INGREDIENTS

INSTRUCTIONS

I saw Paul Prudhomme, the Cajun cook, on a "Home" show this weekend.
He said the secret to cooking without fat is to have the non-stick  pan
HOT when you put the vegetables in to start cooking. He  recommended
the pan be at 350 degrees and he had a special flat,  circular
thermometer that he lays in the pan to check the temperature.  Has
anyone used one of these thermometers??? How did it work?  Paul's
technique for cooking was also very interesting. He started by
browning sliced peppers (yellow and red) and carrots in the hot pan.
He later added moreof the same vegetables so that they would be less
cooked and have a different flavor. He said this added to the
complexity of flavors in the dish. He also added spices (Cajun of
course) at each level of cooking.  After he cooked the vegetables, he
added 1/4 cup of balsamic vinegar  and 1/4 cup of tamari and cooked
that down. He later added broth,  tomato sauce and corn starch... and
more spices. I think he also put  in onions and garlic at the same time
as the vinegar and tamari.  Posted by Mary E Fernquist
<M-FERN1@vm1.spcs.umn.edu> to the Fatfree  Digest [Volume 16 Issue 10]
Mar. 14, 1995.  Individual recipes copyrighted by originator. FATFREE
Recipe  collections copyrighted by Michelle Dick 1995. Formatted by Sue
Smith,  SueSmith9@aol.com using MMCONV. Archived through kindness of
Karen  Mintzias, km@salata.com.  1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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