paulraphael

I've wondered about this too. I've seen "natural flavors" in the ingredients of some high-end looking, artisan butters.

I use a set of stainless mixing bowls. I divide the hot stock among them and float them in a sink full of cold water. I shuffle the bowls around and stir the stock within them every few minutes ... when the water in the sink gets warm, I replace it with new cold water. Usually about three changes of water is enough to get the stock to room temperature. From simmering to fridge is about 45 minutes. The stainless bowls have plastic covers, so I just cover them and set them in the fridge. when they cool i skim the fat and put it into the final containers.

A BTU is a unit of energy (although I think the way stove manufacturers use it, they really mean BTUs per hour, which is a unit of power ... basically how fast the burner will heat something, all else being equal). There's a lot more than BTUs to a good burner. If all you cared about was power, you could pour some gasoline into a trash can and let 'er rip. (Make sure your marshmallows are on a long stick). A good burner will likely heat more evenly, give more precise control, go down to a much lower simmer, and have a flame pattern that more efficiently gets those BTUs into your cookware. And it might be easier to clean and less likely to break. As with most things, you pay for the details.

Thanks, Ray. If you do get a pit, is the metal their more vulnerable than the rest of the surface? I'd be bummed if it started to grow. In the mean time, I guess I'll stop tossing salt onto vegetables that I'm roasting in a stainless pan.

Cast iron and copper are almost exact opposites. Copper is much more conductive, and has a much lower specific heat, so the pan heats (and cools) much faster than a similarly heavy iron pan. This makes the pan much more responsive and easier to control. If you've ever tried to make a reduced cream sauce or emusified egg yolk sauce in an enameled cast iron pan, you'll know what being out of control feels like! Copper will also heat much more evenly from edge to edge because of its conductiveness. This makes it great in a large sauté pan where you want even browning. The responsiveness helps you control the temperature ... especially nice if you're going to make a pan sauce. The strength of cast iron is specifically its lack of response. For some kinds of cooking, you don't need responsiveness, but you need a pan that will hold a steady temperature no matter what you do to it. If you want to brown or blacken a big piece of meat, cast iron is perfect. You preheat it (whcih takes forever) but then when you drop that meat in the pan, it holds enough stored energy to brown the meat without the pan temperature dropping too much. Copper = sports car Cast Iron = freight train both have their uses.

The differences I've found: the hand hammered ones are pretty (mine shows the wood grain of the mould on the outside. And it seems to be made thicker on the bottom than on the sides. This improves its balance .... it wobbles, but it tends to stay put. I got mine at a chinese restaurant supply store for under $20 ... just a few bucks more than the machine made ones.

I've read that you need to be careful with even high grade stainless steels and salt ... like don't salt the water until it's already simmering, so the salt goes right into solution rather than sitting on the bottom of the pan. Any thoughts on this? I roast mostly with clad metal pans, both with 18-10 stainless interiors. I don't want to pit them, and I'm wondering if salting the food in them before putting them into a 500 degree oven is an invitation to pitting. I've noticed a small pit on the stainless interior of my favorite copper saucepan. No idea how it got there, but if possible I'd like to avoid getting any more.

I think it's a great set of skills to aspire to. I'm always in awe of my friend who works as a personal chef ... not only does she put together whole menus for clients who typically have special (insane) needs, but she whips up a whole week worth of food for them in one afternoon, in their own kitchens. It's hard to get around a completely dull knife or impossibly bad set of pans. But a lot of the stress of cooking in strange settings can be reduced by studying your own procedures (and how the foods respond to them) rather than just falling into habit. Simplistic example: suppose you learn to cook steak by trial and error, and finally base your method on using a certain pan, preheating for 5 minutes, with the gas turned to 4, and cooking for 3 minutes on the first side and 2 on the second. you'll have a reliable method, as long as none of your variables changes. But if you learn the look and feel of a piece of meat that's cooked the way you like, you'll have a much more portable method. You might not like your friend's stove, but you'll be able to manage. To this end, I spent a lot of time getting temperature readings on chickens that I roast. I don't need a thermometer when I roast in my own oven ... I don't even need to look at the bird, because I have the timing down based on weight. But I don't want to be locked into using my own (rented) kitchen, so I've gone out of the way learn then non-equipment specific cues.

