Foodgasms

[rosco rathbone]

Wisk? I use a wooden spoon. Better for getting the stuff off the bottom before it scorches.

I guess if you are cooking a "bechamel", you need a wisk and if you are cooking in a cast iron skillet like me, with a love of afro carribean soul food, you need a wood spoon.

 

[Hester]

my presence was requested in this thread, but i'm not sure that i can really contribute much, esp since i hate gumbo (blaspehmy, i know) and the roux making has been thoroughly well covered. but here's a nice, easy summer salad.

mix together equal parts diced fresh mango, avocado, cucumber, and a little jicama if you can get some. toss gently with a mix of olive oil, lime, and fresh chopped cilantro.

 

[Hester]

I guess if you are cooking a "bechamel", you need a wisk and if you are cooking in a cast iron skillet like me, with a love of afro carribean soul food, you need a wood spoon.

i'm more likely to use a wisk for traditional sauces (bechamel, hollandaise, etc.) and a wooden spoon/spatula for other types of cooking. i think the wisk is best for anything on the delicate side or that's made in a double boiler.

 

[tortoise]

What kind of flour? What kind of oil? What size shrimp? What does "hand crush" a tomato mean???

I'm a Virgo, a literalist. I'm not comfortable improvising until I've tried first from a cut and dried recipe.

Another thing that sounds very sketchy to me is this whole roux business.

Excellent, rapscallion. I meant to encourage questions, as I admitted the details were sketchy.

First, hand crushing tomatoes. I speak of whole, canned, peeled San Marzano tomatoes. If you can't find them, Hunts whole are just fine. Hand crushing them is exactly that. Dump the 28 oz. can in a large mixing bowl, and crush the whole tomatoes to smithereens using your impeccably clean hands. I like the flavor and texture better than canned dice tomatoes, but mostly I just think it's fun to crush them. Good whole canned tomatoes are an absolute must in my pantry.

Okay, my roux. All-purpose flour. I use a high-smoke point oil, such as canola or peanut. I like a DARK roux for my gumbo, so NO butter for me; butter based roux is divine, and I do use it for almost any lighter colored roux (anything up to the dark peanut butter stage), but it would scorch LONG before reaching the darkness that I like to achieve for gumbo. Equal volume, although there is flexibility there. I tried using a bit less oil last time, and it worked fine. I mix the flour and oil well before even turning on the heat. Heavy pan, NOT nonstick. Wooden spoon or spatula is fine, but I use a Le Creuset heatproof silicone spatula, which provides for excellent clean scraping. For your first roux, start at medium high heat, and stir. And stir. And stir. Just keep stirring constantly until it reaches a dark chocolate color, then dump in the trinity, then salt and cayenne. Stir until the vegetables are softened a bit, then add the andouille. More stirring, let the sausage render a bit, then add the tomatoes, stir just to combine. Add stock to desired thickness, bring to a boil (essential for thickening), then lower to a simmer. Simmer until vegetables are desired tenderness. Adjust seasoning. Then, when it is ready, add the shrimp. I usually use 25 count (which means under 25 shrimp per pound), peeled and deveined. Remove from heat just as they start to turn pink.

 

[Hester]

i'd like to use this opportunity to say that nonstick pans are for the birds.

 

[rosco rathbone]

Now that's the level of detail I'm talking about.

The roux recipes I looked up all made a big deal of wisking the flour into the hot oil. You don't do that.

 

[tortoise]

my presence was requested in this thread, but i'm not sure that i can really contribute much, esp since i hate gumbo (blaspehmy, i know) and the roux making has been thoroughly well covered. but here's a nice, easy summer salad.

mix together equal parts diced fresh mango, avocado, cucumber, and a little jicama if you can get some. toss gently with a mix of olive oil, lime, and fresh chopped cilantro.

Your presence is implicitly requested and more than welcome in any thread I make, A, and gumbo was intended as merely a starting point, a launching pad. Any and all foodgasms are more than welcome here, and your salad is a perfect example. I make that exact salad for most family functions these days. I use either small persian or those long English cucumbers, and I like key lime if I can find it. Always Haas avocados. I've even done a version of it as a cold soup, pureeing about half of the mixture and leaving the rest chunky. Yum.

 

[Hester]

Your presence is implicitly requested and more than welcome in any thread I make, A, and gumbo was intended as merely a starting point, a launching pad. Any and all foodgasms are more than welcome here, and your salad is a perfect example. I make that exact salad for most family functions these days. I use either small persian or those long English cucumbers, and I like key lime if I can find it. Always Haas avocados. I've even done a version of it as a cold soup, pureeing about half of the mixture and leaving the rest chunky. Yum.

ooh, sort of like a tomato-less gazpacho. i like it!

 

[rosco rathbone]

I just got hip to those "english cucumbers". They sell them wrapped in cellophane here. The regular ones are like flabby bladders of water in a pale green skin. Yech. Only english from here on out.

