Dismiss Notice

STYLE. COMMUNITY. GREAT CLOTHING.

Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

Click Here to join Styleforum's thousands of style enthusiasts today!

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:
    33,652
    Likes Received:
    858
    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:
    6,018
    Likes Received:
    2,093
    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:
    773
    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:
    2,089
    Likes Received:
    527
    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:
    9,612
    Likes Received:
    1,459
    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:
    2,089
    Likes Received:
    527
    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:
    6,018
    Likes Received:
    2,093
    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:
    2,089
    Likes Received:
    527
    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:
    33,652
    Likes Received:
    858
    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:
    2,089
    Likes Received:
    527
    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:
    2,089
    Likes Received:
    527
    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:
    9,612
    Likes Received:
    1,459
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg


  13. mgm9128

    mgm9128 Senior member

    Messages:
    6,018
    Likes Received:
    2,093
    Joined:
    Jun 20, 2011
    Nathan Myhrvold likes his lamb well done.
     


  14. b1os

    b1os Senior member

    Messages:
    9,612
    Likes Received:
    1,459
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg


  15. ehkay

    ehkay Senior member

    Messages:
    2,089
    Likes Received:
    527
    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