Topic: Making roux
Pierre Splatters started this discussion 6 years ago #91,403
If you do not use an iron skillet and a wooden spoon then you are not making roux and it will come out tasting like crapolo bi product of coon shat. Please stop with the teflon and anything to stir with made of metal. If you are making it properly anything metal used to stir it with would heat up and burn your hand long before the roux is done cooking.
Monsieur Indy joined in and replied with this 6 years ago, 2 hours later[^] [v] #1,039,655
As the only actual French Louisianais here, I concur. Everyone else is wrong.
Pierre Splatters (OP) replied with this 6 years ago, 1 hour later, 4 hours after the original post[^] [v] #1,039,704
I know. I think the others are just wannabes and only wish they could make good gumbo.
I saw one posting using a wire whisk. Guess he is making meringue roux.
I saw one posting using a wire whisk. Guess he is making meringue roux.
Anonymous C joined in and replied with this 6 years ago, 23 minutes later, 5 hours after the original post[^] [v] #1,039,715
Paul Prudhomme (July 13, 1940 – October 8, 2015), also known as Gene Autry Prudhomme, was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. He was the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans, and had formerly owned and run several other restaurants. He developed several culinary products, including hot sauce and seasoning mixes, and wrote 11 cookbooks.
and wrote 11 cookbooks.
and wrote 11 cookbooks.
Prudhomme left to become the first American-born executive chef at Commander's Palace under Richard Brennan
Paul turned the Garden District restaurant into a world-class destination.
Paul turned the Garden District restaurant into a world-class destination.
Paul appointed Emeril Lagasse to take over as Executive Chef at Commander's Palace.
His cookbook, Paul Prudhomme's Louisiana Kitchen, was published by William Morrow and Company in 1984. It was given a Culinary Classic Book Award in 1989 by the International Association of Culinary Professionals.
Paul was made a Chevalier (Knight) of the French Ordre National du Mérite Agricole in honor of his work with Cajun and Creole cuisines.
Awards
Culinary Hall of Fame Induction.
Cookbooks
Chef Paul Prudhomme's Louisiana Kitchen (April 1984) ISBN 0-688-02847-0
The Prudhomme Family Cookbook (September 1987) ISBN 0-688-07549-5
Authentic Cajun Cooking (1984–1989) booklet for Tabasco
Chef Paul Prudhomme's Louisiana Cajun Magic (September 1989) ISBN 0-517-68642-2
Chef Paul Prudhomme's Seasoned America (October 1991) ISBN 0-688-05282-7
Chef Paul Prudhomme's Fork in the Road (October 1993) ISBN 0-688-12165-9
Chef Paul Prudhomme's Pure Magic (June 1995) ISBN 0-688-14202-8
Chef Paul Prudhomme's Fiery Foods That I Love (November 1995) ISBN 0-688-12153-5
Chef Paul Prudhomme's Kitchen Expedition (July 1997) ISBN 0-9656348-0-9
Chef Paul Prudhomme's Louisiana Tastes (February 2000) ISBN 0-688-12224-8
Chef Paul Prudhomme's Always Cooking (January 2007) ISBN 0-9791958-0-2
Television
Prudhomme has made five seasons of cooking shows for New Orleans' PBS affiliate WYES-TV.
Fork In The Road (26 episodes, 1995)
Fiery Foods (26 episodes, 1996)
Kitchen Expedition (26 episodes, 1997)
Louisiana Kitchen (26 episodes, 1998)
Always Cooking (26 episodes, 2007)
Prudhomme also hosted short segments called The Magic of Chef Paul which were syndicated to news stations across the country. Each segment ended with his catchphrase, "Good cooking, good eating, good loving!"
Editor's note: Indy has no Cajun blood in his body. He has been known to eat sewage, with gusto results.
Also based on a view of the area he lives in, sewage is 2nd nature to Indy with a zip code full of pedophiles, the highest number in his state.
Pierre Splatters who has never published a cookbook or opened a famous restaurant or made a number of TV episodes about cooking must be unaware that Chef Paul Prudhomme uses an ordinary wire whisk to make his Roux.
Editor of course uses good Syntax.
(Edited 45 seconds later.)
Anonymous B replied with this 6 years ago, 3 minutes later, 5 hours after the original post[^] [v] #1,039,717
Anonymous B double-posted this 6 years ago, 46 seconds later, 5 hours after the original post[^] [v] #1,039,719
@1,039,715 (C)
Indy does have Cajun blood. I guess you stalked his DNA and sent spies to collect samples?
Indy does have Cajun blood. I guess you stalked his DNA and sent spies to collect samples?
terri !RwordOooFE joined in and replied with this 6 years ago, 3 minutes later, 5 hours after the original post[^] [v] #1,039,724
@1,039,715 (C)
> Paul Prudhomme (July 13, 1940 – October 8, 2015), also known as Gene Autry Prudhomme, was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. He was the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans, and had formerly owned and run several other restaurants. He developed several culinary products, including hot sauce and seasoning mixes,
>
>
> and wrote 11 cookbooks.
> and wrote 11 cookbooks.
> and wrote 11 cookbooks.
> Prudhomme left to become the first American-born executive chef at Commander's Palace under Richard Brennan
>
> Paul turned the Garden District restaurant into a world-class destination.
>
> Paul turned the Garden District restaurant into a world-class destination.
>
> Paul appointed Emeril Lagasse to take over as Executive Chef at Commander's Palace.
>
> His cookbook, Paul Prudhomme's Louisiana Kitchen, was published by William Morrow and Company in 1984. It was given a Culinary Classic Book Award in 1989 by the International Association of Culinary Professionals.
