The Complete Guide to Making Po Boys at Home

The Complete Guide to Making Po Boys at Home

This version is adapted from Leidenheimers Bakery founded in 1896 by German immigrants. Which helps explain why New Orleans French bread is actually more similar to the German rolls, brtchen. Heres a great article on how the few remaining bakeries that supply these rolls are having to really work to meet the demand! Now fewer than ever, New Orleans po-boy bread bakers have a lot riding on their loaves

Invented during the Depression at Martin Brothers Restaurantin New Orleans, the po boy was created by two retired streetcar conductors in order to feed the citys destitute streetcar workers who had gone on strike when their pay was cut.

But dont let that stop you. In NOLA or elsewhere, the best po boys start with the best fillings, so if you fry fresh shrimp and roast up delicious meat, youre well on your way. And then, if you can source passable bread and replicate the particular blend of fillings, toppings, and exuberance that New Orleans has perfected, you can come very, very closeespecially with some help from Mr. Kennedy.

Prices have gone up, and most joints dont serve the full two-and-a-half feet any more. At Parkway, Kennedy makes a small thats just over five inches and a large that clocks in around 10. Its what works for modern appetites. But your po boy should beextravagant in spirit, even if its not enormous in reality. At Parkway, theyre loaded down with stuff, says Kennedy.

If youre not in New Orleans, investigate local bakeries until you find a loaf with an open crumb and thin crust. Avoid dense, chewy loaves and cake-y soft rolls. Look out for Vietnamese bakeries, says Kennedy. Like New Orleans, Vietnam also has French influence in its cuisine, and bakers who supply bnh mì joints make bread whose character is similar to what youll find at New Orleanss bakeries. Cut the loaf all the way through horizontally, detaching top from bottom completely. We dont hinge it, says Kennedy. You cant put as much on. Toast the bread lightly to start.

This bread can be kneaded by hand but it will take a long time. Just keep kneading it. I have used multiple brands of bread flour for this recipe and they all have a slightly different feel. You should add a little flour only if the dough is impossible to work with. But at 68 hydration this dough should be in your wheelhouse for hand kneading. Just keep kneading it, it will eventually stop being so sticky.

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As with all things po-boy related, New Orleans takes a simple thing and spins it into culinary gold. Sure, you can find brown roast beef gravy in other towns, many not too far from the 504. But is it honest-to-goodness debris gravy? Sikkert ikke. For newcomers to our fair city, we use the term debris to mean those magical bits of beef that wind up in the thickened sauce that graces many of our po-boys. Thats the real litmus test of a gravy here -- proof positive that it wasnt made from a can or jar, or hastily thrown together. Gravy is love. Gravy takes time. And gravy has debris in it, goddammit.

- To make crumb velvety soft Knead, knead, and knead, see this post for details. If your bread is too dense, too tough, knead more. Some enriching ingredients like sugar, powdered milk, and fat. However if there are too much enriching ingredients, the crust will become soft too. Eric's original formula provides a good balance. I used a combination of AP and Bread Flour. BF is there to ensure enough strength, so the bread can have a lot of volume, thus guarantee a soft mouthfeel, as well as some "bounciness". AP flour is used to add tenderness. You can certainly adjust the AP/BF ratio to get the crumb you like.

Try an authentic New Orleans po boy at Mothers Restaurant, where theyve been serving up these iconic sandwiches since 1939. We suggest the Debris Po Boy or the Ferdi Special, since this is where these classic dishes originated.

The Ferdi Special came about when Mr. Ferdi, a local merchant and regular Mothers patron, asked that some ham be added to his roast beef po boy. Word spread like wildfire that his creation was a hit, and its been a tradition ever since. The Debris Po Boy was created when a customer asked owner Simon Landry to add the bits of roast beef that had fallen into the gravy while he was carving it for his sandwich. Simon replied, You mean some of the debris? and just like that, another definitive Mothers term was coined.

While the classic roast beef po boy is a timeless favorite, Dong Phuong is doing something less traditional between the bread. Dong Phuong took a New Orleans tradition and made it their own with their Banh Mi sandwiches, also known as Vietnamese Po Boys. Their signature, house-made French bread is light and airy with a crispy crust. Each sandwich has a foundation of this French bread that is stuffed with house-cured meats and dressed with the familys homemade aioli, julienned pickled carrots, daikon, freshly sliced jalapeos, cucumbers and chopped cilantro.  

Or if youre willing to try your hand at a mouthwatering meal at home, this recipe for Crawfish Bread made popular at the New Orleans Jazz & Heritage Festival is the perfect snack. Follow up with a Debris Po' Boy that just may rival Mothers. Til dessert? This Chocolate Walnut Bread Pudding with Kahlua Cream Sauce will definitely satisfy your sweet tooth.

In Louisiana, youll find anything you can imagine stuffed between crispy, fluffy French bread. Theres a world of possibilities in terms of tasty creations from fried shrimp, catfish, oysters and soft shell crab to hot smoked sausage, cochon de lait, Thanksgiving leftovers and cheeseburgers.

My take on a basic French bread recipe from Lee Bailey's New Orleans. This version adds flavor with a poolish and is more hydrated. A poolish is just part of the flour and water and a little yeast which ferments before the bread is made, adding flavor. Very good bread. Times listed don't include rising or proofing times.

My take on a basic French bread recipe from Lee Bailey's New Orleans. This version adds flavor with a poolish and is more hydrated. A poolish is just part of the flour and water and a little yeast which ferments before the bread is made, adding flavor. Very good bread. Times listed don't include rising or proofing times.

The bread to us is the stage, said Glen Armantrout, who runs the two locations of Mahony's Original Po-Boys Seafood. Everything performs on that stage. It has to be exceptional every time someone comes here and bites into it.

Whether its fried oysters or shrimp, gravy-drenched roast beef or root beer-glazed ham, the po-boy starts with the bread. The particulars of its flavor, its texture, its aroma, even the sound of its crunch all of this distinguishes the po-boy from any other sandwich. The bread makes the po-boy.

I have to admit its getting a little scary, said Al Hornbrook, who runs the three Parrans Po-Boys restaurants. What if someday, one of them says theyre not doing it anymore, or what if something happens? What happens if we only have one left?

I guess as a child you really dont understand what an important part of your life a food culture really is but it was something that was very important to my dad. You know he certainly stoked those fires in us.


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