saltedgreens

We have been trying our hand at Methylcellulose for savory cooking processes. Hydration seems best in hot liquid. BryanZ, you say to hydrate in water. How much water to Methylcellulose? Do you then cool it and add it to purees/liquids and the like? We have been wondering what Methylcellulose can do that conventional means cannot. Egg whites and yolks with careful cooking seem to be about as good in making "gels" and foams. Honestly, I don't even know where to start regarding the possibilities of Methylcellulose. I bought some thinking that I would find some great usage from them but I am left guessing of what do I even do? What are some things people do? What are some things people do that would be impossible to replicate with classical cooking techniques? I am not trying to harass Methylcellulose fans. I am simply ignorant of its basic functions and would love to know something. I have read a lot and asked around some and am still having trouble getting my head around Methylcellulose. BTW, I have a lot of it to test with. Pounds of different types from Willpowder. I am interested in savory applications. Warm and cold. I know different types of Methylcellulose have different properties. Not exactly sure of the simple understanding of their behaviors though... Thank you for your help in this. I am excited to learn and would love a great place to start.

Personally like the taste of hollandaise made with non-clarified butter. I like the milk proteins present in it. Just personal opinion...

"the tradional en vessie approach" I forgot about that one. Thanks MobyP!!! jackal10, although haggis is a traditional food, it is not appealing. I have yet to check out the Chinese food forum.

My 5 year old son bought me a pig stomach for my birthday. I have no idea what to do with it. I will probably freeze it for a few days here until I figure out how to prepare it. I have not even started looking for ways to prepare it, although I look forward to whatever it may become. Anyone have any ideas/experiences? It was $1.89 a pound. (smile)

What type or persimmon. Fuyu? Try a simple saute with yellow onions and a touch of lemon juice with s/p and use as side for meat like seared pork (pork to have moderate fat content to balance sweetness). Justthoughts.

Sous vide, moderate-time-low-temp, then grill. With conventional methods I agree with tim. Slow and low.

Thank you "hathor" for the posting help. First the fish heads directly from Fortune Fish Company (from Chicago): The pulled eyes: http://forums.egullet.org/uploads/11976448...0_5498_1393.jpg The eyes with aromatics in water: http://forums.egullet.org/uploads/11976448..._5498_15993.jpg The product after light simmer 15 minutes and resting 15 minutes: http://forums.egullet.org/uploads/11976448...0_5498_4797.jpg The final stock strained through 4 layers cheesecloth: http://forums.egullet.org/uploads/11976448..._5498_25281.jpg Results in my opinion? Not bad at all. The stock was good. Not strongly gelatinous but full of flavor. A little oily but not too significant it seems. The messiest part was the ink stuff that leaked from the eyes and left pepper looking flakes in the stock that a chinois didn't catch the first strain through (calling for the need for cheesecloth layers which removed them all). Thank you eGullet for the encouragement to test my training. Leave the eyes in. I will at least.

OK. I have pictures but am having difficulty finding how to post them. I have an album but can't find a way to get them in. Any help would be appreciated.

Makes me laugh that we discuss the effects of eyeballs in fish stock. Means nothing to most but the world to me. (smile)

Interesting. I was wondering about eye composition. You perked my curiosity. I may make an eyeball stock and see how it tastes. Not that I would drink the stuff down (unless it really was good) but mostly as an experiment. I order fish from wholesale purveyors that are often eviscerated but gills still attached to help the buyer determine quality of the fish.

What is the rationale for pulling gills and eyes? My squeam level is fairly high, but I would have scoop the eyes with a knife or spoon, and barely look at them ← I added the gill/eye removal because that is what I do. I haven't checked if that part is the Ripert way. Look into many references and draw from experience that blood and fat clouds up stock. Fish bones are soaked in cold water for 30+ minutes to leech out the blood. The gills contribute to clouding up the stock. Reference the gill removal in books like Keller's Bouchon. The eye removal? Not sure where I got that except that I thought it helped create a clear and clean tasting stock (aka no fat emulsified into it). Same reason why I don't throw all my trimmings and skin into my stock and why I choose lean fish for my stock. Hope this helps. Thanks for the question.

I have usually done the text book way of 45 minutes simmered but have been intrigued by Ripert;s method. I never tried it this way, but listen: Sweat vegetables. Add bones/heads and aromatics (pull gills and eyes from heads) Add cold water. Bring to a two boil, drop heat to bare simmer. Add aromatics. Simmer 15 minutes. Remove from heat and rest 15 minutes. Strain through cheesecloth. I am drawing from memory so don't quote me but I think this sounds good.

I agree with the roasting. Very tasty. I also agree with the pulling or shredding of the leaves and doing a quick sauté. They are nutty, mildly cabbage-tasting, and delicious.

