Tom Adams, post: 394191, member: 7285 wrote: Jambalaya, Crawfish Pie, Fil̩ Gumbo...one of the great old songs. Makes me want to try all three.
goodbye joe, me gotta go.
Hunter Hayes
[MEDIA=youtube]57sfRo26fAc[/MEDIA]
Sergeant Schultz, post: 394346, member: 315 wrote: Not sure which it was, mebbe a bit of both? Anyway, I don't care, since I'm now a confirmed roux-baker.
Sorry but that's not roux you doing there. But carry on but please don't call it. Cajun or Creole or Louisiana cooking. It's not. Why don't you just use a microwave?
The high heat of the stirred roux makes the flavors develop. It has to even smoke on and off during the process. Ask any chef from the late Paul Prudhomme to any Louisiana home cook of all generations male and female. Enuf said
20 minutes +- on stove top high heat in cast iron constant whisk stir then seasonings and the chopped trinity/garlic. High heat of roux releases the flavors.
If you can't take the heat....
RADAR, post: 394347, member: 413 wrote: Hunter Hayes
I saw that video once before. Awesome. (Maybe you posted it before, or maybe I saw it somewhere else, but thanks or sharing.)
Robert Hill, post: 394362, member: 378 wrote: The high heat of the stirred roux makes the flavors develop.
Bah. What - 350å¡ for 90 min. ain't hot 'nuff? I actually have cooked & eaten it both ways - tastes the same to me. I've become fond of SWMBO, and if baking roux will keep us together, all the better. Just sayin'. And, no, I won't stoop to the microwave - all them gamma rays & such like caint be good fer ya.
The Hunter Hayes performance was 21 years ago when he was 4 years old.
