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Well the roux has been in the oven on 300° for 15 minutes and there's already a little black flake, BUT there was still leftover black soot in the pot from the last time I tried to make roux when I started this batch, so I think that's what it is. The flake didn't appear until after I spent a bit stirring it, so maybe I'm just being paranoid? I hope so.  EDIT: 15 more minutes and there's a couple more. I ALWAYS get a few tiny black flakes early on when I try to make roux, but they seem to disappear later on so I'm hoping this is nothing. Please tell me it's nothing. I. M. Gei fucked around with this message at 01:27 on Jul 21, 2017 |
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Jul 21, 2017 01:12
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| # ? Apr 28, 2024 20:40 |
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It's nothing. 99.9% chance it's just flakes that were still stuck on the pan you are using. Little bits of fresh roux are not going to turn black before the rest of the batch gets any color at all. Let us know how it turns out!
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Jul 21, 2017 01:36
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It's been in there for an hour and I can't tell if there's been any color change. Should I take it out to stir at 20-minute intervals instead of 15? I'm very worried about this roux.
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Jul 21, 2017 01:56
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Your temp is too low. Raise it to 350 or 400 like I said. Or you should just plan on a much longer cook time.
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Jul 21, 2017 02:12
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Phil Moscowitz posted:Your temp is too low. Raise it to 350 or 400 like I said. Or you should just plan on a much longer cook time. Yeah I just checked the temp with my Thermapen and it's only 264°. I'll raise the temperature to 350° and see what happens.
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Jul 21, 2017 02:14
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Took the roux out of the oven when it was just slightly darker than chocolate milk and added the vegetables. Fingers crossed. EDIT: Tasted it. Gumbo good. Could've even taken the roux a little darker. I think this one is a success!! 
I. M. Gei fucked around with this message at 05:30 on Jul 21, 2017 |
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Jul 21, 2017 04:24
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Making red beans & rice for the first time; any suggestions regarding what brand of rice I should try?
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Aug 21, 2017 15:45
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Oliver Reed posted:Making red beans & rice for the first time; any suggestions regarding what brand of rice I should try? Any long grain is going to be fine. I like using Jasmine rice, brand is not that big of an issue. I tend to get the Carolina brand but that's just because my store has it in bulk sizes cheaply.
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Aug 21, 2017 15:49
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Easiest/best one pot recipe. Cajun Pasta, or should this be creole (when I think creole I seem to always think tomatoes but not sure that is correct)...I get confused. (Did not have room to add the old bay, heavy cream and parm and stock but you get the gist)    5 cups of chicken stock and brought it to a boil  Parm and cream and I just let it ride.   This is the dish I have eased my kids into the joy of cajun spices...the reason why there is no plating is because the little brats (think the wife was involved too) emptied the skillet to fast...I only got a few bites, oh well, next time.
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Aug 21, 2017 16:23
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Nhilist posted:Cajun Pasta, or should this be creole (when I think creole I seem to always think tomatoes but not sure that is correct)...I get confused. Creole uses tomatoes, Cajun does not.
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Aug 21, 2017 17:27
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Nhilist posted:Easiest/best one pot recipe. There is a recipe entitled pastalaya but it uses bowtie pasta. I recommend trying it out Looks good though
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Aug 22, 2017 00:13
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Reposting this from the Anti Food Porn Thread in GBS, because I couldn't help it:quote:1 1/2 lb. cleaned, cooked shrimp Nope. Just nope.
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Aug 31, 2017 15:58
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Aug 31, 2017 16:00
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Seems a bit spicy, good thing they removed the clove of garlic.
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Aug 31, 2017 16:27
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Thank God and Satan that this is really only the second occasion this video has been appropriate to post in this thread. I can only imagine the bananas are there to help ease the horrendous spice that comes from the 1/4 tsp each of pepper and chili powder.
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Sep 1, 2017 02:07
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Mushika posted:Reposting this from the Anti Food Porn Thread in GBS, because I couldn't help it: Hey new posts, must be a new reci- 
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Sep 1, 2017 02:35
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kloa posted:Hey new posts, must be a new reci- Coincidentally, I made a really great shrimp creole while visiting family a couple weeks ago. Based mostly on this recipe: http://www.nolacuisine.com/2008/04/13/shrimp-creole-recipe/ It turned out really good, the sauce was just brilliant despite using less butter than the 2 tbsp that recipe has. The two things I did: 1. Based on my mom's advice, peeled the shrimp while still part-frozen. This worked better than my previous method of lightly pre-cooking them before shelling. Then did a tiny shrimp stock -- just enough for the resulting creole. Just cram the shells from 2 pounds of shrimp into a small saucepan with like 2 cups of water. 2. Used 2 big onions, but had them in the pot sauteing while still working on other stuff. They got like 2/3rds of the way to fully caramelized before other stuff went in, which I think contributed to how rich and smooth the final sauce was.
