Louisiana Kitchen & Culture | published in New Orleans, Louisiana

Most Popular

New Recipes

Kitchen Tips

What's a Roux

Roux, a mixture of flour and oil or drippings browned slowly over medium heat until the desired color is achieved. A basic component in many cuisines.A starter for many Cajun and Creole dishes, such as gumbo, oyster stew, crawfish bisque, turtle soup, grillades etc. The roux contributes color, body...

Capsicum; Columbus Discovered Hot Peppers

The first written reference to capsicum pepper was made in 1493 by Dr. Chauca, the physician on Columbus's voyage. Dr. Chaua reported that the native islanders used a spice they called "agi" made from thse peppers. A capsicum pepper's "personality" is determined by an alkaloid called capsaicin, an...

Louisiana Crawfish

The famous mudbugs of Louisiana, crawfish (des ecrevisses) are in season for about six months of the year, December to June. The rest of the time they burrow six or more feet under the damp soil of the Louisiana wetlands. These tiny crustacians weigh only an ounce or so and their tails are...

Okra - the Origination of the Term Gumbo

Okra is a member of the hibiscus family and not found in most parts of the country. A vegetable long prized in Africa called ngombo in Angola and nkruma in Ghana, was originally called gombo - now taken to mean okra-thickened soup. In Louisiana, fresh,tender okra with great earthy flavor is...

Jambalaya

The word derives from jambon, the French word for ham and alaya which means rice in an African dialect. It is a wonderful conglomeration of flavors provided by sausages, chicken, ham and seafoods. A Louisiana tradition, favored by Cajuns and Creoles. The rice it is normally cooked with absorbs...

Creole or Cajun

The Creoles of South Louisiana are generally considered the white descendents of the French and Spanish settlers of the colonial period who lived mostly in New Orleans and along the Mississippi. The Cajuns - Acadians of Louisiana, are descendents of the six thousand French who were expelled...

What is Filé

It is actually dried and ground young sassafras leaves, used by the Choctaw Indians. Filé means "to make threads" and that is what it does when added at the beginning of the cooking process. Often used to thicken Gumbo. It should not boil.

Hot Peppers Combat Common Cold

Eating fiery foods can actually relieve congestion in the nose, sinuses and lungs. Dr. Irwin Ziment, Professor of Medicine at UCLA recommends a glass of tomato juice laced with 10 to 20 drops of Tabasco or other favorite equally hot sauce. Taken two or three times daily it makes an excellent...

Cauliflower

A member of the cabbage family and cousin to mustard green. It is the sulfur content it has in common with mustards that give it the pungent smell when cooking. The longer it cooks the stronger these flavors become.Look for forets that are creamy whit and feel somewhat heavy for size. A...

Beef Brisket

A brisket is a cut of beef that contains a large amount of connective tissue that can be tough and chewy if not cooked well. Long and slow cooking works best for any recipe calling for beef brisket.

Coriander and Cilantro Come From Same Plant

Cilantro is the fresh leafy herb and coriander is the dried seeds of the plant.

Satsumas

These are tangerine-like citrus fruits that grow in southern Louisiana and are harvested in early November. They were brought to the Unitied States from Japan in mid-1800s

Dry Mustard Has Little Aroma?

Due to an enzyme that is only activated when in contact with liquid, the pungent bite of mustard is fully released only when liquid is added to the dry mustard.

Pecans

Pecan trees are a variety of hickory. They along with walnuts are among the nuts with the highest oil and unsaturated fatty acid contents. High oil content generally means fragile texture or easily bruised which increases the rate of staling or oxidation. Roasting will increase the rate too so best...

World's First Ice Maker

Was produced in New Orleans in 1865.Before that ice was harvested and brought down from the Great Lakes and stored in underground ice houses insulated with straw or sawdust.

Strawberry Facts

Strawberries have their seeds on the outside. Strawberries do not ripen any more after they are picked. Only wash strawberries right before eating. Damp strawberries will mold in refrigerator.

Cloves are Latin for nail

Named after their shape. They are the dried flower buds from a tall tropical evergreen. Cloves should be used sparingly.Oil of clove is traditionally used to numb toothaches.

Allspice Is A Berry

This dried berry comes from a tropical evergreen tree. The wood from this tree is used to make walking sticks and traditionally was carved with totems and faces. This practice was carried over into New Orleans.

Granny Smith Apples

Originated in New South Wales, Australia on the farm of Maria Ann Smith about 1860. To produce true descendents, apple trees are grown from a rooted branch. Every Granny Smith apple in the world can be traced back to those original trees.

Shrimp Are Sold by the Count

This number is the approximate number of shrimp in a pound. The smaller the number the larger the shrimp. So if you see a recipe calling for 20 count, or U-20, then you'll know they are somewhat small shrimp i.e. 20 shrimp makes a pound.

Mace

Is the finely ground (powder) of the thin rust-colored veins that encase the nutmeg seed.

Lagniappe

This is an old Creole word (pronounced lah-nyahp) for something extra. The 13th oyster you get when you order a dozen is lagniappe.

Chili Powder

This familiar powder found in most groceries by now is a blend of several spices and dried chilies. Ancho chili powder is made from the dried Poblano chili. The powder is a deep purple to reddish black.

You Can Freeze Apples!

Here's how. Warm 1 cup of water and stir in 1/4 cup salt until dissolved. Add about 1 gallon of cold water. Peel and slice 5 lbs of apples (skin may be left on). Place each slice in salt water as you go along. When finished give the water a stir, drain your apples in collander. Immediately place...

Sweet Potato Facts and Tips

Pick the best of the bin. Look for smooth, dry, clean and plump skin. Find one with deep orange color. In your hand it should feel heavy. Never refrigerate as that can affect the flavor. Store in a dark, well ventilated place at 55 - 60 F. Only rinse just before use. Only refrigerate after cooking...

Brussels Sprouts Facts

These little cabbages got their name from being cultivated near the Belgian capital (Brussels) as early as the 1500's. Brussels sprouts grow on stalks with 20 to 40 on the stem of a plant that can grow three feet high. Brussels sprouts will keep up to a week in the crisper section of your...

Po-Boy Name Started in 20's

According to legend the name dates back to a local transpportation strike in the 1920s. Union members were treated to free sandwiches at a deli owned by former street car conductors Bennie and Clovis Martin. Whenever a striker approached the counter Bennie would yell to Clovis "Here comes another...

How to Season Cast Iron Skillet

Didn't inherit your own deep black, shiny cast-iron skillet and need to season your store bought one? It's easy. Wash it thoroughly to remove any foreign substances used in shipping/packing. Dry completely and coat the entire surface of your new skillet with solid vegetable shortening. Now place it...

Wondering What Condensed Milk Is?

Condensed milk is evaporated milk with a high proportion (40%) of cane sugar. Also called sweetened condensed milk it was developed in 1856 as a way of preserving whole milk without refrigeration. It has a syrupy consistency and is ivory in color. Often used in desserts and confections it thickens...

Shrimp Portions When Cooking

You can usually purchase about a quarter pound per person when preparing a snack or appetizer. Allow a third of a pound plus a little per guest when it will be the main course. Naturally, you know your guests and their appetites best so use your own judgement. By the way, shrimp are one of the few...

Potatoes The Most Consumed Vegetable in the US

—roughly 113 pounds per person in 2010—and they're quickly gaining popularity as the most popular food staple in the world. What is the most popular rice of course.Here are 6 common ways of differentiating potatoes; Yukon Gold, Sweet Potatoes, Baby Potatoes, Brown Russets, Red Potatoes and...

Fish Tips

It is best to remove fish from the refrigerator at least 30 minutes prior to cooking. When at room temperature, the flesh will cook more evenly. Since it is easy to overcook fish, timing and temperature are everything. A helpful guide for cooking fish is to allow 8 to 10 minutes at 350˚F that for...

Shredding Soft Cheeses

Cheeses such as Monterey Jack and mozzarella can clog your box grater, cause a real mess, and turn a simple task into an annoying one. To keep the grater from clogging with soft cheese, use a nonstick cooking spray and apply a light coat to the side of the box grater with the larger holes. The...

Dried Beans - preparation

When cooking with dried red beans you should make it a habit to rinse and pick over the beans to remove any stones and debris prior to use. To make this easier, sort your beans on a white plate or cutting board. The appropriate neutral background makes any foreign material easier to spot and remove...

All Peanut oils are not the same.

Highly refined peanut oils e.g. Planters are basically tasteless and indistinguishable from other corn or vegetable oils. When you're seeking a rich nut fragrance for stir fry, for example, look for unrefined peanut oils, often labled roasted or cold-pressed. When heated these unrefined oils...

