What did you eat last night for dinner?

Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.

  1. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I didn't notice it being foamy. How did you do it?
     


  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I love mushrooms and fish. I don't love maitake though.
     


  3. mgm9128

    mgm9128 Senior member

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    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?
     
    Last edited: Aug 9, 2011


  4. gomestar

    gomestar Super Yelper

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    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.
     


  5. mgm9128

    mgm9128 Senior member

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    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.
     
    Last edited: Aug 9, 2011


  6. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     


  7. mgm9128

    mgm9128 Senior member

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    Would cream not stabilize it?

    The sauce was comprised of reduced Pernod, reduced cream, garlic confit, pistachio oil, and parsley puree.
     


  8. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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?
     


  9. mgm9128

    mgm9128 Senior member

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    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.
     


  10. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     


  11. Grey

    Grey Well-Known Member

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  12. davesmith

    davesmith Affiliate Vendor Affiliate Vendor

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    ^ I like the broccoli, what did you do to it?
     


  13. colabear

    colabear Senior member

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    [​IMG]
    eating Fried Chicken at Mildred's, I'm almost half way done
     


  14. ToruOkada

    ToruOkada Senior member

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    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.
     


  15. kwilkinson

    kwilkinson Having a Ball

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    [​IMG]
     


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