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Sep 1, 2017 04:16
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Klyith posted:Coincidentally, I made a really great shrimp creole while visiting family a couple weeks ago. Based mostly on this recipe: I've used that exact recipe as well. It's a good one. If you don't mind your onions mostly disintegrating an easy thing to do is throw a small pinch (1tsp or under) of baking soda on them along with some salt while they sautee. They'll break down and carmelize faster and end up with a lot smoother almost paste of carmelized onion with some chunks left in there.
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Sep 1, 2017 13:54
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That Works posted:I've used that exact recipe as well. It's a good one. Interesting, I've never tried that. It sounds like it would work well breaking down a bunch of onions for a classic French onion soup (among other things). Or is that common practice and I'm just unaware?
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Sep 1, 2017 16:46
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Mushika posted:Interesting, I've never tried that. It sounds like it would work well breaking down a bunch of onions for a classic French onion soup (among other things). Or is that common practice and I'm just unaware? i think the seriouseats article on fast french onion soup is basically this + using a much higher heat than normal so it rapidly browns and creates a lot of fond, followed by repeatedly deglazing to avoid burning
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Sep 1, 2017 17:54
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Mushika posted:Interesting, I've never tried that. It sounds like it would work well breaking down a bunch of onions for a classic French onion soup (among other things). Or is that common practice and I'm just unaware? Ive seen it in a few places over the last year or two, especially if you use a pressure cooker. Now if I want to carmelize onions its equal parts butter and oil, chopped onion, salt, baking soda and then cover and pressure cook for 15 mins once sealed. End up with a sweet brown paste with onion chunks in it.
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Sep 1, 2017 17:58
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I've never owned a pressure cooker, but I guess it's time to buy one.
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Sep 1, 2017 19:01
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That Works posted:Ive seen it in a few places over the last year or two, especially if you use a pressure cooker. Now if I want to carmelize onions its equal parts butter and oil, chopped onion, salt, baking soda and then cover and pressure cook for 15 mins once sealed. End up with a sweet brown paste with onion chunks in it.  reason enough to get a pressure cooker now
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Sep 1, 2017 19:04
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Just having a pressure cooker alone for making your own stock was worth the purchase. I'd suggest looking into getting an instant pot since you can use it as a crockpot and a rice cooker as well. I don't have one since I had all 3 but if I didn't I'd go that route instead.
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Sep 1, 2017 19:24
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Mushika posted:Interesting, I've never tried that. It sounds like it would work well breaking down a bunch of onions for a classic French onion soup (among other things). Or is that common practice and I'm just unaware? The baking soda thing works because the maillard reaction goes faster in a basic environment. Caramelized onions are brown partly because the sugars get caramelized, but also because because the protein gets maillard'ed into tasty brown goo. These tricks aren't exactly common knowledge these days, which is funny because really really old traditional cooking used stuff like lye (a hazardously strong base) as an ingredient. But in the 20th century we got rid of all that stuff because we didn't understand it. ("WTF, lye? They must have been putting that on their food to sanitize it or something. Yuck, get rid of that.") But now food chemistry is finding explanations for all that stuff and it turns out people weren't crazy or eating tainted meat all the time, they actually were ingenious cooks who knew what worked even if they didn't know why and thus were really bad at passing knowledge down. VVVVV edit: high heat speeds things up, but not by all that much and it means you have to be a lot more attentive. doing them the regular way you can wander off for 10 or 5 minutes at a time and do other stuff. I think the pressure cooker thing sounds like the best way to get caramelized onions fast, but even that looks better for soups or other things where you don't mind the end result being pretty wet. VVVVV Klyith fucked around with this message at 07:10 on Sep 2, 2017 |
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Sep 1, 2017 21:37
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ekeog posted:i think the seriouseats article on fast french onion soup is basically this + using a much higher heat than normal so it rapidly browns and creates a lot of fond, followed by repeatedly deglazing to avoid burning The higher heat + regular deglazing works real well, even without baking soda.
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Sep 1, 2017 23:18
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I made Shrimp Etouffee for dinner tonight. It was my first time cooking cajun/creole food, and I had never made my own stock/roux before so I was a little nervous, but it turned out great. I used the same recipe mentioned in the OP, but substituted in some hot peppers my grandma grew in place of the bell peppers. Really happy with how it turned out, I'll have to try making some gumbo or something next. Out of curiosity, does anyone have a good use for a couple cups of shrimp stock? I still have some homemade stuff left over, but I don't really know any other recipes that call for it.
