Creole Archives - thedancingcucumber.com thedancingcucumber.com Mon, 23 Jul 2018 13:46:27 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 Three Foods You Have to Try in New Orleans https://thedancingcucumber.com/three-foods-you-have-to-try-in-new-orleans/ Wed, 25 Jul 2018 07:40:10 +0000 https://thedancingcucumber.com/?p=842 New Orleans is one of the most lively cities in the US. It is a place where you feel you are truly transported to a different world. Not only is it a beautiful giant party all of the time, it also has some killer food. If you are ever there for a visit, you have […]

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]]> New Orleans is one of the most lively cities in the US. It is a place where you feel you are truly transported to a different world. Not only is it a beautiful giant party all of the time, it also has some killer food. If you are ever there for a visit, you have to try these local treats!

Beignet

A beignet is a piece of dough, usually in the shape of a pillow, and fried to perfection. This sweet treat is finished with a dusting of powdered sugar. Whether you have a sweet tooth or not, you have to try them at least once.

Po Boy

This is probably one of the most famous dishes New Orleans is known for. It is a sandwich made on French bread and usually full of lettuce, tomato, and some sort of fried seafood. Some common and delicious types are oyster, crab, or shrimp. Some places you can even find fried alligator!

Crawfish

Crawfish are freshwater crustaceans that look like little lobsters. They are eaten hot or cold usually in what’s called a boil and is absolutely necessary to try when you’re in New Orleans. They are sweet and spicy and perfect!

https://www.instagram.com/p/BiH7D6inRUq/?tagged=neworleanscrawfish

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]]> Your Go-To Guide For All Things Roux! https://thedancingcucumber.com/your-go-to-guide-for-all-things-roux/ Fri, 13 Jul 2018 07:12:42 +0000 https://thedancingcucumber.com/?p=662 It is said the French invented the roux in the mid 17th century. It is the base for three of their five main sauces but is also used as a general thickener for sauces, stews, soups, and more! The basis of a roux is an equal amount of fat and flour whisked together over heat. From […]

The post Your Go-To Guide For All Things Roux! appeared first on thedancingcucumber.com.

]]> It is said the French invented the roux in the mid 17th century. It is the base for three of their five main sauces but is also used as a general thickener for sauces, stews, soups, and more! The basis of a roux is an equal amount of fat and flour whisked together over heat. From that, you will produce a thickener good for many different dishes. However, most dishes need a specific kind of roux, so here is a guide on what kind of roux is best for your dish and how to make it!

White Roux

You only need about 2-5 minutes to get rid of the raw flour flavor for this roux. Once it’s done, you can use it for gravy, cheese sauce, and more!

Blond Roux

5-10 minutes of cooking is all that it takes for this roux.  It should be a sightly caramel color when it’s done, and it’s used for things like veloute or bisques.

Dark Brown Roux

After cooking the fat for 30-45 minutes, this roux will turn out the color of dark chocolate.  Because you’ll be cooking it for so long, make sure you choose a fat that has a high smoking point as not to burn it. This is the typical roux for meaty gumbos.

https://www.instagram.com/p/BkgewMPngdZ/?tagged=darkroux

The post Your Go-To Guide For All Things Roux! appeared first on thedancingcucumber.com.

]]> ersion="1.0" encoding="UTF-8"?> Creole Archives - thedancingcucumber.com thedancingcucumber.com Mon, 23 Jul 2018 13:46:27 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 Three Foods You Have to Try in New Orleans https://thedancingcucumber.com/three-foods-you-have-to-try-in-new-orleans/ Wed, 25 Jul 2018 07:40:10 +0000 https://thedancingcucumber.com/?p=842 New Orleans is one of the most lively cities in the US. It is a place where you feel you are truly transported to a different world. Not only is it a beautiful giant party all of the time, it also has some killer food. If you are ever there for a visit, you have […]

The post Three Foods You Have to Try in New Orleans appeared first on thedancingcucumber.com.

]]> New Orleans is one of the most lively cities in the US. It is a place where you feel you are truly transported to a different world. Not only is it a beautiful giant party all of the time, it also has some killer food. If you are ever there for a visit, you have to try these local treats!

Beignet

A beignet is a piece of dough, usually in the shape of a pillow, and fried to perfection. This sweet treat is finished with a dusting of powdered sugar. Whether you have a sweet tooth or not, you have to try them at least once.

Po Boy

This is probably one of the most famous dishes New Orleans is known for. It is a sandwich made on French bread and usually full of lettuce, tomato, and some sort of fried seafood. Some common and delicious types are oyster, crab, or shrimp. Some places you can even find fried alligator!

Crawfish

Crawfish are freshwater crustaceans that look like little lobsters. They are eaten hot or cold usually in what’s called a boil and is absolutely necessary to try when you’re in New Orleans. They are sweet and spicy and perfect!

https://www.instagram.com/p/BiH7D6inRUq/?tagged=neworleanscrawfish

The post Three Foods You Have to Try in New Orleans appeared first on thedancingcucumber.com.

]]> Your Go-To Guide For All Things Roux! https://thedancingcucumber.com/your-go-to-guide-for-all-things-roux/ Fri, 13 Jul 2018 07:12:42 +0000 https://thedancingcucumber.com/?p=662 It is said the French invented the roux in the mid 17th century. It is the base for three of their five main sauces but is also used as a general thickener for sauces, stews, soups, and more! The basis of a roux is an equal amount of fat and flour whisked together over heat. From […]

The post Your Go-To Guide For All Things Roux! appeared first on thedancingcucumber.com.

]]> It is said the French invented the roux in the mid 17th century. It is the base for three of their five main sauces but is also used as a general thickener for sauces, stews, soups, and more! The basis of a roux is an equal amount of fat and flour whisked together over heat. From that, you will produce a thickener good for many different dishes. However, most dishes need a specific kind of roux, so here is a guide on what kind of roux is best for your dish and how to make it!

White Roux

You only need about 2-5 minutes to get rid of the raw flour flavor for this roux. Once it’s done, you can use it for gravy, cheese sauce, and more!

Blond Roux

5-10 minutes of cooking is all that it takes for this roux.  It should be a sightly caramel color when it’s done, and it’s used for things like veloute or bisques.

Dark Brown Roux

After cooking the fat for 30-45 minutes, this roux will turn out the color of dark chocolate.  Because you’ll be cooking it for so long, make sure you choose a fat that has a high smoking point as not to burn it. This is the typical roux for meaty gumbos.

https://www.instagram.com/p/BkgewMPngdZ/?tagged=darkroux

The post Your Go-To Guide For All Things Roux! appeared first on thedancingcucumber.com.

]]>