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#1
10-28-2005, 11:24 AM
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 Out Of Season Artichokes Does anyone have a trick to tenderizing an out of season artichoke? My boss insists that it stay on the menu.
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#4
11-01-2005, 02:02 AM
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| They are grilled after par cooked The problem has been the outer leaves. When they are cooked longer, they fall apart on the grill. I've also found little difference in the tenderness.
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#5
11-01-2005, 05:35 PM
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#7
11-01-2005, 09:06 PM
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| That's hilarious. I picture this irrate chef beating the crap out of some poor artichoke till it's flat on the board. Then flying it on the grill and not understanding why the whole **** thing is falling apart. He calls it Artichoke de marde.
__________________ Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment. |
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#8
11-02-2005, 05:13 AM
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| When blanching or pre cooking the artichokes put a liberal pinch of baking soda in the cooking liquid, Cook until desired doneness and let the artichokes cool in the liquid [ they will turn a beautiful green color also ] This will tenderize the choke by breaking down the cellular structure throughout the choke. After you do this you may never cook a choke any other way. Let us know how it turns out for you. 
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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#9
11-06-2005, 03:03 AM
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| MarkV- As a chef, I only try to improve. The new generation of chefs depends on knowledge from guys like you, not on comments that are insulting. I not only rid the artichoke of it's outer leaves...but I also trim every thorn that may "prick"my customer. OUTER LEAVES OF THE PREPARED PRODUCT! Chefs Forum right?
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#11
11-07-2005, 11:35 AM
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| My apoligies if my response was insulting fat chef. I do know how to prepare an artichoke, I just got this amusing image in my head and wanted to share it. Having a little fun. You are allowed to do this from time to time.
__________________ Whenever we cook we become practical chemists, drawing on the accumulated knowledge of generations, and transforming what the Earth offers us into more concentrated forms of pleasure and nourishment. |
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#12
11-07-2005, 01:40 PM
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#15
11-09-2005, 01:31 AM
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| Yeah! I want to know how the baking soda turns out! |
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