Cajun Style Food And Why It Is So Delicious
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 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.
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'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.
When one is going to prepare tasty Cajun cooking outside New Orleans, probably the toughest part of it is locating exactly the right ingredients. It's practically impossible to locate the fresh spices and seasonings which are absolutely vital in many kinds of Cajun cuisine outside of the deep heart of the traditional, 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.
Once you have the ingredients, it's time to let a little jazz blare from your speakers in order to set the mood. Most of the best Cajun dishes require a substantial amount of time for simmering and this should be considered.
Cajun food is not to be rushed-much like the citizens of the Big Easy. The food will be ready in time and as the one cooking the food you must learn to accept that about Cajun food. It has a way of letting you know when it is ready that is almost mythical until you've experienced it 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. - 17274
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.
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'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.
When one is going to prepare tasty Cajun cooking outside New Orleans, probably the toughest part of it is locating exactly the right ingredients. It's practically impossible to locate the fresh spices and seasonings which are absolutely vital in many kinds of Cajun cuisine outside of the deep heart of the traditional, 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.
Once you have the ingredients, it's time to let a little jazz blare from your speakers in order to set the mood. Most of the best Cajun dishes require a substantial amount of time for simmering and this should be considered.
Cajun food is not to be rushed-much like the citizens of the Big Easy. The food will be ready in time and as the one cooking the food you must learn to accept that about Cajun food. It has a way of letting you know when it is ready that is almost mythical until you've experienced it 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. - 17274
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