or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › What did you eat last night for dinner?
New Posts  All Forums:Forum Nav:

What did you eat last night for dinner? - Page 1572

post #23566 of 25350
Quote:
Originally Posted by mis View Post

@mgm for the robuchon dish, how did you get the tomato into one single flat piece?

You first skin the tomatoes, then cut off a thin slice from the top and bottom, and using a paring knife, cut into the flesh and rotate the tomato with your hand to take off the outer flesh in one piece. You then flatten it by removing the ribs with a knife, in the same manner if you were removing the skin from a fillet of fish. You then slice this into rectangles, roughly 12cm by 5cm, then build your cake, and slice into diamonds after assembling. Sort of a pain in the ass.
post #23567 of 25350
Which robuchon book?
post #23568 of 25350
It's in this one - great step by step instructions with photos.

post #23569 of 25350
I don't have that book. I followed the recipe (from that book) that is posted on this site:
http://vegasseven.com/dining/2012/06/07/jo-l-robuchon
post #23570 of 25350
It's also in the Simply French book.
post #23571 of 25350
the decor of that restaurant is ghastly
post #23572 of 25350
post #23573 of 25350
Quote:
Originally Posted by Manton View Post

It's also in the Simply French book.

That one isn't. Just checked to be sure.
post #23574 of 25350
I believe there are two versions/editions of that book and I am pretty sure it's in the one that I have.

In any event, it is in some book of mine. I can't access them now but to the best of my knowledge the only two R books I have are that one and the one with the B&W cover, which has no photos. I know I have a photo of it somewhere or other.
post #23575 of 25350
Oh. I have the Simply French with Patricia Wells on the cover. The yellow one.
post #23576 of 25350
My edition is earlier than that. The cover is tan and it's a hardback.
post #23577 of 25350
I really should have his Grand Livre. Going to KA&L later, so will pick it up if they have it.
post #23578 of 25350
For those interested, I tried taking photos of the process of flattening the tomatoes. You really must use rather large tomatoes to get the size strips needed, though I imagine you could technically make the mille-feuille any size you desire. In this case, I used a tomato I had sitting in my house, which was slightly too small, but you can still get the idea. Plan on using one tomato per layer. Warning: Spoiler! (Click to show)
Core

Score

Blanch/shock/peel

Slice a small amount off of the top and bottoms.

Enter your paring knife at an angle. If there is a ridge in the tomato, start there, so it will be less likely to break.


Use your thumb to hold the tomato in the stem area you cored as you remove the outer flesh.


Once the flesh is off, there may be a separation. That is not your fault. It is simply due to the size and shape of the tomato.

Slice at the separation and use the longer length. (Save all scraps to make the sauce)

Enter your knife, and using a sawing motion, remove all ribs and seeds to create one flat piece


AppleMark
post #23579 of 25350
Quote:
Originally Posted by mgm9128 View Post

For those interested, I tried taking photos of the process of flattening the tomatoes. You really must use rather large tomatoes to get the size strips needed, though I imagine you could technically make the mille-feuille any size you desire. In this case, I used a tomato I had sitting in my house, which was slightly too small, but you can still get the idea. Plan on using one tomato per layer. Warning: Spoiler! (Click to show)
Core

Score

Blanch/shock/peel

Slice a small amount off of the top and bottoms.

Enter your paring knife at an angle. If there is a ridge in the tomato, start there, so it will be less likely to break.


Use your thumb to hold the tomato in the stem area you cored as you remove the outer flesh.


Once the flesh is off, there may be a separation. That is not your fault. It is simply due to the size and shape of the tomato.

Slice at the separation and use the longer length. (Save all scraps to make the sauce)

Enter your knife, and using a sawing motion, remove all ribs and seeds to create one flat piece


AppleMark

Nice - thanks for posting.
post #23580 of 25350
I think you are supposed to go the other way. It makes for a cleaner tomato piece.
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › What did you eat last night for dinner?