Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
I didn't notice it being foamy. How did you do it?
I love mushrooms and fish. I don't love maitake though.
Unfortunately, It lost it's foam by the time I snapped a picture. I don't have an immersion blender, so I just frothed it with one of these things.
You can see some remaining bubbles if you look closely and squint at your monitor.
Eh, maitake aren't my favorite either, but I found some guys selling great mushrooms at the market this weekend, so I grabbed some, along with oyster.
I don't think I'd pair maitake with anything other than fish. I was trying to think of what other protein would work with it. Something rich, since they have a lot of standout flavor. Maybe beef?
I love maitakes. Preferably sauteed with some shallots, parsley, butter, and lots of salt. And IMO they work well with all types of red meat.
These I sauteed in a bit of canola oil, then I added some minced shallots and garlic, and a knob of butter to help brown them. Left them tented under foil off the heat to finish cooking, and they were very nice.
Bubbles should be pretty stable. A sauce like that needs something to stabilize it, be it milk protein, lecithin etc. When you are done eating, and go to clean up, the saucepan should still have stable foam in it. One of those frothers won't work, though.
Would cream not stabilize it?
The sauce was comprised of reduced Pernod, reduced cream, garlic confit, pistachio oil, and parsley puree.
Apparently not. Cream isn't bad, but if you reduce it too much you kill the necessary proteins. Milk will give you a foamier foam, but that isn't what you always want. Did you reduce the cream and pernod individually?
Yes. Pernod from 1 cup to 1/2 cup, and cream 1 cup to 3/4 cup.
I suppose I'll try milk next time.
That's odd. I 've never heard of reducing things individually like that. Milk you cannot reduce, and it gives a very firm foam. I just cook cream with my flavor base for a few minutes at a very low simmer. Try different things. Experiment.
^ I like the broccoli, what did you do to it?
eating Fried Chicken at Mildred's, I'm almost half way done
or you could just buy a bottle of soy lecithin granules for like $5 from your local grocer and make enough foam to last you a life time.
the fish and mushroom dish does indeed look nice. it looks really similar to something eric ripert said he made as one of the first dishes he ever created when he took the helm at le bernardin.
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