For Jacquelyn D. Kirkland, spending time in the kitchen is both relaxing and fulfilling. With a desire to prepare delicious yet healthy meals, Jacquelyn D. Kirkland enjoys incorporating fresh, nutritious ingredients into her meals. She has shopped for vegetables at farmers markets since she was a child.
Many dieters have learned that trying to lose weight on a fad diet is not effective in the long run. Instead, eating a variety of vegetables, fruits, and whole grains each day can help maintain optimal health. Other tips for attaining an ideal weight over time include cutting down on foods that are high in fat, sugar, or salt, and reducing intake of sodas and other high-calorie drinks. Other healthy practices include making a sweet treat an occasional, rather than a daily, indulgence. In addition, limit food portion size by using smaller plates. Eating mindfully by sitting at a table and chewing your food slowly, also can help you enjoy your meal more and feel full sooner. Jacquelyn D. Kirkland enjoys taking on cooking challenges and exploring new recipes. An admirer of Cajun cuisine, Jacquelyn D. Kirkland has prepared Paul Prudhomme’s gumbo. Not only is the dish one of her favorites, the gumbo also introduced her to red roux.
Primarily used as a thickening agent for sauces and soups, a roux has a nutty flavor, which is created by cooking flour with oil or butter. Unlike adding cornstarch, cooking the flour prior to its inclusion in a dish removes the raw flavor while maintaining its ability to thicken and add richness to a meal. There are four types of roux: white, blond, brown, and dark. Darker shades of roux possess more flavors, but have reduced thickening capability. Brown and dark roux are traditionally used in Cajun cuisine, and its dark color, which can develop a red tint, is achieved by an extended cooking period of 30 minutes or more. Dishes that may require a darker roux include gumbo and stews. A blond roux take approximately 20 minutes to create and is used to thicken stock in soups and sauces. Of the four types, the blond roux is most commonly used because of its rich and nutty flavor as well as its power to thicken. White roux is traditionally added to milk-based dishes, like New England clam chowder and macaroni and cheese. Possessing the strongest ability to thicken liquids, a white roux takes only five minutes to create. |
AuthorJacquelyn D Kirkland Archives
December 2016
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