Where Did Chicken and Waffles Come From?

Are Cocktails Better Shaken or Stirred?

Shaken or stirred—which is the better way to make a cocktail? Well, that depends on exactly what’s in it. The mixing method will affect both the texture and appearance, and possibly even the flavor, of the drink. There are some ground rules on when it’s best to shake vs stir. So whether you’re gearing up for a quiet weekend at home or preparing to host a cocktail party for a crowd, here’s what you need to know about how to mix drinks.

When to Shake a Cocktail

• If the drink has fruit juice (that includes citrus), break out the shaker. Dale DeGroff says in his book “The Essential Cocktail” that the tiny air bubbles created by shaking help cut the sweetness of juice.

• If the drink has cream or eggs in it, shake it up. A. J. Rathbun, author of “Dark Spirits,” notes that shaking is a more aggressive form of mixing, which is what it takes to combine thicker ingredients like eggs or cream with liquor. Read more about using eggs in cocktails.

• Shaking alcohol and other ingredients with ice can also serve to chill drinks that will be strained into glasses and served without ice. (But when you shake the ingredients without any ice, that’s known as “dry shaking” them.)

Shake Things Up

If you don't yet have a shaker (or bar spoon, or strainer...), check out these cocktail sets.

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When to Stir a Cocktail

• If the drink is made only with spirits, such as a martini, Old Fashioned, or Manhattan, pass on the shaker. Stirring gives spirituous cocktails a smooth and heavy mouthfeel because it introduces less air than shaking. You’ll get a dense and silky sort of texture when you stir, and something lighter if you shake.

• If you want the drink to stay clear, simply stir. Vigorous shaking will cause a cocktail to look cloudy. (Of course, you can also make clarified cocktails, which is on a whole other level.)

• If a drink says it’s “built in the glass,” that means it’s simply stirred together in the same glass you drink it out of of—like a classic gin and tonic. For some stirred drinks, like a Manhattan, you stir the ingredients together in a separate mixing glass (or any old pint glass from your cabinet) with ice, then strain it into a chilled glass and serve it neat.

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An elegant cocktail mixing glass is nice to have on hand for your home bar.

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When (and How) to Roll a Cocktail

There is also a third mixing technique called rolling, where you pour the drink and ice between two glasses or mixing tins. It’s the middle ground: a vigorous mixing, yet not too much froth going on. It’s DeGroff’s preferred method for mixing Bloody Marys. Some people think that shaking causes more dilution, but in fact, dilution is a product of how long you stir or shake, not so much which method you use.

While these are generally accepted guidelines, in the end, shaking or stirring still comes down to personal preference. What sort of suicidal bartender would try to argue with James Bond when he asks for a shaken martini?

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Of course, there’s a lot more to learn about cocktails other than the basic method of mixing them, starting with how they got their name. Then you might like to know about specific spirits—like, how do you use Chartreuse, or what’s the difference between bourbon and rye? Have you heard of baijiu, or explored the world of Indian whisky? And what about sustainable cocktails, or CBD cocktails? If you like to try familiar ingredients in new ways, be sure to experiment with wine cocktails, tea cocktails, and sherry cocktails too. Oh, and don’t forget about low-alcohol drinks and mocktails, either. Clearly, there’s a lot to sip on—check out all our cocktail recipes to try and narrow it down. Cheers!

Related Video: Red Carpet Royale Champagne Cocktail with Gold Leaf

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This post was originally published on October 26, 2009 and was updated with new images, links, and text on February 22, 2019.

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This Mardi Gras, Make Classy Jelly Shots Based on Classic New Orleans Cocktails

In honor of Mardi Gras, Chowhound turned three classic New Orleans cocktails into elegant jelly shots. (If you can call jelly shots elegant. These, you definitely can.) They look pretty: Instead of the traditional paper cups, they’re made in baking pans and cut into cubes to reveal the layering. And they’re balanced and not too sweet, just the way a proper cocktail should be mixed.