You're the first I've seen to mention Descoware. I inherited a couple of beautiful pieces from my grandmother (favorite is an oval dutch oven, maybe 5 qt, that's great for braising. What do you think of these?

the answer is to slave away as long as it takes in the kitchen, poking and tasting as often as you have to, and then right before dinner, have one of your trusted sous chefs swing a heavy skillet at the back of your head. skillfully. all goes well, when you get up off the floor you'll remember nothing ... all ideas and olafactory memories will be dashed to oblivion. a surprise will await you in the dining room: the best of all worlds try to remember to include a couple of aspirin with the amuse.

Bingo. Being in the kitchen all day not only numbs my sense of smell, but also my appetite. I often feel pretty blasé about the meals that I cook, but they might make the best leftovers in the world! I sometimes wonder how pros deal with this ... how to discern flavors when they're immersed in the strong smells for 12 hours a day.

The Times' timely 2¢ ... http://www.nytimes.com/2007/04/11/dining/1...dpc&oref=slogin

ahhh, ok. that's what I thought you meant but I wanted to make sure. Does anyone have experience with the sauce James Peterson calls "chocolate butter sauce?" It's just chocolate melted with a fairly large quantity of liquid (water, liqueur, brandy, whisky, etc.) and then enriched with butter melted in at the end. I assumed it was a standard sauce, because along with ganache and chocolate creme anglaise it's one of only three chocolate sauces in his whole epic book. But I haven't seen anything by that name or recipe elsewhere. It's a great ganache alternative (easy to flavor, and to make to whatever consistency you like) but I've suspected it would be more fragile than ganache, especially with regards to reheating, since butter usually makes more fragile emulsions than cream. But I haven't tested this. Any thoughts?

Are you saying DON'T let it come to room temp slowly, or DO?

I took the plunge yesterday, and and of course am horribly impatient and wishing that I started months ago. Anyway, I got a bunch of beans from the ebay guys ... 10 grade A madagascar beans for desserts, and 20 grade B madagascar beans for extracts, etc. I went with the bourbon beans because of a taste-off we did at the ice cream store where I once worked. All of us prefered the madagascar ... but that was in ice cream. Maybe i'd prefer other kinds in other uses. A creme anglaise I made with one of the grade A beans was almost overpowering ... i'm not sure if those beans are just unusually strong, if they have odd flavors, or if I'm just not used to the potency of good quality vanilla. I'm curious to hear the impressions of more experienced pastry people who have tried beans from these guys. So, I found an almost empty, green, half liter bottle of Jamesons, and emptied it the only way I know how. I split 12 of the extract grade beans lengthwise, choped them into 1 inch bits, and then covered them with some Svedka vodka that someone left at my house after a party. And being impatient, I shook it for a couple of minutes, and started tasting and smelling it immediately. At first it tasted and smelled like vodka, with a hint of vanilla. After about 5 hours it tasted like really good vanilla flavored vodka. After 12 hours, it actually smelled like a weak vanilla extract, though I could still detect the vodka smell, and it hasn't taken on much color. From what everyone here suggests, I need to find some new distractions and just walk away for the next few months.

As you discovered, it won't work. Beurre blanc is unique because the butter itself is the only emulsifier ... most other butter sauces use an additional emulsifying agent, like an egg sabayon. Butter works as an emulsifier only because it is an emulsion itself, between butterfat and water. The emulsifying agent in the butter is the milk proteins. When you clarify the butter, you remove the water, and more importantly, the proteins. So trying to make a beurre blanc with clarified butter is trying to make an emulsion without an emulsifier. It IS possible to make a hollandaise family sauce with clarified butter. Some sauciers do this, because it results in a thick texture (more mayonaise-like) that's appropriate for some uses. But it loses some of the complex butter flavor in the process. And you won't be able to get a light, airy sauce unless you use whole butter. Broken butter sauces can be made with clarified butter. So can compound butters.

