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Raw Ingredient and Mise en Place porn thread. - Page 119

post #1771 of 3604
Torchon
post #1772 of 3604
You are wasting money by buying milk instead of water?
post #1773 of 3604
Is that true? All the recipes I've looked at call for soaking in milk. I still have a lobe in my freezer I wanna make a torchon with.
post #1774 of 3604
Quote:
Originally Posted by mgm9128 View Post

Is that true? All the recipes I've looked at call for soaking in milk. I still have a lobe in my freezer I wanna make a torchon with.

Nathan Mhyrvold says no difference. All the French recipes I've ever seen say water with a little salt, but Thomas Keller...
post #1775 of 3604
Quote:
Originally Posted by iammatt View Post

Nathan Mhyrvold says no difference. All the French recipes I've ever seen say water with a little salt, but Thomas Keller...

Good to know.
post #1776 of 3604
Milk won't hurt, it is just not anything specific to milk which leeches blood and color, which is the reason you soak.
post #1777 of 3604
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post #1778 of 3604
Great great color on that duck. Cooked perfectly. Sorry if it's obvious but can you tell me what you were doing/making in the pictures preceding the duck?
post #1779 of 3604
Quote:
Originally Posted by sygyzy View Post

Great great color on that duck. Cooked perfectly. Sorry if it's obvious but can you tell me what you were doing/making in the pictures preceding the duck?

Thanks a lot. The preceding pics were of glazing/deglazing in the process of making what Michel Bras calls a "short" jus.
post #1780 of 3604
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post #1781 of 3604
Quote:
Originally Posted by mgm9128 View Post

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I did not know that black bass swim like flounders? biggrin.gif
post #1782 of 3604
Quote:
Originally Posted by AEK View Post

I did not know that black bass swim like flounders? biggrin.gif

They don't, asshole. I had it stored like that only temporarily. I usually store my fish in the position they swim, but this was over 4 pounds and I hadn't a container large enough to keep him in.
post #1783 of 3604
Why did you wrap him in a crepe before packing him in salt?
post #1784 of 3604
I believe it helped to prevent from too much salt getting into the flesh. And also the herbs gave a beautiful aroma when you cut it open.
post #1785 of 3604
Quote:
Originally Posted by sygyzy View Post

Why did you wrap him in a crepe before packing him in salt?

It is along the lines of a traditional coloubiac, non?
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