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Roux: White, Brown — Grey?

by Elizabeth Skipper April 23rd, 2014 | Ask the Chef
Recently I made roux for gumbo using bacon fat instead of lard. The roux ended up a greyish brown and it didn't look very appetizing, though the gumbo tasted fine. Is there anything I could've done differently?

Roux was traditionally made with animal fat, according to Paul Prudhomme in his book Louisiana Kitchen, and it's now mostly made with oil. Well, I hope he left that trend back in the 1980's when he wrote the book, because animal fat makes a tastier and more healthful roux. But whatever fat/oil you're using, the general rules are the same.

Using a ratio of
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How to Go Gluten Free

by Editorial Team April 23rd, 2014 | Special Interest Section
If you have a gluten intolerance or the more serious celiacs disease, it’s important to start thinking about how you will cut gluten out of your diet. Giving up gluten can give you more energy and stop you feeling tired and sluggish.

Where is Gluten Found?

Gluten is known as an ‘elastic protein’ and is found in wheat, rye and barley. It is also present in semolina, spelt, bulgur wheat
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Salmon Sauce

by BnB Finder April 22nd, 2014 | Best BnB Bites, Recipes
Though there's nothing simpler or more delicious than fresh grilled salmon, in this version of it the sauce is really what makes the dish. It's rich, tasty -- and made entirely out of ingredients you probably already have on hand. Tips for grilling salmon follow, so you can whip this up for dinner any time. The recipe comes to us from the Iris Inn Bed & Breakfast in Waynesboro, Virginia. This modern facility is a great place to launch sightseeing trips to the area's many attractions, or just sit on your private deck and enjoy the mountain
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Asian Lettuce Wrap Sauce

by TT April 21st, 2014 | Recipes, Spreads & Sauces
Ever since I discovered lettuce wraps several years ago, I have been obsessed with them.  I don't have the biggest of appetites, so using lettuce as the delivery system for a meal has been fabulous.  Instead of being able to sample only one burrito or wrap, I can have a couple, especially if I don't overfill the lettuce wrap.

Of course, there is a downside to lettuce wraps.  They are messy!  There's no way around that.  Well, unless you enjoy lettuce filled with dry ingredients.  Once you add any sort of juicy vegetable or liquid condiment, you are guaranteed to
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Easy Homemade Gravy

by Jane Wangersky April 18th, 2014 | Recipes, Simple Solutions
Gravy pdAs promised, after mashed potatoes comes the gravy. After all, you can’ t imagine them without it, and if you’re roasting a turkey, chicken, or chunk of beef for Easter, you’ll have some extra bits on hand that’ll make it all the better. But don’t worry, even if you’re not, you can still make your own gravy.

True, gravy started out as a way to make use of the drippings from roasted meat. And it’s also true that, as long as regular flour was the only option, the fat from the meat was needed to make the flour blend with
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