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Why does one need more roux if it was made the “fast way”?

-A fast roux is made in about 20-30 minutes (Prudhomme and Besh)

-A slow roux takes closer to an hour (home cooks)

-When a roux is made the “fast way”, the molecules of flour deform and can only expand to hold 2-3 times their weight

-When a roux is made the “slow way”, the molecules of flour hold their structure and can hold many times their own weight

-Thus, you need much more “fast roux” to thicken the same amount of  liquid than a “slow roux”

-Taste is not compromised no matter which method you choose.

How to Handle Meals for a Crowd

Rule #1. First and foremost, DON’T PANIC!

Rule #2. Can’t find time, MAKE IT…you’ll be well rewarded.

Rule #3. Come up with 2-3 recipes you feel comfortable making.  No need to impress!

Rule #4. Make a grocery list, cross-utilize as many ingredients as possible. This saves time and $$$!

Rule #5. Prepare ALL recipes in an allotted time slot, just need is a bigger pot.  Make it happen!

Rule #6. Cool items in a timely fashion, don’t wanna make anybody sick.

Rule #7. Place cooled items in fridge and wait for your guests.

Rule #8. Heat up just what’s needed to feed the masses…

Rule #9. Enjoy the stress free, spare time you have with your guests.

(Ideas: Spaghetti and meatballs, Lasagna, Soup and Salad fixings, gumbo, grillades (perfect for breakfast with biscuits)…

A Latin American twist that is really tasty and worth a try.

-Heat 1 Tablespoon of olive oil

-Add 1 T garlic to oil and simmer until just turning golden

-Add 1 cup JASMINE rice and stir to coat in oil and saute for 1-2 minutes while stirring

-Add 1.5 cups water, bring to boil, reduce to simmer, cover and cook about 20 minutes until soft.

-Fluff with a fork and enjoy.

-I used it with Cuban black bean and pork (pic that follow is from Saveur magazine) or with traditional stir fry.

Try this one out, ya gonna like it!

Creole Remoulade: 6 oz olive oil, 1.5 oz red wine vinegar, 7 oz Zatarain’s Creole Mustard,

2/3 c chopped chives, 1/4 c chopped parsley, 1/3 c fine diced celery, 3 cloves garlic,

1 T paprika, 1 t lemon juice, salt, pepper and hot sauce to taste.

Mix it all real well, chill and enjoy!