Cajun Cookin' 1-2-3
Read the article this discussion is about
- scottishgirl
- bbleigh
This archived discussion is "read only".
For the corresponding "live" discussions, post in the active topic forum here.
» scottishgirl - Great Article!
Hi Paula,I made a promise to myself a while back to learn about real Cajun cooking, (as differs from simply adding Tobasco and calling it Cajun) and this article was a wonderful introduction!
I especially like the way that you integrate your resource links into the text of your article for easy reference, and I'm going now to practice roux-making!
Cheers!
-- posted by scottishgirl
» bbleigh - Re: Great Article!
In response to message posted by scottishgirl:LOL. There is one rule to remember when cooking Cajun food. If you can recognize what it was when it went into the pot, it isn't cooked yet.
And the second is...."First you make a Roux."
Another helpful tip is to learn how to smother your vegetables. Saute means "to jump" in the pan. We don't saute we smother until they disintegrate or in other words "melt".
If you want to learn true Cajun cooking checkout Chef John Folse's books, recipes and websites. He even has a Culinary Institute at nicholls University in Thibodaux, LA. Prudhomme is not a traditional Cajun cook, he is much more Creole and New Orleans style. Just like most people think "Oriental" cooking is all the same, so do people think that everything in Louisiana is Cajun. Trust me it isn't.
-- posted by bbleigh
Please follow the guidelines set forth in the Suite101 Posting Etiquette when adding to the discussion.