Recent content by afterburn25

well many people can also say they same about defrosting meat. allowing meat to reach temperatures in the danger zone doesn't mean you will defiantly get food poisoning but just cause it hasn't happened doesn't mean it wont or it cant. this is no different not saying it will happen every time...

well for one cast iron has a tendency to do this. cast iron maybe strong but also can be brittle. also enamel pans also can cause coatings to crack. its not the high heat that does it its the heat on a dry pan always should at least put a little olive oil or even butter in there first.

i once knew somebody like that she insisted on cooking for thanksgiving knowing full well she couldn't cook. we offered to make the pies she said no i got it yeah you know what she got store bought pies. she tried to make the corn bread dressing instead of reading the directions she filled a...

never heat the pan without the oil in it. you can crack your pan if its dry. it takes a little while but you might get side tracked and forget so not a good habit to be in.

I usually saute on medium heat you should be able to hear the sizzle and watch the bubbles form. with an electric stove you don't always get even heat around your pan. sometimes as the coils age they don't put out heat evenly. there are many other factors involved as well such as having an over...

looking for anyone that may have a good fried chicken batter recipe that can meet my strict requirements. I have been searching for this for over 20 years. seems every time i find something close it always has an issue. Also another problem i have is i've learned when it comes to frying battered...

lol no wasn't suggesting new Orleans didn't know the difference. as they know better than anybody however I constantly see it all over the web, hear it in the streets and all i hear is Cajun being associated with New Orleans. and yes Cajun and creole are both represented in New Orleans. However...

I use bacon grease for my roux on the stove. Stove is the best way and its best done in a cast iron skillet. with roux the darkness of it is a matter of preference. some people like a really dark roux which ads a very rich flavor, however some people like a lighter roux. it ranges from Blonde to...

I seriously wish people would stop using New Orleans as an example to Cajun cooking. New Orleans wasn't and isn't Cajun it is Creole and the difference is like night and day.

you can use file' with okra all file' is, is sasafras leaves ground into a powder. and yes the darker the roux the less thickening powder it has but the more richness the flavor is. I tend to like more of a blonde roux kinda in between no darker then that of chocolate milk. also the darker you...

thats what you want to do. you never ever ever want to put file' in the pot of gumbo as it will make storing it impossible as the file' will make it slimy at that point you will have to throw out the whole pot. always put just what you need in the bowl your gonna eat.

i once saw and interview done on the guy that made masterpiece bbq sauce and he said it took them 10 years to make before it ever got on the market. when it comes to cooking I am a perfectionist just ask my gf she has stopped me from throwing the whole dish out over something very minor that...

I don't know how Crocodile is never had it but I do know alligator has to be cooked just right there is a very small window of time to cook it perfectly and leave it in slightly too long and it will be chewy like chewing on rubber however if done just right it will fall apart in your mouth

lol I tried that one time didn't work out I think the problem was the syrup caused the bacon to burn very quickly so kinda wanted to do it a different way they way the factories do it

yes i hear fresh tomato's is better to be honest I don't like working with fresh tomato's fresh tomato's make me sick lol but I can eat cooked tomato's weird I know also the other defining factor is the cayenne also this chili is still in its development stage every time i cook it I make little...