There really is very little science to this particular form of cooking that includes a lot more than mere lagniappe from the pantry or the spice cabinet.Cooking in the heart of Cajun country is an art form.
Cajun cooking is something that has often been imitated around the country and around the world but can very rarely be accurately duplicated. One of the fascinating things about Cajun cooking is the fact that there are very few exact recipes.
An authentic Cajun recipe doesn't involve measuring spoons. It's an art. It doesn't come out of a book. It's done to taste. Eat the same dish, but don't expect exactly the same taste. Artists don't paint the same painting twice.
Cajun food is often made even more delicious or mysterious simply by the mood of the one doing the cooking. I'm sure that many of you have watched as Emeril Lagasse makes some special concoction and exclaims 'Bam!The major reason for this is that in addition to being an art form in and of itself,
There's a great deal of that in regard to Cajun cooking. It is a thing which goes way beyond the recipe's ingredients and deep down into the soul and heart of the cook. There's a good reason why many southern cooked dishes are called soul food, and you must not for one second forget that New Orleans is indeed known as the very heart of the Deep South.
The most difficult thing, perhaps when it comes to preparing good Cajun dishes outside of the New Orleans region is finding the right ingredients. It is nearly impossible to find the fresh seasonings and spices that are essential to most Cajun cuisine outside the heart of the old south.
If you are determined to learn to make Cajun food of your own, you must first find the ingredients.Not only that, but fresh crawfish and andouille sausage are a little difficult to come by during the heart of a Michigan winter.
There are some grocers that will carry a limited stock of Cajun seasonings on their international food aisles. Keep in mind that these sources are extremely limited.Specialty food shops or those that will special order might be your best bet.
When you have everything all together you should have some great music blasting from you speakers to get everyone feeling food. The majority of Cajun recipes need a lot of time for those flavors to meld together, so keep that in mind.
Similar to those who live in the Big Easy, Cajun food must not be rushed. It will be ready in just the right amount of time. As the one who cooks this food, you have to simply accept this fact. This food has its own way of letting you know when it's ready which is almost mythical--until you have found it out for yourself.
Cooking Cajun food can become a very emotional process for a lot of folks, as it will try your patience, wring out your talents, and sometimes take your energy. However, Cajun food is also some of the most delicious, richest food in our world. Mastering the skill to cook this amazing food makes you a slave to the flavor for decades to come.
Cajun cooking is something that has often been imitated around the country and around the world but can very rarely be accurately duplicated. One of the fascinating things about Cajun cooking is the fact that there are very few exact recipes.
An authentic Cajun recipe doesn't involve measuring spoons. It's an art. It doesn't come out of a book. It's done to taste. Eat the same dish, but don't expect exactly the same taste. Artists don't paint the same painting twice.
Cajun food is often made even more delicious or mysterious simply by the mood of the one doing the cooking. I'm sure that many of you have watched as Emeril Lagasse makes some special concoction and exclaims 'Bam!The major reason for this is that in addition to being an art form in and of itself,
There's a great deal of that in regard to Cajun cooking. It is a thing which goes way beyond the recipe's ingredients and deep down into the soul and heart of the cook. There's a good reason why many southern cooked dishes are called soul food, and you must not for one second forget that New Orleans is indeed known as the very heart of the Deep South.
The most difficult thing, perhaps when it comes to preparing good Cajun dishes outside of the New Orleans region is finding the right ingredients. It is nearly impossible to find the fresh seasonings and spices that are essential to most Cajun cuisine outside the heart of the old south.
If you are determined to learn to make Cajun food of your own, you must first find the ingredients.Not only that, but fresh crawfish and andouille sausage are a little difficult to come by during the heart of a Michigan winter.
There are some grocers that will carry a limited stock of Cajun seasonings on their international food aisles. Keep in mind that these sources are extremely limited.Specialty food shops or those that will special order might be your best bet.
When you have everything all together you should have some great music blasting from you speakers to get everyone feeling food. The majority of Cajun recipes need a lot of time for those flavors to meld together, so keep that in mind.
Similar to those who live in the Big Easy, Cajun food must not be rushed. It will be ready in just the right amount of time. As the one who cooks this food, you have to simply accept this fact. This food has its own way of letting you know when it's ready which is almost mythical--until you have found it out for yourself.
Cooking Cajun food can become a very emotional process for a lot of folks, as it will try your patience, wring out your talents, and sometimes take your energy. However, Cajun food is also some of the most delicious, richest food in our world. Mastering the skill to cook this amazing food makes you a slave to the flavor for decades to come.
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