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

post #3241 of 3599
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.
post #3242 of 3599
fond blanc is white veal stock, unless it is fond blanc de volaille, which is chicken stock.
post #3243 of 3599
shibbel, what did you end up making with the turbot? how was it?
post #3244 of 3599
I did the l'ambroisie dish and also the Robuchon lemongrass/tomato confit receipe.
post #3245 of 3599
Look in the back, there are base recipes.
post #3246 of 3599
That's what threw me off, it's called fond blanc de veau back there, but just fond blanc in the receipe.
post #3247 of 3599
Quote:
Originally Posted by shibbel View Post

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

Nice. I'm making that one this week. Expecting it to knock my socks off.
post #3248 of 3599
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?
post #3249 of 3599
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.
post #3250 of 3599
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post #3251 of 3599
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post #3252 of 3599


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post #3253 of 3599
I've had many chuckles imagining that guy in his basement with his toys. Glad somebody else has as well.
post #3254 of 3599
Tomorrow brown stock; veal bones:

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post #3255 of 3599
Ready to go

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


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

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

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

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Was able to deglace the tin with the veggies

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Water

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And simmer time

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