Random Food Questions Thread

[mgm9128]

I hope I can get some dory soon. I found a place by the water that will sell to me wholesale; the same place I got the bones. I just have to be there at 4 in the morning.

 

[kwilkinson]



Two reasons, I think. First, French haute cuisine really revolved around turbot, sole and brill for a long time, with salmon being another acceptable fish. Only later on did rouget, bass etc move from the provincial tables to the grand ones. Because of that, their fish was either ***** or flat saltwater, so flat saltwater it was. A lot of French fish stuff, including fillet knives, seem to assume that round fish don't exist. Second, and more importantly, flat saltwater fish are all mild and lean, which is what you need in a fish fumet. Other lean, mild fish are fine, just not *****. Dory makes the best stock, fwiw.

Good to know, thanks.

 

[mgm9128]

Does octopus work well sous vide?

 

[ehkay]



Does octopus work well sous vide?

Yes.

There's a pretty good recipe in Under Pressure.

 

[mgm9128]



Yes.
There's a pretty good recipe in Under Pressure.

Cool. Mind sharing the cooking time and temperature with me? I don't have that book.

 

[ehkay]



Cool. Mind sharing the cooking time and temperature with me? I don't have that book.

5 hrs/77 C, chilled, trimmed, grilled to serve

 

[mgm9128]



5 hrs/77 C, chilled, trimmed, grilled to serve

Great. Thanks.

 

[gomestar]



Do not get the SVS Demi. I have the full size one and it is barely big enough. Trust me on this.

I'll do a measurement to measurement comparison, but anything "smaller" is really needed in my kitchen. And I wouldn't be trying for full meals out of it, rather single and small portions.

 

[gomestar]



5 hrs/77 C, chilled, trimmed, grilled to serve

also, the octopus is sealed in the bag with a sachet of thyme, rosemary, bay leaves, coriander, cumin, and chiles. Looks like a good recipe.

 

[KJT]

Anyone ever had the fish swai? Was told it was a light, sweet catfish from Vietnam. It was fine, but it had NO flavor. Zippy. Made a nice sauce, which made the meal edible, but I was surprised at how boring the fish was.

Lol, this is probably where it came from...

[VIDEO][/VIDEO]

 

[kwilkinson]

If I'm not mistaken, Swai is one of the forms of Vietnamese catfish often sold as Grouper in the US.

 

[impolyt_one]

I want to try out some recipes, and I've really wanted to make a petit pate chaud - am I supposed egg wash this thing before I bake it? Before the top gets fluted? How do they get that nice two-tone look to them?

 

[Kajak]

1lb/person for turkey/ whats the minimum size of turkey that's worth buying, and I can scale guests/eat leftovers accordingly.

 

[foodguy]

smallest i've cooked is about 12. i think there are some 10-pounders out there, though.

 

[Rambo]

I don't think I've ever seen one smaller than 10lbs before.