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Old 06-06-2015, 04:50 PM   #61
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Originally Posted by taxlady View Post
I read that a while ago. I was curious about the name, 'cause it just seemed like beef schnitzel to me. And basically, that's what it is.
When I visited Austin, Texas, a couple of years ago, I was surprised to learn that many Germans immigrated into Texas in the 1840s because of political strife in the Austro-Hungarian Empire. Once Texas became a U.S. state, the government actively sought to bring European settlers to build up the non-Mexican population. Of course, they brought their cooking traditions with them, including schnitzel
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Old 06-06-2015, 05:22 PM   #62
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When I visited Austin, Texas, a couple of years ago, I was surprised to learn that many Germans immigrated into Texas in the 1840s because of political strife in the Austro-Hungarian Empire. Once Texas became a U.S. state, the government actively sought to bring European settlers to build up the non-Mexican population. Of course, they brought their cooking traditions with them, including schnitzel
Texas has a very German heritage:

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Old 06-06-2015, 06:24 PM   #63
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Not only can you brown your flour but you can also smoke it and give it more flavor.
really!
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Old 06-07-2015, 09:14 AM   #64
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Flour that has been heated by itself until slightly browned or beyond slightly has been 'dextrinized'. I believe I have posted here suggesting when you make a roux you dextrinize the flour first. This alters the starch molecules and makes for a silkier texture in a sauce/gravy and gives a slightly nutty flavor. Dextrinization also helps the flour to be easily digestible.
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Old 06-07-2015, 10:11 AM   #65
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Thanks Puffin3. Now we have a name for it. It just makes sense. It would be a good way to get a head start when making a roux..

When it adds so much flavor to a dish by making a roux first, it could be used for much more than just gumbo, and the color of the sauce or gravy shouldn't matter when it adds so much flavor.
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Old 06-07-2015, 10:13 AM   #66
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Just remember that the darker the roux, the less thickening power it has.
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Old 06-07-2015, 10:31 AM   #67
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When I visited Austin, Texas, a couple of years ago, I was surprised to learn that many Germans immigrated into Texas in the 1840s because of political strife in the Austro-Hungarian Empire. Once Texas became a U.S. state, the government actively sought to bring European settlers to build up the non-Mexican population. Of course, they brought their cooking traditions with them, including schnitzel
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Old 06-07-2015, 10:45 AM   #68
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Originally Posted by puffin3 View Post
Flour that has been heated by itself until slightly browned or beyond slightly has been 'dextrinized'. I believe I have posted here suggesting when you make a roux you dextrinize the flour first. This alters the starch molecules and makes for a silkier texture in a sauce/gravy and gives a slightly nutty flavor. Dextrinization also helps the flour to be easily digestible.
Thanks I learned a new term!

I had seen your earlier post and thought I understood what you were saying, I was wrong!

Reminded me of L. Ron Hubbard's advice about clearing words.

L. Ron Hubbard: Study Technology
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Old 06-07-2015, 10:57 AM   #69
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Thanks I learned a new term!

I had seen your earlier post and thought I understood what you were saying, I was wrong!

Reminded me of L. Ron Hubbard's advice about clearing words.

L. Ron Hubbard: Study Technology
I used to make my kids look up words. We had a huge dictionary. Really too big for school age kids. I would end up giving them the shortened meaning in the end. But at least they learned how to use a dictionary.

Today, you just have to type in part of the word and the rest shows up with the meaning that can be understood.
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Old 06-07-2015, 01:21 PM   #70
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It's been really interesting learning about small-town life in North Carolina. I agree that her family connection helps a lot. I do like the openness and honesty she provides about the stresses of running now two restaurants in a small town.

We're going to Oak Island, NC, in July where my mom rented a house for us and other family members. We're going to try to arrange to have a meal there, probably on the way back since it's closed on Sundays and Mondays.

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I'd love to hear what you think about it!
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