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Eula Mae’s intuition, patience and love of food have served her far better than any professional training could have. She cooks from memory using recipes developed over a lifetime of kitchen experience, and over the years she has devised brilliant cooking tips that only a self-taught cook with a passion for food would observe. Eula Mae’s philosophy is “Cook with what you have. As long as it’s fresh and prepared with care, your meal will always be delicious!”
Here are more of Eula Mae’s cooking tips you’ll want to file away:
“Darling, keep the yellow onion skins and put them in the freezer. Put them in a pot when you’re making shrimp stock to make it golden colored.”
“Don’t buy that garlic in those jars at the supermarket. Peel them yourself. The aroma is wonderful and, of course, the taste is so much better because they’re fresh.”
“When cooking dishes like gumbo, stew, jambalaya, or smothered vegetables, I prefer not to add chopped or minced garlic because sometimes the taste is too strong, as far as I’m concerned. I usually put the whole garlic clove, or two or three, in the pot, and let it cook until it melts, or becomes soft. The garlic flavor is milder, almost sweet. If it doesn’t melt or soften, give it a little push against the side of the pot with the back of a spoon. Try it, you’ll see!”
“I usually use peanut oil, but then again, sometimes vegetable oil or corn oil works better in certain recipes.”
“Don’t rush when you’re making a roux; cook it long and slow. Make the roux a shade darker than you want in the final dish because once you add the onions, bell peppers, celery and garlic, the roux pales a bit.”
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“Think of what you can do to make someone’s day a little better.” Eula Mae Doré |
“When combining flour and wet ingredients when baking, always stir in one direction. It prevents the mixture from getting tough.”
“When cooking green vegetables like beans or peas, put a leaf of lettuce in the pot to prevent discoloring. When cooking vegetables like cabbage, turnips and mustard greens, do not overpower them with too much seasoning. They each have their own unique taste and you don’t want to ruin that.”
“To care for black cast-iron pots, rub them with tallow (the fat from steaks), then put them in the oven or over a high fire and the fat will burn off, making the pots shiny and smooth like satin.”
“Always wear a smile. Don’t be gloomy. Think of what you can do to make someone’s day a little better. Use a little TLC when you’re cooking. People do appreciate your efforts.”
Buy EULA MAE'S CAJUN KITCHEN now at the TABASCO Country Store.
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