery.
Posted on 4/18/20 at 2:13 pm to joeleblanc
quote:Well you have to get the time just perfect, soak it just the right temperature, for just the right amount of time, and dump the right amount of seasoning on them. It can get complex
Have to agree. How fricking hard is it to boil a crawfish and dump on a table?
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