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!
Loretta