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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