Random Food Questions Thread

[itsstillmatt]

Not that I know of. Grand Livre is his stuff from his first career, not his current food.

 

[ehkay]



Is the recipe for the Robuchon quail with foie gras in any book? I have felt like making that for some time and seen a few of you dudes making it but couldn't find the recipe in any books. Le Grand Livre is like $500 so I just go browse it at the store.

[VIDEO][/VIDEO]

 

[impolyt_one]

thanks dudes. So in that video he's already prepped the quail mostly - it was wrapped in caul fat and roasted?

 

[mgm9128]

The breasts aren't wrapped in anything. You just fillet each one open, stick in some cooked foie gras, and then roll them up in plastic and cook sous vide. I guess you could do it with caul and roast them conventionally, if you'd like.

 

[mgm9128]

I happened upon some calf tail. Any particular applications, other than to use for a sauce of sorts?

 

[itsstillmatt]

Just like you would use oxtail.

 

[mgm9128]

They are rather small. What would you do, use the meat as a filling for something?

 

[b1os]

Where's ed in atlanta?

 

[b1os]

Oh come on ed, you just were here. I mean "small", "meat", "filling for something"... not even a small twss?

 

[impolyt_one]

He's on a plane I think. he said he was in London then maybe coming to Tokyo. If he comes out here I will keep him from edinafailing too much

 

[b1os]

I've seen him in the "Currently Viewing" thingy. I can only blame it on the radiation up there, I really hope he didn't lose his ability.

Anyway, back to calf tails.

 

[Piobaire]



They are rather small. What would you do, use the meat as a filling for something?

I've had braised oxtail as the filling in ravioli and gow gee. Both were excellent.

 

[mgm9128]

Cool. That's what I was thinking. I just got a pasta roller, so I will be trying my hand at ravioli for the first time sometime soon.

 

[b1os]

Will you precook the filling (I guess so)? Makes it much easier to use Matt's/fg's method to just blanch the pasta and then warm/cook it in the oven.

 

[mgm9128]



Will you precook the filling (I guess so)? Makes it much easier to use Matt's/fg's method to just blanch the pasta and then warm/cook it in the oven.

Well, yeah. The tails need to braise first. Then I'll chill them in some of the reduced cooking liquid and go from there. I do have a recipe for langoustine ravioli where you add them in raw, and everything just cooks in the boiling water for three minutes, but I think veal tails needs to cook a bit longer. :foo: