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  1. I to have found joy in watching this series - I don't agree with the voting-off tactic as personal stuff can get in the way of cooking-ethics and excellent cooks can be voted out for tactical reasons.... This link doesn't work in canada - does it work in the states? Cheers GB
  2. Since my initial post, I've gone back to Careme's time and have found that it may be "classic", and you are right - it is NOT an escoffier creation. I made a poor assumption about all french classic recipes coming from Escoffier. I've learned a lot though, and I thank the patience of members here.... I found my answer though. Cheers GB
  3. Greetings Fellow Foodies I am so confused right now, I know that August Escoffier invented this dish, and I own Escoffier: The Complete Guide to the Art of Modern Cookery isbn:0471290165, and for the life of me can't seem to find this epitomise recipe in this book. I have searched under "fillet en croute" and went through the entire beef section to try to find it. This whole search started as I was watching MasterChef and they had a recipe calling for a crepe to protect the pastry from going soggy. This does make perfect sense actually, I just had never heard of it before. I checked Julia Chi
  4. Greetings one and all! I have been asked to compile a list a standard salt/fat/calorie content of all the house recipes. It's a slow tedious process to do this by hand, so I have come here for some advice. I am sure there is recipe database software that will do this, but of the 3 I have downloaded and test drived, they really don't have this kind of support. I am hoping someone here will have had some experience and can make some worthwhile suggestions. Thanks in advance. Cheers Gregory Bastow
  5. chefgregory


    Just to stay on topic, this is about SALTING and flavour penetration:-) I would like to thank you a lot for the recommendation of the Jaccard device - it is now one of my most used toys. We recently did a test of 4 pieces of striploin and the salted, tenderized piece has the most amazing color and texture. I found a little extra resting time was needed (usually 1/2 of cooking time), but hands-down this gadget is a wonder. I did find I had to hold the spring-loaded piece back on the thicker steaker (they are usually 2inches thick) to get better penetration. It was expensive here in Canada, pr
  6. Santa was very, very good for me ; you can add 16 to your running total!!! Cheers GB
  7. If you blanch/poach them they will last a week in the fridge in their own juice. I'm not sure if you need instructions, so if not just ignore. Get the biggest pot you have and get enough water to cover them (I'll assume a gallon), throw in a tablespoon of peppercorns, 5-6 small leaves, a lemon cut into wedges and bring to a boil, couple tabelsppons sea salt. Put the oysters in when boiling rapidly and cook for 4-6 minutes (the water probably won't get back to a boil). They still should be soft in the middle. Store in the fridge covered in just enough of this liquid to cover them. Now from the
  8. Downtown weekend brunch? Chambar's sister, Medina: http://www.medinacafe.com/ ← The newly re-opened DBBistro Moderne (a Daniel Boulud creation) is now doing brunch. I have yet to make it there - perhaps this sunday - but given the history of the Chef Patron I would expect it will be superb. http://www.dbbistro.ca/ Cheers GB
  9. chefgregory


    Great responce, very interesting... a couple new salient points.... I've order the Jaccard device - I love new toys - but it was expensive up here in Canada. No one from the USA would ship here and only one place at the other end of the country sell them. About the salt issue, I found an amazing resource that is actually designed for kids. It it compiled by Heston Blumenthal. "Kitchen Chemistry" published by "Royal Society of Chemisty" and it's fabulous. It comes with a DVD and really a work book designed for classroom work. I would HIGHLY recomend this for any students of the culinary arts. I
  10. Hmm, well firstly the goulash recipe was actually on one of my cooking tests; equal amount of onions as meat by weight, caraway, hungarian paprika and diced potatoes. I put diced pickles in mine (a very northern way) and I've known german chefs who put spaeztle. Theres tomato paste as well as beef stock (now that was the most backwards recipe I've ever written:-) Now to add to this thread; Wow, this was enlightening as I just did a count . I own 88 "about foods" or industry related books and 275 actual cook books. Most of them purchased in the past 2 years. PLus I have 4 more en-route. I fre
  11. I was always taught to not "overwhelm" the water with so much product that you never loose the boil in the 1st place. And the timiing has always been to the texture of the product your looking for - it _will_ cook in non-boiling water (albiet slower) so testing texture with fingers is the best solution. Salted water will always speed up the cooking process as the outside cell walls willl break down faster. I would say its more important to go by taste/texture than a timer. Cheers Gregory Bastow
  12. Well, one of the methods I have always used to ensure great taste, is to dissolve the salt in the vinegar 1st, then add your other seasonings, and the oil should go in last. Yes, great EVOO will make a huge difference, but sometime you don't always want that olive flavour to be so stong - so mix the evoo with half sunflower, or a straight evo to lessen that fruity flavour. It is usually the quality of ingredients, so buy not only the best oil, but also vinegars - I like using champage vingar, or I've even mixed a very dry white wine with the vinegar itself. I'd be careful with the truffle oil
  13. chefgregory


    Greetings fellow gourmands, foodies & chefs! I have been cooking for quite a few years, and have always thought I had a very good understanding of how and when to use salt. I know how salt extracts water from things. I've never used salt in marinades. I've never used it in stocks. My understanding is; salt corrects ph balance in the water which allows it to stops the transmission of flavour from the food into the liquid. I always understood that you need to salt all meats before sauteeing and grilling (as it creates a layer of flavour) and stops the bleeding of juices into the pan and pro
  14. I'm not much a story teller, but there are a few things I would like to share as I find them all rather funny. I once had a customer walk upto the open kitchen and ask me if I could make a Paella without rice and seafood - I explained exactly what goes into and declined her request stating "I just can't make paella the way you want it, sorry". She sat back down with her table and ordered something else. After she left, the boss came into the kitchen and told me this lady had complained we wouldn't make the food the way the table wanted it. My boss (even though he knows exactly what paella is)
  15. I don't mean to pick to many nits, but there often is several layers of "chefs" in a convential brigade - Executive Chef, Head Chef, Sous-Chef, Executive Sous-Chef at the level of management. In canada this labels get bastardized a lot - in a small restaurant with 75 seats the owner labeled his kitchen staff Executive Chef, Sous-Chef, then line cook (there were only 3 people in the kitchen). Then there is the new "Chef-de-Cuisine" that overseas all food production. You are right there is only one person in charge the kitchen, but that could be the sous-chef (2nd in command), the head-chef or
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