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Recipe Thread - Page 29

post #421 of 456
These things take a really long time to cook.
post #422 of 456
Quick and easy scallop recipe for me to use tonight please. I have ten U/12 scallops. Thank you.
post #423 of 456
all scallop dishes are easy. that's why they call it "Top Scallop" (inside joke). sear one one side in a hot pan and remove to a warm plate, seared side up. butter and shallots into the pan until the shallots are soft. lemon. serve.
post #424 of 456
Quote:
Originally Posted by mordecai View Post

Quick and easy scallop recipe for me to use tonight please. I have ten U/12 scallops. Thank you.

Do you have any caviar and gold leaf?
post #425 of 456
Quote:
Originally Posted by mordecai View Post

Quick and easy scallop recipe for me to use tonight please. I have ten U/12 scallops. Thank you.

i have always used the cooking method from Ad Hoc, and it has never failed me. Basically a quick salt brine, rinse and dry, heat clarified butter until its about to smoke, then 3 mins on each side. Splash of lemon.
post #426 of 456
I don't have time to brine anything tonight, but I will use it another time.
post #427 of 456
if you've even got time for a 10-minute dry-salt and pat-dry before cooking, it'll make a difference.
post #428 of 456
Quote:
Originally Posted by foodguy View Post

if you've even got time for a 10-minute dry-salt and pat-dry before cooking, it'll make a difference.

yeah, its only 10-minutes, even the wet brine.

1 cups salt
2 cups hot water (to melt salt)
8 cups cold water

10 minutes, but no more
post #429 of 456
oh. thought it was a few hours. okay, i'll try it. thanks! will probably cook long beans or asparagus with it.
post #430 of 456
Quote:
Originally Posted by Piobaire View Post

This thread is for posting recipes you would like to share and also for requesting recipes from members.
Given all the brisket that was cooked last week, and that I plan to smoke a brisket next weekend and then in the beginning of November for a tailgate, I would first like to share the recipe I use for smoking brisket.
Hope people enjoy this recipe.

I used this ver batim and it turned out great.

Next time though, I'm adding Chipotle. Mmm.
post #431 of 456

Sounds delicious to me.

I've noted it in my recipe book and surely gonna give it a try this coming weekend.

post #432 of 456
This is one of my favorite soups. From Robuchon:

Chestnut Veloute

Melt 1 tablespoon of butter in a pot over low heat. Add 400g shelled chestnuts and saute for 3 minutes. Add 1 liter of water, along with a few pinches of fleur de sel and white pepper. Add the seeds of 2 cardamom pods, bring to a boil and then simmer until the chestnuts are completely tender. Blend for 2 minutes (you may need to adjust the consistency by adding a little water), then add 3 tablespoons of cold butter, 1/3 cup of cream, and one egg yolk. Strain, and check for seasoning. Garnish with cubes of cooked celery root, bacon, foie gras (optional), and celery leaves.
post #433 of 456
Hey FOODGUY!!!!!!!!!!!!!!!!!!


quick question, I am making a 8 lb. pork shoulder and I was going through your musings in this thread and in your professional gig and I have two questions. You mention that you followed Wolfert's advice on a shoulder cooked at 250, which you mention was amazing but there was no skin crackling. Then you tried finishing it at a high heat to get the crackling, but said it was not as good and you posited that maybe starting at a high heat to get the crisp skin and then roasting at 250. Did you ever do that and did it work?

Also, I've marinated/brined the shoulder in a sweet/tart mixture for a day and now was going to take it out and put a dry rub for another day. Any reason why I shouldn't?
post #434 of 456
Quote:
Originally Posted by edmorel View Post

Hey FOODGUY!!!!!!!!!!!!!!!!!!
quick question, I am making a 8 lb. pork shoulder and I was going through your musings in this thread and in your professional gig and I have two questions. You mention that you followed Wolfert's advice on a shoulder cooked at 250, which you mention was amazing but there was no skin crackling. Then you tried finishing it at a high heat to get the crackling, but said it was not as good and you posited that maybe starting at a high heat to get the crisp skin and then roasting at 250. Did you ever do that and did it work?
Also, I've marinated/brined the shoulder in a sweet/tart mixture for a day and now was going to take it out and put a dry rub for another day. Any reason why I shouldn't?
AAARGH! edmorel, sorry, this disappeared. pm me from now on.
i did try that and didn't think it made enough of a difference. for me, the 300 then up is the right combination of moistness and crisp skin. hope it was great.
post #435 of 456
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