If you prefer your jelly shots quick and trashy, allow native New Orleanian Poppy Tooker to show you how they’re done:

But for those who believe frat party-style Jell-O shots are best left behind them, keep scrolling.

And for the curious—or cautious—we’ve also calculated how many jelly shots it would take to equal the alcohol in one cocktail…so you can plan (and consume) accordingly! These are just the thing for a Mardi Gras party, whether you serve them as an alternative to traditional drinks or a boozy Mardi Gras dessert, but be sure to keep them out of reach of kids.

Knox Original Unflavored Gelatin, $1.98 at Walmart

Each of our recipes relies on unflavored gelatin for jiggle that doesn't interfere with their sophisticated flavors.

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Hurricane Jelly Shots

6 jelly shots = 1 Hurricane Cocktail

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Dark rum and high-quality maraschino cherries star in these little beauties, which also benefit from grenadine and passion fruit juice. Get our Hurricane Jelly Shots recipe.

Luxardo Gourmet Maraschino Cherries, 2 jars for $34.57 on Amazon

These dark, lush Italian imports are a far cry from the neon-red maraschino cherries you know from well drinks.

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Ramos Gin Fizz Jelly Shots

8 to 9 jelly shots = 1 Ramos Gin Fizz Cocktail

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A base of whipped cream, citrus juices, gelatin, and gin is gilded with a top layer bright with orange blossom water, orange zest, and club soda. Couldn’t hurt to add a little gold leaf if you’re feeling extra-fancy. Get our Ramos Gin Fizz Jelly Shots recipe.

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Sazerac Jelly Shots

5 jelly shots = 1 Sazerac Cocktail

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This rye- and lemon-infused jelly shot is brushed with bitters and absinthe and sprinkled with lemon sugar for a little sparkle. Get our Sazerac Jelly Shots recipe.

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Let the good times roll—and check out all of our Mardi Gras recipes to help them along.

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How to Make a Roux

Roux—a simple mixture of equal parts fat and flour—is the base of so many beloved dishes, from comfort food staples like homemade gravy and rich cheese sauce, to New Orleans icons and Mardi Gras favorites gumbo and étouffée. It’s incredibly easy to make roux, but many people fear it, or at least find it intimidating. If you’re one of them, read on to learn how to make an easy roux.

Determine Which Shade You Want

First off, we should note that there are different types or shades of roux—from white to blond to dark chocolate—which are achieved simply by adjusting the cooking time. The longer you cook it, the darker roux gets; and the darker it gets, the deeper and more complex it tastes, but it also loses its power to thicken sauces. This is why white or blond roux, which are only cooked for a few minutes (to get rid of the raw taste of the flour and lend just a little toasty flavor), are used to make creamy sauces and gravies that need to thicken up a bit, while brown roux, prized for its nuanced, nutty depth of flavor more than its (diminished) thickening power, is best for gumbos and étouffées.

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The time it takes to cook your roux will vary depending not only on how brave you are with the heat, but how big your pot or pan is, and how much roux you’re making in it. You’ll know when it’s done by simply looking at the color. White roux actually looks more blond than so-called “blond roux,” which is a shade more akin to peanut butter. After that, “brown roux” approximates the color of milk chocolate, while “dark brown roux” recalls semisweet or bittersweet chocolate. You can stop anywhere in between those general shades, depending on what you personally prefer. The darker you go, the easier it is to go a hair too far and end up with something a bit more bitter than you want.

Choose Your Fat (and Flour)

While roux is most commonly made with butter and flour, it can also be made with other fats—in Cajun cooking, it’s often vegetable oil, and vegan cooks regularly use coconut oil or vegan margarine. You can even use bacon fat or chicken fat (of course, they’ll add their own particular flavor to the dish). If sticking with butter, clarified butter is considered the best, but not at all necessary for a successful roux.

