Search results

Perhaps I am being misunderstood. It is a lot easier, for me, to stir the roux and use my stove top to adjust the heat high or low depending upon how dark or light it is. To me there is just less margin for error, more chance for consistency, not to mention every French cookbook I have read...

I have tried it in a dutch oven. It comes out okay for me but I prefer on the stove, where I can control the heat.

My grandfather's gumbo recipe. Although guarded like a Soviet state secret, he told me it a few months before he died. He wasn't too keen on measurements and I mostly learned how to make it just by "the feel" of things. Granted, Paw Paw was also a Navy cook, and was used to cooking things in...

A spinach potato frittata that my wife is cooking. Yesterday, I got home after a business trip and was lazy - just slow cooked a pork roast in the Crockpot.

Salt (does that count? :) ), black pepper, cayenne pepper, cinnamon, and zatar (although that's cheating, since zatar is a mix of many seasonings...).

You can make a real good dark roux if you want. The key is to control the temperature. You can always attempt to add bits of your mirepoix/trinity into the hot roux to cool it down a bit. Low heat and stirring are your best friend.

Hi all! My name is Mike. Although from Texas, I live in Wyoming where I work in Information Technology and as the pastor of a small church in the town that I reside with my family and two feline overlords. For as long as I can remember being allowed around a stove and a knife, I have loved to...