Blanching Vegetables for Crudités

To 6 quarts of water add 2 tablespoons salt and bring to boil over high heat - use the times suggested in the chart below for each vegetable. Transfer to bowl of ice water and allow to cool about 1 minute. Pat dry with paper towel as the water returns to a boil; go on to next vegetable...

Toasting Garlic

Toasting garlic cloves tames a little of the sometimes harsh flavor and loosens the skins for easier peeling. Unlike oven roasted garlic, pan roasted does not become soft and creamy. To pan roast, place unpeeled garlic cloves in a dry skillet over medium-high heat, shake pan occasionally and...

Prevent Burned Garlic When Stir Frying

Stir-fry your vegetables first until they are crisp-tender. Clear the center of your pan and add garlic and other aromatics e.g. ginger in the clearing. Add a little oil to help the cooking process. Once aromatics are fragrant stir the vegetables back in and add your sauce.

Safe Potato Salad

Most people think that the mayonnaise in potato salad is the culprit that wreaks digestive havoc. Not so, since the eggs used in commercial mayo are pasteurized to kill bacteria and bacteria doesn't fare well in an acidic environment e.g. vinegar ensuring mayo is rarely the problem(even...

Capers, are flower buds

Surprisingly capers are the pickled flower buds picked from a shrub-like bush. The capers are then dried in the sun and later brined or packed in salt. Sometimes capers are allowed to mature to a fruit about the size of an olive. These are sold as caper berries and are brined to be eaten like...

Louisiana Seafood

Louisiana seafood is known around the world for taste, quality and variety. When you enjoy seafood at home or in a restaurant, chances are excellent that it’s from Louisiana. Nearly 1/3 of the domestic seafood consumed in the contiguous United States comes fresh from our waters. Louisiana is the...

Crawfish Nutrition

Crawfish are an excellent source of protein. Fat content of washed crawfish tail meat is only about 1% of the Recommended Daily Allowance (RDA.) Crawfish muscle fibers are shorter than the muscle fibers in red meats and , consequently, more easily digested. In 1994, The Louisiana Crawfish Promotion...

Rice Varieties

Worldwide there are more than 120,000 different varieties of rice, though only a small number offer the quality acceptable for commercial growth in the United States. These varieties can be divided into long, medium and short grain rice. An increasing number of sweet, aromatic and...

Peel Fresh Tomatoes

Bring a sauce pot full of water to a boil.Place ice cubes in a bowl and set aside. Core your fresh tomatoes and score lightly with a knife. Immerse your tomatoes in boiling water for 20 - 30 seconds or until skin begins to peel back. Remove tomatoes with slotted spoon and immerse in ice water. When...

What is Tasso?

Tasso is a Cajun pork product and is a common addition in many Louisiana recipes. It is cured, smoked and then heavily coated with a spicy rub in which it is packed. Can be found in most groceries in Louisiana as well as specialty stores and mail order.

Keep Your Side Dishes Hot

It always seems difficult to keep mashed potatoes piping hot while you put the finishing touches on your main dish . To keep them hot, transfer the potatoes to a slow cooker set to low; adjust the consistancy with hot cream or milk as necessary. Keep sauces and gravy hot by ...

Slicing Goat Cheese

Goat cheese has always been one of our favorites but it is difficult to make nice clean cuts and neat slices. Even a very sharp knife quickly becomes covered with cheese making slices smashed and uneven. The easy solution is to use about an 18 inch piece of dental floss. Place it under the log and...

Pitting Olives

Most of us don't bother pitting our own olives but should the need arise you'll know how. You'll need two dish towels and a rubber mallet. Place a clean dish towel on your cutting board and spread your olives on top - an inch or so apart will do. Cover with a second dish towel. Now, with your...

Perfect Roasted Baby Carrots

Critical to your success is to select carrots that are dry. Those from the top of the stack in your market are often water logged. This will prevent caramelization and excess water makes them mealy. Toss the carrots in olive oil and salt and place in a broiler pan in the middle of your oven set to...

Hulling Strawberries

Familiar with that tough white core you find in early-season strawberries? An easy way to remove them is with a strawberry huller. If you don't have one of those then try a plastic drinking straw. Push the straw up through the bottom of the berry right through the top. You'll remove the...

How to Dispose of Your Deep Fry Cooking Oil

If you can't save it for another use then allow the oil to cool completely. Then nest 4 or 5 plastic bags from the grocery store. With someone to hold the bags open pour your used oil into the inner most bag. This is best done outside or over your sink. Tie the bags shut and throw in your garbage.

The Secret to Bacon Wrapped Shrimp

To avoid the soggy, chewy , greasy bacon and rubbery overcooked shrimp that is often the outcome of this otherwise simple combination do the following: Start with quality ingredients. Good sized shrimp, you don't want the bacon to blanket it and mask the flavor. A whole slice of bacon is too much...

Making Sour Milk

Sour milk can often replace buttermilk in recipes. To make your own place 1 tablespoon lemon juice or vinegar in a measuring cup. Add enough milk to make 1 cup total liquid. Let it stand for at least 5 minutes before using.

Choosing and Using Eggs

Good quality eggs contribute to the taste of any dish including eggs. Purchase clean fresh eggs from refrigerated displays, brown or white have same nutritional content. Free range chicken eggs seem to have better yolk flavor. Refrigerate promptly when you return from grocery. Best to...

Home Made Croutons

For your salad or snacks. Cut four 1/2-inch thick slices of French bread into 3/4-inch cubes. Melt 1/4 cup of butter in a large skillet and then remove from heat. Stir in 1/8 teaspoon garlic powder and add bread cubes and mix until all are coated. Spread on a shallow baking sheet or dish and...

Ever Wonder What Tapioca Is

Tapioca is a starch extracted from Manihot esculenta. This species, native to the Amazon, Brazil, Colombia, Venezuela, Cuba, Puerto Rico, Haiti, the Dominican Republic, Honduras, and most of the West Indies, is now cultivated worldwide and has many names, including cassava, manioc, aipim, bitter-...

Quick Cooked Chicken

If you need cooked chicken for a recipe but don't have time to bake it, poach some chicken breasts. For two cups of cubed cooked chicken start with two whole medium chicken breasts (1 1/2lbs) halved and skinned or 3/4lb skinned and boned. Place the chicken breasts in a large skillet with 1 1/2...

Cooking Greens

Greens tend to fall into two categories: the tender and mild flavored (spinach, chard, beet greens) and the tougher (kale, mustard, turnip and collards). Boiling or steaming the tender varieties washes out the flavors and adds unnecessary moisture to greens with high moisture content. Better to...

Three Veggies You Shouldn't Refrigerate

Potatoes - Cold refrigerators cause potato starches to be turned into sugar. This extra sugar causes them to darken prematurely when cooked and makes them oddly sweet - not in a good way. The Idaho Potato company recommends that you store potatoes in a cool, dark place. Doing so will...

Proper Storage Temperatures

Produce: 40˚- 45˚ F Dairy/Eggs: 26˚- 38˚ F Meat: 32˚- 38˚ F Poultry: 36˚- 38˚ F Fish: 30˚- 34˚ F Live Shellfish: 35˚- 45˚ F...

Freeze Fresh Herbs

If you have more fresh herbs on hand than you can use, chop them up, divide evenly among cubes in an ice tray, cover with water, and freeze. Once frozen, turn them out into freezer boxes or bags, and take them out for use as needed. Make sure to label them.

Make Extra

When making pasta sauces, gumbos, soups, or stews, double the recipe if the increased prep time is nominal. Freeze the second batch in freezer boxes or bags for later use; be sure to label and date.

Fresh Herbs and Garlic

If you have extra herbs or garlic on hand, purée with a little olive or vegetable oil, divide among cubes in a freezer tray, and freeze. Once frozen, transfer to a freezer box or bag and use as needed.

Keeping Fresh Ginger on Hand

If you love the taste of fresh ginger but use it too infrequently to keep it on hand in the refrigerator, buy a good-sized root, peel it, and freeze it in a zip-lock bag. You can easily grate what you need on a microplane off the frozen root.

Maximizing a Can of Tomato Paste

How often do you open up a can of tomato paste, use the tablespoon or two a recipe calls for, and end up throwing the rest of the can away? No more: using a can opener, cut both ends off the can of tomato paste. Remove one end, and use the other to push the tube of tomato paste off onto a sheet of...

How Hot is that Pepper?

