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but I don't know for sure because I can't be anywhere nearby when it's cooking.
Why? Cause it might explode?
Joe
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but I don't know for sure because I can't be anywhere nearby when it's cooking.
Saute them in your roux, right before it's done to the color you want. Not only does it slow down the roux, preventing it from burning, but it allows the trinity to saute, and pick up some flavor. Its a great way to prevent your roux from burning.
kd
For exchanging recipes, roux hints, cooking methods., etc. It's truly and art which every person in the Gulf South who cooks attempts to master.
I'm making Seafood gumbo today. My question is has anybody ever sauteed the onion, celery and garlic before putting them in the pot?