golfchef13
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Posts posted by golfchef13
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I definately do!
Here you go:
2L 35% cream
1/2-2/3 Cup sugar depending on sweet you like it
20 egg yolks
2tsp vanilla extract
500gm white chocolate
4oz Grand Marnier
Heat cream just until boiling, pour over chocolate and stir till melted
Temper eggs with cream mixture
add other ingredients, strain through chinois
bake in convection oven @300 covered with a sheet pan approx. 30-40 min. depending on size of ramekin used
They are done when they have that "shake"- they will finish setting up while you let them cool in the water bath on the counter
Cool overnight in fridge
Brulee them and enjoy!
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Some of my fav's that I make at my restaurant are :Milk chocolate & Frangelico, White chocolate with Grand Marnier, creamsicle, rosemary and raspberry ....yumm...brulee is my favourite...
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I am an Executive Chef of a private golf club and I don't think there was ever a time in my career (21 years) that I have ever not used a recipe whether it be for a vinaigrette, tomato sauce or whatever.
We have a master recipe book with everything we make daily in it and when a new dish is created, all the components of that dish are logged and a recipe is created. That to me is the norm.
How can you control costs or how can your food be consistent if you don't have recipes to follow?
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The translation of osso bucco means "pierced bone", and of course traditionally osso bucco is veal, but many chefs, like myself take the libery of using the word to describe other meat prepared the same way. I have done lamb and pork this way and both were fantastic.
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I was going to say something about this. I am a born and raised Canadian boy and never have I had "Canadian bacon" that was smoked. Peameal as I call it is just pickled pork loins rolled in cornmeal.
I have had smoked pork loins but that was called Kassler pork. To me Canadian bacon (peameal) is NOT smoked, but I could be wrong.
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Here are my thoughts. The problem with toughness in steaks has alot to do with age. You can take a choice or select striploin steak with no age on it and it will be tough. But, take that same steak and age it properly and it can become a thing of beauty.
At my restaurant we buy Sterling Silver beef that come to us with a minimum of 5 weeks age and I have a rotation going that I know to buy enough ahead to get at least another 1-2 weeks of age on the striploins.
I am sure that aging of meat has been addressed somewhere here before and it is simple. Aging makes meat better, but there is a limit. You cannot just infinately age a piece of meat. I would suggest to plan ahead if your steaks are in vac pac bags and take them out a week before you want/need them. Keep them on the bottom shelf at the back of your fridge and just let them be. I do this with meat all the time at home to give it a bit more age. If they are properly cryovac'd you could probably leave them for 10-14 days..but they need to be sealed really well and alot of people are hesitant to do that.
Try the aging thing and see how it goes. I'm sure it will only make them better. Good luck! and keep us informed.
Auberge du Pommier
in Ontario: Dining
Posted
My wife and I, with another couple went for dinner last night for my wife's birthday. It was the best dining experience I have ever had. From service to food, I mean everything. Just to note, I have been in the restaurant business for 21 years, working for high end clubs, resort and restaurants, and this was spectacular. The GM sent us a bottle of prosecco to start for our celebration and then the chef sent out an amuse. Steak tartar was exceptional, as was my veal and the full flight cheese course at the end. Money well worth spending in my opinion. If we all had one complaint, it would be we couldn't have tried one of everything!