As a rule of thumb, the smaller a mature pepper is, the more hot it's likely to be. Heat does vary from one pepper to the next in any given variety; you will learn to judge heat by the smell of the pepper as you work with them over time. Most of the heat is contained in the seeds and membrane;...

Extending the Life of Citrus

We use citrus juice and zest in lots of ways. If a recipe calls for just juice, we zest it first. If we think we're going to use the zest in a day or so it goes into a snack-sized zip-top bag and into the refrigerator; if we don't have a use for it in mind, the bag gets labeled and tossed into...

Keep Potatoes White

When you peel potatoes, they will start to discolor if they are left exposed to the air. Before you start peeling, fill your pot half way with cold water. Scrub the potatoes well and remove any eyes, green spots or blemishes with a pairing knife. As son as the potato is peeled drop into the pot of...

Preparing Eggplant for Cooking

Recipes often suggest you salt the eggplant prior to cooking. This will draw out some moisture as well as some bitterness that some eggplants have. When excess moisture is removed the eggplant won't act like a sponge when you fry it in oil. Peel the eggplant if the recipe calls for it and slice it...

What are differences in Grilling ,Barbecuing, Smoking

Chef Marcelle Bienvenu comments: Don’t confuse grilling with barbecuing or smoking. Think of grilling as “fast food” as in grilled steaks, burgers or dogs. Smoking is the process used to slow-cook with the fire being away from the product. Liquid (which can be anything including but not limited to...

Shocking Blanched Vegetables

Drain blanched vegetables into a strainer. Dunk the strainer into a bowl of ice water, swish it around to thoroughly cool the vegetables and stop the cooking process. Lift the strainer out, and voilá! You're done. No more digging individual pieces out of the icy water.

Seeding vegetables

To quickly seed cucumbers, zucchini, and squashes, slice in half and, run a small spoon or melon baller down the center to scoop out the seeds. For larger squash, use an ice cream scoop.

Reduce Okra Slime

If desired, to reduce okra slime, add 2 cups water, 2 teaspoons salt, and 2 tablespoons of white vinegar to a boil in a small saucepan over medium-high heat. Add okra; simmer 5 minutes. Strain well; reserve until needed.

Do eggs need to be refrigerated

Fiction: Eggs do not need to be refrigerated. FACT: An egg left at room temperature for one day will age as much as it would in a week in the refrigerator. Proper refrigeration prevents the growth of organisms that cause food-borne illness. Courtesy of Louisiana Dept. of...

No More Watery Cabbage Salad

Cabbage contains lots of water, and quite frequently you end up with a soggy mess in the bottom of the bowl of cabbage salad. To avoid this, after shredding or slicing the cabbage, salt it generously and allow it to drain in a colander for half an hour or so. The salt will pull a lot of water out...

No More DIscolored Potatoes

As you well know, potatoes quickly discolor when peeled and left on the cutting board. To counter this, have a bowl of water nearby and drop them in as soon as they're peeled. You can keep peeled spuds in the refrigerator in water for up to 8 hours before using.

Easily Fill a Plastic Storage Bag

Depending on the size of your storage bag, grab a wide-mouth pint, quart, or gallon jar. Put the bag in the jar, and fold the top of the bag down like a collar over the mouth of the jar. The jar will hold the bag up and in place while you fill it.

What To Do With Leftover Rice

Leftover rice makes great rice cakes: just mix with beaten egg, add salt and pepper to taste and fry the rice cakes in a little butter.

Using Plastic Wrap

Strange but true: put your roll of plastic wrap in the refrigerator. When cold it clings and seals better and doesn't get all tangled up sticking to itself and nothing else. Give it a try.

Onion Tips

Cooks Illustrated suggests the following to speed up your onion prep work. First cut off the root end, halve the onion from pole to pole, and then peel it. Place the onion halves flat side down on a cutting board and cut into 1/4-inch slices across the grain. If you love onions so much they bring...

Salad Garnish

Wondering how to bring some zest to your salads. Try any of these garnishes alone or in some combination. Top your salads with: croutons, toasted pumpkin seeds, broken pecans or walnuts, crumbled crisp-cooked bacon, parsley sprigs, hard boiled eggs - sliced, carrot curls, anchovy fillets, snipped...

No-Grit Clams and Mussels

Thoroughly scrub the shells of mussels or clams. Place the mollusks in a big bowl with enough generously salted water to cover. Sprinkle in a tablespoon of cornmeal or flour and refrigerate for several hours or overnight. Rinse thoroughly before using.

Substitute Dry Herbs For Fresh

As most home cooks know it is nearly impossible to always have fresh herbs on hand. Dried herbs are perfectly acceptable substitute as long as you keep in mind the dried version are much stronger. As a rule of thumb change tablespoons for teaspoons in your recipe. For example, should a recipe call...

If You Have Over Whipped Your Whipped Cream

If you get distracted and overwhip your cream, don’t panic. Add a splash of fresh, unwhipped cream to the too-thick cream and fold it in with a rubber spatula. Repeat as needed until the mixture smoothes out.

How to Take a Turkey’s Temperature

Using an instant-read thermometer is the best way to ensure a moist, juicy roast. But where do you put it? The most important thing to remember: Never place the probe too close to the bone or you’ll get an inaccurate reading. Bones conduct heat at a different rate than meat and can range in...

Keeping Fried Food Crispy

If you’re frying shrimp or chicken, don’t rest the cooked pieces directly on a plate turning everything soggy. Instead, use a cooling rack. With room for air to circulate the heat won't be trapped under the food creating steam (which turns your food soggy) and your fried shrimp will maintain their...

How to Keep Sliced Turkey Warm and Juicy

When you are done carving your turkey the first few pieces are likely to be cold. To serve all your guests hot turkey try just before bringing the turkey to the table, drizzling the slices with a little hot chicken broth to warm and moisten the meat. Don't over do it.

Easily Clean Your Electric Spice Grinder

This is a simple as it gets. Just place some chunks of fresh bread in the spice grinder and turn it on. In just a few seconds it will be cleans and ready to use.

Perfect Hard and Soft Boiled Eggs

For hard boiled eggs, place room temperature eggs in a deep pot filled with cold water, being sure to submerge eggs completely. Don't overcrowd each egg needs to be surrounded by water. For hard boiled eggs, once the water has started to boil, remove the pot from heat, cover, and set aside for 15...

Easy-Access Storage for Dry Goods

Invest in a few quart and half-gallon wide mouthed jars with lids, and use them to store flour, sugar, rice, and other dry goods. They're air-tight, plus the wide mouth accommodates up to a 1-cup measuring scoop.

Fresh Herbs vs. Dried

Generally, add dried herbs early in the cooking process so they have time to rehydrate and achieve full flavor. Add fresh herbs toward the end of the cooking process so that they don't lose their flavor. Fennel, oregano, rosemary, sage, tarragon, and thyme are all good choices for drying at home,...

Faster Peeled Potatoes

If your recipe calls for a exact weight of peeled, diced or sliced potatoes, buy the largest potatoes you can find. That way you'll have fewer potatoes to peel.

Lower Calorie Creamy Salad Dressing

Try using a really ripe avocado in place of low fat mayonnaise when making a creamy salad dressing, or use it in place of oil to make a creamy vinaigrette. One cup of avocado has about 400 calories, one cup of low fat mayonnaise has about 525 calories, one cup of olive oil has 1,910 calories.

Pistachios

Pistachios have been shown to reduce "bad" LDL colesterol and increase "good" HDL colesterol after only a short period of regular consumption. The are also high in vitamins A and E which fight inflammation and protect blood vessels. They also contain an abundant amount of vitamin B6 which helps...

Millet a Gluten Free Grain

Originally found in western Africa, millet is one ot the oldest foods known to humans. It can be prepared like rice or made into flour and is an excellent source of protein. It has been shown to help control glucose levels which may help and contribute to controlling diabetes.

Buckwheat is Gluten Free

Native to Central Asia and China, buckwheat is neither a wheat or grain. It's a flower seed and a relative to rhubarb. It contains a compound that lowers blood glucose levels so good for diabetics. Kasha and Soba noodles contain buckwheat flour. A more familiar dish is buckwheat pancakes.

Keeping a king cake round

After you shape your king cake, keep the center clear by placing a clean, greased 2-pound coffee can in the center. The dough will rise around it; carefully remove the can as soon as the king cake comes out of the oven.

All about Chili Peppers

A general rule of thumb is that long, thin peppers tend to be hotter than shorter (and fatter) peppers; habaneros are a noted exception to that rule. Fresh chilies should have a firm, glossy skin; canned chilies will alter the flavor of a recipe. Wrap fresh chilies in paper towels and store...