For flour, all-purpose is totally fine, although some people prefer cake or pastry flour for their higher starch content (it’s the starch that thickens things). It is possible to make gluten-free roux, but choose your gluten-free flour wisely. According to Curious Coconut, your best bets for making roux are cassava and plantain flour, and you will need a bit more of them than the traditional half-and-half measurement of flour to fat. (Actually, many cooks prefer a little extra conventional flour too, so feel free to experiment with the ratio.)

Still, the technique remains the same. Just don’t be afraid to turn up the heat, and don’t stop stirring!

You’ll Need:

• A heavy-bottomed pot or pan large enough to hold whatever you’re making
• A balloon whisk, and/or a silicone spatula or wooden spoon
• Equal parts fat and flour

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You can make roux in basically any pan, but a Dutch oven is an especially solid choice (for most things, in fact).

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OXO Good Grips Balloon Whisk, $9.99 on Amazon

You can always start out with a whisk to prevent lumps, then switch to a spoon or spatula if you prefer.

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How to Make Roux:

1. Place a heavy-bottomed pan or pot over medium-high heat. Let it heat up before you add your fat, whether butter or oil. Heat the fat until it melts and just starts to smoke.

2. Add the flour to the fat and whisk it in (or stir it in with a wooden spoon or silicone spatula) until fully incorporated. Then keep whisking or stirring, being sure not to neglect the edges of the pan, and don’t stop until you reach your desired shade. The mixture will bubble at first, but then it will calm down and begin to toast. As long you keep it moving in the pan, slowly but surely, the fat-flour mixture will change color. It will go from the white to pale blond to peanut butter-colored range to milk chocolate, and eventually progress to dark chocolate. The color change should be uniform, though—if you get darker speckles showing up in your roux instead of an even browning occurring, you’ll want to start over.

3. When the roux is the color you want it to be, add the next recipe ingredients to the pan. This may be diced vegetables (like the “holy trinity” of onions, celery, and bell pepper) if you’re making gumbo, or warm milk if you’re making a cheese sauce. Whatever ingredient you add will stop the roux from cooking further, but if it’s a liquid you’re adding, you’ll have to do it much more carefully. Rather than just dumping it all into the pot and stirring, make sure the liquid is warm, whisk in a small amount to start and keep whisking to ensure everything is smooth, then slowly whisk in the remainder (otherwise, lumps and graininess are apt to happen). If you’re making gumbo, Louisiana food authority Poppy Tooker has something to say about those aforementioned vegetables; scroll down for her advice. In any case, be sure to prep these next-step ingredients in advance—that means before you even start your roux.

Tips and Tricks

Back in 2007, when the original version of this piece was written, Lessley Anderson wrote that roux “has the reputation of being tricky because people either stop stirring it or do the opposite: They’re so worried about it burning that they don’t turn the heat up high enough, and it never browns. If you keep the pan nice and hot and don’t stop stirring, you will not have a problem.

Roux doesn’t gain anything from slow cooking, and some people make it in as few as five minutes by turning the heat way up and stirring at a frenzied pace. However, this is not for the faint of heart. ‘It’s too tense a process for my nerves. Also, roux that splashes on your skin goes all the way to the bone,’ says New Orleans cookbook writer and radio host Tom Fitzmorris.

More likely your roux will take 25 to 40 minutes to turn chocolate brown. Richard Stewart, owner and chef at the Gumbo Shop in New Orleans [in 2007], recommends making and burning a ‘sacrificial roux’ so that you’ll know what failure looks like. (Let it cool before you dump it in the trash!)”

Still sound advice, and here’s a little more:

For dark chocolate roux, you may wish to use an oil with a high smoke point instead of (or in addition to) butter since the longer cooking time for this roux means there’s a greater chance the fat could burn. And if you plan on using high heat, oil is also your best bet.

If you like to plan ahead, you can make a larger batch of roux and then store it in the fridge or freezer for quite a while.

