Random Food Questions Thread - Page 394

Let's say that when you are making a stock from bird carcasses, can you over extract? If so, is it with just too high a temperature or is it detrimental to actually cook for too long? I'm sure there are diminishing returns after a while but was wondering about . . . fuck if I know - that's why I'm asking.

I think you start to get more bitter flavors the longer you cook bones, so there is a point at which things get worse. Most birds need two hours at most, in my opinion.

Big RP, can I be your perennial FB hater? I would add nothing of substance or even intellectually biting snark. However, I would be a great heel for all of your readers to hate. Who was the last great villain you squared off with?

bhowie, my little corner of facebook is a world of hugs and fuzzies. we ALL get along.

You're missing the upside of this "feud". Your readers will love you more. It will increase your regular readers. It's win:win.

He called me out for my shit a few weeks ago.

edina, you're no great villain. you're more like a big cuddly bear that's just got a little too much slobber on him.

ftfy

who wears trucker caps with polystyrafoam fronts and plastic mesh backs with pre-velcro snap adjusting closures.

Has anyone ever used a blender to make a Bearnaise sauce? I'm reading one where it calls for the entire reduction, shallots and all, to go into the blender. If anyone has an easy recipe/technique I would be interested in reading it.

For hollandaise it works, though it doesn't give an optimal result. For bearnaise, I think it would be the same.

Thanks. I guess I'll find out then.

The issue is two fold. First the emulsion is too tight, and second the blender recipes require whole, rather than clarified, butter. Eaten side by side, the traditional one will probably have a better texture, but you aren't going to eat them side by side, and the blender one will taste very good.

Think I'll go with the blender one then if it's passable. That and I can't find out double boiler since the move and do not have stainless steel mixing bowls. Have some baseball cut filets I'm going to sous vide.

n/m. google fixed that.