Gruyere Cheese

This is a Swiss cow's-milk cheese, named for the village where it is produced. It is a creamym seni-soft cheese. Emmentaler or Swiss cheese may be used as a substitute.

Getting the most out of vanilla beans

If you're using whole vanilla beans for flavoring (rather than scraping the seeds out and incorporating into a dish), after they've imparted flavor you can usually rinse them off, let them dry thoroughly, and store in their original container. They can be reused 3-4 times before they lose their...

What To Do With Leftover Wine (as if)

If you find yourself in the unexpected situation of having leftover wine no one is going to drink, freeze it in ice cube trays, then store in the freezer in freezer bags. Drop a cube or two into soups and sauces for added flavor.

Oysters Ward Off Flu

Yes, our beloved bivalve is a fabulous food for fighting the flu due to its rich zinc content. As little as one medium oyster provides nearly all the zinc you need for the day. Zinc helps our immune system by rallying our white blood cells to attack bacteris and viruses like the flu or a cold....

Apricots, In Season in June and July

Apricots are highly perishable and 90% come to market in June and July. When purchasing apricots, look for fruit that is plump and rather firm. They should also be uniform in color, which can range from pale yellow to deep burnt orange. They can be stored in refrigerator for 3 to 5 days in a...

Avoiding a Mess with Nonstick Spray

When spraying cake pans, muffin tins, etc. with nonstick spray, place them on the open door of your dishwasher. That way, the excess spray washes away the next time you run the dishwasher and saves you having to swab the stuff off your countertops.

How to get the scent of onions off your hands.

Chopped onions are a staple in Louisiana cuisine; if you cook like we do, you'll chop a lot of them over your lifetime! To get the scent off your hands, rub coarse salt or white vinegar into your skin, rinse with cold water, then wash thoroughly with soap and water.

Never overflow a glass of champagne

An overflowing glass of champagne is always festive, but wasteful, particularly if you're pouring a good vintage. The trick is to prime the glass. Carefully pour enough in to fill the glass a quarter of the way full, wait for the bubbles to subside, then finish filling the glass. No overflow.

How to Shuck an Oyster

From Smitty’s Seafood & Oyster Bar 2000 W. Esplanade Avenue / Kenner, LA 70062 504-468-1647 Raw Oysters on the Half Shell – at home… Scrub the oysters under cold water with a stiff brush to remove the dirt. Next, find a durable thick cloth to use as a mitt, place the...

A Crash Course In Cream

Wondering what the labels mean on containers of cream? Light Cream (18 to 30% butterfat): Generally this is the same as half-and-half. Whipping Cream (30% butterfat): Will whip and thicken but not as well as heavy-cream. (Cream will only whip if it contains at least 30% butterfat.) Heavy...

Brining for Poultry and Meat

Brining poultry or pork (soaking in saltwater solution before cooking) serves a couple of purposes; it helps the flesh retain moisture, and seasons it all the way through. To make the brine stir kosher salt into cold water until dissolved, in the proportion of 1/4 cup salt to 1 quart water. Do not...

Reconstitute Dry Mushrooms

To resconsititute dry mushrooms add boiling water to a bowl and soak the mushrooms for 20-30 minutes. The resulting broth is very flavorful and can be used in soup preparation or beef stew.

Saving Overripe Fruit

Tightly wrap, label, and freeze overripe fruit (bananas, peaches, strawberries, etc.) and use it later in breakfast breads and muffins. You usually want really ripe fruit for those recipes anyway.

Salt Differences - Kosher Salt, Sea Salt, and Table Salt

There are two types of salt: salt mined underground from deposits, and salt collected from evaporated seawater. In both cases the salt is primarily sodium chloride, but flavor differs depending on the minerals present in the earth or water from which the salt was taken. Individual salts also vary...

Keeping Knives Sharp Longer

The best knife blocks have slots that allow your knife blades to rest on their sides, rather than their edges; the slots are horizontal rather than vertical. If yours has vertical slots, get in the habit of inserting your knives with the sharp edge facing up; over time, you'll take less edge off...

Extending the Life of Salad Greens

To save time, wash big bunches of salad greens at once. Use what you need, thoroughly dry leftovers, and wrap in paper towels. Place the wrapped greens in a large plastic bag or storage container; refrigerate for several days. The paper towels will ensure the greens last longer.

How to Keep a Sauce Warm

If you make a sauce that you need to keep warm while you finish cooking a dish, store it in a thermos or insulated beverage cup. Fill the container with hot water first, allow it to heat, empty, dry it out, and pour in your hot sauce.

Filling Zip-top Bags

To easily fill zip-top bags, stuff the bag into a wide-mouthed pint or quart jar. Fold the top of the bag down over the sides of the jar and spoon your soup, sauce, peas, or whatever you're working on into the bag. Fold the top back up, remove from the jar, and seal. To 'burp' the bag, leave a...

Jerusalem Artichokes AKA "Sunchokes"

These tasty knobby roots are neither from Jersualem nor are they artichokes. They do taste like globe artichokes.They are a type of sunflower. They have an outer skin like a potato so when you prepare them scrub them well. They can be peeled or cooked in their skin, are delicious sauteed, baked,...

Minimizing Tears while Chopping Onions

Most of the enzymes that cause eyes to tear up while chopping onions are actually in the root of the onion. Leaving it intact while chopping will minimize the tears. Cut the top off the onion and slice it in half through the root. Peel, and place flat side down on a cutting board, minimizing cut...

Making beautiful meringue-topped pies

To get that beautifully mounded look to your meringue pie, do this: top the outer ring of the pie with just enough meringue to cover by 1/2". Mound the rest of the meringue in the center of the pie, and spread out and downward to meet the edges, leaving it thicker in the middle. Use the back of a...

When is Fried Chicken Done?

If the fat used for frying is at the appropriate temperature for your cut of chicken, it wll sizzle as the chicken is submerged. That's caused when the chicken begins to shrink and push moisture out into the hot fat. You'll see tiny bubbles at first; as the chicken cooks, the bubbles get larger. If...

What to do with leftover tomato

As if. But- if you do find yourself with half a tomato left over, don't let it go to waste. Dice it, sprinkle it with a little salt and the vinegar of your choice, and store it, covered, in the refrigerator for a few days. It's a great addition to salads, or as a tasty little lagniappe on the...

Soup Stock Scum

When the wind blows at the beach you're sure to see a lot of foam on the water's surface, called spume. Nothing more than bubbles reinforced with a lot of protein. Why do we mention that here, you ask? Because it is basically the same thing that rises to the surface of your simmering stock (called...

Always Slice Skirt Steak Across the Grain

Skirt or Flank steak have long meat fibers. When you cut with the grain you will be chewing those long fibers for a long time. So, take a very sharp knife and cut thin slices across the grain. These shorter fibers will chew easily and fall apart in your mouth - something we refer to as tenderness....

What is Cake Flour?

Cake flour is made from soft winter wheat. It has 8 grams of protein per cup, compared to 10 to 12 grams in all-purpose flour. Less protein means a more tender cake. It also means more starch is available to swell and stabilize the cake. Cake flour is more finely milled which helps batters come...

What is a Boysenberry?

Horticulturist Rudolph Boysen created this hybrid berry in 1923 by crossing a Raspberry, Blackberry and Loganberry. It is shaped like a large raspberry, has a purple-red hue and a sweet-tart flavor. When buying, chose those berries that are firm and uniform is size and discard any shriveled...

Foolproof Pizza Toppings

Whether you bake or grill, the trick is for the toppings and the dough to cook in sync. Keep the following in mind. Cook meat and veggies before topping: Pizza doesn't bake long enough for most raw meat and vegetables to become tender. Better to use slices or crumbles than chunks. Pick the...

How Meat Tenderizers Work

The use of plants to tenderize meats dates back to the native peoples of what now is Mexico; they wrapped meat in papaya leaves. Papaya contain enzymes that break down the collagen - the connective tissue that makes meat tough. Pineapple has similar properties. These enzymes, papain (from papaya)...

Vinegar Useful For More Than Salads

Adding a tablespoon of vinegar to poaching water will help eggs to set. When steaming broccoli, try adding a couple of tablespoons of vinegar to the water, the evaporating acetic acid will help to set the color. If you're stuck with some wilted salad greens, just add a bit of white vinegar to the...

