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

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    Torchon
     


  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    You are wasting money by buying milk instead of water?
     


  3. mgm9128

    mgm9128 Senior member

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    Is that true? All the recipes I've looked at call for soaking in milk. I still have a lobe in my freezer I wanna make a torchon with.
     


  4. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Nathan Mhyrvold says no difference. All the French recipes I've ever seen say water with a little salt, but Thomas Keller...
     


  5. mgm9128

    mgm9128 Senior member

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    Good to know.
     


  6. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Milk won't hurt, it is just not anything specific to milk which leeches blood and color, which is the reason you soak.
     


  7. mgm9128

    mgm9128 Senior member

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    [​IMG]
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    Last edited: Jan 30, 2012


  8. sygyzy

    sygyzy Senior member

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    Great great color on that duck. Cooked perfectly. Sorry if it's obvious but can you tell me what you were doing/making in the pictures preceding the duck?
     


  9. mgm9128

    mgm9128 Senior member

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    Thanks a lot. The preceding pics were of glazing/deglazing in the process of making what Michel Bras calls a "short" jus.
     


  10. mgm9128

    mgm9128 Senior member

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  11. ehkay

    ehkay Senior member

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    I did not know that black bass swim like flounders? :D
     


  12. mgm9128

    mgm9128 Senior member

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    They don't, asshole. I had it stored like that only temporarily. I usually store my fish in the position they swim, but this was over 4 pounds and I hadn't a container large enough to keep him in.
     


  13. sygyzy

    sygyzy Senior member

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    Why did you wrap him in a crepe before packing him in salt?
     


  14. mgm9128

    mgm9128 Senior member

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    I believe it helped to prevent from too much salt getting into the flesh. And also the herbs gave a beautiful aroma when you cut it open.
     
    Last edited: Jan 31, 2012


  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    It is along the lines of a traditional coloubiac, non?
     


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