Recipe

Eula Maes Kitchen Wisdom Recipe

	Donman / All my dishes 1 year, 2 months ago Eula Mae’s Kitchen Wisdom (Eula Mae Dore was a well known Creole cook from Avery Island, La.) Prep:1m Cook:1m Servings:1	Donman
	good tips

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Ingredients

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.

Use fresh garlic and peel it yourself. The aroma is wonderful, and, of course, the taste is so much because it’s fresh!

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.

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.

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.

Directions

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Comments

momo_55grandma 1 year, 2 months ago said:
Great wisdom great ideas love Jumbo Garlic Thanks its a high5 recipe.

chefelaine 1 year, 2 months ago said:
One can never get too much cooking advice! One thing I always find fascinating about the art of cooking --- no matter how many years we may cook, whether professionally or otherwise, we NEVER stop learning. If we do, then the real passion isn't in us!
I also love saving veggie peeling and ends, etc, and using these for making veggie stocks for soups and stews :+D

jett2whit 1 year, 2 months ago said:
Great info!

cherylannxo 1 year, 2 months ago said:
Good morning Donnie, Thanks for the kitchen cooking hints. These are good ideas. Thank you so much for sharing. You have my 5....Cheryl

sharyl4 1 year, 2 months ago said:
Thanks for info!!! :) :) :)

pat2me 1 year, 2 months ago said:
Awesome advice.....thanks!

pink 1 year, 2 months ago said:
*wink*

bluewaterandsand 1 year, 2 months ago said:
Thanks for the great info!

greekgirrrl 1 year, 2 months ago said:
Thanks!

elgab89 1 year, 2 months ago said:
What great advice! Thank you for posting it!

carmenperez 1 year, 1 month ago said:
Hi
Wonderfull tips
Thanks

sitbynellie 6 months ago said:
I'd never thought of using veg peelings in stocks - I use so many onions but the skins go in my compost bin, along with the stumps and stalks of everything else. I will definitely be using this tip. Thanks for posting!!!

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