Testing Baking Soda and Powder

To test baking soda for freshness, add 1/4 teaspoon baking soda to 2 tablespoons vinegar. To test baking powder for freshness, add 1 cup hot water to 2 teaspoons baking powder Both should immediately begin to hiss and foam up. If not discard the container and replace it with a new one. Tip...

Nuts To You

Peanuts are the most consumed nuts in the US but aren't really nuts - they're peas. True nuts grow on trees. Brazil nuts, pecans, chestnuts, almonds etc. Cashews are native to South America but are now grown prmarily in India and are "kin" to mango. The cashew comes from a tree with an odd little...

Freeze Your Lemons

Lemons freeze easily. Place into your freezer singly and when frozen, combine in a plastic ziplock bag with other lemons. Pull out as needed.

Cooking With Fresh Versus Dry Herbs

In general add fresh herbs toward the end of cooking so they won't lose their potency. Add dry herbs at he beginning so they have time to rehydrate in the moisture of the dish (especially true of bay leaves). Oregano, thyme, rosemary, tarragon, sage and fennel are best candidates for drying as...

Correct Placement of Pizza Stone

Like to make home made pizza. If so, you know your oven simply doesn't get hot enough and the best way around this is using the hottest setting on your oven dial and a pizza stone. A pizza stone is designed to soak up radiating heat like a sponge. Now, most recipes call for placing the stone as low...

Stop Guacamole From Turning Brown

You need to stop the oxidation oand you do that by eliminating exposure to the air. If you're not serving your guacamole right away, pack it tightly into a container and top with about 1/2 inch of lukewarm water; store it in the refrigerator. This stops the air from oxidizing the guacamole....

Measuring Sticky Ingredients

Sticky ingredients like honey and molasses take their time flowing out of a measuring cup and always require a spoon to scrape out the remainder. Try spraying the measuring cup with a nonstick cooking spray before filling it. The liquid will slip right out of the measuring cup.

Preparing Eggplant

The biggest challenge when preparing eggplant is excess moisture. When grilled this isn't a problem as the grill will evaporate the excess, this won't happen in a hot pan. The eggplant will stam in its own juices and you'll get a mushy texture and bland flavor. Salting is the recommended...

Is your meat thermometer accurate?

You can easily check. Next time you bring water to boil, dip your meat thermometer in and let it register. It should be 212°F. If it's not you may be able to adjust it; check to see if there's a screw in front of the gauge housing. If so, use a pair of pliers to turn it and adjust up or down.

Orange Know-how

When using oranges in recipes; 3 or 4 medium oranges will yield about 1 cup of juice. It will take 2 medium oranges to yield a cup of bite-sized pieces. Each orange usually has 10 to 12 sections and wil lproduce about4 teaspoons of zest. Tip courtesy of Farmers Market Cookbook

Baked Ham Help

To preserve the moisture in the ham place the meat cut side down on the roasting pan and cover the ham with a foil tent. Remove foil for the last 15-20 minutes of cooking. To burnish the glaze, turn your oven to broil for 5 minutes. Watch the ham carefully, these glazes are high in...

Perfect Pasta

For perfect pasta every time, make a habit of cooking until just al dente. Scoop up a cup of the pasta water before draining; reserve. Drain the pasta, put it back in the warm pot, and stir in a generous cup of whatever you're going to sauce it with. Stir vigorously; the pasta will finish cooking...

The Word Coleslaw Originates

Comes from the Dutch word koolsla, kool meaning "cabbage" and sla meanng "salad". Although cabbage is the classic base, the term has come to refer to any shredded salad served cold in either a creamy dressing or acidic marinade. Slaws marinaded in acidic pickles or brines go back to the Roman...

Easily Slice any Food Into a "Fan"

This one is from my friend George Graham over at AcadianaTable.com. It's in an essay he's written for the November/December edition of the magazine, but it's too good to keep. When you need to cut almost, but not quite, all the way through a dense vegetable, piece of fruit, loaf of bread, etc....

Perfect Potato Wedges

Use an apple slicer to quickly cut potatos into even wedges. Convice the kids that the round "core" is special.

Where Did Marshmallow Come From

In the 1800's the roots of the marshmallow plant (Althaea officinalis) were used to make a homemade confection that took its name from the plant root. Confectioners developed a mass-produced version in the early 1900's and switched to corn syrup and egg whites to achieve the consistency of the...

What About Cranberries

They are an excellent source of Vitamin C and were important to the Pawtuxet Indians in the Northeast who ate them raw, boiled with maple syrup, and mixed into pemmican (a mixture of venison and animal fat). Dutch and German settlers called the berries crane berry because when the vines bloom they...

What Is Pumpkin Pie Spice

This blend of spices is useful in much of your fall cooking from pumpkin pies to squashes and sweet potato recipes. You can purchase this blend in the store but it is much cheaper to make at home. Combine the following spices which will yield about 5 tablespoons INGREDIENTS: 3...

Faster Baked Potatoes

Put your micro wave to use for about 8 minutes then your oven and finish baking for another 20 minutes. Here's how; Preheat your oven to 450˚F. While your oven is coming up to temperature, scrub your potatoes, poke a few holes in each potato and mircrowave on high power for 4 minutes. Turn the...

Greener Green Beans And Vegetables

Adding salt to the cooking water not only seasons your green beans and other cooked green vegetables but also helps them retain their bright color. When the green vegetables cook in unsalted water, some of the chlorophyll molecules lose their color-enhancing magnesium atoms; this causes the...

What Is Béchamel Sauce

Béchamel is a simple white sauce made from flour and butter (the roux) and milk. It is the base for a number of creamy dishes, including gratins, macaroni and cheese and creamed spinach. For proper béchamel, the flour must be adequately cooked to eliminate its raw taste and the milk must be slowly...

What Is Best Bread For Turkey Stuffing

You want your bread stuffing to bake up soft but still retain some of its shape and absorb enough moisture without becoming too soggy. Investigating the choices showed that baguettes had too high a ratio of crust to interior, leading to a chewy stuffing. The super-fine crumb of Italian loaves...

How Did the Thanksgiving Holiday Originate

The modern holiday was due largely to the efforts of Sarah Josepha Hale, an influential ediotr of a woman's magazine, Godey's Lady's Book.She promoted the idea of a national day of Thanksgiving to her many readers and wrote letters to presidents, governors and other influential people. She finally...

Extra-Crispy Turkey Skin

We learned this from Kid Chef Eliana's Cajun PawPaw: Before frying your turkey, slide your fingers underneath the skin to loosen it from the body. That allows the hot fat to get underneath it and crisp it from both sides; it will come off the finished bird as crispy as potato chips.

What is Figgy Pudding?

If you're like me you have always wondered what figgy pudding actually is. Well, figgy pudding is much like a fruit cake and not like what we traditionally think of as pudding. Basically, it's a steamed fruit cake but forget everything you've ever thought about a fruit cake. Yes, this is a cake-...

What Is Basic Creole Seasoning

Basic Creole seasoning would contain the following and makes about 10 oz. You can always use Tony Chachere's or Paul Prudhomme but if you want to experiment here is the place to start. Store in an air tight container. 1/2 cup kosher salt1/3 cup paprika1/4 cup granulated garlic4 tablespoons onion...

Rejuvenate Frozen Shrimp

To reinvigorate previously frozen shrimp (almost all shrimp is frozen at harvest, shipped, thawed then sold), soak them for 20 minutes in salted water in the refrigerator (2 tablespoons salt to 1 quart cold water). Then drain, rinse, and pat dry with paper towels before proceeding with the recipe.

Easy Peel Boiled Potatoes

To easily peel potatoes, boil with the skins on them immerse in cold water for 5 seconds. Then twist the potatoes between your hands and the skin will peel right off!

Keep Stuffed Pepper Upright While Cooking

Use a large muffin tin to cook stuffed peppers in the oven - it will help keep them upright. Place your cut and stuffed bell pepper inside each muffin space, place in oven and remove with large spoon when done.

How To Slice Cherry TOmatoes

The simplest way to slice a bunch of cherry tomatoes is to sandwich them between two plastic lids and run a long knife through all of them at once! Try to select tomatoes of approximately same size place in one layer on bottom lid and cover with another lid. Hold with one hand while you run your...

Easy Peel Hard Boiled Eggs

Add half a teaspoon of baking soda to the water when hard-boiling eggs to make the shells incredibly easy to peel off.

Easily Peel Pearl Onions

Pearl onions have a much more pungeant flavor than regular onions, but many of us are loath to cook with them because they're so tiresome to peel. No more! Trim both ends, and score each end with a shallow X. Bring a pot of water to boil and add the onions; cook for about two minutes. Drain, cool...

