Roux – Definition

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[ROO] A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such a soups and sauces. There are three classic roux-white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked. Both white roux and blond roux are made with butter. The former is cooked just until it begins to turn beige and the latter until pale golden. Fuller-flavored brown roux can be made with butter, drippings or pork or beef fat. ti’s cooked to a deep golden brown and used for rich, dark soups and sauces. CAJUN and CREOLE dishes use lard based roux, which is cooked (sometimes for almost an hour) until a beautiful mahogany brown. This dark base is indispensable for specialties like GUMBO.

Video: How to Dredge Meat

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Ingredients

  • Beef for stew (that what it’s called on the package, it’s easy to find at any supermarket)
  • Flour (All purpose is fine)
  • Salt and Pepper
  • Cayenne powder
  • Garlic

Here’s a quick video on how to dredge meat. I know, it sounds weird but it’s really simple. When you dredge meat you coat the meat (in this video it’s beef for stew) with flour and some seasoning. Then you put it in a pan with some oil and brown the meat. This is done because it creates a nice “crust” on the meat, it increases the flavor and most importantly it helps thicken your stew. Check it out, and let me know if you have any questions.

xoxo,

Melanie

Potato Soup

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Ok guys, here you go…. Here is my first attempt at how to video. I know the editing is terrible, but better to try and learn, right? And to use one of my favorite quotes:

“Anything worth doing is worth doing badly.”
– GK Chesterston

Here’s the correct recipe…

Ingredients

  • 8 bacon strips, diced
  • 2 small white onions, chopped
  • 3-4 cloves garlic, minced
  • 6 T Flour
  • 2 t Salt
  • 2 t dried Basil
  • 1 t pepper (less if you don’t like pepper)
  • 6 cups chicken broth
  • 4 large baked potatos, cubed
  • 2 cups half and half
  • Hot sauce to taste
  • shredded cheddar cheese

Directions

  1. In a large saucepan, cook bacon until crisp, drain, leaving 2 T drippings in pan. Remove bacon and set aside.
  2. Saute onion and garlic in the pan with drippings until tender and lightly brown
  3. Stir in flour, salt basil and pepper, mix well. (It will look lumpy and weird, thats ok)
  4. Add Broth and bring to a boil. Boil and stir for 2-3 minutes.
  5. Throw in the potatoes, cream and hot sauce and cook on a low simmer for 15 minutes.(Soup will be thin at first. If you let it sit without heat for an hour or so, it will really thicken up. It’s way better the next day though, so I’d recommend making it the day before.)
  6. When you’re ready to serve throw some bacon and cheese on. It’s amazing!

I served it with cornbread and a salad, and it got rave reviews. Hope you enjoy the video, as well as the soup.

xoxo,

Mel aka The Hedonist Cook