 

[tortoise]

Now that's the level of detail I'm talking about.

The roux recipes I looked up all made a big deal of wisking the flour into the hot oil. You don't do that.

Negative. My flour and oil both start out cold as a witch's tit in the pan. That way, I can stir to remove lumps and get it all homogenized before I even start heating. I've no earthly idea what they might be on about. Now, with a butter based roux, of course the butter is going to be hot and melty when you add the flower. With oil, it matters not, in my experience.

 

[tortoise]

I just got hip to those "english cucumbers". They sell them wrapped in cellophane here. The regular ones are like flabby bladders of water in a pale green skin. Yech. Only english from here on out.

Aye. Or the little Persian ones, if they are in season (have only found those at farmer's markets, while the English are available year round). With "regular" cucumbers, I usually have to peel and seed them to make them palatable. I do neither with the English.

 

[bluntforcemama]

Mmm... food porn.

 

[bluntforcemama]

I just got hip to those "english cucumbers". They sell them wrapped in cellophane here. The regular ones are like flabby bladders of water in a pale green skin. Yech. Only english from here on out.

Gerkins!

 

[KravMaga]

Aye. Or the little Persian ones, if they are in season (have only found those at farmer's markets, while the English are available year round). With "regular" cucumbers, I usually have to peel and seed them to make them palatable. I do neither with the English.

I'm back m'friend. I think it may be about time that we think about opening our own cafe for our friends....

 

[Hester]

Negative. My flour and oil both start out cold as a witch's tit in the pan. That way, I can stir to remove lumps and get it all homogenized before I even start heating. I've no earthly idea what they might be on about. Now, with a butter based roux, of course the butter is going to be hot and melty when you add the flower. With oil, it matters not, in my experience.

i'm just guessing here, but it's probably to keep lumps from forming. if you heat the oil it's less viscous.

 

[Hester]

i pretty much only use the seedless cukes, unless they aren't available.

 

[tortoise]

i'd like to use this opportunity to say that nonstick pans are for the birds.

I have one, an omelette pan that I like to use for my spanish tortillas (sort of like a frittata). But yeah, for most things, they suck. I'm all about deglazing, and they render deglazing moot.

 

[KravMaga]

i pretty much only use the seedless cukes, unless they aren't available.

It is okay to use the others if you are willing to peel them and take a spoon to the sees. English cucumbers are good, but I grow Japanese cucumbers, the likes of which I pick before they grow seeds....they work very well and are available in many Asian markets.

 

[rosco rathbone]

Aye. Or the little Persian ones, if they are in season (have only found those at farmer's markets, while the English are available year round). With "regular" cucumbers, I usually have to peel and seed them to make them palatable. I do neither with the English.

Internet seredipity: just this day I was looking at those persian cukes going "what the hell is up with these things"?

Glad to know they are ok.

Mmm... food porn.

oOo, another heavy hitter. Bless us with some recipes, mama.

 

[Hester]

I have one, an omelette pan that I like to use for my spanish tortillas (sort of like a frittata). But yeah, for most things, they suck. I'm all about deglazing, and they render deglazing moot.

i've made spanish tortillas before! do you use potatoes in yours?

 

[KravMaga]

I have one, an omelette pan that I like to use for my spanish tortillas (sort of like a frittata). But yeah, for most things, they suck. I'm all about deglazing, and they render deglazing moot.

I've sworn by Allclad pans for the most part, but when it comes to the skillet, I run to the restaurant supply store and by a cheap commercial pan. They hold up well and I'm not want to replace them when their use is done.

 

[tortoise]

I was reading back through the thread, and realized I totally missed this in the fray:

and yesssssss..i can make a roux

This does not surprise me in the least.

 

[tortoise]

I'm back m'friend. I think it may be about time that we think about opening our own cafe for our friends....

I'm so there!

i've made spanish tortillas before! do you use potatoes in yours?

I often do, yes. That was the first variety I made. Lately I've become enamored of using thinly sliced cauliflower in my tortillas, which I saute until lightly brown with onions. It has become one of my favorite tapas for parties.

 

[Hester]

I'm so there!



I often do, yes. That was the first variety I made. Lately I've become enamored of using thinly sliced cauliflower in my tortillas, which I saute until lightly brown with onions. It has become one of my favorite tapas for parties.

i'll have to try that. cauliflower has to be done just right for me to like it, but this might be ok.

 

[KravMaga]

I'm so there!



I often do, yes. That was the first variety I made. Lately I've become enamored of using thinly sliced cauliflower in my tortillas, which I saute until lightly brown with onions. It has become one of my favorite tapas for parties.

And yet, my friends tell me that the ole' white flower ain't worth a tinkers cuss...but I have found that cooking the blighted flower can lead to a non-carbo alternative to potatoes that i have yet to try...