>
> Paul was made a Chevalier (Knight) of the French Ordre National du Mérite Agricole in honor of his work with Cajun and Creole cuisines.
>
> Awards
> Culinary Hall of Fame Induction.
>
> Cookbooks
> Chef Paul Prudhomme's Louisiana Kitchen (April 1984) ISBN 0-688-02847-0
> The Prudhomme Family Cookbook (September 1987) ISBN 0-688-07549-5
> Authentic Cajun Cooking (1984–1989) booklet for Tabasco
> Chef Paul Prudhomme's Louisiana Cajun Magic (September 1989) ISBN 0-517-68642-2
> Chef Paul Prudhomme's Seasoned America (October 1991) ISBN 0-688-05282-7
> Chef Paul Prudhomme's Fork in the Road (October 1993) ISBN 0-688-12165-9
> Chef Paul Prudhomme's Pure Magic (June 1995) ISBN 0-688-14202-8
> Chef Paul Prudhomme's Fiery Foods That I Love (November 1995) ISBN 0-688-12153-5
> Chef Paul Prudhomme's Kitchen Expedition (July 1997) ISBN 0-9656348-0-9
> Chef Paul Prudhomme's Louisiana Tastes (February 2000) ISBN 0-688-12224-8
> Chef Paul Prudhomme's Always Cooking (January 2007) ISBN 0-9791958-0-2
>
> Television
> Prudhomme has made five seasons of cooking shows for New Orleans' PBS affiliate WYES-TV.
>
> Fork In The Road (26 episodes, 1995)
> Fiery Foods (26 episodes, 1996)
> Kitchen Expedition (26 episodes, 1997)
> Louisiana Kitchen (26 episodes, 1998)
> Always Cooking (26 episodes, 2007)
> Prudhomme also hosted short segments called The Magic of Chef Paul which were syndicated to news stations across the country. Each segment ended with his catchphrase, "Good cooking, good eating, good loving!"
>
> Editor's note: Indy has no Cajun blood in his body. He has been known to eat sewage, with gusto results.
> Also based on a view of the area he lives in, sewage is 2nd nature to Indy with a zip code full of pedophiles, the highest number in his state.
>
> Pierre Splatters who has never published a cookbook or opened a famous restaurant or made a number of TV episodes about cooking must be unaware that Chef Paul Prudhomme uses an ordinary wire whisk to make his Roux.
>
> Editor of course uses good Syntax.
why would you paste something like this
> Paul Prudhomme (July 13, 1940 – October 8, 2015), also known as Gene Autry Prudhomme, was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. He was the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans, and had formerly owned and run several other restaurants. He developed several culinary products, including hot sauce and seasoning mixes,
>
>
> and wrote 11 cookbooks.
> and wrote 11 cookbooks.
> and wrote 11 cookbooks.
> Prudhomme left to become the first American-born executive chef at Commander's Palace under Richard Brennan
>
> Paul turned the Garden District restaurant into a world-class destination.
>
> Paul turned the Garden District restaurant into a world-class destination.
>
> Paul appointed Emeril Lagasse to take over as Executive Chef at Commander's Palace.
>
> His cookbook, Paul Prudhomme's Louisiana Kitchen, was published by William Morrow and Company in 1984. It was given a Culinary Classic Book Award in 1989 by the International Association of Culinary Professionals.
>
> Paul was made a Chevalier (Knight) of the French Ordre National du Mérite Agricole in honor of his work with Cajun and Creole cuisines.
>
> Awards
> Culinary Hall of Fame Induction.
>
> Cookbooks
> Chef Paul Prudhomme's Louisiana Kitchen (April 1984) ISBN 0-688-02847-0
> The Prudhomme Family Cookbook (September 1987) ISBN 0-688-07549-5
> Authentic Cajun Cooking (1984–1989) booklet for Tabasco
> Chef Paul Prudhomme's Louisiana Cajun Magic (September 1989) ISBN 0-517-68642-2
> Chef Paul Prudhomme's Seasoned America (October 1991) ISBN 0-688-05282-7
> Chef Paul Prudhomme's Fork in the Road (October 1993) ISBN 0-688-12165-9
> Chef Paul Prudhomme's Pure Magic (June 1995) ISBN 0-688-14202-8
> Chef Paul Prudhomme's Fiery Foods That I Love (November 1995) ISBN 0-688-12153-5
> Chef Paul Prudhomme's Kitchen Expedition (July 1997) ISBN 0-9656348-0-9
> Chef Paul Prudhomme's Louisiana Tastes (February 2000) ISBN 0-688-12224-8
> Chef Paul Prudhomme's Always Cooking (January 2007) ISBN 0-9791958-0-2
>
> Television
> Prudhomme has made five seasons of cooking shows for New Orleans' PBS affiliate WYES-TV.
>
> Fork In The Road (26 episodes, 1995)
> Fiery Foods (26 episodes, 1996)
> Kitchen Expedition (26 episodes, 1997)
> Louisiana Kitchen (26 episodes, 1998)
> Always Cooking (26 episodes, 2007)
> Prudhomme also hosted short segments called The Magic of Chef Paul which were syndicated to news stations across the country. Each segment ended with his catchphrase, "Good cooking, good eating, good loving!"
>
> Editor's note: Indy has no Cajun blood in his body. He has been known to eat sewage, with gusto results.
> Also based on a view of the area he lives in, sewage is 2nd nature to Indy with a zip code full of pedophiles, the highest number in his state.
>
> Pierre Splatters who has never published a cookbook or opened a famous restaurant or made a number of TV episodes about cooking must be unaware that Chef Paul Prudhomme uses an ordinary wire whisk to make his Roux.
>
> Editor of course uses good Syntax.
why would you paste something like this