trhee's Food Porn...
- Thread starter trhee
- Start date
getright99
least likely to succeed
Lol right? I was going to post pics of the pizza I made from scratch, which I thought was pretty kick ass until I saw this thread.
Fran604g
Love at first sound...
Right, we've looked at the CC route as well, and I'm leaning towards that and her working simultaneously. I hosted many externship students years ago, and the kitchen time is just as important as the classroom. I look forward to her doing something like trhee's suggestion at a small school. My wife and I have taken advanced courses at the CIA, and they offer big bang for your bucks.
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getright99
least likely to succeed
I don't think it has and please trhee keep them coming.
I suggested sccc looking at your location. While I wasn't a student in that program but I was in the music program there. I also worked with a lot of grads at the Glen Sanders Mansion which has a working relationship with the program as the owner is an alum and donates heavily. Great place to work and get your cooking/pastry chops while still taking classes.
Excuse me please, I have to go find something to eat! I'll be back in a while.
Beautiful!
Beautiful!
Fran604g
Love at first sound...
"Roasted Turbot Wrapped Shrimp w/ Unagi Sauce"
Lovely! I really like the idea of turbot being used. You don't see it around these parts very often. I used to make my Quenelles out of turbot. Through the food mill. Through the sieve. Very labor intensive, but sooo nice when done.
trhee
ㅇtㅈyㅅr
trhee
ㅇtㅈyㅅr
I love turbot. We used turbot in most of the restaurants I've worked at but it's not a widely known or available fish to the general public.
To make the ones in the picture, it takes a bit of delicate knife skills, as you need to cut very thin long strips (about six inches in length and one inch wide) of the turbot.
Your method of making the turbot quenelles, almost sounds like the method I use to make "pommes puree" (mashed potatoes) which is:
1. Boil, skin on with lots of salt.
2. Remove skin after potato is cooked thru, while still hot.
3. Put thru a ricer.
4. Whipped with rubber spatula with 50/50 mix of hot heavy cream and butter.
5. Pushed thru a chinois with a ladle.
6. Seasoned with salt, pepper and just a touch of freshly grated nutmeg.
Using the chinois is important because it takes away any type of graininess from the final result. Like you said, very labor intensive, but the final results are so very worth it. Extremely smooth and velvety, almost melts in your mouth.
To make the ones in the picture, it takes a bit of delicate knife skills, as you need to cut very thin long strips (about six inches in length and one inch wide) of the turbot.
Your method of making the turbot quenelles, almost sounds like the method I use to make "pommes puree" (mashed potatoes) which is:
1. Boil, skin on with lots of salt.
2. Remove skin after potato is cooked thru, while still hot.
3. Put thru a ricer.
4. Whipped with rubber spatula with 50/50 mix of hot heavy cream and butter.
5. Pushed thru a chinois with a ladle.
6. Seasoned with salt, pepper and just a touch of freshly grated nutmeg.
Using the chinois is important because it takes away any type of graininess from the final result. Like you said, very labor intensive, but the final results are so very worth it. Extremely smooth and velvety, almost melts in your mouth.
Lovely! I really like the idea of turbot being used. You don't see it around these parts very often. I used to make my Quenelles out of turbot. Through the food mill. Through the sieve. Very labor intensive, but sooo nice when done.
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KrisM
Lunatic Member
Thanks!
Another question, sorry.
What "level" of tuna do you need to buy to do something like that cucumber tartare?
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trhee
ㅇtㅈyㅅr
Tuna is typically graded from 1 to 3 with 1 being the best and 3 being the worst. There are also in between grades of 2+ and 3+ and some purveyor's will also use 1+ to denote the "best of the best". When people talk about "sushi grade" or "sashimi grade" tuna, what they're referring to is a #1 grade of tuna. To be eaten raw or rare, I wouldn't go any lower than a #2+ for health reasons but you really do want a #1 grade for aesthetics, flavor and texture. Also, grading tuna is highly subjective and it's important to buy tuna from someone who has the same level of standards or grading perspective that you do. Some purveyors or fish markets will try to pass off a #2+ as a #1 or a #2 as a #2+.
Also, just as equally important when buying tuna is knowing what type of tuna it is. The three most popular tunas are bluefin, bigeye and yellowfin. They differ in color, taste and fat content as well as price.
The most common type is yellowfin, or otherwise widely known to the public as "ahi tuna" and is the most widely used in restaurants. It's also the leanest, the cheapest and least flavorful of the three listed above.
The next fattiest tuna type is the bigeye and is a big step up from yellowfin, with a richer flavor profile and much redder color.
The fattiest of them all, and most expensive, is the bluefin tuna.
The color difference between bigeye and bluefin isn't as straightforward as is the case with yellowfin. Sometimes bigeye can appear to be a deeper ruby red versus the purer red of the bluefin. Generally speaking, visually, I like the look of bigeye but flavorwise, prefer bluefin.
When I make any type of sushi, sashimi, tartare or any type of raw tuna dish, I use only bigeye or bluefin and always use no less than a #1. If you're cooking tuna to medium rare or more, a 2+ is acceptable.
Also, just as equally important when buying tuna is knowing what type of tuna it is. The three most popular tunas are bluefin, bigeye and yellowfin. They differ in color, taste and fat content as well as price.
The most common type is yellowfin, or otherwise widely known to the public as "ahi tuna" and is the most widely used in restaurants. It's also the leanest, the cheapest and least flavorful of the three listed above.
The next fattiest tuna type is the bigeye and is a big step up from yellowfin, with a richer flavor profile and much redder color.
The fattiest of them all, and most expensive, is the bluefin tuna.
The color difference between bigeye and bluefin isn't as straightforward as is the case with yellowfin. Sometimes bigeye can appear to be a deeper ruby red versus the purer red of the bluefin. Generally speaking, visually, I like the look of bigeye but flavorwise, prefer bluefin.
When I make any type of sushi, sashimi, tartare or any type of raw tuna dish, I use only bigeye or bluefin and always use no less than a #1. If you're cooking tuna to medium rare or more, a 2+ is acceptable.
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getright99
least likely to succeed
trhee, what celeb chefs do you like?
trhee
ㅇtㅈyㅅr
Oh boy, that's a loaded question because it depends on what you consider a celebrity chef. There are celebrity chefs, to the people in the industry, that many in the general public may not have heard of and then there are celebrity chefs that are wildly popular with the general public but who I don't really consider chefs.
The chefs that I respect and admire are (in no particular order):
- Thomas Keller
- Joël Robuchon
- Daniel Boulud
- Laurent Tourondel
- Gray Kunz
- Tom Colicchio
- Eric Ripert
- Pierre Gagnaire
- Michael Chiarello
- Jean-Georges Vongerichten
- Rick Bayless
- Charlie Palmer
- Charlie Trotter (R.I.P.)
- Jamie Oliver
- Yoshihiro Murata
The chefs that I respect and admire are (in no particular order):
- Thomas Keller
- Joël Robuchon
- Daniel Boulud
- Laurent Tourondel
- Gray Kunz
- Tom Colicchio
- Eric Ripert
- Pierre Gagnaire
- Michael Chiarello
- Jean-Georges Vongerichten
- Rick Bayless
- Charlie Palmer
- Charlie Trotter (R.I.P.)
- Jamie Oliver
- Yoshihiro Murata