What did you eat last night for dinner?

^ Am i the only one that thinks it is pretty easy to tell? from the video at least....



indesertum said:

http://www.cookingissues.com/primers/transglutaminase-aka-meat-glue/
nothing wrong with transglutaminase

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I don't think anyone really said there was. Just that the cheap mini-teppan steak places serve reformed meat. The video was supposed to help explain what that means.

I have an issue with restaurants serving meat scraps glued together though, if they don't announce that is what they're serving. From your article:

Some people try to make the case that you can use all the small pieces you have left over from fabricating to make a whole muscle cut. For example, the trimmings from tenderloin can be glued together to make a couple of extra portions –but they aren’t fillet mignon steaks. Bad idea. With too many small pieces, the meat will just look “Frankensteined.” Also, the texture will be completely different than a piece made from two or three (maximum) pieces.

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I'm not so bothered by it but I'd like to be told I was buying it (not that you can't tell from the raw product). Could there be religious issues using products derived from one meat to bind another meat? Jews could be in trouble if beef was glued together with pork-derived transglutamine.

Also, I suppose I could understand the argument against eating it too rare...like factory ground beef, you don't know what the outsides of that meat have been in contact with (especially since they are "scraps")...so when they now become the insides of your glued meat product, don't you have to make sure to cook to safe levels?

yeah i have a problem with that too. but i think the video overdid the transgluatamse scare. it's not unhealthy. just unethical

Chestnut and Apple Soup, Celery Root Flan.

Grouse Breast, Braised Cabbage, Parsnips, Chanterelle, Cranberry Coulis, Madiran Sauce.

Why does one plate have sauce and the others not?

OK, I am going into iammatt/SField mode again, apologies in advance.

The soup looks like the color of wet concrete. The apple slices look raw, and I hope they are not.

The grouse breast also looks raw, like raw filet mignon.

I like that cabbage leaf because it goes with the cabbage underneath, but I think you did not need that bed of chives (or whatever) on the grouse. The flavor combo seems strange too. If anything, a light dusting of finely minced parsley but really you did not need anything. I assume that big white cube is parsnip. What is the white liquid that looks like creme anglais?

Why are there three damned sauces on the plate????

The brown sauce looks a little cloudy and glutinous.

/jerk.

Roasted chicken with fake Pio Pio green sauce from this recipe. That sauce is the food equivalent of cocaine.



Manton said:

Why does one plate have sauce and the others not?
OK, I am going into iammatt/SField mode again, apologies in advance.
The soup looks like the color of wet concrete. The apple slices look raw, and I hope they are not.
The grouse breast also looks raw, like raw filet mignon.
I like that cabbage leaf because it goes with the cabbage underneath, but I think you did not need that bed of chives (or whatever) on the grouse. If anything, a light dusting of finely minced parsley but really you did not need anything. I assume that big white cube is parsnip. What is the white liquid that looks like creme anglais?
Why are there three damned sauces on the plate????
The brown sauce looks a little cloudy and glutinous.
/jerk.

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I don't know how I would have changed the color of the soup. Chestnuts make it that color, I suppose. The apple is raw, but that's because I had a last minute garnish kerfuffle when I placed the flans in each bowl.

The grouse was rare. It may have been underdone slightly in the thickest part of the breast, but this was my first time working with it, and I did not want to overcook or dry it out. I wrapped each bird with unsmoked bacon.

I threw the chives on there just to add a bit of herbs and freshness to offset some of the gaminess.

The creme anglais is a parsnip puree. It was very delicious. The cube is hollowed out parsnip filled with the puree. The cranberry coulis was fresh cranberries poached in some port, orange juice, cinnamon and cloves.

I would say there is one sauce, one puree, and one coulis.

The sauce was made from the bones of the grouse, mirepoix, red wine, chicken stock, and butter at the end. It was a little heavy. I added some of the cranberry/port liquid towards the end to lighten it up a bit, but it needed something else.



Manton said:

Why does one plate have sauce and the others not?
OK, I am going into iammatt/SField mode again, apologies in advance.
The soup looks like the color of wet concrete. The apple slices look raw, and I hope they are not.
The grouse breast also looks raw, like raw filet mignon.
I like that cabbage leaf because it goes with the cabbage underneath, but I think you did not need that bed of chives (or whatever) on the grouse. The flavor combo seems strange too. If anything, a light dusting of finely minced parsley but really you did not need anything. I assume that big white cube is parsnip. What is the white liquid that looks like creme anglais?
Why are there three damned sauces on the plate????
The brown sauce looks a little cloudy and glutinous.
/jerk.

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Gotta echo Manton here. Everything about that meal looks terrible to me. I hope it was tasty.

The soup was very delicious. The apples and celery root in it added a nice sweetness. Grouse is an acquired taste, but aside from the sauce issue, everything on the plate tasted pretty good.

This mushroom was just for you, Rambo.

Quote:

mgm9128 said:

The grouse was raw. It may have been totally undercooked in the in every part of the breast, but this was my first time working with it, and I did not want to overcook or dry it out. I wrapped each bird with unsmoked bacon.

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FIFY. i love your stuff but that meat just ain't cooked sorry.

I dunno. I thought that was about how pigeon/grouse should be cooked. Any longer and it usually starts to dry out and taste like liver.



mgm9128 said:

I don't know how I would have changed the color of the soup. Chestnuts make it that color, I suppose. The apple is raw, but that's because I had a last minute garnish kerfuffle when I placed the flans in each bowl.
The grouse was rare. It may have been underdone slightly in the thickest part of the breast, but this was my first time working with it, and I did not want to overcook or dry it out. I wrapped each bird with unsmoked bacon.
I threw the chives on there just to add a bit of herbs and freshness to offset some of the gaminess.
The creme anglais is a parsnip puree. It was very delicious. The cube is hollowed out parsnip filled with the puree. The cranberry coulis was fresh cranberries poached in some port, orange juice, cinnamon and cloves.
I would say there is one sauce, one puree, and one coulis.
The sauce was made from the bones of the grouse, mirepoix, red wine, chicken stock, and butter at the end. It was a little heavy. I added some of the cranberry/port liquid towards the end to lighten it up a bit, but it needed something else.

Click to expand...

Why so much stuff in the sauce, bro?

Well, I deglazed with the wine, then added the chicken stock and reduced by half. Strained three times, and added some butter to thicken. I wasn't planning on adding any cranberry juice or port, but as I said, it just tasted heavy and flat. What's the best way to brighten a sauce. Lemon juice?