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Random Food Questions Thread

b1os

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I can send you the Ducasse recipe. But I don't have a clue whether it is good or even better than the others.
 
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sygyzy

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b10s - Please send me the recipe.

All - I have seen recipes call for AP, bread, or cake flour or a combination of two. Any opinions either way? I don't have cake or bread right now and while it's not a big deal to get some, I was just curious how good or bad a brioche with only AP flour would taste.
 

itsstillmatt

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Traditionally you would want to use AP flour for brioche. Also, not that it matters, foie gras is a lot better with country bread.
 
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b1os

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I will now. Obama's interview stream starts in nine minutes, right?

Oh, and are you fine with French or want me to translate it for you?
 
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sygyzy

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Please translate it for me. Hmm what does country bread mean? I'll have to google. I've had foie mostly with brioche and I liked it. Either way, I'll make some kind of bread. Thanks for the help guys.

Edit: Ah I guess I knew what country bread was but not by name. Hmm going to have to disagree. I'll stick with brioche.
 
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mgm9128

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I want to make lamb jus with about 2 pounds of trim that I have. What's the best way? I made some with duck tonight by browning a few bits in oil and butter, then deglazing 4 times with duck stock. It came out quite well. Is it necessary to use chicken stock with lamb for the gelatin, or is water okay? I don't have lamb stock, but I have like 5 pounds of bones that I could make some with.
 
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ehkay

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Would use chicken stock, and maybe a pound of lamb bones roasted with the trim.
 

mgm9128

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So, roast them all off in the oven, and then do what I did tonight?
 

ehkay

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So, roast them all off in the oven, and then do what I did tonight?


IDK what you did tonight.

Brown on the stove top in oil, then pour some off, and add a lot of butter. You can brown everything a lot harder than normal since you're not eating it. (Oh--just the amount of deglazings--yea that should be fine.) Actually, I want to try cooking it sous vide after the fourth deglazing but I don't have any huge bags. Piege does this in a few recipes and it kind of makes sense to me, but I've not tried it.
 

mgm9128

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IDK what you did tonight.
Brown on the stove top in oil, then pour some off, and add a lot of butter. You can brown everything a lot harder than normal since you're not eating it. (Oh--just the amount of deglazings--yea that should be fine.) Actually, I want to try cooking it sous vide after the fourth deglazing but I don't have any huge bags. Piege does this in a few recipes and it kind of makes sense to me, but I've not tried it.


That's an interesting idea. I'll have to give it a shot. Thanks.
 

KJT

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What should the first thing I cook sous-vide be? I'd like it to be a short cook (several hours, not 48) and a cut that is relatively inexpensive, in case something goes horribly wrong with the device. I have some pork butt in the freezer. Also a pork tenderloin, but you guys all say it sucks. Maybe some kind of fish?
 

ehkay

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The tenderloin probably fits all your criteria, and you don't have to go buy something else.
 

Douglas

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I'm sorry - but I just don't "get" sous-vide. It's seems like quite a fad on here.

I understand you can cook to a perfect temp - provided you have the right equipment. It just seems like such a PITA to set up a water bath or rig a sink or a cooler with a thermometer and then try to monitor that temp, only so that you then can go back, unseal, and quickly go back to try to brown or torch something. In the meantime, you've got to seal things up, which to "properly" do means buying an expensive chamber vac. More **** to buy, more **** to clean.

I see the application in restaurants, where it's a scalable process and has advantages in repetition and flexible food serving times, but at home, I dunno, it just seems like a hell of a lot of work for virtually nothing you can't achieve using other techniques, provided you know what you're doing. I mean, sure, sometimes I slightly overcook my fish, but on your typical night and with your typical guests, who cares?

\downer
 

ehkay

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This has been discussed ad nauseum.

But this:
more **** to clean.
and this
I dunno, it just seems like a hell of a lot of work for virtually nothing you can't achieve using other techniques, provided you know what you're doing.
are blatantly wrong.
 

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