Raw Ingredient and Mise en Place Appreciation thread.

[b1os]

It's just superior in this time of age. Admit it. (Also, you use "cents" which are one hundredth of a dollar, which is metric, isn't it?)

 

[ehkay]



([You're welcome] for the [AEK-esque art] pics)

FTFY

 

[ehkay]



It's just superior in this time of age. Admit it. (Also, you use "cents" which are one hundredth of a dollar, which is metric, isn't it?)

it's definitely annoying. i get confused when people start talking in pints/half-pints/quarter cups etc

 

[mgm9128]



And I think you remove the browning oil at the very start, and don't use butter, right? I tried them a few times, and never really result (the one time I did was for the Thousand Island sauce in under pressure).

Ya. Canola oil, not butter.

 

[ehkay]

I don't understand why Keller decided that cooking oil was the thing that he was going to skimp on. Canola always smells fishy to me at high-ish heat.

 

[mgm9128]

The more I learn, the more I see that Keller has some queer tendencies when it comes to cooking. His food is always gorgeous, though.

 

[b1os]

I think that canola oil has a weird smell, too. Also non-cooked. I prefer sunflower oil as a neutral oil.

 

[mgm9128]

Canola oil does smell like fish at high heats. I like grapeseed, but it's harder to buy here in bulk than canola, and I go through a lot of it.

 

[ehkay]

I just buy it from amazon.

I have this too. http://www.honestfoods.com/ribroi12ga.html
It's good (in that I can't taste/smell anything).

 

[itsstillmatt]

Ducasse always breaks his sauces. So do all European chefs (or at least the great majority.) The whole gummy pool of gelatin is not a la mode, thank God.

Edit: this is a response to some part of this trainwreck.

 

[ehkay]



Ducasse always breaks his sauces. So do all European chefs (or at least the great majority.) The whole gummy pool of gelatin is not a la mode, thank God.
Edit: this is a response to some part of this trainwreck.

Top of page 113. I break/pearl it sometimes and mount it with butter other times. Either way it doesn't come out like a gummy pool of gelatin, I'm assuming since it's based mainly on meat rather than bones.

 

[indesertum]



we didnt beat the germans at pearl harbor to use the metric system

...

the germans?

 

[ehkay]



...
the germans?

a mis-paraphrasing of this...

 

[kwilkinson]



...
the germans?

He got it wrong. He meant to say that we didn't invade the Japanese beaches of Normandy just to use metric.

 

[mgm9128]

What would you break a chicken jus with? Clarified chicken fat? I've got some that is pretty rich tasting as it is, and I wanted to serve it with fish. I may just emulsify in some butter.