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AAQuesada

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Posts posted by AAQuesada

    Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 1)

    in Pastry & Baking

    Posted

    You don't need to dilute citric acid or make a slurry. Just add it in. My read is he wants you to use citric acid (prob for consistency) and is listing lemon juice as an optional substitution.

    Anytime I read ingredient(XXX) the (XXX) is usually a modifier/substitution. Since its not a modifier ie. Onion (small dice) then it most likely an offered substitution. That's how I read it anyway.

    Tomato Gastrique

    in Cooking

    Posted · Edited by AAQuesada (log)

    Throwing everything in the pot and reducing is the cheater method. Proportions are a matter of personal taste. I would use verjus and tomato water doing it the traditional way so as not to cook all the aroma out of the tomato water. Make sure to use flavorful overripe tomatoes for the best flavor.

    I do think that a tomato gastrique might get lost paired with a big steak unless you are going to slice it and do a more modern presentation with multiple sauces ect

    Pintxos

    in Cookbooks & References

    Posted

    I have a book I picked up during my time in the area. I believe you can find it online:

    Creative Basque Cuisine - Traditional and Modern

    It is part of a series based on the 'Premios Pil Pil' a kindof Basque food Oscars..

    the Editor is J.L. Barrena

    Apprentice dealing with pastry chef

    in Restaurant Life

    Posted

    It's hard to know with out seeing it. My guess is that as long as the chef getting the dough is experienced and show through is not too much you'll be okay. Be confident, chefs can smell fear :wink:

    I might go up the the person who worked the dough and ask them so how was it .. followed up with I was worried because.. and .. do you have any advice for the future. Show you are interested in their opinion with out being too scared..

    And take the following advice with a big pinch of salt. But I have found sometimes, when a chef say's to hurry up! (in the nicest possible way of course) you need to say 'Yes Chef!' and completely ignore them and do the job right. Of course you need to read the situation but in the long run if you are doing something the way he/she taught you.. it's better to put your name on a quality product. (after you clock out first of course). You'll end up with more respect than being the person who hurried and did a half ass job.

    As always YMMV

    Want to help me plan a Tiki Luau themed cocktail party

    in Cooking

    Posted

    This is my glaze for Island flavored wings

    Island Marinade

    Kecap Manis 100%

    Catsup 100%

    Shao xing 50 %

    Garlic 5 %

    Ginger 5 %

    For use as a glaze: combine ingredients

    For sauce: in a pot over med heat w\ 1T oil add aromatics. Add wet.

    Simmer 5 min.

    NOTE: SUBS.. Sherry wine for Shao xing. Equal parts, Soy and Brown sugar for Kecap Manis. It's worth trying to find the original ingredients though.

    Just prepare wings your favorite way, fry crispy or grill/broil. Then brush or toss in a bowl with the sauce.

    Finish with something crunchy..sesame seeds, bubu arare, toasted rice powder ad infinitum..

    Cooking from "Salsas that Cook" by Rick Bayless

    in Mexico: Cooking & Baking

    Posted

    Tomatillo-baked Chicken Breasts (p. 85)

    Salsa: Roasted Tomatillo Salsa (p. 28)

    That was certainly easy: add cream to salsa verde, pour over chicken, bake until done. I used crema rather than cream since that's what I had on hand: it worked well. The dish isn't much to look at, but it tasted great. I love salsa verde.

    Tomatillo-baked Chicken Breasts.jpg

    mmmm reminds me of my mom's enchiladas suisas. which she used to bake after rolling with the sauce on top. Rice, beans and a salad (lol we are in L.A.) not fancy but a great dinner

    Bacon-wrapped hot dogs

    in Cooking

    Posted

    I've been told in Mexico, usually they Thin out a thick mayo with some crema for the white sauce. And Ketchup would get the fresca treatment, the flavor is up to you! They do taste best a at 230a though ;)

    If I was to make them I'd add some poblano to the onion griddles in bacon fat and call it a day!!

    Big Batch Bechamel

    in Cooking

    Posted

    The hardest part of making big batches of bechamel is making the roux properly. Are you using oil or butter for the roux? If you're using butter are you cooking off the water first.. there is a lot of water in 15 lbs of butter. what is the temp of your fat when you add your flour? If it's too high the flour wont properly absorb the fat and you won't get all the thickening you could out of your roux.

    1lb per gallon for a med thick roux is how I learned it as well. 2 lbs of roux per gal is way too much, something is wrong if you have to use that much roux.

    Butter Basting = Too Greasy?

    in Cooking

    Posted

    Are you doing this on top of the stove on the fire or in the oven? When I butter baste I either do all the way on top of the stove or before the protein goes in the oven. Once your in the oven I wouldn't touch it unless you didn't get a good sear going in.

    It's All About Pastry Chefs

    in Food Traditions & Culture

    Posted

    You can add Michel Richard to the list of creative pastry chefs gone over to the savory side. Interesting article, thanks for posting about it or I may not have seen it.

    There is a lot of truth to it of course it doesn't tell the whole story. Escoffier did some famous deserts but came from the savory side. I would say he was fairly revolutionary.

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