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Random Food Questions Thread - Page 394

post #5896 of 7193
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.
post #5897 of 7193
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.
post #5898 of 7193
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?
post #5899 of 7193
Quote:
Originally Posted by Bhowie View Post

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.
post #5900 of 7193
You're missing the upside of this "feud". Your readers will love you more. It will increase your regular readers. It's win:win.
post #5901 of 7193
Quote:
Originally Posted by Bhowie View Post

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?

He called me out for my shit a few weeks ago.
post #5902 of 7193
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.
post #5903 of 7193
Quote:
Originally Posted by foodguy View Post

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

ftfy
post #5904 of 7193
who wears trucker caps with polystyrafoam fronts and plastic mesh backs with pre-velcro snap adjusting closures.
post #5905 of 7193
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.
post #5906 of 7193
Quote:
Originally Posted by Piobaire View Post

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.
post #5907 of 7193
Thanks. I guess I'll find out then.
post #5908 of 7193
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.
post #5909 of 7193
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.
post #5910 of 7193
Quote:
Originally Posted by Piobaire View Post

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.
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