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#16
02-19-2008, 03:19 PM
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 It is all about technique, Temperature and a cast iron pan. Whole mushrooms not sliced, A nice barrel filet and patience and understanding how butter cooks under high heat. I have worked in more than a few steakhouses in the midwest and have cooked pork chops like this, NY Strips, Disjointed chicken etc...Turns out very rich, Tasty and fulfilling. 
__________________ 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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#17
02-19-2008, 03:29 PM
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| So how much butter do you use in the pan? A lot?
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#18
02-19-2008, 03:40 PM
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| Yes, And the proper size castiron pan, High heat. The heat is controlled as fry in brown butter, Not burnt butter. The mushrooms aid in this by releasing there liquid as they fry.
__________________ 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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#19
02-19-2008, 04:16 PM
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| Doesn't it take you quite awhile? Plus you gotta keep an eye on it. You got me thinking this is like making souffle potatoes.
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#20
02-19-2008, 05:45 PM
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| One should keep an eye on everything in the kitchen, When your working the stove you have a ball and chain anyway, Right ?
__________________ 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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#21
02-19-2008, 05:49 PM
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| Heh yeah. I'll give it a try one of these days. 
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