FINAL FW Tasting Notes v2

FW Tasting Notes v2

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The key is just that people will argue with you about whether it should be salt pork or should be bacon. And, so either or whatever you particular like. We then begin with onion and believe it or a little a carrot, the traditional mirepoix and celery We're gonna start now with the vegetables. Maybe a couple bay leaves, certainly we're gonna start the first foundation with a little bit of salt, a little bit pepper, and we're gonna get this going here. And, Once that begins to happen, we're basically now gonna evaluate how much baking drippings are in there. And after about eight or ten minutes and the vegetables begin to start cooking and we extract in the first flavor of that foundation. Then we're gonna, we're simply gonna add flour to make a roux. Which is obviously gonna be the thickening. Whole thickening bit here. So we don't have any drippings right now, nor do we have any prosciutto bianco, so we are going to have to just settle for a little olive oil in here to even up the fat category. All right. Now, oh, we're sizzling. So we want to cook the roux four, five minutes. We're gonna put in this wonderful stock. Now, as you know, it will never be at its full thickening power until it comes to a boil. We're gonna add the potatoes. [BLANK_AUDIO] Oh yes. And that starch is really gonna help us out as well. I thought about it this morning and said, maybe some sweet corn would be good in here, just to kinda sweeten it up a little bit. For me, maybe a little hot sauce. Let it cook in there. Little bit of that Worcestershire sauce. Matter of fact, I wouldn't be doing New Orleans justice if I didn't add a little cayenne. And the potatoes, when they start getting fork tender, because you don't want to get them all mashed up. Are they fork tender? I don't know. All right, yes they're fork tender. [APPLAUSE] So now is it cream or no cream? Cream. Is it clams or no clams? This is parsley. Yes. [APPLAUSE]
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FINAL FW Tasting Notes v2


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