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post #20251 of 22985

8/8/12 at 10:10am

itsstillmatt
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I didn't take any other pictures, but I had guinea hen stuffed with foie gras.

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post #20252 of 22985

8/8/12 at 10:13am

Piobaire
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Here's a serious question for the likes of you and mgm...when you have foie stuffing how does it not all render and just leak out? I've wondered that with the type of dishes where something gets deboned and then wrapped around foie.

post #20253 of 22985

8/8/12 at 10:17am

itsstillmatt
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Generally you pre-cook the foie gras a bit so that it renders its fat before it is stuffed in. Then you cook it to a lower temp than it was cooked to during the pre-cook so that it doesn't render too much more. You can also take other precautions like adding something to the stuffing that will absorb fat, adding mousseline to bind it, wrapping in multiple layers etc.

post #20254 of 22985

8/8/12 at 10:25am

itsstillmatt
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Take these for example.

Rabbit stuffed with foie gras:

This has cooked foie gras held in with herb mousseline, so it stays in very compact.

Squab stuffed with foie gras:

This is cooked, but the surround is mushrooms so it is a bit looser.

Squab and foie gras stuffed in pastry:

This goes in raw, but then it is wrapped in a few layers of things so the fat gets pretty well distributed. It does shrink more, though, as you can see.

post #20255 of 22985

8/8/12 at 10:29am

foodguy

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Quote:

Originally Posted by itsstillmatt

too pretty!

post #20256 of 22985

8/8/12 at 10:32am

Piobaire
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Thanks for the explanation and pics. *sigh* They look great and I'm only eating dinner tonight...which is several hours away and just a chicken stir with veggies (no rice).

post #20257 of 22985

8/8/12 at 10:33am

itsstillmatt
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I'm going to my favorite restaurant for grilled chicken oysters and tushies.

post #20258 of 22985

8/8/12 at 10:41am

Piobaire
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Tushies?

post #20259 of 22985

8/8/12 at 10:42am

itsstillmatt
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the little fat tail section.

post #20260 of 22985

8/8/12 at 10:50am

mordecai
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Quote:

Originally Posted by itsstillmatt

the little fat tail section.

If you see the bespectacled FOH guy please tell him that your friends from Silver Lake send their thanks for saving us the good parts last time.
Or don't. I just want them to be thinking about us so it isn't a one way thing

post #20261 of 22985

8/8/12 at 12:41pm

Hampton

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So nice, so good!

Quote:

Originally Posted by itsstillmatt

Take these for example.
Rabbit stuffed with foie gras:

This has cooked foie gras held in with herb mousseline, so it stays in very compact.
Squab stuffed with foie gras:

This is cooked, but the surround is mushrooms so it is a bit looser.
Squab and foie gras stuffed in pastry:

This goes in raw, but then it is wrapped in a few layers of things so the fat gets pretty well distributed. It does shrink more, though, as you can see.

post #20262 of 22985

8/8/12 at 12:48pm

Rambo

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Quote:

Originally Posted by Piobaire

Tushies?

The chicken's touchas

Matt - how does that get served? Do you get 3 oysters and 3 touchas' per plate? How much does something like that run?

post #20263 of 22985

8/8/12 at 12:50pm

itsstillmatt
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Quote:

Originally Posted by Rambo

The chicken's touchas
Matt - how does that get served? Do you get 3 oysters and 3 touchas' per plate? How much does something like that run?

It's yakatori, so it comes on skewers, grilled. Each order is like two skewers of three oysters or four touchas each. Not sure on the pricing. Maybe five to eight bucks an order.

post #20264 of 22985

8/8/12 at 12:56pm