Shortcuts and Alternative Methods

Some cooks like to toast their flour in the oven, which can take a longer time, but only requires occasional stirring, and makes the eventual whisking-in-the-pan process shorter. Chowhound member MakingSense reported in 2009 that they used a half sheet pan to toast five pounds of flour at a time in a convection oven, stirring every 20-30 minutes for a full two hours. “Five pounds lasts a pretty good while and saves LOADS of time on a daily basis.” And boadwee testified that mixing oil and flour in a preheated cast iron vessel before baking it for an hour and a half, stirring every 15 minutes, makes “the darkest, most delicious roux you’ve ever made.”

Some people will even make roux in the microwave.

And of course, you can also buy both powdered roux shortcuts and fully prepared roux.

Savoie's Old Fashioned Dark Roux, $9.99 on Amazon

If you're into shortcuts, plenty of people swear by this brand of jarred roux.

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Tony Chachere's Creole Instant Roux Mix, $1.88 at Walmart

Another near-instant option.

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But, as Lessley wrote, and as we still have to agree with, “you can’t beat the nutty aroma of home-cooked roux, or the adrenaline high that comes from successfully not burning it.”

Recipes Using Roux

Now that you know what to do when it comes to making roux, see what else you can make with it.

Classic Macaroni and Cheese

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A butter-and-flour white roux is the base of three French “mother sauces”—including béchamel, which in turn is the basis of good old American mac and cheese sauce. Adding grated gruyere to the béchamel makes it mornay sauce, but adding cheddar makes it the gooey, noodle-coating goodness you’ve probably loved since you were a kid. Get our Classic Macaroni and Cheese recipe.

Basic Chicken Gravy

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You’re still technically making roux here, although (as is the case with many other types of gravy), you’re sauteing vegetables in the butter (shallots, here) before sprinkling in the flour and cooking it to remove the raw taste. It’s so much easier—and tastier—than buying a jar of gravy for your next pot of mashed potatoes! Get our Basic Chicken Gravy recipe.

Poutine with Beef Gravy

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This is a little more involved, but only because you’re simmering short ribs for three hours to ultra-tender perfection. Meanwhile, you make a quick white roux, which you later whisk into a rich, beefy gravy for the best plate of poutine you’ve ever had. But for a quicker fix, just use good-quality canned beef broth to make the homemade gravy, and skip the actual shreds of meat. Get our Poutine with Beef Gravy recipe.

Chicken and Andouille Gumbo

sf_foodphoto/E+/Getty Images

Here’s where a long-cooked dark brown (or brick) roux really shines. Cook your oil-based roux for up to half an hour to a dark chocolate shade that will add loads of nutty, slightly smoky, deliciously complex flavor to this classic chicken and andouille sausage gumbo. Get our Chicken and Andouille Gumbo recipe.

Slow Cooker Shrimp Gumbo

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On the other hand, this easy shrimp gumbo is unorthodox in many respects: it starts with toasting flour in the oven, then whisking it into chicken stock for a roux of sorts; a true Louisianan might denounce it, but it will thicken and add flavor to all the other ingredients as they slow cook in the Crock-Pot, so it’s a trick well worth trying. Get our Slow Cooker Shrimp Gumbo recipe.

Shrimp Étouffée

Immaculate Bites

This particular recipe uses both butter and canola oil for the fat component of the roux, which cooks for about 12 minutes before the holy trinity comes into play and the rest of the ingredients are added. If you’d like a deeper flavor, you can keep cooking the roux to the dark brown stage first; basically…you do roux. Get the Shrimp Étouffée recipe.

Chicken Fried Steak with Cream Gravy

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Some cream gravies rely only on actual heavy cream itself to thicken them, but this one is made from whole milk that’s enriched with a roux—which is made from the meaty oil in which you cook the chicken fried steaks themselves (a similar trick to the one we use in our Buttermilk Biscuits with Sausage Cream Gravy recipe). Get our Chicken Fried Steak with Cream Gravy recipe.

Related Video: Don’t Ruin Your Roux

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The original version of this post was published on April 25, 2007. It was updated with new text, images, and links on February 22, 2019.

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What Are Paczki and Why Are They so Popular on Fat Tuesday?