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Sep 2, 2017 23:57
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Snake Maze posted:I made Shrimp Etouffee for dinner tonight. It was my first time cooking cajun/creole food, and I had never made my own stock/roux before so I was a little nervous, but it turned out great. Roux looks slightly light, but hey, if it tasted good, nice job, man. As for the stock, I don't have a specific recipe in mind, but if you don't find one, don't throw it out. When I make homemade chicken stock, I boil the utter crap out of it till it reduces down to a gel-like consistency, then freeze it in ice cube trays and store it in a freezer bag. I do the math so that I know that 1 cube = 2 cups of stock, and just add said cube to said water and bam, instant stock. I don't see why it wouldn't work for seafood stock as well as chicken stock.
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Sep 3, 2017 00:03
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Snake Maze posted:I made Shrimp Etouffee for dinner tonight. It was my first time cooking cajun/creole food, and I had never made my own stock/roux before so I was a little nervous, but it turned out great. That looks great! Nice job. To neogeo's post above, I can't imagine that the shrimp stock will have as much gelatin / collagen as chicken stock and may not gel up like chicken ones would. Just a guess though, I could be wrong. Usually when I make a shrimp stock I just use it up on the spot or just freeze it without reducing. You can use the frozen shrimp stock in a seafood gumbo or in a shrimp and sausage jambalaya etc, it's just as versatile so I'd chuck it in the freezer until you decide.
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Sep 3, 2017 00:53
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I never knew what to do with leftover shrimp stock, because if I was gonna make another thing with shrimp I'd make more shrimp stock with that as well. Result = infinite shrimp stock. Then I tried making homemade ramen soup and that turned out to be the perfect answer. If you wanna be fancy, keep a couple shrimp back from the main thing you're making and freeze them with the stock. Unfreeze it later when you want soup, add some veg and noodles, and bam single serving really good ramen. (As for the shrimp etouffee, looks great! Definitely try taking the roux a bit darker next time, but for your first roux it's hard to go all the way. But etouffee doesn't need as dark a roux as gumbo anyways.) Klyith fucked around with this message at 01:20 on Sep 3, 2017 |
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Sep 3, 2017 01:15
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That Works posted:That looks great! Nice job. Oh yeah, it's not the fact that it's got collagen and turns almost to a gelatin, it's just that beyond that point, most of the water is boiled out and I begin to worry about caramelizing/burning the leftover stuff. You can likely boil seafood stock down farther than chicken or beef stock for that reason though.
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Sep 3, 2017 01:35
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The etouffee looks perfect. And shrimp stock is good for any sauce or soup you want to make with seafood...bisque, shrimp and grits, cook up some shrimp sauce for pasta.... Today I made some chicken and andouille gumbo in honor of the start of college football. This time I did 1.5 cups of flour to 1 cup oil, and used red and yellow peppers in addition to green. I think it worked out fine. Had a nice thickness to it.  I put the onion and green pepper and 1/2 of the celery through the processor and squeezed out the water.    Used about 5 quarts of homemade chicken stock, plus some water cause I wanted lots of leftovers to freeze.  Added a butchered chicken plus a couple extra thighs from the freezer, which I browned beforehand. Li'l okra and thyme from the garden.   Andouille    Saw some big rear end shrimp at the store for $5.99/lb, why not?  Sastified with the result. 
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Sep 3, 2017 05:50
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Perfection itt. That's fantastic looking.
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Sep 3, 2017 09:35
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There used to be a food truck near me in Austin that made boudain balls: deep-fried balls of boudain and crawfish. That food truck is gone now. Can I get a boudain ball recipe in this thread?
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Sep 3, 2017 21:45
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Shape boudin into balls, then roll in bread crumbs and deep fry. Do you want a boudin recipe?
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Sep 3, 2017 21:49
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Phil Moscowitz posted:Shape boudin into balls, then roll in bread crumbs and deep fry. It would help, yeah. Perhaps a batter recipe would be helpful too.
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Sep 3, 2017 22:13
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Step one: go to the store and buy this:
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Sep 3, 2017 22:13
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Sorry for breaking your (boudin) balls dude, I don't really have a good recipe...the best boudin balls are always from some gas station or specialty meat store on the side of the highway. I tried making them myself one time but the results weren't much to write home about.
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Sep 3, 2017 22:18
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Phil Moscowitz posted:Sorry for breaking your (boudin) balls dude, I don't really have a good recipe...the best boudin balls are always from some gas station or specialty meat store on the side of the highway. I tried making them myself one time but the results weren't much to write home about. Unfortunately this is the truth for boudain 
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Sep 3, 2017 22:20
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Dr. Gitmo Moneyson posted:There used to be a food truck near me in Austin that made boudain balls: deep-fried balls of boudain and crawfish. That food truck is gone now. Man, I remember stumbling out of some place on 6th street and getting some of those. Good times.
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Sep 3, 2017 22:43
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