AAQuesada
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Posts posted by AAQuesada
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Seems expensive to me, but it might be your only option. It wasnt that hard to learn (I have done whole Veal, Pig, Lamb..) but it helps to work with someone who has done it before.
Maybe you can find a good retired butcher in your area who might come in and help set you up and do some consulting.
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I would puree it smooth, thicken with some set agar and xanthan gum. Use it on the bottom of the plate maybe some pickled heirloom carrots.
My concern about putting anything wet on top is making the crust soggy.
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I alway's use the lighted colored white or yellow leaves only. The green are too bitter for my taste. They are great chopped up in an Italian salsa verde to serve with fish or in a french style fine herbs mix. If you like to mix picked herbs in your salads this is a good place for them. Very refreshing fried in a light tempura batter.
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When I assisted with some food styling Martha Stewart and Donna Hay were often used for inspiration. Maybe take a look at some of her photo's..
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Cinco de Mayo celebrates the battle of Puebla. Since Puebla is also an area well known in Mexico for good food why don't you don't make food from that region? Molotes, Chile en Nogada, Mole Poblano, Cemitas (Pueblan ver of the Torta). There is also a long tradion of pastry and candy making.
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The trick I use is to rub a bit of oil on the sticker, let it soak in for at least 15 min. or over night if you are patient. Usually that loosens them up.
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Aging and Bleaching
Any flour develops better baking qualities if allowed to rest for several weeks after milling. Freshly milled flour produces sticky doughs and products with less volume than those made with aged flour.
While aging, flour turns white through a natural oxidation process referred to as bleaching. Natural aging and bleaching are somewhat unpredictable, time-consuming processes, however, so chemicals are now used to do both. Potassium bromate and chlorine dioxide gas rapidly age flour. Chlorine dioxide and other chemicals bleach flour by removing yellow pigments in order to obtain a uniform white color. Bleaching destroys small amounts of the flour's naturally occurring vitamin E, which is replaced in fortified or enriched products.
http://www.victoriapacking.com/flourinfo.html
I would say mill your flour and then hold on to it for a couple week. see if that helps
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I pay four bucks a gallon for unpastuerized, single-farm milk via my CSA. That compares to $3, or thereabouts, for regular milk at the supermarket. I'm not sure why anyone buys or uses or drinks supermarket milk when they have access to the real thing.
I wonder if the Blahnik cows wear high heels?
Where are you able to get unpasteurized milk? (I don't know what "CSA" stands for. (Cub Scouts of America? Caesar Said "Aaaaugh?") We don't seem to have any CSAs in Las Vegas, because nobody here knows where decent milk can be found.) I thought all milk in the US was pasteurized per federal regulations. Please correct me if I'm wrong.
I hate US grocery store milk. Hate. Hate. Hate.
Raw milk is legal in Sunny CA! You can smuggle some across the border ;^)
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Really?! There is a lot of native California Sage, it should grow well. We grow several varieties.. Talk to Jimmy Williams at Hayground Organic gardening, he has great plants and good advice and experience. He's usually at Sunday Hollywood FM and Wed SMFM
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Buena Suerte!
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<3 Barsa! Gotta get back to Spain.. kitchen work there is hard though
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I believe Paul Bertolli in Cooking by Hand suggests using tomato leaves in sauce to perk up that fresh tomato flavor. They do have an incredible smell
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Wow. That would be a terrible loss.
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Look into the Research Chefs Association
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I'm able to distinguish celery salt from fresh celery, as it turns out. My question concerns the difference between celery that has a slightly salty yet fresh taste and celery that is dominantly salty and somewhat bitter.
LOL I was surprised by my first Farmer's Market celery, It really does have a nicely salty/mineral flavor with a light bitterness. There is more going on than crunch and bitterness apparently! I was pleasantly surprised
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because they are fairly easy to do with out having to understand what makes it an effective component of a dish. Why do you add a sauce to a dish? moisture, mouth feel.. ect. Why do you add a foam to a dish? Doing things with out knowing why leads to poor modernist cuisine. At least outside of NYC where there are a lot of great chefs.
That's my take on it anyway.
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LOL! I was thinking about some of the Japanese cooking manga when I clicked on this thread
http://manga.about.com/od/recommendedreading/tp/cookingmanga.htm
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Forget Can Roca, go to Can Fabes.
Unfortunately, Santi Santamaria passed away not long ago. That's another experience I kick myself for missing out on. But this particular itinerary emphasizes modernism, which is not really part of the proffer at Can Fabes.
I believe the restaurant is still open, but yes I was very sad when I heard the news. I was thinking about the contrast of styles.. both being 3* in the same area Tradition and Modernism. El Raco de Can Fabes (book) was my treasure upon coming home from my stage in San Sebastian. Man can not live on foam alone
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Forget Can Roca, go to Can Fabes. Now that is food I crave!
What an opportunity! Have fun!!
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You can use a lot of oregano in Chimmichurri
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So am I the only one that adds a bit of flour to graham/oreo crusts? I find it helps hold everything together for me. Just add it by feel, a tablespoon or two should be fine for a home recipe.
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Have you tried calling TCHO, I've never worked with them, but sometimes smaller companies can be responsive and tweak their product to suit you needs.
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Blether- My point was to give it a good crust using high heat the way you might with a steak in order to give it texture. I didn't mean to start an equipment battle lol, I'm sure what you have is fine. You can cook a sausage through with out crusting it. Another option would be to use caul fat to wrap them, and then you could add additional flavors before wrapping. I think the pork rind crust upthread is a great one and very creative. Btw, a placha is a griddle with usually a thicker metal than a griddle but pretty much the same thing. Think of the Spanish 'Gambas a la plancha'. Just some ideas..
Re: Wheatgerm, how about making your own Grahm Crackers. This recipe is a good example.
http://www.marthastewart.com/282131/homemade-graham-crackers
Companions for Very Rich Foods
in Cooking
Posted
Banchan or any pickled/fermented bites to cut through the fat