Mardi Gras, literally translated from French to “Fat Tuesday,” is fast approaching, which means it’s almost Paczki Day! What’s that? You don’t know what that means? Well, looks like we need to talk about what paczki (pronounced poonch-key) are, and why they are so popular on Fat Tuesday. Fair warning: I’m going to talk about religion, but for historical and sociological purposes. I promise not to get preachy!

In the Catholic faith (and other Christian denominations), Mardi Gras, or Fat Tuesday, marks the last day to indulge in food and revelry before the much more solemn season of Lent. Marked by acts of service, financial giving, prayer, and fasting, Lent is a time of personal sacrifice, contemplation, and preparation where the faithful simplify their lives in some ways to better them in others. As the beginning of Lent is marked by Ash Wednesday every year, the final day to satisfy your decadent desires for the subsequent 40 days and 40 nights is, quite naturally, the Tuesday before—Mardi Gras, or Fat Tuesday.

Growing up in a Catholic family with Polish roots, in the Polish-rich Chicagoland area, this meant partaking in splendiferous Polish pastries known as paczki. In fact, because Chicago has a significant Polish population, and one set of great-grandparents were born there, in our house, Mardi Gras wasn’t referenced at all. No, in our house, it was called Paczki Day. On that day, my mom would take orders from the family, search out the best paczki bakeries, and hand-deliver them by the bunch to her sisters, and their families. Of course, we got a batch too. It was great. I mean, what better way to usher in a season of sacrifice and fasting than with pastries?!

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In a superficial sense, paczki look a lot like regular old jelly doughnuts, or German berliners. And while similar, there are a couple of significant differences that make the Polish variety a bit more decadent, and, quite-possibly, the perfect pre-Lenten food. Sure, jelly doughnuts are good, but paczki are richer, and fluffier. The dough is made with lard or oil, yeast, eggs, milk, sugar, and alcohol. Yeah, apparently the booze keeps the dough from absorbing the oil. Once the dough is shaped into individual-sized round pieces, they are deep fried, then filled with sweet creme, custard, or jam, and dusted with sugar and/or topped with icing or glaze. Phenomenal.

Get The Crumby Kitchen’s Paczki recipe

This tradition of eating paczki (plural form of paczek) prior to Lent dates to the reign of Augustus III in Poland. Augustus III was a converted Catholic, with support from the Holy Roman Empire. At the same time, the French came to have influence in Polish culture, particularly their baking. It’s believed that this influence helped make paczki the fluffy pasty we know them to be now. These two happenings proved pivotal in sparking this new tradition.

The prevalence of Christianity in Poland meant many were looking for a way to dispose of any ingredients they could not or would not consume during Lent, due to the strict fasting practices of the time. Back then, the practice was the real deal: Fridays were complete fasting days, and on the remaining days of the week only one meal a day was allowed. Plus, there were strict guidelines regarding what could be eaten when eating was allowed. Rather than risk temptation, or waste food, people decided to put their fats, eggs, milk, yeast, sugar, and fruit to good use. Which is why this is such a perfect pre-Lenten food. Not only was the resulting dish popular, it ensured the faithful would remain observant. Meanwhile, the French baking influence ensured the pastries were pleasing to the palate, and laid the foundation for a baked good with staying power.

Since then, paczki have become a pre-Lenten staple, both in Poland, and around the world, particularly in regions with strong Polish roots, like Chicago and Detroit. Now, in Poland, Paczki Day is actually celebrated on the Thursday before Ash Wednesday, also known as Fat Thursday, or Tłusty Czwartek. In the United States, Paczki Day, while sometimes celebrated on Fat Thursday, is more often observed on Fat Tuesday. That’s because America is a land of many cultures, and many traditions. As the Polish in America were chowing down on pazcki prior to Lent, others were celebrating their unique traditions, some of which fell on Fat Tuesday. Over time, various cultural pre-Lenten celebrations combined, and took hold on Fat Tuesday. Which is why paczki are such a big deal on Fat Tuesday now.