Keep Cooked Pasta from Clumping

When pasta is done to your liking, drain, add back to the hot pot, and immediately add a half cup of the sauce you intend to serve the pasta with to the pot. Toss thoroughly; the hot pasta will absorb the sauce and keep the pasta from clumping.

Perfect Tomato Gravy

Serve over hot biscuits or rice, or pan-fried chicken, steak, or pork chops. Heat 3 tablespoons bacon grease OR oil left over after frying, chicken, steak, or pork chops in a heavy cast iron pan over medium high heat. Add a cup of finely diced onion and cook, stirring often, until onion softens,...

Make The Most of Sweet Potato Roasting Time

Reader Mary Gallent writes in: "When heating up the oven to roast sweet potatoes, go ahead and roast as many as you can fit (without overcrowding) on your roasting pan, and if your oven is big enough, roast two pans full at the same time. Eat what you want; freeze the rest and store in ziplock bags...

Tips for a Better Souffle

Separate the eggs while cold; but bring them to room temperature before using. Some strains of chickens have been bred to lay eggs that are lower in cholesterol; quite often, those eggs will not whip as well as standard eggs. For a dramatic presentation, plan to fill your baking dish with enough...

Perfect Boiled Shrimp

The trick to perfectly-textured, crisp to the tooth boiled shrimp is this: poach the shrimp rather than boil them. A heavy boil will toughen the shrimp. Add cold shrimp to well-seasoned, boiling water. The cool shrimp will drop the temperature of the water; bring it just back to a simmer and keep...

How to Make a Darker, Richer Stock

Roasting your ingredients for a bit before adding them to the water makes for a darker, richer stock. Stir in a little tomato paste with the browned ingredients, deglazing the pan with red wine, and adding a handful of dried mushrooms are all big flavor enhancers.

What volume is "one onion"?

Many times a recipe calls for "one onion, chopped". Onions vary in size, so what exactly does that mean? Well, it's a matter of personal taste. Evaluate your shopping habits; you probably almost always buy onions that are similar in size. Pick the size that is most common in your kitchen, chop it,...

Herb Skewers

Let a few branches on your rosemary bush, tarragon, and oregano plants grow out; they'll become sturdy enough to be used as flavorful skewers for chicken, lamb, and tender beef.

Which Potato For Salads

In most cases you'll want the low-starch "waxy" potatoes for your salad. They keep their shape even after boiling. They are often referred to as "new", have thin skins, and may be red or tan or even purple, which make a great looking salad. You can also try starchy baking potatoes - like Idaho or...

Citrus or Vinegar In Your Summer Salad?

Freshly squeezed citrus juice makes a terrific sustitute for vinegar. While lemon juice is most common, limes, tangerines, oranges, blood oranges, and even grapefruit have a place in your salad dressing.The acidity is lower, about 3% vs. 5% or higher for vinegar, but that makes it a good choice...

Cooking Onions, What to Expect

Cooking time 20 minutes; Ivory, softened and still oniony tasting. Cooking time 25 to 30 minutes; Golden, wilted and sweet with a slight onion sharpness. Cooking time 40 to 45 minutes; Browned and starting to melt, onion favor is replaced with sweetness. Cooking time 60 minutes; The color of...

What is Cream of Tartar?

A fine white powder derived from a crystalline acid deposited on te inside of wine barrels. It is added to candy and frosting mixtures for a creamier consistency and to egg whites before beating to improve stabilty and volume. It is also used as the acid ingredient in some baking powders. ...

What is Baking Powder?

A leavener containing a combination of baking soda, an acid (e.g. cream of tartar) and a moisture-absorber (e.g. cornstarch). When mixed with a liquid, baking powder releases carbon dioxide gas bubbles that cause bread or cake to rise. There are three kinds of baking powder; double-acting (most...

How to Peel and Devein Shrimp

1 Pull off the head (if it is still attached) and legs . 2 Starting with the head end, pull off the outer shell. Depending on how you intend to present the shrimp, you can keep the last segment of shell and the tail tip on, for decorative purposes. Place shells in a plastic bag,...

How to Peel and Devein Shrimp

1 Using your hands break off the head (if it is still attached) and legs. 2 Starting with the head end, pull off the outer shell. Depending on how you intend to present the shrimp, you can keep the last segment of shell and the tail tip on, for decorative purposes. Place shells in a plastic...

How To Keep Fish From Sticking To Grill

One method is to cook your fish on a bed of thin sliced fresh lemons. Your fish will absord some of the lemon flavor and come off in one piece.

What is the difference between soup stock and broth?

Soup stock is made with bones while broth is made with meat. The gelatin in the bones give stock the rich flavor. Stock is used for soups, gumbos and anything you plan to reduce. Roasting beef bones in 350˚F oven for up to an hour (depending on size) will bring out more of the marrow. You can make...

Bacon: Perfect Every Time

Anyone who has ever fried bacon has sworn out loud after being burned by popping, spattering bacon grease, and while swabbing it off the stovetop and surrounding cabinets. But, bacon is bacon, so we cook it and swear. Next time, try this method: Preheat oven to 375ºF. Flatten strips of bacon...

How accurate is your thermometer?

Easily test the accuracy of your meat, oven, and grill thermometers: bring about two inches of water to a rolling boil, insert the tip of your thermometer taking care not to touch the bottom of the pan. It should register close to 212ºF unless you're at high altitude (or well below sea level). If...

Perfect Mashed Potatoes

It depends entirely on how you'd like your mashed potatoes to end up. White, red, or gold potatoes make a creamier dish, while baking potatoes produce a lighter, fluffier end product. For the fluffiest finish, spread your cubed, cooked, drained potatos on a cookie sheet and put them in a hot oven...

How Much Propane Do You Have?

If your propane tank for your gas grill does not have a gauge or indicator and you're not sure you have enough propane left to get dinner on the table, pour some very hot water down the side of the tank. The water will heat up the empty portion of the tank; the portion of the tank holding propane...

Foolproof Pizza Toppings

Whether you bake or grill, the trick is to keep the cooking for toppings and dough in synch. Cook meat and veggies before topping: Pizza doesn't bake long enough for most raw meat and vegetables to become tender and cooked through. It is better to use slices or crumbles than chunks, which will...

What Are Shallots

Shallots are a member of the allium family whose other members are - not surprisingly - garlic and onions and lilies. They have a mild but complex flavor, come in individual cloves, similar to garlic but bigger. They are covered by a tan papery dried outer skin with semitranslucent white fleash...

What are Edamame

Edamame are immature soybeans, harvested at about 80% of their growth cycle. They're available both in the pod and shelled, usually frozen, though fresh beans are now showing up in supermarkets. Store fresh edamame in plastic bags in the fridge for up to a week or so. Frozen and well wrapped, the...

Perfect Cheese-Stuffed Burgers

We all like the idea of a cheese-stuffed burger, but the reality is the cheese tends to leak out when molten and burn. The editors at America's Test Kitchen have devised a solution. Divide the meat you have allocated for each burger in half; shape each into a patty of a similar size. Place cheese...

Alternative Toppings for Pasta

Looking for something besides red gravy for your pasta? Try these: Dried tomatoes and/or dried porcini mushrooms, roughly ground in a coffee grinder. Roughly chopped olives. Fried garlic or shallots slivers, slow-cooked in a couple of tablespoons of olive oil, until lightly browned. Fried...

Prevent Ice Crystals Forming On Ice Cream

To prevent ice crystals forming on your frozen ice cream place a piece of wax paper or plastic wrap directly on the surface of the ice cream inside the container. Press it firmly onto the ice cream surface so that it forms a tight seal. Cover with the lid and return to the freezer.

Preserving Canned Coconut Milk

Canned coconut milk spoils quickly, so pour whatever you don't use into ice cube trays and freeze. Once frozen, pop the cubes out and store them in a freezer bag. Now add them to your favorite recipes as needed.

Crystal Clear Stock

To remove the scum that forms when making stock, wrap a large metal spoon in a double layer of cheesecloth. Then skim the spoon around the surface of the stock. Fatty residue will cling to the cheesecloth. When cloth is saturated, rinse the spoon under hot water and skim stock again.

Mashing Meats While Cooking

When cooking ground beef or sausage, throw away the old wooden spoon technique and use a potato masher instead.

The Easiest Way to Clean a Cheese Grater

Spray both sides of your cheese grater with non-stick cooking spray before grating cheese. The cheese won't stick, making cleanup much easier.

