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I wouldn't use hemp in an étouffée
My understanding of the dish is that it is basically a stew that is slightly thickened by a roux.
The roux consists of fat (crayfish fat if you have it) and flour. The flour is the thickening agent. The fat is there for flavour and to allow the flour to be dispersed in the liquid without it lumping.
The reason this works is because the flour has a high starch content. When the starch is heated with moisture it gelatinizes which has the effect of thickening the liquid.
I don't think hemp flour has a high enough starch content for it to be an efficient thickener.
Plus the hemp flour has a strong, distinctive (ropy) flavour that would probably overpower the flavours in the étouffée.
Just my thoughts, but I would be interested in hearing if anyone has had success with using hemp in a slurry or roux.
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1979 Nash 26'
Southern Georgian Bay
"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." ~ Mark Twain
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