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Things that are making you happy*******food and drink edition****** - Page 188

post #2806 of 3051
again, if it's seasoned correctly, why would you add more salt? my approach to it would be to salt minimally -- just enough to bring out the flavors -- and then explain to guests that the finishing salt was intended to finish the seasoning.
post #2807 of 3051
I don't think that works. It assumes that the diner both has an idea as to how underseasoned it is and wants to spend 3/4 of the $40 supplement foie gras tasting to make sure they get it right. I think it is a really bad dish and one that doesn't belong at a restaurant like this. In fact, I would say it is as bad as the Oysters and Pearls and cornet are good.

FWIW, I don't think the preparation is very good either. It is really far from a classic way of making a torchon, and I think it misses the point. Good yield, though.
post #2808 of 3051
Quote:
Originally Posted by foodguy View Post

again, if it's seasoned correctly, why would you add more salt?

To add the raw taste of salt, which is nice, particularly with foie gras, and also the slight crunch of each crystal. At least this is how I use sea salt. Never to "finish" under seasoning, but to enhance proper seasoning.

Just for example, thanks to your continued mention of the technique, I have gotten into the habit of salting my chickens (and other birds) at least a day in advance. I found this creates an interior of perfectly seasoned flesh throughout, as opposed to if I salted at the last minute. However, after roasting, I always still season the bird's skin with fleur de sel, and if I happen to present the chicken sliced in two or three pieces, I will also season the sliced meat with fleur de sel. It is not to compensate for a lack of seasoning, because the chicken could be served without it and still taste delicious, but rather for the reasons I mentioned. The crystals of salt on the exterior of the meat help to create an impact of taste almost immediately upon the meat entering your mouth (go ahead, edina).
post #2809 of 3051
TIL the true reasons behind the CA foie gras ban.
post #2810 of 3051
i hate it when i can feel the salt crunch when i chew.

it's probably just a personal thing, but for me it's cold[1].gif
post #2811 of 3051
Quote:
Originally Posted by ehkay View Post

TIL the true reasons behind the CA foie gras ban.

I meant to ask if you know why Frechon is crazy for Tandoori. He's got a nice looking chicken recipe with it, and a sweet potato puree enriched with foie gras.
post #2812 of 3051
The tandoori frog leg he served as an amuse was insanely good. They probably just like it as a spice blend because it's aromatic but not hot-spicy. Or he got a great deal from Roellinger and is trying to use it up.
post #2813 of 3051
Yes, I was looking at that recipe today in the book, with the watercress. I've also seen him use it on scallops and salmon.
post #2814 of 3051
BTW you should get his Aperos and Clafoutis books for your next cocktail party. They brought me the big book to read, and when I mentioned that I had it and loved it they produced them in about 4 seconds "so I didn't get bored with the other one."
post #2815 of 3051
That's awesome. When I ate alone at EMP all they gave me were some pamphlets about the chicken I wasn't eating.
post #2816 of 3051
The appetizers book is nice. I cosign everything mm has said recently in this threak. Count me as a lover of salt crystals on top of well seasoned food.
post #2817 of 3051
cold[1].gif to sand-like crunch.
post #2818 of 3051
I'll have to check it out. Alleno's "pizza moderne" were a big hit this summer. I had a gentleman who owns a chain of "over 200" Italian restaurants ask me how I made them. He actually knew the aspic part, which was surprising to me. Those and the babas with basil cream. One guy ate like 4 of those.
post #2819 of 3051
I think it's only like 10 euros. Just tack it on to Amazon with Passedat, OdB, and Verot when you get them.
post #2820 of 3051
Did you see the trailer for Daniel's new book? It is kind of silly, but the wealth of info in the book itself should be good. I am going to a dinner there on the 15th for a 10 course meal for his 20th anniversary, and a copy of the book. Hoping they do some of the old school stuff.
Trailer: http://www.grubstreet.com/2013/09/daniel-bould-my-french-cuisine.html
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