Common Truth of Cajun Cooking
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There are several notions that are proven to be false for the real authentic Cajun style cooking. These notions often prove enough to dissuade the adventurous eater from trying out Cajun style cooking. Often it becomes flame material, and is the starting ignition point for Cajun and creole lovers. But is there really a difference and distinction for Cajun against Creole cooking, and general cooking styles in the whole matter?
The rules are according to wiki, Cajun food is not fancy. Cajun food is not extremely hot from pepper. Cajun cooking does not use wine as part of the cooking. Cajun does not require expensive or exotic ingredients. Cajun is NOT available from a box (or in a box). Cajun dishes are often simple and brown. Cajun dishes do not contain any form of cream or pasta as an ingredient. Cajun is rarely seen in restaurant menus. Cajun cooking does not frequently incorporate blackened meat in its dishes. And Cajun cooking can be successfully done outside the area of Cajun Country.
The reason for this misconception is probably the dishes outside of Louisiana have a reputation for being hotter and spicier than the original Cajun dishes. That and most foods often receive the spice treatment outside of their hometowns. If you can't bear it, spice it up is what they would say.
Outside the realm of southern Louisiana, foods in Cajun-style ingredients and seasonings are called Cajun, even those that actually do not live up to the criteria of Cajun cooking. Oftentimes, any dish that uses cayenne paper is misquoted as that of 'Cajun cooking'. Which it is not.
Often times do Cajun cuisine is seriously confused with Creole cuisine (sparking conflicts between chefs of the two different disciplines). Creole's qualities are French-inspired, on some level 'hip', cosmopolitan and certainly urban. Cajun is purely French influenced, with common
Article Source: Articlelogy.com
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