Random Food Questions Thread

[tdangio]

I used the same for bolognese today. It's been on the stove for about four hours now, time to eat.

 

[greekonomist]

Originally Posted by iammatt

you can, but I don't find it to be ideal. The meat and juices shouldn't stick at all, and there should be little fond. Also, you need to be sure not to scrape away the patina.

Thanks. That's what I suspected. Used it last night for the first time for some linguiça sausage.

 

[Johnny_5]

Is it still considered a poached egg if I drop the egg in the water when it's still in it's shell to solidify it, and then crack it into the water after a minute?

 

[kwilkinson]

Yes, it just makes you a little cheater!

 

[gomestar]

it's what we do, but wait only about 30 seconds then shock to prevent further cooking (if not planning on cracking immediately). And it's also what Robuchon instructs.

 

[Piobaire]

Okay, I was freezer diving last night, getting ready for some cooking over the holiday weekend. I found a nob of foie, about 3-4 oz. Too big for me to eat and thought maybe this would be good to try making a pate mousseline with. Any recipe ideas?

 

[Johnny_5]

Originally Posted by kwilkinson

Yes, it just makes you a little cheater!

Originally Posted by gomestar

it's what we do, but wait only about 30 seconds then shock to prevent further cooking (if not planning on cracking immediately). And it's also what Robuchon instructs.

Wow, now I feel like a real pro. Thanks for making me feel special

 

[foodguy]

Originally Posted by Piobaire

Okay, I was freezer diving last night, getting ready for some cooking over the holiday weekend. I found a nob of foie, about 3-4 oz. Too big for me to eat and thought maybe this would be good to try making a pate mousseline with. Any recipe ideas?
you realize, of course, that come the revolution, this is exactly the kind of thing that is going to get you strung up.

 

[Piobaire]

Originally Posted by foodguy

you realize, of course, that come the revolution, this is exactly the kind of thing that is going to get you strung up.

I don't want to live after the revolution, so I'm good with it.

Seriously, no recipes on making a small batch? I've never done anything but sear my foie, and I have this nice little nob I'm willing to donate to an experiment.

 

[BDC2823]

Originally Posted by Piobaire

Okay, I was freezer diving last night, getting ready for some cooking over the holiday weekend. I found a nob of foie, about 3-4 oz. Too big for me to eat and thought maybe this would be good to try making a pate mousseline with. Any recipe ideas?

Yeah. Considering this is an "Oh boy, look what happens to be in the back of my freezer that I didn't know about, Foie!

" moment, I suggest the following:

1. Go to UPS
2. Buy Brown box and shipping equipment
3. Put foie in brown box
4. Make shipping label to address you will receive shortly via PM
5. Hand over box to nice lady behind the counter
6. Say thank you to this same nice lady
7. Drive back home
8. Pour glass of bourbon
9. Log back onto SF and send a "Thank you" note to the person who sent you the PM with shipping information as he is helping you stick to your diet.
10. Stand in front of mirror admiring the new svelte Pio knowing that you didn't give into temptation.

 

[Piobaire]

^

 

[jpeirpont]

Can you stop calling it a nob. Something about it seriously bothers me.

 

[Piobaire]

Originally Posted by jpeirpont

Can you stop calling it a nob. Something about it seriously bothers me.

You've never heard that term? A nob of butter, for instance?

 

[jpeirpont]

Originally Posted by Piobaire

You've never heard that term? A nob of butter, for instance?

LOL I never had. I'm being childish I know, but the term really is striking me as odd.

 

[Piobaire]

Originally Posted by jpeirpont

LOL I never had. I'm being childish I know, but the term really is striking me as odd.

Looks like I should be spelling it with a "k" though:

http://www.ochef.com/300.htm

A knob of butter is a British term denoting some butter...