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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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  2. sonick

    sonick Senior member

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    [​IMG]
     


  3. NAMOR

    NAMOR Senior member

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    great video. really wish i could understand him.
     


  4. NAMOR

    NAMOR Senior member

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    beautiful stuff, Matt. Do you have a technique for rendering more of the fat off while keeping the meat at the same level of doneness?
     


  5. ehkay

    ehkay Senior member

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    Actually MM...quick question..how is the Bras short jus made? I should know, because I've probably owned 12 different copies of Essential Cuisine, but I don't have one at the moment.
     


  6. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    First you make a light stock. Then you brown trimmings, deglaze with a quarter of the the light stock, reduce by half, repeat, etc. The last time you don't reduce.
     
    Last edited: Jan 31, 2012


  7. mgm9128

    mgm9128 Senior member

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    Low heat and rest for 10+ minutes in a warm place.
     


  8. mgm9128

    mgm9128 Senior member

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    Yeah. Except here I was reducing to a glacé the first few times, and then by half, and finally by none.
     


  9. mgm9128

    mgm9128 Senior member

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  10. sygyzy

    sygyzy Senior member

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    I have no idea what that is. Please explain.
     


  11. mgm9128

    mgm9128 Senior member

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    Frog legs being simmered in butter, shallots, and Riesling, then placed inside a mousse of perch.
     


  12. Rambo

    Rambo Senior member

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  13. kwilkinson

    kwilkinson Having a Ball

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    Perch mixed with cream and herbs/spices/liquor/whatever flavor you want.
     


  14. sygyzy

    sygyzy Senior member

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    Is this dish from a Scandanavian country?
     


  15. Rambo

    Rambo Senior member

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    Fish mouse? On top of frogs legs? God that sounds so fucking weird to me.
     


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