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How to Make New Orleans Gumbo

Learn How to Make New Orleans Gumbo video

Watch more Fish Recipes videos: www.howcast.com Subscribe to Howcast’s YouTube Channel – howc.st Make New Orleans gumbo with this authentic recipe. Howcast uploads the highest quality how-to videos daily! Be sure to check out our playlists for guides that interest you: howc.st Subscribe to Howcast’s other YouTube Channels: Howcast Health Channel – howc.st Howcast Video Games Channel – howc.st Howcast Tech Channel – howc.st Howcast Food Channel – howc.st Howcast Arts & Recreation Channel – howc.st Howcast Sports & Fitness Channel – howc.st Howcast Personal Care & Style Channel – howc.st Howcast empowers people with engaging, useful how-to information wherever, whenever they need to know how. Emphasizing high-quality instructional videos, Howcast brings you experts who provide accurate information in easy-to-follow tutorials on everything from makeup, hairstyling, nail art design, and soccer to parkour, skateboarding, dancing, kissing, and much, much more. Step 1: Fry the okra Remove stems and tips from the okra and slice it. Fry the okra in 2 tablespoons of oil over low heat until it is soft. Step 2: Prepare stock Peel and devein the shrimp, saving the peels and heads. Boil 2 quarts of water and add the peels and heads. Simmer until reduced by half and strain to remove the peels. Step 3: Brown the meat Slice and brown the sausage and chicken. Tip For spicier gumbo, sprinkle chicken with 2 teaspoons of Creole seasoning before browning. Step 4: Make a roux Make a roux. In a
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You’re looking for soup recipes easy, just watch online Roux video here

Roux is used to thicken soups or sauces. A roux recipe is made from equal parts of flour and fat, which is cooked on a pan over low heat. Jason Hill of Chef Tips shows you how to make roux. There are three types, or stages, of roux: white, blonde and brown. The white and blonde roux is used for white sauces and white soups, while the brown roux is used for dark sauces and dark soups. Today we’re making a blonde roux, which you can use in a variety of soups and sauces, including my creamy potato soup recipe. My roux recipe calls for 4 tablespoons all purpose flour and 4 tablespoons of butter. This roux will thicken 2-4 quarts of soup or sauce. Add butter to a frying pan, which has been preheated on low. When the butter is melted, slowly whisk in the flour. Add flour in stages just in case it gets too thick. After 3-5 minutes, you’ll notice a nutty aroma. That way you know your flour is starting to cook and it’s done. This roux recipe is your first step in making a soup or sauce. You can set this aside at room temperature while you begin preparing your soup or sauce. To make a brown roux, cajun roux or gumbo roux, you should use pork fat instead of butter. You also need to cook it until it reaches a dark brown, which could take up to 50 minutes. Thanks for watching!
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