chefdg
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Posts posted by chefdg
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Why? Why? Why? If the tuna is that fresh, just eat it. Put it on top of some rice, a little soy and wasabi, pickled ginger and sake. The torching and pouring of hot oil over the fish is all for show.
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How about putting it into a mayo, or aioli.
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I read this post after I read the atkins post and I have to say that I am a little upset. When are people going to start taking responsibility for their actions? Why do people insist on putting so many unhealthy things in their bodies and then cutting out some of the things that has sustained humans for ever? If I go to McD's and order a 1/4#er with cheese, fries, and a coke, I see the fries go into the fat, the burger come off the assembly line, and the coke come from the despenser and I never once think "this is going to be really good for me", or "this is going to fit right into my diet-lifestyle". No, I think "give it to me, I am hungry and need something fast and tasty". And in the back of my mind I know that it is not good for me, nobody has had to tell me that, and I am no friggin genius. I'm pretty disgusted!
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"SUN DRIED" EVERYTHING; I mean who really gives a crap?
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Yes you are as crazy as your wife thinks you are. But she will love the pizza's and breads you will get out of you very own, hand built, oven. The Bread Builders by Wing and Scott is a good resource. I haven't gotten around to building mine yet but I will. Good luck.
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Nobody knows.
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3) Dredge in flour, shake off excess
I think this is the most important step and the one most overlooked. If you don't shake off the excess flour the egg won't stick, and therefore will not glue the crumbs. The flour should be a light dusting.
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thanks...maybe tomorrow i'll get myself a nicely seared tuna...does tuna go with some kind of specific wine?...
Pinot Noir.
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Now that we are on the tangent: At school we learned Poele of Pousson (sp) is a butter roasted small bird. This may be one of those "food tornedos" I mentioned in another thread.
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Lets not forget the obvious; the tuna needs to impeclibly fresh and odor free for the raw/rare to be a desired taste/texture.
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The New Professional Chef says "Pot Roast This common american term for braising is also the name of a traditional braised dish" I guess they are essentially the same thing. Although you would be able to "braise" cabbage, you wouldn't want to call it "pot roast cabbage".
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Tip #6: When you are making mashed potatoes, or whipped, or whatever you want to call them. Mash the potatoes without anything else in the pot/bowl first, don't add the cream or butter until you have made the potatoes nice and broken down, I don't mind lumps. And heat the cream and butter to boiling. The flavor and texture is a lot better when all the ingredients are as hot as posible.
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O.K. maybe I should clarify (like butter). My boss in question said the word "tempura" means "golden" and "kimch'i" means "cabbage". Anyone else ever heard this?
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Recently at work I had a brief discussion with my boss about the "true" meaning of the words "Tempura" and "Kimch'i". I know that, as with every other cooking term, there can be an entire book written with contradictory meanings. Although I would appreciate a link to any previous discussions on these subjects, I would also like for some of the more recent members of the egullet world to have a chance to discuss what their take is on the matter. I'm sure we have a master or two out there, so don't be shy.
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The pastry chef where I work is going. He is pretty excited about it.
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but wouldn't it just char lines on it?
Yeah, thats what it is supposed to do. I read your post again and my question is, are you looking for something more along the lines of "pittsburg" or "black and blue" steak? If so, the coals are where its at. Sometimes I put a cast iron pan directly on the coals and do it that way.
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Speaking of pie - crusts - that is.
did you know that you can blind bake pie crust on the outside of an upside-down pie pan on a sheet pan and not have to worry about the sides collapsing.
I run a docker over the rolled dough then drape it over the inverted pie pans and cut around the circumference with a pizza wheel, then use my hands to firm it around the pan.
After baking and it has cooled completely, I invert the pie dish I am going to use for the finished pie over the crust and flip it over. Since these are cream pies and meringue or whipped cream in going to cover the edges, it doesn't matter if the edges are not fancy.
what a great tip!!
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My short 10 years experience in professional kitchens and the worse burn I have ever gotten was from a steamer. I reached in (with a towel) to grab a pan, thumb on top. As the steam rolled out of the steamer over the pan, my thumb knuckle was torched!!! I still grimmace when I think about it.
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The very first thing I bought for my grill after getting it were cast iron grates. I beleive you will never get that char you are looking for without them.
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Oysters!!! How in the hell did someone ever figure out that there is something inside of these rocks? And then have the courage to eat it.
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I was going to call you on this one, because I SWORE it was a Trekkism (seriously, a Klingong Proverb). However, an interesting search of the phrase proves a number of things:
I'm not sure what you meant by this, it is a quote from the movie, about food.
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What do you do with all the "used" fat after deep frying french fries or chicken or whatever?
I've heard that it isn't safe to reuse the oil that home cooks use, and it seems messy/smelly/dangerous to keep it.
On the other hand, what's the best way to "throw" out the oil, especially if it's half a bottle's worth?
You can buy a converter for your car engine and use the spent oil as fuel.
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Sara Moulton soaked them in cold water in one of her shows, because she was going to use them raw in a salad, and she said that removed the bite.
I second this technique, only I use ice water. They come out nice and crunchy and "deflamed".
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Tip #5: Salt raises the temperature at which water boils by about 2 degrees; thats why some chefs are so anal about blanching green vegetables in heavily salted water. The hotter water allows the vegetables to cook faster, thus, maintaining the bright color. In addition, if you are blanching a bunch of vegetables (green beans for example), give them a stir occasionally in the pot, this allows the beans on the bottom to release their gases and set their color.
expert advice needed: salmon for nigiri
in Cooking
Posted
Uh, maybe I have been under a rock lately, but I wouldn't recommend freezing any fish that you want to serve. Especially not sushi style, and remember sushi is not always raw, its just rolled with rice and seaweed. Just get the fish in whole, and handle the fillets after you cut them off, correctly.