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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. SField

    SField Senior member

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    Those shallots are too big, in my opinion; the smaller ones tend to have more flavor. On the topic of mushrooms, how do you guys clean them? I've heard conflicting things about them being waterlogged by rinsing under water. I believe it was on Good Eats that Alton Brown soaked a bunch of mushrooms in water and they didn't even gain an ounce, sort of dispelling the whole myth.
    With squash plants that is true, have not found that with bulbs. You see giant garlic and shallots in pro kitchens all the time.
     
  2. mm84321

    mm84321 Senior member

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    What kind of mushrooms? Regular ones I just peel.

    Small button or cremini mushrooms usually have the most dirt. I suppose I should just try peeling them. Wild mushrooms, like chanterelles, I don't even bother with because their shape doesn't tend to trap a lot of dirt, from my experience.
     
  3. mm84321

    mm84321 Senior member

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    With squash plants that is true, have not found that with bulbs. You see giant garlic and shallots in pro kitchens all the time.
    Really? Huh. I always thought the smaller, the more intense the flavors. If not with shallots, I think it is certainly the case with garlic. I've always thought that smaller cloves had more flavor. I know that the finer you cut garlic, the more pungent the flavor, due to the damaging of cell walls allowing the chemical alinase to come in contact with aliine to create allicin. The more cell walls you breach, i.e., the smaller your cuts, the more allicin is created which makes for a stronger garlic flavor.
     
  4. SField

    SField Senior member

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    Really? Huh. I always thought the smaller, the more intense the flavors. If not with shallots, I think it is certainly the case with garlic. I've always thought that smaller cloves had more flavor. I know that the finer you cut garlic, the more pungent the flavor, due to the damaging of cell walls allowing the chemical alinase to come in contact with aliine to create allicin. The more cell walls you breach, i.e., the smaller your cuts, the more allicin is created which makes for a stronger garlic flavor.

    It isn't a formula that works absolutely. There are different reasons for fruits and vegetables to get really big. When they're big for the right reasons, you're getting more of a good thing. Otherwise you're usually getting a bunch of water that's been artificially induced.
     
  5. Rambo

    Rambo Senior member

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    I give all mushrooms a quick rinse and brush off. If it gains a drop of water then so be it. And I agree that the smaller bulbs tend to be more potent than the larger ones. The supermarket varieties at least.
     
  6. mordecai

    mordecai Senior member

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    Small button or cremini mushrooms usually have the most dirt. I suppose I should just try peeling them. Wild mushrooms, like chanterelles, I don't even bother with because their shape doesn't tend to trap a lot of dirt, from my experience.
    Huh? My impression is the opposite, especially with chanterelles and morels. I've had little insect larva pop out of morels before.
     
  7. Rambo

    Rambo Senior member

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  8. mm84321

    mm84321 Senior member

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    Huh? My impression is the opposite, especially with chanterelles and morels. I've had little insect larva pop out of morels before.
    Generally speaking, I find that the wild mushrooms I buy from Whole Foods are usually cleaner than the conventionally grown cremini or button mushrooms. The dirt just doesn't seem to stick to them as much as it does with traditional mushrooms--less moisture, or something. I find myself spending inordinate amounts of time rubbing the caps of cremini's with a brush to clean the dirt off, whereas something like a chanterelle I can often use straight from the bag. Anyway, if the mushrooms are wild I don't really worry as much about getting them as clean as I would conventionally grown--unless, of course, I see larvae .
     
  9. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    [​IMG]

    Morels can have some gross shit in them. Wash in warm water quickly. If they absorb a bit it is ok, because the texture is never going to be meaty like a cep.
    [​IMG]
     
  10. mordecai

    mordecai Senior member

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    ^^ Can you make veggie bouquets? I've seen some fancy things done with radishes and carrots.

    This will soon be Gumbo z'Herbes:

    [​IMG]

    [​IMG]
     
  11. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    ^^ Can you make veggie bouquets? I've seen some fancy things done with radishes and carrots.

    Don't know. I've never tried. I suppose that if I knew the pattern I could learn it pretty easily.
     
  12. mm84321

    mm84321 Senior member

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    I screwed around with some watermelon radishes last summer. They are a good vegetable to practice designs with.
     
  13. mm84321

    mm84321 Senior member

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  14. Piobaire

    Piobaire Senior member

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  15. mordecai

    mordecai Senior member

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    Awesome, guys. Max, what're you making? Piob, where's the champagne?
     
  16. Piobaire

    Piobaire Senior member

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    Awesome, guys. Max, what're you making? Piob, where's the champagne?
    [​IMG] and: [​IMG]
     
  17. mordecai

    mordecai Senior member

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  18. mm84321

    mm84321 Senior member

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  19. mordecai

    mordecai Senior member

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    I know, right? Piob, it's his birthday for crying out loud. Your meal looks great. Maybe cut the asparagus into little medallions and saute to solve the plating issue?
     
  20. Piobaire

    Piobaire Senior member

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    Scallops tomorrow. [​IMG]
     

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