This Mardi Gras, religious or not, make sure you get your hands on a couple of paczki. They are a staple of Polish-American culture that are sure to please. I, for one, can’t wait! Looking to make your own batch? Try this Polish Paczki recipe. Happy Paczki Day, everyone!

Related Video: How to Make Israeli Sufganiyot with Ginger-Lime Curd

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Don’t Stress—We Have The Downlow On CBD Cocktails

It’s the cocktail trend that’s been impossible to miss—CBD cocktails. It’s seemingly everywhere as the legalization of hemp and cannabis, mixed with the ever-expanding palate and craft of cocktails has bartenders and mixologists continuing to add new things to their repertoire. Not only are CBD cocktails bursting onto the bar scene, but home crafters, too, are beginning to dabble in the creation of CBD cocktails.

However, there are still a lot of questions to be answered around CBD cocktails, for both the outside sipper, and ones who develop their favorite libations in their homes. From what a CBD cocktail is to how it will impact the flavor of your drink, we tapped experts to help break it down for you, one step at a time.

What Is a CBD Cocktail?

CBD cocktails are cocktails that are infused with cannabidiol (CBD) from marijuana/hemp plants, notes Norman James Strobel, Beverage director at Jersey City, New Jersey-based South House.

CBD, while it isn’t intended to get you high like marijuana is, aids in relaxation when it comes to sipping a cocktail. While bartenders and mixologists are adding CBD to cocktails that run the gamut, it has seemingly found a home amongst low-ABV drinks.

South House

Additionally, there are different kinds of CBD that can be added to cocktails. This includes bitters as well as oil. The difference, said Lonnie Newburn, owner of The Boston Shaker in Somerville, Massachusetts, is that CBD tinctures or bitters are extracted using alcohol, while CBD oils are extracted using oils or fats.

Why Drink a CBD Cocktail?

“You might want to drink CBD cocktails because CBD encourages the production of naturally occurring endocannabinoids in the body. By taking CBD it ensures that your endocannabinoid system (ECS) is working in tip-top shape. It is believed that your ECS is responsible for maintaining homeostasis and keeping your body in balance,” explains Strobel.

Newburn added that other benefits of sipping a CBD cocktail include the ability for it to act as a muscle relaxer or anti-depressant. However, this does not act as a long-term treatment solution. (For that, please be sure to consult your doctor.)

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Does CBD Change the Taste of a Cocktail?

According to Newburn, the answer to this is yes. “As an extract, it will add subtle amounts of earthy flavor and aroma. CBD pairs well with gin,” he says.

Where Can You Purchase CBD?

“Many natural health and nutritional retail locations carry Cannabidoil or CBD extracts,” said Newburn.

Stobel says that he has found CBD oil in some unexpected places, too, so when you’re on the hunt, keep your eyes open. “You can find the ingredients at local head shops and smoke shops; sometimes even online. I’ve even been fortunate enough to have found some CBD at local thrift shops in Jersey City,” he says.

At Home? Make Your CBD Cocktail This Way

Newburn says that there are a few things to keep in mind when making a CBD-based cocktail at home. The first, he explains, is to monitor the amount of CBD you are using so that you do not overpower the drink itself.

“Start with small amounts of the CBD in the drink. The typical amount is 3 to 5 milligrams. This translates to about 8 to 10 drops or 2 to 4 dashes to a cocktail before shaking or stirring,” he says.

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After that? “Follow the classic rules for shaking and stirring a cocktail over ice. Shake for 10 seconds if your cocktail has citrus or stir for 20 seconds if your cocktail has no citrus,” he says.

Strobel adds, “My only tip for new users is to not be scared of CBD whatsoever. It is in no way the same effect as THC. It’s harmless and you will definitely benefit from it.”

Best CBD Chocolates and Edible Treats

Because everything's better with chocolate!

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Disclaimer: CBD may or may not be legal in your area. Neither Chowhound nor its parent company encourages or endorses any irresponsible behavior or illegal activity. If you choose to use cannabis or CBD products, please do so responsibly and only where permitted by law.

All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop 

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