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Random Food Questions Thread - Page 414

post #6196 of 6622
2/8/13 at 8:11am
Quote:
Originally Posted by ehkay View Post

Is there a good way to cut a piece of flash-frozen foie gras without thawing the whole lobe or using the famous DCARCH turkey cutting method?

Piob? . . . thats your cue.
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post #6197 of 6622
2/8/13 at 8:31am
Quote:
Originally Posted by RedLantern View Post

Piob? . . . thats your cue.
Do you really think if Piob had foie gras in his freezer, he would limit himself to a smaller portion?
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post #6198 of 6622
2/8/13 at 8:36am
Quote:
Originally Posted by RedLantern View Post

Piob? . . . thats your cue.

Matt gave the correct answer. confused.gif
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post #6199 of 6622
2/8/13 at 8:37am
It's okay. I think I've come up with a way to make use of a whole one.
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post #6200 of 6622
2/8/13 at 9:06am
What I do is let the lobe sit overnight in the fridge. It will become just soft enough I can use a sharp and thin knife to make my individual sized portions. Those portions I vacuum seal and put right back in the freezer. Been doing this for years with excellent results.
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post #6201 of 6622
2/8/13 at 9:43am
Quote:
Originally Posted by ehkay View Post

Is there a good way to cut a piece of flash-frozen foie gras without thawing the whole lobe or using the famous DCARCH turkey cutting method?

You need a gigli saw.
Edited by HORNS - 2/8/13 at 10:05am
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post #6202 of 6622
2/9/13 at 3:15pm
What brand non-stick pans do you guys use? Teflon or ceramic?

Also, can anyone recommend a good fishmonger that can ship a Turbot to me?
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post #6203 of 6622
2/9/13 at 3:25pm
Quote:
Originally Posted by shibbel View Post

Also, can anyone recommend a good fishmonger that can ship a Turbot to me?

Wild? I can give you a phone number of someone that will. Check your inbox, bro.
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post #6204 of 6622
2/11/13 at 7:08am
Why am I so incompetent?

So I have this recipe that calls for making a batter with thick ribbons. I've made it thrice now. First two times I didn't have enough batter after what I thought were thick ribbons. The recipe says the batter should cover the top of the apples. So I made it again yesterday, figured I'd try it again. Maybe I beat the eggs too fast because they turned into a foam and became white. So basically, my question is, do I just run my beaters on the lowest speed for longer?
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post #6205 of 6622
2/11/13 at 7:15am
Quote:
Originally Posted by edinatlanta View Post

Why am I so incompetent?

I do not think the scope of this thread could adequately address this question.
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post #6206 of 6622
2/11/13 at 7:23am
Quote:
Originally Posted by Piobaire View Post

I do not think the scope of this thread could adequately address this question.

We are, after all, a society dedicated to discussion of the culinary arts.
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post #6207 of 6622
2/11/13 at 7:29am
Quote:
Originally Posted by edinatlanta View Post

Why am I so incompetent?

So I have this recipe that calls for making a batter with thick ribbons. I've made it thrice now. First two times I didn't have enough batter after what I thought were thick ribbons. The recipe says the batter should cover the top of the apples. So I made it again yesterday, figured I'd try it again. Maybe I beat the eggs too fast because they turned into a foam and became white. So basically, my question is, do I just run my beaters on the lowest speed for longer?
Mixing eggs and sugar (if the recipe calls for both) together until it's a foamy uniform mixture is usually a good idea. Other than that, I'm not really sure what you're asking for (I'm ignorant of the baking term "thick ribbons"). If you don't have enough dough, make more?
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post #6208 of 6622
2/11/13 at 8:05am
RIbbon is when you whisk together egg yolks and sugar until it gets white and ribbon like when it falls from the whisk. No idea how to help Ed, though.
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post #6209 of 6622
2/11/13 at 8:24am
Thanks, never heard of it.
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post #6210 of 6622
2/11/13 at 8:24am
Ed, I'm guessing you aren't beating your eggs fast enough. I make a Lamington receipe that calls for the same thing and I typically make sure everything is at room temp first. Then I beat the eggs at my Kitchenaids max speed and then slowly add the sugar. Also, make sure you're not adding any type of fat until after you've reached the desired thickness.


I need a non-stick pan, any brand recommendations?
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