Oreganought
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Posts posted by Oreganought
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Nick I haven't seen judy's recipe but I'll bet it tastes like corn chowder with a shrimp flavour,which is not a bad thing,it's just not shrimp bisque.
If for some reason you don't want to use cream,you might try a fish veloute,
the taste and texture will not be the same,but it might work satisfactorily.
Keep us posted on your decision and outcome.
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On another note, I made Shrimp Bisque a couple weeks ago. There was leftovers that I knew wouldn't get eaten within the next few days, so I froze the leftovers in an ice cube tray. Besides reheating a few at a time as portions of soup, does anyone have any other ideas for its use? Perhaps as a sauce?
Rachel I'm one of those people that uses chicken stock to make a sauce for
most seafood,but I do like an intense fish sauce for some applications.
One that comes to mind is a poaching liquid for lobster,shrimp any shellfish
really where I use a sauteed sticky rice cake base,the poached shellfish
lingini vegetables,carrots,parsnip and beans and a reduction of that poaching liquid
with a chili gastrique drizzled throughout the sauce and over,sparingly.
Generally my poaching liquid will be lobster,shrimp shells,veg,white wine
and some white fish frames and I usually through in a little heat nam plah
thai fish sauce that kind of thing......I would most definately add leftover
shrimp bisque to this.
Heartier fish like mackarel and salmon would probably stand up well
to a more robust sauce.It's mostly about balance,if it sounds logically acceptabe
then that's half the battle,and with a little experimenting I'm sure you'll
have it used up in no time.
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The question is - when I go to saute the shells in the butter, should I include the eggs or rinse them off before sauteing the shells?
Just a suggestion Nick.........I would remove the eggs before you saute and then
add them back into the pan after you have deglazed,this will give the bisque a
richer and deeper flavour.IMO.
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Sounds like SPA slang. slkinsey definition is the one
I have always known.
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Butterflying and stuffing a pork loin works fine, but I've found it's darn hard to do with a tenderloin, as it's such a small piece of meat (and pounding it seems to always result in tears for me). I found a better method from a Charlie Trotter book: As someone suggested, cut a deep X into the end with a boning knife. Now get a long handled wooden spoon and push the handle through to create a hole through the tenderloin. Stuff in whatever you want.
Agreed,I don't like to cut/flatten tenderloins of any description.For pork tenderloin I always cut to portion size and use my index finger,it's easier to feel your way through and maintain the "centre" and then widen using another utensil,like the wooden handle of my potato masher and then use a piping bag for the stuffing.I find this method of stuffing maintains the integrity and look of the tenderloin,which is my preference.I prefer to use cast iron for the initial searing and then pop into
a hot oven to finish.
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Really nice - no, this has nothing whatsoever to do with comparing Denny's to anything. The POINT is that regardless of your skill levels, the quality of ingredients you work with, the cost to patrons of the plates you produce, the responsibility you have etc there is virtually NO DIFFERENCE in how much money you are paid. This is very very sad. This is not conducive to improving the state of the art in the US.
It is as simple as "supply and demand"I don't know if this number is still
correct but 1% of this business is "fine dinning"and just about every budding
cook in culinary school wants to work at the FL or a similar place.This market is flooded with skilled labour at every level.
These are the glory days,the proverbial gold rush,and only a chosen few will get rich.Those that have the "GIFT" will flourish and business will be built
around that talent,the rest will do the mise en place.JMO
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Your wearing gloves and I've never heard of this.
I've peeled and diced many an acorn squash and I've come out unskaved
everytime.I feel jipped.
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I feel your pain Ladybug. Orange Roughy is acceptable and you might want to try something from the flounder family.Usually I'll just saute in some
brown butter with a splash of lemon.The orange roughy...try dredging in
flour on a med-high heat for a nice crust.
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I'm going to do two different types... floury vs waxy tonight to compare the differences but I might do another trial tomorrow using the two types and baking instead of boiling.. opinions anyone?
You might want to try steaming the potatoes as well.I'll do this for small quantities and I find the results excellent.I add the butter cold and the cream hot.Otherwise I boil,no simmer whole with the skin on.
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Could something as simple as a qenelle of mashed potato be art,I believe it
can be.In there lies the conundrum.Then I must believe a craft can be considered art in some forms.No reason to leave food out of the equation,IMO.
EDIT:sometimes I pluralize without thinking.
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the only cook whom i remember training with nobu who worked at sen5es 2 years ago was a guy named kevin.
(i worked at sen5es when he was there briefly).
i think the problem with the lack of up and coming chefs in toronto is because toronto as a food city, is notoriously conservative. that's why mcewan has such a winning formula in bymark and at north 44. people want to pay exorbitant prices for what amounts to your basic grilled meat/fish, plus some kind of potato starch and standard veg combo.
let's face it people...we're not adventurous enough to really break new ground, foodwise.
Conservative,I agree,not to mention notoriously cheap.
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Has anyone had success preparing mashed potatos a couple hours in advance and then holding their temperature? If so, what method have you used? I have seen them being held over a bain marie or being kept in a poaching bag in simmering water (they can then be piped from the bag). I haven't tried any of these techniques but was wondering if anyone else has and to what degree of success. Obviously restaurants do this - how do they do it? Any suggestions out there would be very much appreciated.
Is this worthwhile? How is the texture/consitency of potatos that have been holding for a while.
