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Not sure if anybody still reads this thread but wondering if somebody has a good recipe for yakamein?
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Jan 29, 2023 22:42
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| # ¿ Apr 29, 2024 15:54 |
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It's Dungeness crab season so I made a gumbo using Alton Brown's oven roux method and crab shell stock last week. It was delicious but I'm not sure I ever want to make crab stock in my home again - it took 5 days for the smell to clear out (not helped by being unable to open up all the windows for a while due to weather) and after the first day or so it made things pretty gross. Roux method was easy and foolproof, I don't think I'll ever bother making it on the stove.
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Feb 22, 2023 09:09
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Phil Moscowitz posted:Yeah, I run my vent hood close to max whenever I make shellfish stock…it’s potent. No vent hood for my gas stove slumlords ftw
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Feb 22, 2023 17:43
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Shooting Blanks posted:You always have the option of oven roux - it takes noticeably longer, but is apparently much more consistent and less prone to burning. Plenty of recipes online, or I'm sure someone here has a link to one they like. It's basically impossible to mess up this way and you can watch a movie or do anything else around the house while it's cooking. Equal parts flour to oil at 350 degrees for 11/2 to 2 hours, set a timer and stir once every half hour. At the end you might end up with a little extra oil, just pour it off and you're good to go.
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Mar 31, 2023 03:05
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neogeo0823 posted:Am I heathen for making my gumbo with roux, okra, and file powder? I kind of hope not, but also, I don't care if I am, seeing as I just got done with a silky smoooooth gumbo for my work lunches this week. File powder is usually recommended to be stirred into bowls individually, if you stirred it in to be reheated later for work lunches did it affect the texture at all when you chilled and reheated?
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Nov 2, 2023 17:33
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pandy fackler fucked around with this message at 06:29 on Mar 22, 2024 |
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Feb 16, 2024 23:54
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| # ¿ Apr 29, 2024 15:54 |
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pandy fackler fucked around with this message at 06:47 on Mar 22, 2024 |
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Mar 19, 2024 17:48
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