Random Food Questions Thread

gomestar · May 3, 2010

Originally Posted by iammatt

or just crack the bone and roast the marrow in it.

I'm going to try this, I have two small pieces (maybe 3" by 3") to cook. It's more because I'm interested in trying it out than making a grand creation. I'll give it 20 mins. at 350 and spread on bread.

foodguy · May 3, 2010

Originally Posted by gomestar

I'm going to try this, I have two small pieces (maybe 3" by 3") to cook. It's more because I'm interested in trying it out than making a grand creation. I'll give it 20 mins. at 350 and spread on bread.
the fergus henderson technique is wrap both ends of the bones in aluminum foil and roast at 450 for about 15 minutes. works great for me. he serves it with a parsley salad ... something a bit bitter to cut the richness.

foodguy · May 3, 2010

soy flour? sounds like 60s health food which means that it must be coming from the '72 edition. they got a little wacky. i don't even remember seeing soy flour in a story for ages. i think king arthur makes one, though.

gomestar · May 3, 2010

Originally Posted by foodguy

the fergus henderson technique is wrap both ends of the bones in aluminum foil and roast at 450 for about 15 minutes. works great for me. he serves it with a parsley salad ... something a bit bitter to cut the richness.

Wonderful. Will do, and will serve with the fresh parsley I picked up.

Piobaire · May 3, 2010

Do you soak the marrow bones in water, or water and something else, to make them ready for eating prior to cooking? I love marrow on toast.

itsstillmatt · May 3, 2010

Originally Posted by Piobaire

Do you soak the marrow bones in water, or water and something else, to make them ready for eating prior to cooking? I love marrow on toast.
Cold water with perhaps a dash of salt. You are just trying to draw out the blood, which can be bitter, and looks crappy. Change the water every few hours.

Piobaire · May 3, 2010

Originally Posted by iammatt

Cold water with perhaps a dash of salt. You are just trying to draw out the blood, which can be bitter, and looks crappy. Change the water every few hours.

Thanks. Will try in the next few weeks. Wine pairing? Something white, dry and acidic?

foodguy · May 3, 2010

Originally Posted by iammatt

Cold water with perhaps a dash of salt. You are just trying to draw out the blood, which can be bitter, and looks crappy. Change the water every few hours.
fwiw, that's not part of the henderson recipe ... and i've never had a problem with it. it might be a more necessary step if you're planning on removing the marrow intact and serving it as a garnish, ala bordelaise.
for wines, you can go two ways: rich on rich and serve a sweetie, or i really like marrow with pinot, particularly one with a little age.

Piobaire · May 3, 2010

Hmm, night have to try with an ice wine then.

jpeirpont · May 3, 2010

Originally Posted by foodguy

soy flour? sounds like 60s health food which means that it must be coming from the '72 edition. they got a little wacky. i don't even remember seeing soy flour in a story for ages. i think king arthur makes one, though.

It is the newest 75th anniversary edition. Can I just omit it and replace it with all purpose flour?

why · May 4, 2010

Originally Posted by jpeirpont

It is the newest 75th anniversary edition. Can I just omit it and replace it with all purpose flour?
The soy flour is probably added for its extra protein. The closest match for soy flour is probably bread flour. Bread flour likely still has less protein than soy flour, but it shouldn't be a big deal.

kwilkinson · May 9, 2010

Chawanmushi. Any tips/comments regarding technique?

Alter · May 9, 2010

Originally Posted by kwilkinson

Chawanmushi. Any tips/comments regarding technique?

Bubbles are your enemy! When you are heating up your dashi, don't let it come to a boil. When you add the beaten eggs to the dashi you want to whisk it without any bubbles forming. Likewise, don't over-steam it as that will cause bubbles too.

kwilkinson · May 9, 2010

Originally Posted by Alter

Bubbles are your enemy! When you are heating up your dashi, don't let it come to a boil. When you add the beaten eggs to the dashi you want to whisk it without any bubbles forming. Likewise, don't over-steam it as that will cause bubbles too.

Thanks dude. I'll be doing a veg dashi and a veg mushi. With kombu and dried shiitake instead of bonito. Any advice on what to put in the mushi? (Dad can only eat eggs, but no chicken/shrimp/other typical stuff). Since it's spring, I was thinking fava beans, pea shoots, diced firm tofu, and maybe bamboo. I know ginko nuts are typical, but are they considered essential? I have a way to get them but it would take longer than I want to wait.

Alter · May 10, 2010

Originally Posted by kwilkinson

Thanks dude. I'll be doing a veg dashi and a veg mushi. With kombu and dried shiitake instead of bonito. Any advice on what to put in the mushi? (Dad can only eat eggs, but no chicken/shrimp/other typical stuff). Since it's spring, I was thinking fava beans, pea shoots, diced firm tofu, and maybe bamboo. I know ginko nuts are typical, but are they considered essential? I have a way to get them but it would take longer than I want to wait.

I would put a bit of the shiitake you use for the dashi...the bamboo sounds good...you can live without the ginko (though that is my favorite part) but you need something with a similar texture...the fava is OK but a couple edamame may be better. Something sounds odd about putting tofu in there. Perhaps the texture is too similar to the chawanmushi itself? I have had some with a tiny piece of some roasted chestnut. But whatever you do, remember that the custard itself is the main attraction...don't load it up too much with other stuff.

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