Raw Ingredient and Mise en Place porn thread.

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

  1. kwilkinson

    kwilkinson Having a Ball

    Messages:
    33,650
    Likes Received:
    856
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    

    Unrelated to this new information, but I've always wondered if you were in the industry or if you were a passionate enthusiast a-la Matt or Mgm.
     
  2. mgm9128

    mgm9128 Senior member

    Messages:
    5,975
    Likes Received:
    2,018
    Joined:
    Jun 20, 2011
    

    Where'd you get the technique from? I still think it's insane, but now I'm curious.
     
  3. alexg

    alexg Senior member

    Messages:
    769
    Likes Received:
    222
    Joined:
    Mar 27, 2011
    Holy hell. I'm open to this, but how could it possibly heat through if it cools all the way down every 5 minutes? And how does it come out better than low temp for a long time to high temp to brown?
     
  4. ehkay

    ehkay Senior member

    Messages:
    2,087
    Likes Received:
    526
    Joined:
    Sep 5, 2008
    

    Planning a trip to Tokyo. Quintessence talks on their website about "the unique process of low-temperature long-time roasting in order to extract the delicate flavor from the top quality meat." I googled around a bit and some blogs suggested that this is what they were doing. I then found out they were closed 2 days that I'll be there, and I'm waitlisted for another one, so I figured I'd try it out, and liked it.

    I made this duck like that (roasted on bone).

    [​IMG]
     
    Last edited: Jan 28, 2012
  5. b1os

    b1os Senior member

    Messages:
    9,474
    Likes Received:
    1,405
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    Where are the picutres? I've just seen like two or three of you? One watery spinach dish. One nice duck breast (which I doubt you've prepared that way) and some sous vide stuff or so with much preperation and sweetbread which I also think you didn't do that way. Please upload your (crappy :slayer:) pics!

    Edit: You were faster than me. Tha duck certainly looks good. But I'm not sure whether three hours are really worth it. Are they?

    FWIW: I booked a table at Bras, then our holiday delayed one week. So I had to cancel the reservation and rebook. Unfortunately, they didn't have a seat left for the next week. One day before our departure (and three days before the actual date), they contacted us and confirmed the reservation. We were quite happy.
    I hope that you'll get served l'Aubrac meat.
     
    Last edited: Jan 28, 2012
  6. ehkay

    ehkay Senior member

    Messages:
    2,087
    Likes Received:
    526
    Joined:
    Sep 5, 2008
    

    Good question. It might not. My oven sucks though, and works like a charm on high heat, but will fluctuate between 180 and 300 if I set it to 225.
     
  7. mgm9128

    mgm9128 Senior member

    Messages:
    5,975
    Likes Received:
    2,018
    Joined:
    Jun 20, 2011
    

    Ha. When I first saw that, I assumed it was cooked sous vide. I've actually got a rack of lamb that I may try this on. I still think you're crazy, though.
     
    Last edited: Jan 28, 2012
  8. ehkay

    ehkay Senior member

    Messages:
    2,087
    Likes Received:
    526
    Joined:
    Sep 5, 2008
    

    That was a buttery/chicken greasy spinach bro. Passard recipes aren't really that photogenic, but they taste great. Haha.

    http://www.styleforum.net/gallery/album/view/id/25042/user_id/31287#page=0&sort=display_order
     
    Last edited: Jan 28, 2012
  9. kwilkinson

    kwilkinson Having a Ball

    Messages:
    33,650
    Likes Received:
    856
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    

    That method actually achieved this kind of color, without any other techniques? I may have to experiment with this.
     
  10. ehkay

    ehkay Senior member

    Messages:
    2,087
    Likes Received:
    526
    Joined:
    Sep 5, 2008
    I think it kind of ends up working like a rotisserie, without requiring you to buy a rotisserie.
     
  11. ehkay

    ehkay Senior member

    Messages:
    2,087
    Likes Received:
    526
    Joined:
    Sep 5, 2008
    

    That plus the NATHAN MYRHVOLD SIGNATURE DOG BRUSH POKE, which I'm never fucking doing again.

    + blog post where I found it.

    http://www.sugarednspiced.com/tokyo-quintessence/
     
    Last edited: Jan 28, 2012
  12. b1os

    b1os Senior member

    Messages:
    9,474
    Likes Received:
    1,405
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
  13. mgm9128

    mgm9128 Senior member

    Messages:
    5,975
    Likes Received:
    2,018
    Joined:
    Jun 20, 2011
    Nathan Myhrvold likes his lamb well done.
     
  14. b1os

    b1os Senior member

    Messages:
    9,474
    Likes Received:
    1,405
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
  15. ehkay

    ehkay Senior member

    Messages:
    2,087
    Likes Received:
    526
    Joined:
    Sep 5, 2008
    

    I avoided posting this one, but since you're receptive to my photography at the moment, here's the lamb belly that's in that gallery (not cooked this way though). :slayer:

    [​IMG]
     
    Last edited: Jan 28, 2012

Share This Page

Styleforum is proudly sponsored by