jrockster21 Posted March 5, 2007 Share Posted March 5, 2007 Who knew?? I thought raw meat was raw meat. :whoknows:Is tar tar just raw hamburger? Its ground filet mingon or top sirloin. Link to comment Share on other sites More sharing options...
Mickalino Posted March 5, 2007 Author Share Posted March 5, 2007 Hey, most of the top chefs in the world are men. Just ask Kanye West. He seems to order from all of them, no matter where he is. :laugh: Link to comment Share on other sites More sharing options...
Mickalino Posted March 6, 2007 Author Share Posted March 6, 2007 Here's a quiz question for you cooking enthusiasts to determine how 'hard-core' you are.... Can any of you make a roux ?? Link to comment Share on other sites More sharing options...
notoriouslyKEN Posted March 6, 2007 Share Posted March 6, 2007 Roux is pretty simple to make. How dark do you want it? Do you know what a mirepoix is? How about the Holy Trinity? Link to comment Share on other sites More sharing options...
Soliloquy Posted March 6, 2007 Share Posted March 6, 2007 Roux is pretty simple to make. How dark do you want it?Do you know what a mirepoix is? How about the Holy Trinity? roux = equal parts flour and fat, heated and stirred constantly. (also, a great way to make lumpless gravy, and creamy mac-n-cheese) mirepoix = carrots, onions, and celery (a French thing) Holy Trinity = onions, celery, and bell peppers (a Cajun thing) For the tartar, first you'll need a saddle... Link to comment Share on other sites More sharing options...
Mickalino Posted March 7, 2007 Author Share Posted March 7, 2007 Roux is actually harder to make than it sounds. The ingredients might sound simple. But the perfect proportions and the perfect heat level, and the perfect cooking time, and the right amount of stirring are crucial.....Eff up any of those and you just might end up with some burned out Roux. Link to comment Share on other sites More sharing options...
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