Thomas Keller Question....

[LogghiB]

I've always heard it pronounced "burr mahn-tay"

Butter mounted.

Keller proposes resting meats in this mixture to retain fluids in and regulate heat as the meat relaxes and the blood settles back into the flesh. I've done it before for specials that used very expensive cuts of meat (different dry/wet aged steaks or whatever) but find that overall it's sort of space prohibitive. Also the cost of butter has gone up so much lately that it's too much weight on food cost.

If you have a flat top surface you don't cook on too much you can keep it at a moderate heat and store your beurre monte in a metal 6 pan set into a deeper metal 6 pan with some water in it. This is the only way I've found in a normal service-line type kitchen to keep the stuff without breaking. You might also fool around with areas on top of ovens to keep it warm, but that may not be practical since you need constant access to it.

It also works as an amazingly easy way to whip off emulsified butter sauces on the fly. You can make a quick reduction sauce and then right before plating just whisk in the beurre monte, and serve. Even though say, a beurre blanc, is just as fast, you can do the buerre monte method at the very last moment without having to reheat anything.

[Jbyl]

Originally Posted by LogghiB

I've always heard it pronounced "burr mahn-tay"

Butter mounted.


It also works as an amazingly easy way to whip off emulsified butter sauces on the fly. You can make a quick reduction sauce and then right before plating just whisk in the beurre monte, and serve. Even though say, a beurre blanc, is just as fast, you can do the buerre monte method at the very last moment without having to reheat anything.

Thanks, and thats a great idea, makes things go a lot quicker. I'll try and find an excuse to make it at school tommorro.