Author Topic: Preserving those B vitamins  (Read 177 times)

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Preserving those B vitamins
« on: October 21, 2017, 01:54:57 PM »
Allie:  Let me tell you about our comfort food down the bayou.  We cook Cajun-French down here, cher!  Want to benefit those B vitamins in meat when cooking?  Here's how.  Get your skillet hot (cast iron or the like--not a teflon-type pan), season your meat with spices and garlic and whatever.   After you sear the first side well, flip it over and cook the other side.  When the meat starts to bleed it's done.  Take it out,  place in a separate plate,  and add to the gradoux ( the sticky meat and oil at the bottom of the skillet--that's the gold!) a tablespoon or two of flour and stir into the gradoux breaking up the stuck-to-the-pan gradoux while cooking on a low heat until the roux ( gradoux and flour) is dark brown.  Add water or beef/chicken stock, if handy, into the skillet and stir and low cook.  Now the plate with the steak or roast did continue to bleed in the plate (more gold), so add that to your roux.  Just low cook for 15 min. or so and gravy is done.  And 'dat, cher,  is delicious to eat! And we Cajuns don't even know about no B vitamin stuff!!  We just know how to eat well.    Steve.


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Re: Preserving those B vitamins
« Reply #1 on: October 30, 2017, 04:30:13 AM »
Hi Gitz,

Thanks for the gravy recipe! Where I live we have a similar one, we call it 'sauce a Baptiste'!
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