Tuesday, October 25, 2011

Today's Three Tutorials

Good Morning Dear Friends...Hope you are all having a beautiful day! I feel like being a teacher today, so I'm posting 3 tutorials: #1 How to make...Dark Louisiana Roux. #2 How to clean...those heavy black skillets. #3 How to clean...your wooden cutting board. Let's get started:

  There is nothing hard about making our dark roux. However, if you can't seem to get the hang of it, it is sold in jars and all you have to do is take it out, warm and add water. I love my way best. You will need white all purpose flour, either, bacon grease or shortening. First, put grease/shortening in a skillet, the black cast-iron is best, on medium heat to melt, add flour, lower heat. (when making a large amount...3 tablespoons of the oil to 3 tablespoons of flour, these are approximate measurements). If not enough oil add more. Lower heat to low, stir and leave it! Check back ocasionally to stir down sides and skillet. ( It is important to use low heat and leave it! It does take time...you know, like fine wine!)

Flour will start to brown, stir, but still leave it!

 As it browns, you will see streaks of white flour, stir down sides and skillet, leave it!

The roux will become a dark brown, almost chocolate in color, but it does not burn if you've kept the heat low. You can either, proceed to finishing it by adding onions, then broth or water. Season to taste. Yummy for any meats, rice or potatoes. If you want to save the roux, omit the onions, etc., cool the mixture; then put in airtight jar and refrigerate for future use.

Those Heavy Black Iron Skillets

I use this skillet to cook cornbread. See how streaked, and dry it looks from washing and baking.

 The process is easy, just wash with soapy water and clean towel. Use pot-scrape-pad and clean all stuck on food from all sides. Dry completely.

 Spray on canola oil or vegetable oil and using a paper towel wipe down the skillets with the oil and paper towel. The pans will be oily.

Here, I've wiped them down three times. Look at the paper towel, it is still dirty from wiping. So, you should continue to wipe until you've wipe them clean. Allow them to absorb the remains; wipe with a damp cloth and allow to dry. They are then ready to use again. See the difference?

Your Wooden Cutting Boards
I have plastic and wooden boards, but I love the wooden boards. However, you must keep them clean to deter bacteria. After each use, put the entire board into hot, soapy water. I always use a small amount of bleach to my dishwater, when I don't use the dishwasher. Wash the board thoroughly; rinse well in hot water and allow to air dry. See how dry the board looks above.

After board has completely dried spray with an oil, then use paper towel to wipe in the oil. Make sure both sides are done.

 This is how it will look after adding the oil. Allow the oli to absorb...dry.

This is how your borad looks after it dries. See the difference? Hope these little kitchen tips are useful.
I love cooking, so I make sure everything in my kitcken is in good working/running order, and most importamtly, cleaned and sanitized.
  A big welcome to all our new friends and hope you enjoy visiting with us. "Welcome Home" we think of you as family and invite you to come in and sit a spell, get warm, have a cup of tea/coffee and some of our delicious meals. LOL. Thanks for stopping by today and until then...Always Be Happy!

Love Ya!


  1. Loretta How about I so needed this! I have three that are a little rusty but a must keep cause they belonged to my mom. Maybe I should have known how but I didn't thank you so much! Oh I have a favor to ask can you post your recipe for hot water cornbread I would greatly appreciate it!?Have a good rest of the week.

  2. I have cast iron skillets... but I'm too nervous to use them! I only have an electric stove (bummer) - which I don't imagine would be as good as gas(?). Perhaps I'll try to start using them... now that I know how to clean them! :)

  3. Well this is a pleasant treat. I will definitely be using tut 3 for my cutting board. I may even try some dark roux. If I can remember where I put that cast iron skillet, I may come back for tut 2.

  4. What a great informative post, Loretta! Thanks and enjoy the remainder of the week.

  5. Loretta, I love those tutorials! My favorite is the dark roux. I'm going to have to try that soon.

  6. These are great tutorials Loretta. I have a wooden cutting board so that one was very helpful. Thanks!

  7. Thanks for all these instructions, Loreatta. They are very helful.Now I can make my own roux for gumbos!...Christine

  8. I love making roux - it is so yummy! I don't have any cast iron though.

  9. Hope your enjoying fall, here the leaves are heading to the ground and I just heard we might get a small blast of snow this week eek!

    Lorraine :-} Great tips!

  10. Hi, Loretta! That roux looks wonderful! I've never made a dark roux like this. I love my cast iron skillets and oil them after each use.

  11. As soon as I got the email saying you had a post I rushed over to thank you for the dark roux recipe. I copied it to my recipe box. I also find my cast iron skillet makes excellent cornbread. Thanks for all the tutes girl. I use a tempered glass cutting board. my knife never cuts thru and leaves scratches and I can wash it in my dish washer so I know it is safe to use. I use one for meats and the other for vegies or fruit. My dad was a butcher and he kept his cutting table so clean. You have to be so careful with wood.


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