Easy Peeling Peaches

As you probably know, a peeler doesn't work well and a pairing knife produces uneven results. Try blanching your peaches in boiling water for a minute. Just place oyur peaches in a bowl and pour boiling water over them. Allow to sit a minute, then dunk them in cold water. The skins will come right...

Hollow Mushrooms for Stuffing

To hollow out mushrooms for stuffing use a melon baller. First remove the stem, then scrape out the gills and a little from the inside of the cap (mix this with the stuffing). The melon baller leaves a nice shape and lots of space for stuffing.

Whole Grain Storage Chart

How long your grains stay fresh at home can depend largely on how much of their shelf life has already been used up at the warehouse and the store, before you bring them home. This means there are no sure-fire absolute guarantees. Here are some guidelines culled from a variety of experts that may...

What is Mayhaw

The Mayhaw is the fruit of the thorny hawthorne tree. This small, round reddish fruit is about 1/2 to 3/4-inch in diameter and resembles the crabapple. It ripens from mid-April to early May, hence the name mayhaw. The tree flowers in February and March with a profusion of white blossoms. After...

Store These Fruits and Vegetables at Room Temperature

FRUIT - Many fruits and vegetables should only be stored at room temperatures. Refrigeration can cause cold damage or prevent them from ripening to good flavor and texture. For example, pink tomatoes ripen to a better taste and red color if they are left at room temperature. In the refrigerator,...

How To Use Spice Rubs

SPrinkle spice rubs over your food and then gently massage in the seasonings to make sure they adhere. A general rule is to use 1 tablespoon of rub per portion of meat or poultry and 1 teaspoon of rub per pportion of fish. While rubs can be applied just prior to cooking the flavor of the...

Apple Pie - The Right Mix of Apples

For a great pie, you need a fairly large amount of apples that hold their shape during baking along with a smaller number of soft apples that fall apart and serve to unify the rest. The list includes common varieties but to test yourself, just saute the slices and see if they stay firm or fall...

Homemade Baking Powder

Homemade Baking Powder: purchased baking powder has chemical additives and will sometimes leave an aftertaste. Make your own: mix 1/4 cup cream of tartar with 2 tablespoons baking soda. No more aftertaste or chemicals.

How To Perfectly Poach Eggs

We're all familiar with the classic tip of pouring a few drops of vinegar into the water then giving it a swirl before adding your eggs for poaching. Of course, Julia Child had a better way: hard boil an egg for 10 seconds before cracking it into the water. First, poke the large end of an...

Important Garlic Prep Advice

A compound called allicin is what gives garlic its flavor. Allicin is released when garlic is crushed or sliced; keep this in mind whne you are prepping ingredients. Prep the garlic first for a stronger flaver, last for a milder flavor.

Stovetop Frying Basics

1. Select a deep, heavy pan — cast iron is ideal, as it retains heat well. 2. Keep a wire mesh spatter guard handy. 3. When working near hot oil, use oven mitts to protect from spatters. 4. Invest in a deep-fry thermometer; maintaining proper temperature is crucial. 5. Don't over-crowd the pan...

Cooking With Beer

Adding a little beer is an easy way to add subtle complexity to all manner of recipes, from meat to fish. Beware: cooking intensifies the flavor of beer, so a dark or bitter brew, although good for hearty beef stews, will overwhelm the flavor of more delicately flavored shrimp, for example. In that...

Perfectly Seasoned Hamburgers

Or meatloaf, or homemade sausage, or meatballs... season your ground meat as directed (or desired) but before shaping and cooking the whole lot, heat your smallest frying pan, pinch off a bit of the mixture and cook it. Taste and adjust seasonings, if necessary. No more bland burgers.

Recommended Storage Times for Frozen Food

freezerlabels.net

What are boudin and cracklins?

Boudin is a rice, meat and seasoning mixture that is stuffed into a sausage casing. So, Cajun sausage is a good description. Cracklins are fried pork rinds only much better than store bought. Hint: try them with our local Steen's syrup

Is this watermelon ripe?

Knock on the melon: If it produces a deep, hollow thump, the melon is probably ripe. Another good indicator is the side of the melon that rested on the ground while it was growing; it should be a rich, creamy yellow. If it's white, or green, that melon was picked before it was ripe. Keep on...

Perfect Poached Eggs

Bring a large shallow pan half full of water and a splash of distilled vinegar to a bare simmer; just a few tiny bubbles. Crack an egg into a fine mesh strainer; shake gently to strain off excess liquid. You will be left with the yolk and the bit of the white that will cook solid. Carefully slide...

Secrets of Roux

From Besh Big Easy: 101 Home Cooked New Orleans Recipes: "I've probably cooked nine thousand gumbos in my life and I've acquired a bit of wisdom on how to make the legendary stew base called roux. Just about any fat works: I love rendered duck fat, chicken fat, or bacon fat, but canola oil works...

Small-batch Seasoning and Stir-Fry

When you need just a little onion, bell pepper, celery, or veggies for stir-fry, swing by the salad bar and select exactly what you need. It's washed, prepped, and ready to go, with no waste.

Everyday Cooking Hints from Chef Paul

Excerpted from Chef Paul Prudhomme's Always Cooking! Always use fresh ingredients when available. Always start with with food at nearly room temperature. To get the best flavor, remove excess moisture by patting meat with a clean paper towel before seasoning or applying heat. Apply oil to...

About Using Corn Starch and Flour as Thickening Agents

Thickening agents such as corn starch and flour can be used to thicken sauces and gravies. There is nothing worse than making a soup or sauce and realizing that it is too thin. If you run into this problem, you might wonder what type of thickener is best. Cornstarch and all-purpose flour...

Tempering Eggs

Adding eggs to hot soup can add a silky, smooth texture - or not, if you don't temper the eggs first; they tend to scramble, creating lumps. Instead, whisk the eggs in a small bowl and slowly whisk in about a quarter-cup of the hot mixture you'll be adding the eggs to. The process will heat them up...

Mason jar as blender bowl

Did you know that a standard Mason jar fits the base of most blenders? Make personal-sized smoothies and milk shakes in pint-sized jars, quarts of salad dressings in jars that can be stored in the refrigerator, etc. Saves washing the blender bowl.

How to Deep Fry Like a Pro

When adding items to the hot oil, use a long-handled pair of tongs. Submerge each piece completely for a few seconds; this will seal the exterior, guaranteeing a crispy, non-greasy finished product.

Two Options for a No-Mess Spoon Rest

1. Dampen a clean kitchen sponge and use it as a spoon rest; it'll keep the goop off your stove top, clean up any messes, and it goes into duty at the sink after you're done cooking. 2. Use a piece of stale bread as a spoon rest; when you're done cooking, feed it to the dog!

Battered & Fried Tips

Don't overmix the batter; you'll get a crispier crust if you don't. Allow the batter to sit for a bit after mixing, to lose the floury taste Batter food and fry immediately; don't let it sit. Work in batches if necessary. Maintain the proper oil temperature. Too hot and it will burn, not hot...

The Fastest Way to Ripen a Rock-Hard Avocado

Here, a speedy trick to help it ripen an almost rock hard avocado faster (aka almost overnight). What you need: An apple, a brown paper bag, and that not-quite-ready avocado What you do: Place the apple and the avocado together in the bag, then fold over the opening as best you can to seal it off...

Handling Hot Peppers

If you've ever rubbed your eyes after chopping hot peppers, you now know not to ever do that again. If you've not, take care not to do so! Here's a trick to cut down on the danger: rub your hands generously with a little cooking oil first. That way your skin won't absorb the hot chili oil.

A Sprinkle of Black Pepper Blooms Flavor

Try sprinkling a bit of black pepper on sliced melons, strawberries, peaches, etc. You'll be amazed at what it adds to the flavor profile.

Keep Fried Food Crispy

Many recipes call for draining fried food on paper towels -- which results in a soggy crust where the food touches the towels. Instead, line a baking sheet with paper towels (or grocery bags), add a baking rack, and drain your fried delectables on the rack. Air circulates underneath and everything...

Extra-Creamy Pasta

Scoop out and reserve about a half cup of water before draining pasta; it's full of starch. Toss the pasta with the sauce, then add the pasta water in increments until desired texture is achieved. It will add a surprising amount of texture and creaminess to the finished dish.

7 Best Burger Tips

When frying your burgers in a cast-iron skillet, sprinkle skillet with kosher salt before cooking. It will keep the patties from sticking without the need for excess oil. Use ground beef chuck for burgers, it's 20% fat, so the patties are super juicy. Let your burgers rest a coule of minutes...

