[Nicko]

Well since the Iron Chef Trivia took off so well I thought we could try some Culinary Trivia and see who can stump everyone else.

Here is a semi-tough question:

What did Escoffier use to clarify his fish consomme with?

[cape chef]

Egg whites

[layjo]

I belive he states to use caviar mashed, mixed with cold fish fumet, bring up to a boil and simmer gently for twenty minutes with the pot offset of the flame in order to clarifiy. and gently pour the consomme through cheesecloth.

-Here's one-
What is the Indian version of clarified butter, simular in preparation to Beurre Noisette, called?

opps! I forgot....did I get the first question right?


[This message has been edited by layjo (edited August 23, 2000).]

[Greg]

Ghee. Next question: Why did the French name brown sauce "espagnole"?

[layjo]

From what i've heard....The sauce means Spanish Sauce and was named so because the ingredients that were used to make the sauce back then were the finest of those type of ingredients from Spain.

[Nicko]

Layjo you are right, Escoffier used caviar when clarifying consomme. I am not sure on the naming of espagnole sauce anyone know?

[Pete]

Here is one for you all: How did the term "upper crust" of society come about? And another: Why is a Baker's dozen 13? Good luck.

[Nicko]

I am not sure about the baker's dozen, does it have something to do with the disciples?

[Bayou]

Pete, about the "Baker's Dozen" question - I have heard that back in the 17th (or 18th) century, in Europe, there were very severe penalties for "short changing" (by weight)customers on grain items, such as rolls, buns, etc. So, the bakers started adding an extra item - just in case their scales were a little off. I've seen this explanation in more than one place - hope this helps.

I believe this is the story behind the Baker's dozen:

A long time ago cooks and chefs would visit the baker to buy pastries, cakes and bread for the castle where they worked.

"To keep the cooks and chefs happy the baker would always give them an extra pastry or bread or cake. This was to keep the chefs and cooks happy

Is that right Pete?

[shroomgirl]

In southern Louisiana Lagniape is alittle extra.....does anyone know when the cajuns or Acadians started this?

[Nicko]

Ok we need a re-cap, will all of the people who posted a question make sure they answered it.

What was the answer to this question:

What is the Indian version of clarified butter, simular in preparation to Beurre Noisette, called?

And this one:

Why did the French name brown sauce "espagnole"?

[Pete]

Bayou answered the one about "baker's dozen" pretty much correctly. In the Middle Ages (1300-1500) penalties were very stiff for bakers who overcharged or underweighed bread. To make sure that they would not be punished, in case their scales were off compared to the regulators, they would throw in an extra piece. Better to lose a little product than to spend a day or 2 in the pillory. Now can anyone answer the other question I posted.

[cape chef]

sauce espagnole is one of the five mother sauces (the # is debated these days)but regardless what are the remaining 4 mother sauces

[cape chef]

ok,, how about mangosteen
where is it from?
what is it?
and what is it used for?