Raw Ingredient and Mise en Place porn thread.

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

  1. ehkay

    ehkay Senior member

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    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.
     


  2. b1os

    b1os Senior member

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


  3. ehkay

    ehkay Senior member

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


  4. kwilkinson

    kwilkinson Having a Ball

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    In the USA, 1 pound packages of butter are cut into four equal sticks.
     
    Last edited: Jan 28, 2012


  5. alexg

    alexg Senior member

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    A stick is 8 tbs or half a cup.
     


  6. b1os

    b1os Senior member

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    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?
     
    Last edited: Jan 28, 2012


  7. ehkay

    ehkay Senior member

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    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.
     
    Last edited: Jan 28, 2012


  8. mgm9128

    mgm9128 Senior member

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


  9. kwilkinson

    kwilkinson Having a Ball

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

    :fu: always 10 seconds behind AEK
     


  10. mgm9128

    mgm9128 Senior member

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    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.
     


  11. ehkay

    ehkay Senior member

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    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).
     


  12. gomestar

    gomestar Super Yelper

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    "quick sauce" is a misnomer
     


  13. b1os

    b1os Senior member

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


  14. ehkay

    ehkay Senior member

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


  15. alexg

    alexg Senior member

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

    [​IMG]

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


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