ducphat30

PLEEEEEEEASE HELP ME!!!! What do I need to download in order to see the clip ????? I am ready to throw something. I can get to the site, nothing happens when I click on Adria. God I hate being computer stupid!!!!

I believe that this part is called the deckel(sp??) Such a sexy piece of meat. It would be outstanding for stew, not the long braising kind, but as someone had suggested, stroganoff. Or slowly roasted, then sliced thin for a very tasty cheese steak sandwich.

Using the eden brand agar agar flakes, I have found that 2/3 of a tablespoon, approximately, to 1 cup of liquid makes a nicely textured panna cotta. We did it with coconut milk for a vegan menu. Steeped a lot of spices, sugar, and vanilla bean in coconut milk. Strained it, added the agar, brought it to a boil, simmered for a few minutes, stirring a lot. It has a tendency to stick to the bottom then blended it for a 15 seconds, passed it through a chinois into molds. You have to work quickly, because it will set up extremely fast. I found that it works really well in small batches, because of how quickly the agar sets up. I know the eden brand suggests 1 tablespoon to 1 cup, but IMO that is too hard of a set.

I have become a huge fan in the past couple of years of two things, first slow roasting, temperatures below 300 and the probe thermometer. I had to swallow my line cook machisimo, of "knowing" when a piece of meat was "done", but the results have been incredible and my doctrine of proof. If you get creative, you can cook the meat any where and achieve good results. Here is a suggestion: With a leg of lamb, because there are so many muscles, I put the probe in the biggest muscle and slow roast it over an indirect heat on the grill, after cleaning, marinating, seasoning, and tieing (sp?). Let it come up to 125 degrees fahrenheit, pull from the heat source. Loosely cover with foil and let it rest at least 20-25 minutes, in a non-cool spot. Apply the same principles to the rib roast. I have found that the lower the temperature you roast the meat, the closer you need to come to ideal temperature for carryover cooking. For the standing rib roast, because it is a little bit fattier and will hold the heat from roasting; I would probe it a touch closer to the bone than the center of the piece of meat. Start in a hot oven for 10-15 minutes (450 degrees), then turn it down to 250 for the remainder of time. I like to turn the meat a few times during the cooking process and add garlic cloves and smaller boiler onions to the bottom of the pan after you turn down the heat. I would take it to 120 degrees, tent it with aluminum and allow it to rest at least a half hour in a non-cool area. I didn't give exact times because there are so many different contributing factors to cooking meat that time alone is not a good indicator. I meant to do a short post, but something about cooking flesh gets me excited!

I think that this is one of the best attributes of Trio, because there is a common goal of producing incredible food. I also think that this is a common attribute in the more forward thinking kitchens in America. Ideally it should always be about the food, the fact that Trio does it with such incredibly personable service, seamlessly, is amazing. As soon as I pay my Amex bill from my December visit I'm making my reso.

My spice guy just started selling it, so I am waiting for him to get me some literature on the usage. I read an article recently that Heston Blumenthal was using it to emulsify mayonaise, then he fried it. As soon as I get some information I will post again.

Using a "croquant" is a great idea, especially the different flavors. What is the best way to make caramel powder? To grate it? Microplane? or blast away in the robot coupe?

hot oil, keg beer and a pantry full of food. Why didn't I think of this in college. What a great idea for a party. And when the cops show up to bust it, they get fresh made donuts!!!!

Unfortunately, government has come to the aid of big business and this could be affecting your scallops. How you ask? Even "dry packed" no "water-added" scallops can still contain up to 25% of their weight in liquid preservative. I don't know why the government allows it, but this is what could be the problem for your searing. They still get a nice color, but then they exude the evil brine as the come out of the pan and rest. Supposedly, a "natural" packed scallops does not contain anything. The only way to really know is to be extremely interogative (sp?) and about asking your fish monger. They are out there, finding them is not always easy. On the other hand it could be something totally scientific, in which case I am a total idiot and you should ignore my post.

One of the best techniques for getting a great fish stock is to, as the french say, "degorge" the bones which involves rinsing them a lot of times in water. I would agree with removing the gills, I have never had a bad result leaving the eyes in. IMO using a white mirepoix adds a lot of fresh "clean" flavor to the stock. White mirepoix being leeks, onion, celery and fennel with a nice bouquet garni of bay leaf, coriander, black pepper corns, fresh thyme and a little bit of salt. Technique is to bring the stock up very slowly. I do not cover the bones with water, I leave a little bit of bone showing. As the pot comes up and the bones cook and collapse they submerge. Once I get to a simmer and the scum forms, skim aggressively. Add the mirepoix and allow to simmer at least 20 minutes, I would go no longer than 40. Strain through a chinois. In my opinion the milder the fish the milder the stock, so for instance if you have halibut bones, or better yet dover sole bones, it is a much lighter flavored stock. As with all good things, paying the stock some attention will yield the best results. No it won't make it bitter because those elements have been strained out. Now you have this nice gelatinous viscous goodness left behind that is going to get richer as it reduces. Although, if the stock is bitter to start with, reducing it will only intensify the bitterness. Sorry for such a long post, there is something about making really good fish stock that gets me excited. Couple of additions, I do put a little bit of white wine in with the water at the beginning, and dried herbs darken the stock, they tend to add to the bitterness, as well.