Don't Throw Out Pickle Juice

Use leftover sweet pickle juice to thin salad dressings, use it in place of vinegar in Thousand Island, French, Russian, or any other sweet salad dressing that calls for for vinegar.

Avoid Rock-Hard Ice Cream

You know how hard ice cream can get after it's been in a home freezer for a while? To avoid that, place the container in a large zip-top bag, squeeze as much air out of the bag as possible, and freeze in the bag. No more rock-hard ice cream!

Rice Cakes From Leftover Rice

Leftover rice makes great rice cakes. Mix the rice with beaten egg, add salt and pepper to taste and fry the rice cakes in a little butter.

Take the Pain Out of Plastic Wrap

Plastic wrap is a real pain to use, doesn't seal well and sticks best just to itself, usually a mess. It will seal better and not get all tangled up if you keep it in your refrigerator.

Streamline Stripping Corn from the Cob

Grab your bundt or tube pan; shuck an ear of corn and place the pointy end in the opening in the bundt or tube pan. Slice kernels from the cob; they'll fall into the pan for easy collection.

Stop peeling your vegetables!

Really! Unless you truly hate the taste of a particular vegetable's skin, don't peel it. The skin has a lot of fiber, and contains most of the nutrients. Plus, think of the time you'll save!

Searing Meat

When searing meat of any sort, it's important to pat the meat dry before placing it in the hot pan. If it goes in wet, it will steam instead of sear, and you'll not be able to achieve that beautiful — and tasty — rich brown crust.

Previous Pause Next

Louisiana Festivals

Louisiana Events, Fairs, Festivals, Cookoffs & more..

Click title to view.

Many -

Sep 19 to Sep 25

- Sabine Parish Fair & Rodeo

New Iberia -

Sep 21 to Sep 25

- Louisiana Sugar Cane Festival

Luling -

Sep 22 to Sep 25

- Alligator Festival

New Orleans -

Sep 22 to Sep 25

- NOLA Horror Film Fest

Monroe -

Sep 22 to Oct 1

- ARK-LA-MISS Fair

Cut Off -

Sep 23 to Sep 25

- COYC Hurricane Festival

Houma -

Sep 24 to Sep 25

- Best of the Bayou Festival

Lake Charles -

Sep 24 to Sep 25

- Midnight Fantasies Lakefront Tour Car, Truck and Bike Show

Lake Charles - Sep 25 - Calca-Chew Food Festival

New Orleans - Sep 25 - Fried Chicken Festival

Slidell - Sep 25 - Warrior Wing CookOff

Natchitoches -

Sep 26 to Oct 1

- Natchitoches Parish Fair And Rodeo

Amite -

Sep 28 to Oct 2

- Tangipahoa Parish Fair

Covington -

Sep 28 to Oct 2

- St. Tammany Parish Fair

New Iberia - Sep 29 - A Night With Frank & Friends

See more events

LOUISIANA SEAFOOD FESTIVAL - 2016

bigezbarguide

From our waters to your plate, the Louisiana Seafood Festival is a celebration of all the fresh and flavorful seafood that makes our state great. This year the party offers 3 days of live music, celebrity Chef cooking demonstrations, a beer garden featuring local and craft selections, a Kid’s tent, and artist village, and, naturally, over 2 dozen delicious food and drink vendors. Some of the new participants this year include Ajun Cajun, Dat Dog, Dirty Dishes, Praline Connection, Quintin’s Ice Cream, Voleo’s Seafood.

In the WWL-TV Cooking Pavilion, 16 celebrity chefs, representing the top seafood chefs in the state, will reveal their secrets to exceptional seafood preparation and cooking. Just a few of those you can check out include Wilfredo Avelar from Emeril’s new restaurant, Meril, Austin Kirzner from Red Fish Grill, Tory McPhail from Commander’s Palace, and Andrea’s Andrea Apuzzo.

TALES OF THE COCKTAIL® 2016 – THE YEAR OF THE MULE

bigezbarguide

The world’s premiere gathering of everything spirits happens each summer, appropriately enough, right here in New Orleans. For 2016, Tales of the Cocktail^® will be The Year of the Mule; the Moscow Mule to be exact. There are several reasons I am a fan of this refresher. First, it only has 3 ingredients proving once again that a cocktail does not need to be complicated to be great. It also has an important place in the booze world’s marketing history being one of the earliest examples of “regular” folks being influenced by the media and the drink choices of celebrities.

NEW ORLEANS WINE & FOOD EXPERIENCE - 2016

bigezbarguide

CLASSIC COLUMNS - TALES OF THE COCKTAIL

bigezbarguide

This is a Booze Classic Column dating back to 2013 (the event information has been updated for 2016). With the world’s greatest cocktail symposium taking place in New Orleans in just a couple months, it seemed like a good time to pour ourselves another glass of Tales of the Cocktail!

I remember thinking how appropriate it was that a group of people came together to celebrate the cocktail in the city where the Sazerac – and some will say the cocktail itself – was born. That this was happening in one of New Orleans’s most unique watering holes, the Carousel Bar, only further enhanced the moment. Many of the details of that occasion are a little fuzzy. It was, after all, eleven years ago.

BILL'S 2016 JAZZ FEST PICKS - DAY VII

bigezbarguide

It’s the most wonderful time of the year! No Andy Williams, not Christmas, the New Orleans Jazz & Heritage Festival, the unchallenged greatest music and culture event on the planet. While yesterday did not end on a great note, we have one more day to stage a great finish to a great Fest {pun compliments welcome}!

Today –

BILL'S 2016 JAZZ FEST PICKS - DAY IV

bigezbarguide

It’s the most wonderful time of the year! No Andy Williams, not Christmas, the New Orleans Jazz & Heritage Festival, the unchallenged greatest music and culture event on the planet. I hope you all caught up on your rest because it’s Locals Day, the kickoff to weekend number 2!

Today –

BILL'S 2016 JAZZ FEST PICKS - DAY II

bigezbarguide

It’s the most wonderful time of the year! No Andy Williams, not Christmas, the New Orleans Jazz & Heritage Festival, the unchallenged greatest music and culture event on the planet. I hope you all had better luck getting to see all your picks yesterday that I did. It was so great being out there and seeing the sights and sounds and my Fest friends that I just do not know where the day went.

Today –

If I could only see one stage today it might be Fais Do Do. Jambalaya with Cajun living legend D. L. Menard gets the party started, followed by the lovely and talented Gal Holiday. Louisiana legends Warren Storm and Tommy McLean appear next with Willie Tee & Cypress. The three closing acts sandwich the Osborne Brothers between the zydeco sounds of Keith Frank and the Zydeco Sweetheart herself, Rosie Ledet.

admin

I found this list published by Kezia Kamenetz over at only in your state.

The Oyster Bar, Shreveport, LA
Griffin’s Poboy and Grille, Thibodaux, LA
Domilise’s, New Orleans, LA
Chris’ Po Boys, Lafayette, LA
Marilynn’s Place, Shreveport, LA
Rocco’s, Baton Rouge, LA
Bear’s Poboys, Metairie, LA
Olde Tyme Grocery, Lafayette, LA
Darrell’s, Lake Charles, LA

susan

Each year, I go back through our website data and compile top viewed lists -- the most popular recipes of the year. Top ten in the case of seafood, because we all like seafood! Here they are, for 2016; click the title to jump to the recipe:

Seafood:

10. Crab Remoulade Salad

9. Ralph Brennan's BBQ Shrimp

8. Salmon Croquettes

7. Cream of Oyster Soup

6. Shrimp Scampi

admin

New Orleans Canal Street 1895

As part of a complete update to its image collection, LaRC recently rehoused and created a new index for its extensive collection of antique Louisiana postcards. For the first time, researchers have a comprehensive guide to the collection, and the postcard guide is now online.

What people are sharing

Most Popular

New Recipes

Sept/Oct 2016 Issue

Free Recipes Weekly

Farmers Markets

Recipe Finder

Kitchen Tips

Louisiana Festivals

LOUISIANA SEAFOOD FESTIVAL - 2016

TALES OF THE COCKTAIL® 2016 – THE YEAR OF THE MULE

NEW ORLEANS WINE & FOOD EXPERIENCE - 2016

CLASSIC COLUMNS - TALES OF THE COCKTAIL

BILL'S 2016 JAZZ FEST PICKS - DAY VII

BILL'S 2016 JAZZ FEST PICKS - DAY IV

BILL'S 2016 JAZZ FEST PICKS - DAY II

Best Po-Boys in Louisiana

Most Popular Recipes of 2015

Seafood:

Louisiana Research Collection - Louisiana Post Card Guide Online

Pages