Hurricane Advice

[Frazzemrat1]

Just went through my at least 2' of mostly NOLA cookbooks, and can't find a brown gravy. I guess, chefs here think everyones mother or grandmother taught them to make gravy. I know my daughter has complained that there is no home ec class offered at her school. It's college prep and I told her that's the stuff your mom teaches you at home. She told me she was shocked at the number of girls that she knows who are not being taught this at home, so she thought it should be taught at school. She has a hard time believing that a freshman in high school can't cook a meal! LOL We have been cooking together since she was learning what an egg and milk were.

I think a lot of that depends on if the child is interested. My youngest loves to bake, not my deal... I like cooking better. My eldest, another girl in college, never really was interested in learning to cook. The best she can do is make ramen, mac n cheese and eggs. At one point I bought her a cook book that every recipe, the base is the cheap ramen noodles... so at least she eats healthy.

 

[Flashpoint]

So sorry, what a frustration. Know you are in the prayers Flashpoint. Hope it ends up being okay. Please keep us posted on how you are doing with all that rain. Or was that ment for rjohns 39, cause he is in the prayer list as well.

Cause @rjohns39 needs the rain. lol. I am not in a flood area. I live on a mountain, but it has rained EVERY WEEK - several days a week most times. I am mowing grass that looks like hay on average twice a week. Not a usual summer. But I do thank you for the prayers.

 

[Flashpoint]

I think a lot of that depends on if the child is interested. My youngest loves to bake, not my deal... I like cooking better. My eldest, another girl in college, never really was interested in learning to cook. The best she can do is make ramen, mac n cheese and eggs. At one point I bought her a cook book that every recipe, the base is the cheap ramen noodles... so at least she eats healthy.

Thank goodness all my children learned to cook as kids. Today, 3 out of 4 still do, including my oldest son. He loves to cook just as much as anyone else.

 

[ronott1]

Just went through my at least 2' of mostly NOLA cookbooks, and can't find a brown gravy. I guess, chefs here think everyones mother or grandmother taught them to make gravy. I know my daughter has complained that there is no home ec class offered at her school. It's college prep and I told her that's the stuff your mom teaches you at home. She told me she was shocked at the number of girls that she knows who are not being taught this at home, so she thought it should be taught at school. She has a hard time believing that a freshman in high school can't cook a meal! LOL We have been cooking together since she was learning what an egg and milk were.

Gravy is based off of bechamel (white) sauce. Basic for gravy is 2TBl of butter--or any fat-- and then 2tbl of flour. The color comes from either the amount of time you cook the butter and flour or from the pan drippings. The rou used for gumbo has you cook until the color is red.

If you master a white sauce, then you have a fantastic cooking technique! See all the uses:
https://frugalhausfrau.com/white-sauces-what-to-do-with-them/

It is very true that many do not know how to make white sauce. It used to be taught in Home economics but that class is not taught much any more.

 

[Frazzemrat1]

I just saw on CNN where a couple who tried to ride out Irma in their sailboat had to be rescued by Marines. I wonder if it was the same ones I was talking about before the storm hit.

 

[Ursuline Chick]

Just wanted to thank everyone on this thread. August 29th was the anniversary of Katrina and Sept 9th Betsy. Just was in a funky mood watching all that Texas and Florida were and are still going through. Brought back a lot of memories, so if I sounded strange at times, please accept my appologies. And know that everyone who has been affected by these storms are truely in my thoughts and prayers every day. Thanks y'all, you helped me get through a tough time.

 

[Ursuline Chick]

Gravy is based off of bechamel (white) sauce. Basic for gravy is 2TBl of butter--or any fat-- and then 2tbl of flour. The color comes from either the amount of time you cook the butter and flour or from the pan drippings. The rou used for gumbo has you cook until the color is red.

If you master a white sauce, then you have a fantastic cooking technique! See all the uses:
https://frugalhausfrau.com/white-sauces-what-to-do-with-them/

It is very true that many do not know how to make white sauce. It used to be taught in Home economics but that class is not taught much any more.

Roux color depends on what you are cooking here. It can be anything from a white roux to peanut butter colored (often used to make gumbo, because people are afraid to burn it) to a dark brown, almost black, which makes the best gumbo, but forces you to stand over the stove and stir until your arm hurts. LOL

 

[Ursuline Chick]

I think a lot of that depends on if the child is interested. My youngest loves to bake, not my deal... I like cooking better. My eldest, another girl in college, never really was interested in learning to cook. The best she can do is make ramen, mac n cheese and eggs. At one point I bought her a cook book that every recipe, the base is the cheap ramen noodles... so at least she eats healthy.

Ramen can be a cheep easy base for lots of healthy meals if you are not too picky. And they are very simple to make. What a great idea for a college student!! Do you mind if I ask the name of the book, as I have lots of neices and friends kids going off to or already at college. Just think it would make a nice gift.

 

[ronott1]

Roux color depends on what you are cooking here. It can be anything from a white roux to peanut butter colored (often used to make gumbo, because people are afraid to burn it) to a dark brown, almost black, which makes the best gumbo, but forces you to stand over the stove and stir until your arm hurts. LOL

Yes! Thanks for clarifying my post for me. The most important thing is to cook the roux long enough to get the flour taste out of it.
I do not cook the roux long enough to get a lot of color. I don't want to wear my self out!

 

[rjohns39]

I spent three years in Louisiana and could not master a roux. Went to Korea, and learned in a couple of months, by using Paul's book and being taught by a Cajun cook.