YPants
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Posts posted by YPants
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yeah, puréeing them is probably overkill, i guess the broth will be flavorfull enough as it is.
how do u feel about making a mussel hollandaise out of the broth instead of poaching the fish in it? i just remember when i ate at Per Se this summer - oysters and pearls was just an absolutely decadent mixture of shellfish flavor, creaminess and a bit of acidity. same should apply to a hollandaise, right?
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i was thinking about poaching fish in mussel broth and i know i could just use the broth that is left over after white wine steaming them, but it seems like kind of an ineffective way of doing it. i tried a quick google but couldn't find anything on it, so here i am asking eG.
could you just chuck a bunch of mussels in a pot of boiling water, throw a lid on 'til they open up, reduce the heat, simmer, remove the mussels from their shells, throw the meat back in, purée, strain and then reduce? (and somewhere along the way add olive oil, lemon juice, garlic, vinegar/wine, herbs, spices ofc)
would it be better to first fry shallots and steam them in white wine or something, then add water? any other ideas how to improve upon this? any special herbs, spices, other additions extra suitable?
was thinking maybe monkfish poached in mussel broth.
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i was close to starting a thread on poultry skin after reading what alex+aki @ Ideas In Food did with it. they use something called activa (some enzyme) to "glue" chicken skin onto fillets of fish and also shrimp. so incredibly brilliant. i have no idea where to get activa tho so i dunno. maybe you could brush eggs onto the fish and it could stick that way? im gonna try it.
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if i could have my way, and i can, i'd start every meal with some pickled herring. it's one of my favorite things to eat. herring is the only fish i've had pickled tho.
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The chef would not even slice it for him as the others came.
uhm yeah that chef should be ashamed of himself. what a ******* douche.
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so im doing sous vide pork belly soon. thing is, im gonna have to let it share a bath with some other things, so i need it to be 64 C. i figure this will be totally fine, since ive seen recommended cooking temps range from 60 up to 88 (!) celsius. if i brine it overnight first, for how long should i keep it in? would 30h be fine?
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damn, i want some steamed mussels.
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why get an industrial strength paint stirrer and a drill instead of just getting a LN container?
also, the container would work as an insulator so the -70 C your solution presents might not be cold enough to prevent ice crystalisation.
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it would probably be fine frozen, but i don't know if you'd need it if you're not puréeing the potatoes... scallions would probably rule tho
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i like this thread.
how about a veal stock cappucino? make consommé, add cream, foam it and spoon it. or you could make lobster stock instead.
carpaccio of either beef or some kind of fish?
some kind of terrine? i had a pretty great plum glazed wild boar terrine recently. seasonal too!
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(or even veal stock or the concept of the tasting menu...)
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i think foodies have a kind of romanticized image of meal creation... it seems that people overestimate the importance of innate talent, pallete and creativity, and underestimate trial and error, logical+methodical approach, willingness to study the vast library of work that is cookbooks/internet. i'd be willing to bet Adria has a much more mathematical approach than you think when it comes to meal creation.
i also think that if stephen hawking or some other top notch mathematician/physician would devote any considerable time to cooking (say, 5+ years), they'd be miles ahead of the people considered "geniuses" today - even if you would assume the physician had a very mediocre palete.
ofcourse i don't have much to back me up - just the limited experience from my own cooking ventures. it just doesn't seem to me that it requires TRUE genius to come up with Oysters & Pearls or Bacon & Egg Ice Cream.
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i know next to nothing about wine in general, a bit more about champagne but fa(aaaa)r less than all of you probably. i was under the impression that stuff like the ones listed below would be a fair bit more expensive. these just look so cheap, am i wrong?
lanson vintage 1976 magnum bottle $580
Orpale Grand Cru Blanc de Blancs 1996 $120
De Meric Brut 1996 $70
H Blin & Co Brut Millésimé 1996 Magnum Bottle $100
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def need the fruit chutney for the cheez
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u know what would be sweet that i always adore when i eat it - caramelized blue cheese with figs (or dates, plums, rhubarb, something along those lines). just coat the cheese with sugar and torch it lightly. man i love that dish.
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sounds exciting, and like something u could have a boatload of fun with brainstorming!
beef/salmon/tuna tartare?
el bulli style "ravioli"?
vealstock consommé?
anything that goes well together piled on top of each other like cheese + fruit + nuts
i think if u wanna serve that soup, it better be insanely flavorful to not be boring as hell... maybe chuck a piece of ham in there when ur boiling it or something, or some truffle oil or atleast something. or throw the idea out and top another dish with a green pea foam - something with pork maybe.
regarding the others, kinda sounds like u wanna take fairly plane food and make it exciting by deconstructing it and putting it in a spoon - not sure why u wanna go that route to be honest, sounds pretty boring to me.
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did u consider trying doing the potatoes 83 C in the water bath and just doing a potato crush with them instead of a traditional purée?
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It's not that freezing via liquid nitrogen does not produce ice crystals, it's just that the ice crystals are smaller. The slower something freezes, the bigger the ice crystals, and analogously, the faster something freezes the smaller the ice crystals. I think it would depend on the choice of meat. If the piece of meat is large, the liquid nitrogen won't be effective in freezing it quickly.
yeah well nitpicking aside, i think it would be pretty sweet if u could actually freeze, say, salmon fillets or duck or whatever and actually have it thaw up nicely. kinda surprised there isn't more experimentation regarding this. i don't have access to liquid nitrogen sadly, was just curious.
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stew meat, is that chuck? u gonna make elkburger?
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stew meat, is that chuck? u gonna make elkburger?
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read a bit in On Food And Cooking today and it said something along the lines that when you freeze meat, ice crystals forms that kinda punctures the cellular walls and makes the liquid loss during cooking increase.
i know making ice cream with liquid nitrogen eliminates ice crystals, so does the same thing work with meat? would it be worth it at all?
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Have you seen this course?
of course i hadn't.
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aw man, just when i thought i had shit figured out. you're right ofcourse. i wonder if you can make rösti out of a sunchoke! sounds pretty good to me.
you know, this menu design 101 course would really be a good idea. get on it and i swear on my eyes i will become a society donor. it's tricky stuff!
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I've used them to make a rose hip mead!
sounds awesome, how was it?
i'm gonna try a rosehip parfait. i was thinking i'll make it as a regular berry parfait, but maybe i should increase the measurement of rosehips because of the kinda mild flavor. dunno, trip report to come
Sous Vide: Recipes, Techniques & Equipment (Part 4)
in Cooking
Posted
i know all i do is ask questions, but i'm still watiing for my foodsaver (i got my circulator today tho! yay!) and hey, sometimes i think i'm more interested in theorizing about food than actually cooking it:
what is ur thoughts on, instead of searing the meat before sous viding, either a) cut of a piece of the meat, chop it up, sear it, deglace pan and making sort of a "maillard reaction broth" which u can include in the bag, or b) do it like in option A but instead of doing a broth, just chucking some browned pieces of meat in the bag?
any reason why this would not work? i want to sous vide a diced brisket (it's a play on another dish) and i definitely don't want to sear it twice, maybe not even once...