Big steak list

[jackal10]

I have put up a big list of classic steak garnishes at http://www.science-of-food.com/bigsteaklist.pdf

This is a list of about 180 ways of garnishing and accompanying sauces for steak (Tournedos/sirloin specifically) in the Cuisine Classiqe, culled and interpreted from sources such as Escoffier, Larousse and Le Repertoire de la Cuisine by Saulnier.

I am not aware of such a list online elsewhere.

The garnishes are equally applicable today, for example if the steak is cooked sous-vide, although some interpetation is needed to replace or omit ingresients that are now rare, expensive or hard to get such as foie gras, truffles and cockscombs. However others such as artichoke hearts, used as a flavour modifier - makes food taste sweeter - are (at least here in UK) easily available in fresh in season or in cans.

Comments and corrections welcome

Edited March 30, 2009 by jackal10 (log)

[Syrah]

No Carpetbagger?

[Peter the eater]

Comments and corrections welcome

That is a big steak list! Very interesting -- many are vaguely familiar to me from flipping through the Larousse.

Have you made them all, and do you have a favorite?

[jackal10]

No carpetbagger steak, since that is not Cuisine Classic. I suppose I should add a section on other preparations, such as surf and turf, tatare etc.

Peter: I have not made even a tiny fraction of them, I usually have my steak fairly plain, with fries and bernaise (Pont Neuf) or mashed potato (Parmentier). Henry IV (artichoke, potato balls cooked in butter, bernaise) is good too. Bernaise is Hollandaise with tarragon

[Jamon.Iberico]

You did this for fun?

[jackal10]

Its part of two larger projects

a) A sous vide cookery book. Many of these garnishes work even better with sous vide cooked steak

b) A wider science and history of food

[Jamon.Iberico]

Gotcha! That sounds incredibly interesting... and rather necessary in today's culinary landscape. Good for you and good luck with finishing the project.

[jackal10]

I've now put up the companion http://science-of-food.com/bigchickenlist.pdf for chicken breast,

This has some history of the origin of the names, with pictures, so is about 600kb file

As ever, comments and corrections welcome