Welcome To Cajun Country
Cooking in the heart of Cajun country is an art form. 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.
Cajun cooking has been copied frequently all over the country and all over the world as well, but it is hardly ever copied with accuracy. One of the most intriguing aspects of Cajun cooking is that there are so few precise recipes associated with it.
Even more amazing is that from day to day one person can make the same dish over and over and it is quite likely to taste a little bit different each and every time it is made.Most, if not all authentic Cajun cooking is done to taste rather than measurements.
The major reason for this is that in addition to being an art form in and of itself, 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!
There is a reason that many southern cooked dishes are referred to as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.there is a good bit of that when it comes to Cajun cooking. Something that goes far beyond the ingredients in the recipe and somewhere into the heart and the soul of the cook in question.
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.
It's no small task to find fresh crawfish and andouille sausage especially in a northern climate such as in Michigan. However, if Cajun food is what you crave to learn to prepare, you will need to find a way to get the ingredients that are required to make it right!
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.
After you buy all the necessary food, now you play some jazz music while you cook to set the right atmosphere. Many of the favored Cajun meals need a good couple of hours to prepare in order to be slow cooked so this should be kept in mind beforehand.
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 will try your patience, try your talents, and in some cases zap your energy, as it tends to be an emotional process for many. On the other end however, Cajun food is some of the richest and most delicious food on the planet. Mastering the ability to cook this wonderful food will make you a slave to its flavor for many years to come. - 17268
Cajun cooking has been copied frequently all over the country and all over the world as well, but it is hardly ever copied with accuracy. One of the most intriguing aspects of Cajun cooking is that there are so few precise recipes associated with it.
Even more amazing is that from day to day one person can make the same dish over and over and it is quite likely to taste a little bit different each and every time it is made.Most, if not all authentic Cajun cooking is done to taste rather than measurements.
The major reason for this is that in addition to being an art form in and of itself, 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!
There is a reason that many southern cooked dishes are referred to as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.there is a good bit of that when it comes to Cajun cooking. Something that goes far beyond the ingredients in the recipe and somewhere into the heart and the soul of the cook in question.
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.
It's no small task to find fresh crawfish and andouille sausage especially in a northern climate such as in Michigan. However, if Cajun food is what you crave to learn to prepare, you will need to find a way to get the ingredients that are required to make it right!
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.
After you buy all the necessary food, now you play some jazz music while you cook to set the right atmosphere. Many of the favored Cajun meals need a good couple of hours to prepare in order to be slow cooked so this should be kept in mind beforehand.
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 will try your patience, try your talents, and in some cases zap your energy, as it tends to be an emotional process for many. On the other end however, Cajun food is some of the richest and most delicious food on the planet. Mastering the ability to cook this wonderful food will make you a slave to its flavor for many years to come. - 17268
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