Raw Ingredient and Mise en Place porn thread.

Discussion in 'Social Life, Food & Drink, Travel' started by mordecai, Mar 6, 2011.

  1. KJT

    KJT Senior member

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    How in the world do you make those?
     


  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    It's pretty easy. You take isomalt and melt it, then stick it next to a piece of parchment paper. Take a pastry tip the size you want the little balls, and dip the very tip in the isomalt. It will form a thin sheet covering the hole. Then you quickly put a few drops of oil into the top of the tip so that it runs down onto the isomalt. The weight of the oil pushes the caramel out and it closes up into a ball shape. You do it over the parchment, obviously.
     


  3. kwilkinson

    kwilkinson Having a Ball

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    I heard Alinea was looking for chefs de partie there, youngin.
     


  4. philosophe

    philosophe Senior member

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    Very cool, Matt. But what are you doing with the special drops? I have a tin of hazelnut oil from one of Ottolenghi's recipes and am wondering what to do with it. So far, I've drizzled it on fish (good) and made vinaigrette (quite nice). I imagine it would be good for baking, but I haven't checked out any recipes.
     


  5. mgm9128

    mgm9128 Senior member

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    [​IMG]
    [​IMG]
     
    Last edited: Jan 27, 2012


  6. Manton

    Manton RINO Dubiously Honored

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    [​IMG]
     


  7. alexg

    alexg Senior member

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    [​IMG]

    Lamb. I'm thinking braise unless anyone has a better idea. I've never worked with or seen a recipe involving lamb ribs. Also my butcher sucks.
     


  8. mgm9128

    mgm9128 Senior member

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    Is that the rib loin, or the breast? Can't tell from the pic.
     
    Last edited: Jan 28, 2012


  9. ehkay

    ehkay Senior member

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    How much energy do you want to spend cooking it/are you going to be in the kitchen doing stuff at the same time?
     


  10. alexg

    alexg Senior member

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    I have literally nothing better to do than spend all day cooking those, so whatever you can suggest I'll probably do.
     


  11. ehkay

    ehkay Senior member

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    500-550 degree oven. 1 minute in. 5 minutes out. Repeat for a total of about 3 hours. Internal temp ~ 135 or so.

    I've tried a bunch of stuff this way the past couple weeks and have really liked how it came out--you kind of get sous vide like even-doneness with browning and melted fat. I think it would be nice with that cut because it should let you melt the fat on the rib portion without incinerating the eye.

    Otherwise, I'm with MM.. conventional roasting would be far preferable to braising that cut.
     


  12. mgm9128

    mgm9128 Senior member

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    This is fucking nuts.
     


  13. kwilkinson

    kwilkinson Having a Ball

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    You stand at your oven for 3 straight hours??? :/
     


  14. ehkay

    ehkay Senior member

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    I've tried it a few times. If you're making other things at the same time it's not really that big of an inconvenience.

    I wouldn't do it for an easy dinner on a weekday, but, for a hunk of meat that probably cost 75-100 bucks, why not?
     
    Last edited: Jan 28, 2012


  15. b1os

    b1os Senior member

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