Ratios: 1 part onion to 5 parts red pepper 1 part garlic to 5 parts onion pepper stock is some vegetable broth made from peppers, onions, garlic, herbs, etc. Roast the peppers over flame. Peel skin. Remove seeds. set aside. In light olive oil, brown your onion and garlic. (add a little tomato paste optional) Add spices and dried herbs. Add white or red wine (your choice) and scrape the goodies from the bottom of the pan (deglaze). Add peppers and pepper stock. Bring to boil. Add fresh herbs. Purée. Cook 10-30 minutes or so over medium heat depending on how you want to mellow the flavors. Let rest overnight if desired. Garnish with fresh cracked pepper, extra virgin olive oil, and goat cheese. These are rough guidelines. Your thickening agent is red bell pepper (red peppers make excellent thickeners, velvety). The sharpness of the peppers will certainly be mellowed if you roast them. Browning the onions and garlic add complexity also. Caramelized tomato paste also. Sorry if I don't express myself well. Just remember, you are calling it a red pepper soup so it should taste primarily of red peppers.

I am so with you on this one.

Very true, although a person's position in the food world must be considered. I wrongly assume that everyone knows my working on a kitchen line day in and day out. I should express thoughts in a more universal manner or explain my viewpoint better. In production I do not like to poke holes in my meats. It drains some juices. First the hole to see where I am at. Second the hole to see if I am close. Third the hole to finish. It was good for when I started, as a guide. Experienced touch is a good guide after cooking 1000+ meats. Knowing general attributes of the meat cookery like density, fat content, dimensions, oven temp, how many times the oven is opened or closed, etc., come instinctually after a while. Now, without daily practice, this can be a difficult thing to do (oh, remember carry-over cooking also). I don't use exact temperatues in the workplace and therefore do not express them in conversation. Maybe someday I will work for a chef who insists on me piercing my meats... Again, I eat raw egg yolks (yum). These are potentialy hazardous foods along with MR pork. The guest may be offered the same and if they dislike it I will cook it to what they want, or at least as close as possible. (smile)

Much depends upon where you want to work. Eat at the place. Observe the staff. Maybe even catch a glimpse of the chef during afterhours. Listen to the word on the street, as this can give clues as to the chef's true character and personality, not just the public one. TJ Harris makes some good points. Trailing (or the french term "stage") is wise and will benefit a lot. Enthusiasm sells. Be honest about ability. Also, professionalism is wonderful. I am a guy and I like to wear slacks and a tie to interviews. It refelects how I like to work, i.e. professionally and not just casually. Don't overstate yourself also. I will wear slacks and a tie, not an italian suit or gold chains. If sincere, send or say a thank you also. They might not need you now, but may keep your resume around. Just thoughts of mine... Everyone is different and different methods work in different places. Most the jobs I get are from referrals. I still dress up and act professionally anyways.

Various thoughts... -Sometimes a cured pork item will look more pink on the inside than a similar meat without a cure/brine. -The "blood" that many refer to is not blood but myoglobin. Myoglobin is different from hemoglobin/blood in that it does not coagulate and well, it is just a different entity alltogether. Much of an animal's blood is removed at slaughter. Myoglobin are the tasty juices that a well done pork contains little of. -I like shirred eggs, well anything with a runny yolk. I like mid-rare burgers. I like mid-rare pork. I drive with a seat belt on.

I tried cooking a 10 inch tortise once with awkward results. After slaughter and fabrication, there was only about 2 oz of what seemed usable meat. It was tough to eat, even after long braising. I guess that was the "tough" and not tender part. What I did find delightful was grilling the liver with a little s/p. As a side note, frog liver is also a delight. Anyone know how to slaughter a turtle efficently? Also, where does the meat come from? Only the feet and tail (this did not yield much off my small tortise)?

Canned tomato paste... My integrity is broken. (smile)

My favorites: Art Culinaire -To keep with what is current in the professional world and some interesting information. This is done without much of the mass marketing influences (like instant this and that, Atkins, whatever...) Gastronomica -Essays, poems, and journals on food. The Art of Eating -More essays on food. Slow Ark -Essays on the food supply situation. Others are good but books supply a lot of the basic knowledge I need.

It's great. Very meaty in texture, takes well to vinegary or acidic preps or spicy flavors. Totally different from calamari, which I used to assume it would taste like. With a diet of primarily crabs and mollusks, octopus is a great tasting food (of course, that is a subjective opinion of mine...(smile)).

True. Quality is not the same as fresh, as you point out. Your points are still based on having quality ingredients as bad grapes make bad wine, bad water makes bad beer, bad koji makes bad miso, bad daikon akes bad pickles (although dried and aged daikon makes excellent pickles), etc...

I have heard Kings land is great also. I have been to Empress and liked it too. Also on Alameda just west of Federal on the south side is a small restaurant of which I only visited once and liked it a lot. I forget the name though. It is something like: "_ _ _ _ _ _ _ _ _" (smile) Maybe they are past their prime now but Ocean City on Missippi and Federal was very good.

I think it is important to empthesise the saying, "Use the freshest ingredients" because there are many who do not abide by this, thinking economy over taste. Some chef's I've worked for get lost in the business aspect and push poor product. I am not harping on them as they are in DIFFICULT situations and many times the nature of the restaurant itself is built upon business as opposed to craft. So, a reminder is good (sometimes) for us all. (smile)