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| Cajun Cooking |
By:
Joseph Carr |
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Preparing food in the heart of Cajun country is an art form. There really is very little science to this specific 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 properly reproduced.
One of the extraordinary things about Cajun cooking is the fact that there are very few specific recipes. Most, if not all bona fide Cajun cooking is done to taste rather than measurements. Even more incredible is that from day to day one person can make the same dish over and over and it is quite probably to taste a smidgen different each and every time it's made. The major reason for this is that besides being an art form in and of itself, Cajun food is quite often made even more mouth watering or mysterious simply by the mood of the one doing the cooking.
I'm sure that countless of you have paid attention 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 courses are described as soul food and you shouldn't 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 territory is finding the right ingredients. It is close to impossible to find the fresh flavorings and spices that are vital to most Cajun cuisine outside the heart of the old south. Not only that, but fresh crawfish and andouille sausage are a little difficult to come by during the heart of a Michigan winter.
You must first find the correct ingredients if you are determined to prepare Cajun food yourself. Special order grocers or specialty food shops may be your best locations for obtaining ingredients. There may also be some supermarkets with a limited stock of Cajun seasonings on their international food aisles, but remember these sources are scarce. Once you get these ingredients, let some jazz start blaring from your speakers to set the mood. Always remember that most of the premier Cajun dishes need a considerable amount of simmering time. Much like the residents of the Big Easy, Cajun food isn't to be rushed. It will take time for the food to be completed and you, the cook, must learn to welcome this about Cajun food. It has it's own way of letting you know when it's ready. It's almost mythical until you've experienced this sensation 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 consider that Cajun food is some of the richest and most fabulous food on the planet and the work should be worth it to you. Mastering the capability to cook this splendid food will make you a slave to its flavor for life.
Author Bio:
Joseph Carr is the President/CEO of Mainline Marketing Group, LLC., and an active outreach consultant with several non-profit organizations as- well-as for-profit online companies. Joseph is an active blogger and has created multiple websites designed to help others find abundance in different areas of life. His recent work is a site addressing the passion of Cooking: http://www.tipstocooking.com |
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