Random Food Questions Thread - Page 352

Are fresh tarbais beans ever available in the states?

They're ALWAYS sold dried aren't they?

Don't know. I have a recipe that calls for fresh.

Had close relatives and friends with them and used to get eggs fresh daily as a kid. I liked brown eggs over white for some reason. Also, worked one summer in a chicken slaughter house.

Passard question. Why is it that his recipes that call for covering something slightly with water, and then reducing to a glaze never work for me? I use a pan with slanted sides, and make sure the it isn't too large, but the water takes forever to evaporate and leaves the veggies with a mushy texture.

Use less water/higher temperature? Haven't had a problem so far, IIRC.
Which recipe are you referring to?

A few of the recipes where he calls for butter and then barely covering the vegetables with water. One example would be the purple carrot/basil recipe. I've made the adjustment and used less water, but was just wondering why it never works for me as listed in the book. As for the heat, he calls for a low setting and I take that to mean a simmer.

mine gets mushy too. i had thought that was the preferred texture but now thinking about it i like it when there's bit of a crunch in the middle. maybe we need to use carrots only enough for one layer on the bottom?

Are you slicing the carrots too thin? I keep them at a simmer, and it takes maybe 40 minutes for the liquid to evaporate totally. They are cooked, but still al dente, which is where I think you want them to be.

how do you cut your carrots? tourne?

Just into rounds. But it's important to keep them the same size. So you cut the thinner end a bit longer than the top, which is wider.

Also, I think it's important to test them throughout the cooking process. If by the time the water has evaporated they aren't cooked, just add a bite more water and continue cooking. Or, if they are cooked before the water has evaporated, just remove them from the pan, continue reducing, then add them back to glaze. You really have to taste.

Any recommendations on a seasonal menu to make for a dinner tomorrow night?

I'm hosting a party but not feeling any kind of inspiration. I could throw together a seasonal pasta easily enough but was looking to do something a little less predictable.

Must be a meal I can mostly make tonight and finish tomorrow - I work a full day.

roast chicken and roasted seasonal vegetables (whatever you find at the farmer's market, maybe one of the ottolenghi dishes). maybe you could do that blanched seasonal vegetables glazed in ham stock and butter thing as an appetizer. fruit and cheese for dinner

this is pretty much what i cook all the time

Those are good suggestions. I'd add a chilled soup. Simple, and they are even better the next day. Also, it makes your life easier to serve a cold first course.