Do you even Crock-Pot bro? DFD Cooking Thread

[Calvinball]

More flour than oil. Try a 60/40 next time

I don’t measure mine out, but it’s probably about 60/40.


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[dubshow]

More flour than oil. Try a 60/40 next time

I don’t measure mine out, but it’s probably about 60/40.


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It is known.

[KYGTIGuy]

I don’t measure mine out, but it’s probably about 60/40.


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It is known.

You should tell Emeril

[KYGTIGuy]

Recipe you posted says 60/40 oil....

[dubshow]

Recipe you posted says 60/40 oil....

You done fucked up A Aron

[KYGTIGuy]

Recipe you posted says 60/40 oil....

You done fucked up A Aron

I'll let you know how it turns out. Shouldn't matter really but it looks unappetizing

[Calvinball]

I don’t measure mine out, but it’s probably about 60/40.


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It is known.

It’s what I do. I drink and I know things.


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[SAWCE]

What's roux?

A base for sauces and gravy made from a fat and flour. Sometimes butter sometimes vegetable oil.

Heat oil, add equal parts flour and stir constantly until it's the color/flavor you want for your recipe. Black(dark red) for gumbos.

Biscuit and gravy gravy is basically a roux made with sausage fat and then add milk to thin.

I love me some biscuits and gravy. Give me that with country fried steak, some hashbrowns, eggs, and bacon and I'm a happy

[goIftdibrad]

A base for sauces and gravy made from a fat and flour. Sometimes butter sometimes vegetable oil.

Heat oil, add equal parts flour and stir constantly until it's the color/flavor you want for your recipe. Black(dark red) for gumbos.

Biscuit and gravy gravy is basically a roux made with sausage fat and then add milk to thin.

I love me some biscuits and gravy. Give me that with country fried steak, some hashbrowns, eggs, and bacon and I'm a happy

when i carb load my go to is biscuits and gravy or pancakes.

But i always hate the way they make me feel. I had chicken and waffles for my birthday and hated myself after.

[SAWCE]

I love me some biscuits and gravy. Give me that with country fried steak, some hashbrowns, eggs, and bacon and I'm a happy

when i carb load my go to is biscuits and gravy or pancakes.

But i always hate the way they make me feel. I had chicken and waffles for my birthday and hated myself after.

Yeah I never feel good after eating something carb and fat heavy together. Tastes good though, so when I'm not being strict for bodybuilding, I'll do it a few times a year.

[KYGTIGuy]

Ended up cooking the etouffee last night. Roux was good. Not as dark as I'd like but good.

Will use shrimp or seafood broth next time. I used water and it just tasted flat. Wife loved it but she had nothing to compare it to

[troyguitar]

It is known.

It’s what I do. I drink and I know things.


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[dubshow]

Had to whip up foods.

Fresh basil pasta in simple red sauce with some broiled fresh catfish in lemon garlic.

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[KYGTIGuy]

Had to whip up foods.

Fresh basil pasta in simple red sauce with some broiled fresh catfish in lemon garlic.

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I love catfish

[KYGTIGuy]

Made my 3rd batch of roux last night. Made this one one the oven. Took 2x as long as the recipe called for. Almost 3 hours at 350 and still too light for me but I had to go to bed. Will cook at higher temp next time.

I've discovered that the oil will always separate out if the flour regardless of the ratios. Just gotta stir it.

[dubshow]

Made my 3rd batch of roux last night. Made this one one the oven. Took 2x as long as the recipe called for. Almost 3 hours at 350 and still too light for me but I had to go to bed. Will cook at higher temp next time.

I've discovered that the oil will always separate out if the flour regardless of the ratios. Just gotta stir it.

Thats the way. YOU KNOW DIS.

[KYGTIGuy]

Made my 3rd batch of roux last night. Made this one one the oven. Took 2x as long as the recipe called for. Almost 3 hours at 350 and still too light for me but I had to go to bed. Will cook at higher temp next time.

I've discovered that the oil will always separate out if the flour regardless of the ratios. Just gotta stir it.

Thats the way. YOU KNOW DIS.

I saw videos of people putting just flour in the oven til it turned brown, no oil. Imma try that too.

[Calvinball]

Roux in the oven?


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[KYGTIGuy]

Roux in the oven?


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1/4 oil, 1/4 cup flour. 350 for 90 minutes.

I used half cup flour and 1/3 oil. Took forever to get to a peanut butter color.

Apparently it's how restaurants do it in big batches

[Calvinball]

Roux in the oven?


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1/4 oil, 1/4 cup flour. 350 for 90 minutes.

I used half cup flour and 1/3 oil. Took forever to get to a peanut butter color.

Apparently it's how restaurants do it in big batches

Interesting. Wouldn’t have thought of that since roux loves/needs to be stirred.


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[KYGTIGuy]

1/4 oil, 1/4 cup flour. 350 for 90 minutes.

I used half cup flour and 1/3 oil. Took forever to get to a peanut butter color.

Apparently it's how restaurants do it in big batches

Interesting. Wouldn’t have thought of that since roux loves/needs to be stirred.


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Some recipes call for it to be stirred 2-3 times during the cook time. Others just throw it in there.

[dubshow]

1/4 oil, 1/4 cup flour. 350 for 90 minutes.

I used half cup flour and 1/3 oil. Took forever to get to a peanut butter color.

Apparently it's how restaurants do it in big batches

Interesting. Wouldn’t have thought of that since roux loves/needs to be stirred.


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in cast iron.

[wap]

Speaking of cast iron, I recently dug out our old cast iron pan and have been using it here and there for breakfast. It's how naturally non-stick it is and how much better things taste that are cooked in it, even something as simple as eggs and sausage.

[SAWCE]

Speaking of cast iron, I recently dug out our old cast iron pan and have been using it here and there for breakfast. It's how naturally non-stick it is and how much better things taste that are cooked in it, even something as simple as eggs and sausage.

Maybe I haven't properly seasoned/sealed mine, but it's not that non-stick...

[wap]

Speaking of cast iron, I recently dug out our old cast iron pan and have been using it here and there for breakfast. It's how naturally non-stick it is and how much better things taste that are cooked in it, even something as simple as eggs and sausage.

Maybe I haven't properly seasoned/sealed mine, but it's not that non-stick...

Probably. Mine is 100% non-stock so far, even up the sides. Just requires a paper towel wipe to clean it after using.

I mean, if it tilt the pan the eggs don't slide off like in commercials for non-stick pans, but I can get them completely out with a spatula with zero being stuck in the pan.