It's hard to hold mashed potatoes for more than an hour without an adverse
effect on the taste.The mashed would be the absolutely last thing prepared
before service and I would leave them in the pot they were made in and left
in a water bath which worked very well.A second and third batch would be made up during the evening if required.
Reheating mashed would be a last resort,and could probably count on 1 hand the times we did that.But that is a pet peeve of mine.I don't know about anyone else here but I can detect reheated and it's totally unacceptable...for me.But it's seems to be common place everywere...too
bad.
Why would you want to make up the mashed a few hours ahead of time and
then try and hold them for service?
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I find the fall to be the most romantic time of year,so here goes.
the teasing course
Individual gorgonzola souffle with poached pears on frise and baby spinach salad with a port reduced vinaigrette.
foreplay
Thickly sliced calves liver,seared rare with caramalized leeks and cepes
then poached briefly in a demi,red wine jus draped across marcarpone mashed with roasted parsnip/turnip pave.
retire with
Napoleon of deep fryed wonton with lemon curd and fresh raspberries dusted with icing sugar in a pool of coulis.
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So: Depends.
In a nutshell.
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Sorry Gordoncooks. Let's try again.
OK Torontonians, speak up!
Didier Leroy formally of the fifth.Isn't he working out of his apartment,small dinner engagments with a tall price tag?
Where is he now?
Just found this:Restaurant Profile
Still dazzling them at The Fifth, on his days off master chef Didier Leroy opens his home to guests who pay from $125 to $200 (price varies with menu, B.Y.O.B.) per person prix fixe for French classical cuisine.
The setting is a gorgeous downtown condo loft outfitted with a six-burner gas Vulcan range and an industrial Hobart fridge -- built into the entrance hall.
Comfortably seating 12, a traditional blond beechwood Parson's leg dining table is set with Hermes placemats and Limoges dinner service. The exquisite silver-plated Ercuis cutlery weighs as much if not more than the plates themselves. One thing is clear: Leroy takes great care when it comes to the details of these intimate affairs.
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Just proceed to north 44,the food isn't in the same league,but it sure is pretty.No mud for 20 miles.
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I have both of the ones Suzanne mentioned and I'm sure the SS will last a lifetime,had mine 12 years.The benriner gets more use though,lighter,easier
to lay over a bowl and slice away.I will say the benriner seems to be sharper
than my SS one.I use to do alot of veg in long strands like lingini and the SS
was better. I would probably recommend the benriner because of it's ease of
use and price.Stay away from the TV models (cheap),I don't know how many I've been given that fell apart after 2 potatoes.
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I know a few times that I have eaten meat that has been marinaded too
long,can have a liverish texture.
Did you marinade the beef,if yes,what did you use and how long did you
leave it. Aiming at a longshot.
Edit: nevermind,I just re-read your original post.
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bripastryguy I can relate to that statement.I had a new waiter come into
the kitchen to let me know about a customers dissatisfaction on the doneness of the salmon,apparently undercooked.I said not a problem,
bring me the plate and I will correct the problem and cook it a little more.
My waiter said,no no the customer has eaten all the salmon,they would like a new order,because it wasn't to her liking.Some customers you just can't please,and some are freeloaders.And trust me your ex-boss,is trying you on for sure.IMO
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Okay, that does it. This is the last article I will read on Ferran Adria. Today.
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How about using a minature lemon baller.
It sounds like a science experiment for sure.The first thing that comes to mind is a hot jelly solution and a very cold liquid,akin to hot wax and water.
But it sure sounds like a lot of work to have a pectin solution that resembles caviar.If the culinary world was a Circus this surely would be found in the
bigtop.
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One piece of this puzzle is found in the recipe (see link in my first post) . . .Get the grill, barbecue or a ridged cast-iron grill pan hot. Season the lamb with salt, lay it on the grill and leave to brown nicely for 5-6 minutes, then turn and cook until the other side is crusty, too and the inside a rosy pink. Set aside for 5 minutes to rest.
He also notes, "Slice the lamb thickly . . . "
From the above, I assume that we're dealing with ~ 1/2 inch cuts of meat. (The little 2 oz loins would be too charred for the above method.)
Thoughts?
Now that I've read the recipe,the terminology "a whole fillet of lamb"I'm
sure he's not refering to the actual filet,but the loin,which has been confused
more than once,or possibly Carlovski's explanation.What is for certain is the heat and cooking time,this would lead one to believe the piece in question is at least 1 and 1/2 inces thick,possibly more.
5 to 6 minutes on high heat then turn and brown until crusty,then rest,is a thick cut for sure,just a quess but at least 14 to 18 ounces.
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Chart of retail cuts of lamb
I don't see filet.
Matthew,possibly didn't bother mentioning because they are part of the rack
and they only become a cut if you seperate the bone from the loin.Anyway
in a lamb rack they are only about 2 ounces.
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alanamoana,the old joke in the restaurant business is,if you won the lottery what would you do....simple,keep my restaurant open
I retired from the restaurant business,but still working...alas.
Mandolines
in Kitchen Consumer
Posted
I own a bron and a berringer.I've used them most of my cooking life...25 years,
and have no visable scars left...well, maybe one. Personally I consider them
invaluable.
I think I might have used the guards for about 10 minutes> I know the gloves have gotten alot better over the years,but I still go bareback.
My personal favorite is the berringer.
The secret to low personal injury is common sense,concentration and direct
eye contact for the task at hand.Of course you must develop a technique that
is pretty much fool proof as well. It seems common sense is the tough one most
people have trouble with.