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I want to pickle me some pork for red beans this weekend, I see two methods, one just distilled white vinegar and the other has apple cider and water. What's better?
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Feb 21, 2017 20:12
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| # ¿ Jun 1, 2024 18:50 |
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I'm not making two batches so it'll ultimately be mixed and I wouldn't be able to tell regardless.
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Feb 21, 2017 21:34
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holy smokes just use your oven for the roux and never worry about it again. If you have one of those IR ceramic tops it's basically mandatory so the full blast toggling doesn't burn it. Gitmo, please never waste crawfish/shrimp like that again for your stock. I'm envious you wasted so little money, that would have been easily 140$ here.
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Mar 31, 2017 15:55
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isn't a premade roux just browned flour?
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Apr 4, 2017 17:45
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Seems a bit spicy, good thing they removed the clove of garlic.
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Aug 31, 2017 16:27
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| # ¿ Jun 1, 2024 18:50 |
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oven rouxs are lazy and don't need a vid. oven 400 or w/e stir every half hour until color is as you want it sucks to do this in the summer
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Aug 9, 2019 15:20
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