![[Cuisine]](../images/cuisine1.gif)
![[Our Kitchens]](../images/come_see.gif)
![[AD]](../images/ad_how.gif)
|
I'm sure that most of you have heard the expression "First you make a Roux". Well the first thing that I do is toss that
notion out the window. A "Roux" is a fancy name for flour and oil heated to the consistency of a thick creamy paste with
a color of light peanut butter. It's used, in my humble opinion, to artificially thicken a dish such as gumbo. If you have any idea
of what you're doing and have the time to do it, the dish will thicken on it's own if cooked properly and long enough. A Roux does
NOT enhance the flavor of anything that I know of. And if it's prepared wrong it can subtract from the dish emparting a burnt
flour flavor of which you'll soon not forget. Traditional New Orleans dishes take a long time to cook, sometimes even a whole day
to properly bring out the true flavor. Take a look at our carefully selected recipes. We've delved into our own family archives for some of them and have carefully selected others for inclusion in our Cuisine Section. ENJOY !!! |