BKYLN
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Posts posted by BKYLN
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I've dealt with enough prosciutto to know that what you have there is from a leg
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for staff meal I occassionaly make my proprietary Cheeseburger Casserole. a layer of savor bread pudding, then beef, cheese, and another layer of bread pudding on top. served with plenty of salad with yellow mustard vinaigrette.
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3
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why?Sous vide scallops
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reduce stock til nearly dry, add cream, reduce to desired viscosity, add blanched (10 seconds in boiling water) leeks, season
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Equal parts Worcestershire and olive oil, some fresh thyme, salt and a splash of heavy cream. Perfect with a steak salad.
a vinaigrette without vinegar?
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if you have them, you might as well try it. no sense in wasting them.
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Y-peeler (Kuhn Rikon) for everything except citrus. the Messermeister linked in a post above is perfect for getting planks of zest without pith.
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it was a bone in ny strip.. 30 bones pretty much on the dot.
Oh yeah...that's why I moved out of NYC
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plastic? no no no.
from your description I think you want a composite rubber board.
http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgarden&field-keywords=sani-tuff
I have a Sani-Tuff and it is fantastic. It's also the same board that we've used in each of the Michelin-starred restaurants I've worked at.
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In my experience purchasing USDA top Prime from butcher shops perfomring thier own in house dry aging and then properly cookking said steak is not comparable to a place such as David Burke's.
it's so much better at a restaurant because they are smothering the steak in butter, herbs, and probably garlic during and after the cooking process.
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Your problem is using Select beef.
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.Bad Boy Meat !
Yum !
id trim off some of that peripheral fat. but thats just me.
and you would miss out on a significant amount of flavor, and also be able to trim the remaining saturated fat before consumption.
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A Panko Problem:
I was going to oven-bake some thick pork chops. I wanted them to have a crispy crust so I lightly oiled them up and then dipped them in seasoned panko crumbs. After 30 minutes at 350°F, the pork chops were done but the panko coating was still as white as when the chops were put into the oven.
Without resorting to pan frying, how could I achieved a browning of the panko crumb coating? Should I have added some oil to the crumbs before coating the chops?
Thanks in advance for your input.
edited to add spacing.
first of all, 350 for 30 min is way too much for a pork chop unless it's 3 or 4 bones worth. Second, what is your method of adhesion, in regards to panko to pork chop? are you mixing the panko with anything or just sprinkling it on the chops? the absolute best way for perfect pre-browned panko, if necessary, is to pan-fry them with a large amount of fat (I mix butter and oil) and to keep them moving constantly by shaking the pan and stirring with a whisk or fish spat. strain into a chinois, pour out onto paper towel or whatever, and immediately mix with herbs/other flavorings. Considering that you're asking abut pork, I would cook the chops to 1/2 temp below what you want, pull them and slather with quality mustard, and then add the panko. Broil briefly to reheat/crisp the panko and meld the flavor with the mustard. Rest 5-7 min and serve.
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Problem is that they're not easy, everyone just assumes that they are.
maybe I should have clarified that I've cooked at 3 Michelin star restaurants, so to me, poaching eggs is easy.
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dcarth excellent ideas. ive done them this way but in buttered little pyrex prep cups.
I now do double SV: 40 min at yolk temp. ice. refrig. reheat in water bath that in the microwave but the egg does not touch the bottom: I use the two bottom parts of a salad spinner.
then 20 secs in almost boiling water for the outer white set.
I do 1 - 2 dozen at a time for the first part.
so much work for something so simple and easy
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I did a major double-take at the amount of liquid you used. That's your problem, plain and simple.
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The herbs (oregano, sage, chives) were dipped in an egg white wash (2 egg whites, 6 tablespoons cold water), then flash fried in olive oil. If you skip this step, the herbs will burn.
No, they won't. You can flash-fry any herb without that nonsense.
-a pro
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A 1/2# would be closer to 2 medium cakes, though it depends on what else you put in of course. The best crab cakes I've ever had were the ones I made while working at a very popular, now-closed NYC restaurant. No bread whatsoever (except for panko to coat), crab bound with fish mousse and a "base" of diced tomatoes and onions cooked down on low heat for a long time, til the liquid has been released and then evaporated...sort of forming a tomatoe/onion paste. Add spices, herbs, garlic, etc. to the paste/base. Yields very light crab cakes with no heavy bread taking up space.
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EMP may just be break-even.
Can I ask what you're basing this on, other than pure uninformed speculation?
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No pics, but a few months ago I had the day off and made the following for my gf and I:
Beer-braised short ribs, leek & smoked Gouda sauce, arugula, red onion, pickled julienned red bell pepper on the morning's ciabatta.
We agreed that it was the best sandwich either of us have ever had. If the groceries hadn't cost me nearly $50 for just 2 sandwiches worth, I'd make them once a week.
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Are you looking to buy a new knife or just study them? Either way you should visit knifeforums.com and foodieforums.com.
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Small would be 2 quarts or smaller, Medium would be 2 to 4 quarts, and large would be 4 and above. It's definitely subjective but that's what I go buy generally.
Chop is a rough cut, 1/4" to 1/8" pieces, dice is a little finer being 1/8" to 1/16", and mince would be the finest or smallest at 1/16" or less.
The different sizes of "fine, medium, and rough or coarse chop or dice" would depend on the former measurements I gave you.
And matchstick-sized pieces are matchstick-sized pieces: about 1/16" by 1/16" by 1"
Most of this response is mumbo jumbo.
A dice is a cube. A large dice is 3/4". A medium dice is 1/2". A small dice is 1/4". A brunoise is 1/8". A fine brunoise is 1/16".
"Mince" and "chop" have no numerical parameters. Mince would be comparable to a brunoise. Chop is a dumb word and is never used in professional kitchens. And matchstick sized pieces are basically a julienne, which is 1/8" x 1/8" by 1-2". Don't take my word for it though, I only work in a 3 star Michelin restaurant.
Dinner 2014 (Part 7)
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