I do not know if this applicable but check out the website forPierre Gagnaire. He does a chantilly cream. The theory is that if use the right ratio of gelatin to a fat, you will create an emulsion that will whip up like a "chantilly" cream. Take a look at it. I am pretty sure that there is a discussion of it in another thread if you do a topic search of him. This way you flavor the fat or the gelatin and you can do flavored vegetable whipping cream. This is theoretically, of course, I have been trying to do it with parmesan cheese fat, and have not yet found the right balance. Good luck, do report your results.

Your thread is the proverbial needle in the arm, I have gotten my fix................for now. As with all things addictive, I will be needing more, and "more" of it. Like pictures. Hello, before and afters. Great thread, thank you very much for sharing your experiences (why does that sound so rehabie?). It's eye opening to read the actualities of self-ownership because I'm sure that it's applicable to all types of foodie establishments. The amazing thing about this thread, IMO, is that you are writing like many of us talk (in the kitchen) which really hits home with a lot of us, I'm sure.

For chrisssakes woman! brew up a pot of your husband's hand roasted coffee and finish the story. This must be how Fred Savage's character felt in the Princess Bride. You sucked me in, and now I want it all!!! goddammit!! Watch, I'm going to miss half the sopranos tonite checking this thread.

Here is a suggestion to help keep them juicy, especially for a salad is to season them up with salt and pepper, some fresh herb and sliced garlic. Place them on a lightly greased sheet tray with a PROBE THERMOMETER. Set it for 150 degrees, and set the oven for 200 degrees. Allow the breasts to cook slowly, and then let them rest until they are room temperature before using them in a salad. Works great for all types of salad, they can be seared first for additional flavor, and then finish them in the oven same as above. Temperatures are Fahrenheit (sp?)

I'd like to officially submit my resume for "roadie". Side note: Are there any four star joints in Morrocco, I feel a return to the desert would make a great show.

The IMO the AU one is very almondy. The sicilian pistachio paste is very good, but the only one that I know that carries it in Chicago is European Imports. If they still have it. Depending on where you are, you may want to contact gourmand. I believe that they have a few imported pistachio pastes that are very good too.

My parents just got back from the Fat Duck in England, still can't believe my parents went, and they had nitrogenated green tea and lime mousse as an opening amuse. It was a spoon full of mousse that went into liquid nitrogen, tableside, was removed to a spoon and given to them to eat right away with a little bit of vodka. They said it was amazing, like a gimlet, only ice cold, crunchy and creamy all at the same time. And that was the first amuse!!!

The two best pork belly experiences I have had were at Blackbird in Chicago; it was braised, overnight served with borlotti beans and some sort of braised green. It was soooooo good, unctous and soul soothing . The other incredible pork belly dish I had was at wd-50 in NYC. It was served with an asian styled bbq sauce, turnips, and a spicy sprout. The belly was crispy around the edges and luxurious in the middle. Truly memorable. Oops, remembered one more..... as a line cook at the Everest room we used to make choucroute, and the chef would put cured pork belly in, to flavor the choucroute, it would come out and have some of that acidity from the cabbage, but still be rich. As a line cook niblings like that were always treasured.

Have you considered using pectin? Don't quote me on this, but if I remember correctly 20grams of pectin to 1 liter of liquid makes a very nice consistency of a sauce.

I am looking for suggestions for dishes that are considered "Argentinian". It is for a private dining event for about 80 people. I want to take these dishes and convert them into appetizers and passed hors d'oeuvres for the reception. Your input would be appreciated.

I don't know if anyone has mentioned Max's on the northside of the city. IMO they have the best beef, dipped with both peppers. They are on north Western avenue like 5800 north. Their fries, almost as big as an english chip, with Merkt cheddar cheese sauce and a large mr. pibb. I feel truly a hidden gem in the city.

I am going out on a limb here, I am not familiar with Yard. Hope none of you think less of me. But a little bit of help would be appreciated, and is there a link to this recipe for curd?

In my experience, using eden brand flake agar, to get a jelly consistency I used 2.5 tablespoons to 4 cups of a non-acidic liquid. Meaning it wasn't straight lemon juice, but it did have meyer lemon juice, zest and a little bit of sugar. We buzzed it with a hand blender and passed it through a chinois. Honestly it didn't come out like jelly, it was a little bit different. It might help us to help you if you gave us a little bit better idea of what exactly you want to thicken and to what degree?

Hope that this is an appropriate segue? can you achieve the same results in making a blood orange curd by substituting lemon juice for blood orange juice? Or is the acidity from the lemon necessary to help set up the curd?

I have never seen the dish that you are talking about, but it is possible to really infuse the flavor of citrus into salmon with a classic cure. We have done it with a lot of meyer lemon zest, alot, that is mixed with salt and sugar. We did not use the juice, so it would not "cook" it. But after 2 days the meyer lemon flavor was very good through the salmon.