so wait. You're frying it seems, then adding stock, then reducing the stock. You don't rinse the slime? It just goes away?
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so wait. You're frying it seems, then adding stock, then reducing the stock. You don't rinse the slime? It just goes away?
Give it a shot, see how it works out. My FB friend Chef Ted Bourque has a video that lays it out. Years back an old friend of mine who's since passed on ( he's the guy I got my first shrimp etouffee recipe from) told me about the same technique. It's not so much " frying" that's a high heat method as it is cooking, remember easy does it. 7-3's! The Kid