Eula Maes Kitchen Wisdom Recipe

Ingredients

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• Don’t throw away yellow onion skins. Store them in an airtight container in the freezer. Use them when making stock, especially shrimp stock. The onion skins give the stock a golden color. shopping list
• Use fresh garlic and peel it yourself. The aroma is wonderful, and, of course, the taste is so much because it’s fresh! shopping list
• Use a teaspoon of baking powder for every cup of flower and always sift it with the flour and the other dry ingredients. Always spoon your flour into the measuring cup rather than using the measuring cup to spoon the flour, because that packs the flour and you don’t want to do that. The measure will be different. shopping list
• Don’t add chopped or minced garlic when cooking dishes such as gumbo, stews, or smothering vegetables. Rather, put the whole clove, peeled, in the pot and let it cook until it melts or becomes very soft. The garlic flavor is then a little milder, almost sweet. shopping list
• Don’t ever rush a roux, and always go a shade darker than you want because, once you add vegetables, the roux pales a bit. shopping list