Cooking Cajun Cuisine
Cajun cooking is in art form. This form of cooking integrates a lot more than mere lagniappe from the spice cabinet or pantry. Cajun cooking has to do with very little science but is still something that can very infrequently be duplicated correctly, although it's been attempted around the country and around the world.
One of the remarkable things about Cajun cooking is the fact that there are very few precise recipes. Most, if not all legitimate Cajun cooking is done to taste instead of measurements. Even more incredible is that daily one person can make the same dish again and again and it is quite probably to taste a tad different each and every time it's made. The main reason for this is that besides being an art form in and of itself, Cajun food is quite often made even more tasty or mysterious simply by the mood of the one doing the cooking.
I'm sure that most of you have observed as Emeril Lagasse makes some special concoction and exclaims "Bam!" 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. There is a reason that many southern cooked meals are described as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.
The most difficult thing, perhaps when it comes to cooking good Cajun dishes outside of the New Orleans area is finding the proper ingredients. It is practically impossible to find the fresh seasonings and spices which are fundamental to most Cajun cuisine outside the heart of the old south. Not only that, but fresh crawfish and andouille sausage are a little challenging to come by during the heart of a Michigan winter.
If you are determined to learn to prepare Cajun food of your own, you must first track down the ingredients. Specialty food shops or those that will special order might be your best bet. There are some grocers that will carry a small stock of Cajun seasonings on their international food aisles. Consider that these supplies are especially limited. Once you have the ingredients, it is time to let a little jazz blast from your speakers so as to set the mood. Most of the best Cajun dishes demand a considerable amount of time for simmering and this should be thought about. Cajun food is not to be rushed-much like the people of the Big Easy. The food will be ready in time and as the one cooking the food you must learn to welcome that about Cajun food. It has a way of letting you know when it's ready that is almost mythical until you've experienced it for yourself.
Cooking Cajun food will try your talents, try your patience, and as it tends to be an emotional process for many - it may zap your energy. Just bear in mind that Cajun food is some of the richest and most tasty food on the planet and the work should be worth it to you. Mastering the capability to cook this magnificent food will make you a slave to its flavor for life.
One of the remarkable things about Cajun cooking is the fact that there are very few precise recipes. Most, if not all legitimate Cajun cooking is done to taste instead of measurements. Even more incredible is that daily one person can make the same dish again and again and it is quite probably to taste a tad different each and every time it's made. The main reason for this is that besides being an art form in and of itself, Cajun food is quite often made even more tasty or mysterious simply by the mood of the one doing the cooking.
I'm sure that most of you have observed as Emeril Lagasse makes some special concoction and exclaims "Bam!" 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. There is a reason that many southern cooked meals are described as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.
The most difficult thing, perhaps when it comes to cooking good Cajun dishes outside of the New Orleans area is finding the proper ingredients. It is practically impossible to find the fresh seasonings and spices which are fundamental to most Cajun cuisine outside the heart of the old south. Not only that, but fresh crawfish and andouille sausage are a little challenging to come by during the heart of a Michigan winter.
If you are determined to learn to prepare Cajun food of your own, you must first track down the ingredients. Specialty food shops or those that will special order might be your best bet. There are some grocers that will carry a small stock of Cajun seasonings on their international food aisles. Consider that these supplies are especially limited. Once you have the ingredients, it is time to let a little jazz blast from your speakers so as to set the mood. Most of the best Cajun dishes demand a considerable amount of time for simmering and this should be thought about. Cajun food is not to be rushed-much like the people of the Big Easy. The food will be ready in time and as the one cooking the food you must learn to welcome that about Cajun food. It has a way of letting you know when it's ready that is almost mythical until you've experienced it for yourself.
Cooking Cajun food will try your talents, try your patience, and as it tends to be an emotional process for many - it may zap your energy. Just bear in mind that Cajun food is some of the richest and most tasty food on the planet and the work should be worth it to you. Mastering the capability to cook this magnificent food will make you a slave to its flavor for life.
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