or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Random Food Questions Thread
New Posts  All Forums:Forum Nav:

Random Food Questions Thread - Page 361

post #5401 of 7365
Not that I know of. Grand Livre is his stuff from his first career, not his current food.
post #5402 of 7365
Quote:
Originally Posted by impolyt_one View Post

Is the recipe for the Robuchon quail with foie gras in any book? I have felt like making that for some time and seen a few of you dudes making it but couldn't find the recipe in any books. Le Grand Livre is like $500 so I just go browse it at the store. redface.gif
post #5403 of 7365
thanks dudes. So in that video he's already prepped the quail mostly - it was wrapped in caul fat and roasted?
post #5404 of 7365
The breasts aren't wrapped in anything. You just fillet each one open, stick in some cooked foie gras, and then roll them up in plastic and cook sous vide. I guess you could do it with caul and roast them conventionally, if you'd like.
post #5405 of 7365
I happened upon some calf tail. Any particular applications, other than to use for a sauce of sorts?
post #5406 of 7365
Just like you would use oxtail.
post #5407 of 7365
They are rather small. What would you do, use the meat as a filling for something?
post #5408 of 7365
Where's ed in atlanta?
post #5409 of 7365
Oh come on ed, you just were here. I mean "small", "meat", "filling for something"... not even a small twss?
post #5410 of 7365
He's on a plane I think. he said he was in London then maybe coming to Tokyo. If he comes out here I will keep him from edinafailing too much
post #5411 of 7365
I've seen him in the "Currently Viewing" thingy. I can only blame it on the radiation up there, I really hope he didn't lose his ability.

Anyway, back to calf tails.
post #5412 of 7365
Quote:
Originally Posted by mgm9128 View Post

They are rather small. What would you do, use the meat as a filling for something?

I've had braised oxtail as the filling in ravioli and gow gee. Both were excellent.
post #5413 of 7365
Cool. That's what I was thinking. I just got a pasta roller, so I will be trying my hand at ravioli for the first time sometime soon.
post #5414 of 7365
Will you precook the filling (I guess so)? Makes it much easier to use Matt's/fg's method to just blanch the pasta and then warm/cook it in the oven.
post #5415 of 7365
Quote:
Originally Posted by b1os View Post

Will you precook the filling (I guess so)? Makes it much easier to use Matt's/fg's method to just blanch the pasta and then warm/cook it in the oven.

Well, yeah. The tails need to braise first. Then I'll chill them in some of the reduced cooking liquid and go from there. I do have a recipe for langoustine ravioli where you add them in raw, and everything just cooks in the boiling water for three minutes, but I think veal tails needs to cook a bit longer. foo.gif
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Random Food Questions Thread