Raw Ingredient and Mise en Place porn thread. - Page 217

Yeah, I'm making the tube out of sheets of brik. Receipe also calls for fond be blanc and since I have no idea what that is, I'll be using white veal stock instead.

fond blanc is white veal stock, unless it is fond blanc de volaille, which is chicken stock.

shibbel, what did you end up making with the turbot? how was it?

I did the l'ambroisie dish and also the Robuchon lemongrass/tomato confit receipe.

Look in the back, there are base recipes.

That's what threw me off, it's called fond blanc de veau back there, but just fond blanc in the receipe.

Nice. I'm making that one this week. Expecting it to knock my socks off.

I thought it was pretty outstanding. The wine sauce went well with the fish.

Out of curiosity, what method do you typically use for removing marrow? I just soaked the bones in some warm salty water for a few hours, and was able to push it out pretty easily. Proper technique?

Yeah, warm water (it doesn't need to be salted) just long enough to push the marrow out. Then I let it soak in salted ice water for 24-48 hours.

I've had many chuckles imagining that guy in his basement with his toys. Glad somebody else has as well.

Tomorrow brown stock; veal bones:

Ready to go






Turned the bones after 45 minutes and increased the temp of the oven; in the end to 300 C, to get more browning







Hopefully good enough for Monsieur Maillard (and Mister Foodguy ):




Coated the veggies in the fat and marrow of the bones, and into the oven:




I declare the veggies ready, otherwise they won't get enough water time.






Was able to deglace the tin with the veggies




Water




And simmer time