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Random Food Questions Thread - Page 12

post #166 of 7372
Quote:
Originally Posted by iammatt View Post
or just crack the bone and roast the marrow in it.

I'm going to try this, I have two small pieces (maybe 3" by 3") to cook. It's more because I'm interested in trying it out than making a grand creation. I'll give it 20 mins. at 350 and spread on bread.
post #167 of 7372
Quote:
Originally Posted by gomestar View Post
I'm going to try this, I have two small pieces (maybe 3" by 3") to cook. It's more because I'm interested in trying it out than making a grand creation. I'll give it 20 mins. at 350 and spread on bread.
the fergus henderson technique is wrap both ends of the bones in aluminum foil and roast at 450 for about 15 minutes. works great for me. he serves it with a parsley salad ... something a bit bitter to cut the richness.
post #168 of 7372
soy flour? sounds like 60s health food which means that it must be coming from the '72 edition. they got a little wacky. i don't even remember seeing soy flour in a story for ages. i think king arthur makes one, though.
post #169 of 7372
Quote:
Originally Posted by foodguy View Post
the fergus henderson technique is wrap both ends of the bones in aluminum foil and roast at 450 for about 15 minutes. works great for me. he serves it with a parsley salad ... something a bit bitter to cut the richness.

Wonderful. Will do, and will serve with the fresh parsley I picked up.
post #170 of 7372
Do you soak the marrow bones in water, or water and something else, to make them ready for eating prior to cooking? I love marrow on toast.
post #171 of 7372
Quote:
Originally Posted by Piobaire View Post
Do you soak the marrow bones in water, or water and something else, to make them ready for eating prior to cooking? I love marrow on toast.
Cold water with perhaps a dash of salt. You are just trying to draw out the blood, which can be bitter, and looks crappy. Change the water every few hours.
post #172 of 7372
Quote:
Originally Posted by iammatt View Post
Cold water with perhaps a dash of salt. You are just trying to draw out the blood, which can be bitter, and looks crappy. Change the water every few hours.

Thanks. Will try in the next few weeks. Wine pairing? Something white, dry and acidic?
post #173 of 7372
Quote:
Originally Posted by iammatt View Post
Cold water with perhaps a dash of salt. You are just trying to draw out the blood, which can be bitter, and looks crappy. Change the water every few hours.
fwiw, that's not part of the henderson recipe ... and i've never had a problem with it. it might be a more necessary step if you're planning on removing the marrow intact and serving it as a garnish, ala bordelaise.
for wines, you can go two ways: rich on rich and serve a sweetie, or i really like marrow with pinot, particularly one with a little age.
post #174 of 7372
Hmm, night have to try with an ice wine then.
post #175 of 7372
Quote:
Originally Posted by foodguy View Post
soy flour? sounds like 60s health food which means that it must be coming from the '72 edition. they got a little wacky. i don't even remember seeing soy flour in a story for ages. i think king arthur makes one, though.

It is the newest 75th anniversary edition. Can I just omit it and replace it with all purpose flour?
post #176 of 7372
Quote:
Originally Posted by jpeirpont View Post
It is the newest 75th anniversary edition. Can I just omit it and replace it with all purpose flour?
The soy flour is probably added for its extra protein. The closest match for soy flour is probably bread flour. Bread flour likely still has less protein than soy flour, but it shouldn't be a big deal.
post #177 of 7372
Thread Starter 
Chawanmushi. Any tips/comments regarding technique?
post #178 of 7372
Quote:
Originally Posted by kwilkinson View Post
Chawanmushi. Any tips/comments regarding technique?

Bubbles are your enemy! When you are heating up your dashi, don't let it come to a boil. When you add the beaten eggs to the dashi you want to whisk it without any bubbles forming. Likewise, don't over-steam it as that will cause bubbles too.
post #179 of 7372
Thread Starter 
Quote:
Originally Posted by Alter View Post
Bubbles are your enemy! When you are heating up your dashi, don't let it come to a boil. When you add the beaten eggs to the dashi you want to whisk it without any bubbles forming. Likewise, don't over-steam it as that will cause bubbles too.

Thanks dude. I'll be doing a veg dashi and a veg mushi. With kombu and dried shiitake instead of bonito. Any advice on what to put in the mushi? (Dad can only eat eggs, but no chicken/shrimp/other typical stuff). Since it's spring, I was thinking fava beans, pea shoots, diced firm tofu, and maybe bamboo. I know ginko nuts are typical, but are they considered essential? I have a way to get them but it would take longer than I want to wait.
post #180 of 7372
Quote:
Originally Posted by kwilkinson View Post
Thanks dude. I'll be doing a veg dashi and a veg mushi. With kombu and dried shiitake instead of bonito. Any advice on what to put in the mushi? (Dad can only eat eggs, but no chicken/shrimp/other typical stuff). Since it's spring, I was thinking fava beans, pea shoots, diced firm tofu, and maybe bamboo. I know ginko nuts are typical, but are they considered essential? I have a way to get them but it would take longer than I want to wait.

I would put a bit of the shiitake you use for the dashi...the bamboo sounds good...you can live without the ginko (though that is my favorite part) but you need something with a similar texture...the fava is OK but a couple edamame may be better. Something sounds odd about putting tofu in there. Perhaps the texture is too similar to the chawanmushi itself? I have had some with a tiny piece of some roasted chestnut. But whatever you do, remember that the custard itself is the main attraction...don't load it up too much with other stuff.
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