gfweb

At least there was no cream of mushroom soup

Tagliatelle with chicken

Gwynneth approves of Mark's predictable response.

Huiray, please explain the eggs with celery a bit more.

I believe Modernist Cuisine likes the PC for stocks. Very efficient it is. When I roast a bird, making stock is part of the clean-up. Just bung the carcass into the PC with your veg of choice and go for 45 min or so. I do miss the zen of a burbling stock pot....

I guess I do brine beef, sort-of, when I put on a salty rub and let it sit.

The no boil lasagna that I make is by no means wet or, God-forbid, casserole-like.

I use them exclusively. Besides convenience, they make a better lasagna. They are thinner and hold the layers better. I use the Barilla brand. The only trick to working with them is having enough liquid in the dish. How much is enough? I make sure a sauce of some sort is about 3/4 the way up the pan and that there is a wet sauce on top eg tomato sauce covered with mozzarella. There is a typo on the Barilla box lately...says cook for 30 min or something. Too short. 50-60 min with the last 5-10 uncovered

from what i hear fugu is pretty disappointing. Unless its a bucket list kind of thing....

Unctuous is what I was looking for; but it is indeed a word that needs to die. Along with the phrase "to perfection" and about 20 other menu marketing jive-ass words.

You reuse ice? As in make a second drink with it?

I need gelatin in a stock, so it will get rich(need a better word) upon reduction. I pressure cook turkey carcasses and necks along with onions and carrots and maybe a schmear of tomato paste. I love turkey stock, but I find it a bit too strongly flavored for everything I'd use chicken stock for. I keep turkey, chicken, duck and beef stock in the freezer. Usually I reach for the turkey, but never for fish or chicken dishes. I guess I use turkey stock mostly for soups...lots of depth in the flavor.

Smithy, whose kitchen is bigger, yours in the trailer or Weinoo's?

Tony Luke's roast pork sandwich with wilted broccoli rabe and sharp provolone. Eaten under I-95 with triple napkins.

Here's Lecirque's recipe http://www.saveur.com/article/Recipes/Sponsored-RecipePaupiette-of-Black-Sea-Bass-Le-Cirque

Wasn't much at LBF that wasn't perfect...until the end anyway. I do miss that place.

Radiatore with shallots garlic and charred sprouts

In Kenji I trust. Like Dcarch, I've done the stock test...no flavor....a little if roasted. I've never bought the idea that bone-in was better than bone out for chops etc.

Not quite in the spirit of the thread, but my favorite chips (other than Herr's ripple chips) are the ones that I fry up at 1am when the need is acute. Yukon gold sliced thin on a mandolin, fried till brown (takes moments)...and salt/peppered...maybe some smoked paprika.

I recall a potato clad sea bass (or was it halibut?) at Le Bec Fin in the 90s that was fabulous. Thinly sliced potato wrapped around a plump lump of fish, probably broiled. Potato was tender/crisp and fish was perfect. I've fooled around with this 4 or 5 times over the years...never got close.

God bless them they are down in the hole right now, just finishing up in the freezing cold. Cost? Gulp.

We weren't so lucky. Plumbers at work right now. The wellhead piping froze 4 ft underground. Winter is a PITA. I managed to save a few pots of water for cooking though.

I'm saying that the higher and longer you cook, the more gelatin can become soluble and leave the food. Pressure-cooked meat, for example, often ends up pretty dry if cooked too long in part because the juicy gelatinized collagen is gone from the meat. (The other part leading to dry toughness is the contraction of muscle proteins that squeeze out water which occurs at a lower temp eg the temp of a 'well-done' steak.) I don't know the answer to the specific times and temps for short rib gelatinized collagen, but I was responding to the original question of why a higher temp for a shorter time might more completely convert the collagen. I imagine that there is a sweet spot of time and temp where the collagen is completely gelatinized, but not made soluble, so it stays in the meat. An experiment where short ribs are cooked at say 140, 160 and 185 and weighed at 1, 2, 3 and 4 days might give an idea at what time and temp the gelatin and moisture begin to leave the meat. The liquid that is in the bag at each time point could be roughly analyzed for gelatin by chilling and looking for gelling. (I'd probably not vacuum pack the rib so as not to remove moisture by vacuum. A zip-loc with a decent seal would be better). Might be fun.