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Random Food Questions Thread - Page 391

post #5851 of 7347
Quote:
Originally Posted by foodguy View Post

i'm not sure that's true matty. most of the water evaporates pretty quickly ... it's just there to stop the first bit of fat from scorching (very quickly you'll have so much it won't be an issue). OTOH, if you've tried them side-by-side and found that, i bow to you.

I don't know. I'm just guessing, so don't take my word for it, but if the issue is the temperature of the fat, then all of the fat is going to get really hot, not only the first drops, so you'll need a lot of water, but I am just guessing.
post #5852 of 7347
Quote:
Originally Posted by itsstillmatt View Post

I don't know. I'm just guessing, so don't take my word for it, but if the issue is the temperature of the fat, then all of the fat is going to get really hot, not only the first drops, so you'll need a lot of water, but I am just guessing.
i'm not sure why it works, but in my experience it does. my guess (and it's just a guess) is that the smoking/scorching happens at the interface of the hot metal and hte fat. once you have enough fat to fill the pan adequately (cover the interface), it's not going to scorch. again, just a guess, but it's worked for me. and the fat is delicious!
post #5853 of 7347
The temperature is going to become stable, or reduced if the water is boiling off. So boiling water reaches a maximum temperature of 212 degrees, right? It will receive that energy to boil from the ambient oven temperature but it will also draw some of that energy from the fat. The fat, since it doesn't mix with the water, can reach a higher temperature but is less likely to reach the smoking point if some of its heat is pulled into the water while the water is boiling.
post #5854 of 7347
Quote:
Originally Posted by HORNS View Post

The temperature is going to become stable, or reduced if the water is boiling off. So boiling water reaches a maximum temperature of 212 degrees, right? It will receive that energy to boil from the ambient oven temperature but it will also draw some of that energy from the fat. The fat, since it doesn't mix with the water, can reach a higher temperature but is less likely to reach the smoking point if some of its heat is pulled into the water while the water is boiling.
i'll pretend to have understood most of that. but the point i was trying to make -- and you're obviously in a better position to explain than i -- is that the temperature of the fat is not constant throughout its volume. the thin layer of fat that is closest to the metal will be hotter and more prone to scorch than fat that is next to air. and so if you have a depth of fat, rather than a thin sheet, scorching would be reduced.
i'm sure with an hour or so and several stiff shots of espresso, i could make that a legible sentence, but i would want to be paid for that.
post #5855 of 7347
I've been dicking around with making a "Manhattan Sauce" as well as a "Old Fashioned Sauce" for my goose. It will be hot (caloric) but containing chicken and veal stock with Rye or Bourbon Whiskey, respectively, and reconstituted dried cherries for the Manhattan or the cherries plus a little orange (juice or juice plus zest?) for the Old Fashioned. I also did the Sweet Vermouth and Angastura Bitters, respectively, as well. I liked the way the Old Fashioned tasted better because of the acidity of the orange but still couldn't get over the fact that I'm just not a fan of orange in sauces, so tonight I am going to augment with a little lemon juice instead to turn down the volume of orange and then cheat by adding lemon zest and just not use orange zest at all.

Edit: Any input would be appreciated? Are these ridiculous ideas?
Edited by HORNS - 12/14/12 at 7:13am
post #5856 of 7347
Could you frame you response in the form of a question, Horns?
post #5857 of 7347
Quote:
Originally Posted by itsstillmatt View Post

Could you frame you response in the form of a question, Horns?

Fixed it.
post #5858 of 7347
I don't like cocktails or cheekiness, so to me they are ridiculous on their face. That said, the combinations sound great, and I would suggest using the peels from salted (preserved) lemons as citrus. Not sure why, but they work really well in sauces for gamier meats. Also, the zests add some bitterness, which may let you stay away from bitters (which I personally dislike) and you could add a different form of complimentary acidity or use juice. I think sherry vinegar, salted lemon peel and bourbon with veal and chicken stock would be a nice combo, though that takes it out of the cocktail range, which kind of compromises the idea. Cherries would probably work well with it too.

Edit: also, consider adding a bit of fresh ginger. I find that ginger cuts greasiness better than anything else, and it would certainly work with those flavors.
post #5859 of 7347
Mgm (and indirectly itsstilmatt), thanks for the truffle source. I'm going to give the scallop dish a go tonight- what size scallops do you think I should be using?
post #5860 of 7347
how do you use a fish knife when dining? google is not helping
post #5861 of 7347
The shape is actually made to separate flat fish, particularly sole, from its bones once it is cooked. Now people just put them with any fish course if they have them, and that way they are pretty useless.
post #5862 of 7347
i see. we got fish filets without anything to debone. using the knives were really awkward
post #5863 of 7347
If you think about the shape of a sole, with two fillets on top and two on bottom, imagine using what looks like the back of a fish knife to push each of the top fillets off the bone. It works really well. With boneless fillets it is a way of showing that you have a lot of silverware.
post #5864 of 7347
Rolled out the 2 cookie sheets full of chicken today. I rotated the sheets half way through and upped the cook time a bit. Worked out just fine.
post #5865 of 7347
Quote:
Originally Posted by Rambo View Post

Rolled out the 2 cookie sheets full of chicken today. I rotated the sheets half way through and upped the cook time a bit. Worked out just fine.

My roommate insists on buying buys of chicken breasts, and as he can't cook for shit he always asks me to "invent" something to do with them. I've found that letting them sit overnight rubbed in some mayo, herbs and hotsauce, then baking them for like a half hour at 350 degrees turns out a pretty decent result.

Probably to low brow for this thread, but hey.
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