Raw Ingredient and Mise en Place Appreciation thread.

[ehkay]



Does Ducasse have you skim the butter fat from the jus, or do you just emulsify it back into the sauce?

I haven't actually looked at the recipe in a while, but basically, I start out browning meat or meaty bones in oil, pour that off when they start getting pretty brown, add 2 sticks of butter, keep browning, then start deglazing with stock/sometimes alcohol in the first go-round. If I remember correctly Keller has you skim the fat after the first addition of liquid. I just leave it, then you cook it down to a glaze, and let the glazed meat fry a little bit in the butter before you deglaze again. After 3-4 reps, I strain, add some cold water and then defat. You can save some of the fat to pearl the sauce if you want.

 

[b1os]



I haven't actually looked at the recipe in a while, but basically, I start out browning meat or meaty bones in oil, pour that off when they start getting pretty brown, add 2 sticks of butter, keep browning, then start deglazing with stock/sometimes alcohol in the first go-round. If I remember correctly Keller has you skim the fat after the first addition of liquid. I just leave it, then you cook it down to a glaze, and let the glazed meat fry a little bit in the butter before you deglaze again. After 3-4 reps, I strain, add some cold water and then defat. You can save some of the fat to pearl the sauce if you want.

Quick question: today I've twice read a "stick of butter". How much is a "stick"?

 

[ehkay]

On quarter of a package. .............................................4 oz.

 

[kwilkinson]



Quick question: today I've twice read a "stick of butter". How much is a "stick"?

In the USA, 1 pound packages of butter are cut into four equal sticks.

 

[alexg]

A stick is 8 tbs or half a cup.

 

[b1os]

Good to know. Here in Germany, the regular size of butter package is 250g.

A stick is 8 tbs or half a cup.

This, sir, I don't get. Is it supposed to be funny or am I too stupid/numb to undertsand it? Do you mean tbsp by tbs? If you do so, why do you refer to half a cup?

 

[ehkay]

Good to know. Here in Germany, the regular size of butter package is 250g.
This, sir, I don't get. Is it supposed to be funny or am I too stupid/numb to undertsand it? Do you mean tbsp by tbs? If you do so, why do you refer to half a cup?

I think we're getting into US baking measurements now.

A stick of butter is subdivided into the package by Tablespoons, so there are 8 segments, and that makes up a half cup for recipes that measure dry ingredients by volume.

 

[mgm9128]

I like Kerrygold butter. A stick for the Irish is 8oz.

 

[kwilkinson]



Good to know. Here in Germany, the regular size of butter package is 250g.
This, sir, I don't get. Is it supposed to be funny or am I too stupid/numb to undertsand it? Do you mean tbsp by tbs? If you do so, why do you refer to half a cup?

They separate it into tablespoons, each stick is eight tablespoons. 16 tablespoons are in a cup, so naturally 8 would be half a cup.

always 10 seconds behind AEK

 

[mgm9128]



I haven't actually looked at the recipe in a while, but basically, I start out browning meat or meaty bones in oil, pour that off when they start getting pretty brown, add 2 sticks of butter, keep browning, then start deglazing with stock/sometimes alcohol in the first go-round. If I remember correctly Keller has you skim the fat after the first addition of liquid. I just leave it, then you cook it down to a glaze, and let the glazed meat fry a little bit in the butter before you deglaze again. After 3-4 reps, I strain, add some cold water and then defat. You can save some of the fat to pearl the sauce if you want.

Yeah. Keller's "quick" sauces have you skim all the fat at the very end. But he also is using bones, not meat, so the final reduced sauce ends up being a bit more gluey.

 

[ehkay]



Yeah. Keller's "quick" sauces have you skim all the fat at the very end. But he also is using bones, not meat, so the final reduced sauce ends up being a bit more gluey.

And I think you remove the browning oil at the very start, and don't use butter, right? I tried them a few times, and never really result (the one time I did was for the Thousand Island sauce in under pressure).

 

[gomestar]

"quick sauce" is a misnomer

 

[b1os]

Why can't you guys just measure in grams?.

 

[ehkay]

we didnt beat the germans at pearl harbor to use the metric system

 

[alexg]



Good to know. Here in Germany, the regular size of butter package is 250g.
This, sir, I don't get. Is it supposed to be funny or am I too stupid/numb to undertsand it? Do you mean tbsp by tbs? If you do so, why do you refer to half a cup?

It's American measurements. It comes in a box like this with four sticks. (Sorry for the crappy cell phone pics)



Each stick is marked off like this to be divided into tablespoons or teaspoons, and the full stick is half a cup.