Here's one: How bad (or good) an idea is it to freeze meat? I've almost never done it ... usually just get what I can cook. But lately I've been braising large cuts, and I rarely have the need for 9 lbs of cooked meat all at once. It seems to me that freezing meat in a home freezer (slowly) is bound to cause cellular damage that leads to lots of extra fluid loss when the meat is cooked. But I've never done side-by-side tests, and I know a lot of people freeze meat with impunity. Thoughts?

I'm sure someone like Thomas Keller will have something on the menu sometime soon ...

Just to set the record straight ... copper pans don't "need" to be polished. You might feel the need, but everyone doesn't. Mine look like old pennies (or like pans that get used!) ... personally I preffer this to the gleaming, show kitchen look. I'm also too lazy to even consider polishing them. The closest I come is ocasionally removing the tarnish from the inside of my egg white mixing bowl.

And there are no issues with food sticking to stainless steel, at least with most kinds of cooking. With correct technique, the only thing that will stick is the pan juices as they brown, which is what you want. For really sticky food, like fish fillets with the skin still on, or eggs, you'll have sticking issues with both surfaces. Any difference between tin and and SS will be minor in this regard. Tin will definitely limit what you can do in the pan. at least when it comes to high heat techniques like roasting and sautéing. I like the idea of a replaceable lining, but it seems the cost and hassle of gettting this done outweighs the benefits. My stainless steel interiors will probably outlive me.

Some more from the John Train book: Chicken Bowels Swerds Cherde with Anals Dreaded Veal Cutlet Limpid red beet with cheesy dumplings in the form of a finger Roasted Duck let loose Half cooking moose meat Baked scaly ant eater Lao sauce water cockroach Water pies Beef rashers beaten up in the country people's fashion

I don't find the Creuset pieces to be challenged in the browning department. They aren't quite as effective as uncoated cast iron, but seem equal to my inherited Descoware (Belgian) enameled cast iron, which has a dark, slightly porous interior like the Staub. Personally, I prefer the light, smooth enamel—it's easier to clean, and much easier to see the difference between browned, unbrowned, and burnt fond. But both braise beautifully, and I choose one or the other based on size and shape. The Creuset seems to be thicker on the bottom than the sides, some others are equally thinck throughout. At any rate, they're more than heavy enough to have the high thermal mass you want. I'm skeptical of the culinary utility of lid spikes (or a parchment or foil insert, or anything else that "bastes" the food you're braising). I don't know what you supposedly accomplish by dripping condensed steam onto meat that's sitting in a 100% humidity environment to begin with. I'm glad to hear about the stainless replacement knobs ... haven't needed one yet, but it's nice to know.

Silicone will also eventually dry out and crack if it's subjected long enough to roasting temperatures. I agree that it's pretty much a non-problem. Most of my cookware has heavy, riveted cast iron handles that stay cool for a while, then they get warm, then they get hot, and then they stay hot. I'm just used to it. I do have an all clad 10" pan with a skinny stainless handle, and it's convenient that it stays cool longer. But it's not a big deal. I like the pan for its cooking qualities, not its handle. I use towels when the handles get hot, but I keep a pair of those giant silicone oven mits in a drawer for when I have to grab a heavy pan out of a 500 degree oven. At those temps a towel often isn't enough, and I appreciate having protection against accidental brushes with racks or oven sides.

I'm pretty new to braising ... please don't take this as gospel. My one previous attempt at this dish did not match my expectations, which came from some outrageously succulent berkshire pork served by a couple of Japanese restaurants. This first attempt was cooked following Molly Stevens' methods. Most people here seem to agree that they're too hot and too fast. That version was perfectly edible, but not terribly juicy or tender. It was also mostly gray on the inside. The slow version (actually the other half of the same shoulder) was more tender, juicy, and flavorful. It also retained its pink color in the middle, in spite of being cooked to 180 degrees. This is an artifact of bringing meat very slowly up to the collagen breakdown temperature. As I said before, the pork wasn't uniformly great. Parts of it dried out, especially parts that weren't as well marbled. It might be that the quality of meat varies quite a bit within a single shoulder. An interesting test would be to compare a regular low temperature braise with one that also uses the very slow, cold oven technique.

Sapphire is actually oxidized aluminum. Maybe we can get a French or Swiss watchmaker that makes sapphire watch crystals to team up with Creuset. I'm sure the price would be reasonable.