ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Out Of Season Artichokes
New Posts  All Forums:Forum Nav:

Out Of Season Artichokes

post #1 of 21
10/28/05 at 11:24am
Thread Starter 
Does anyone have a trick to tenderizing an out of season artichoke? My boss insists that it stay on the menu.
100% PRIME
Reply

Featured Stories on ChefTalk.com

Follow ChefTalk on Pinterest!
Great product that allows you to manually adjust the sharpening angle for each knife
The Making of a Chef Innovator, without the Pomp
post #2 of 21
10/29/05 at 5:52pm
meat mallet
Reply
post #3 of 21
10/31/05 at 8:53pm
How are you preparing them? Couldn't you just cook them longer?
Reply
post #4 of 21
11/1/05 at 2:02am
Thread Starter 

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.
100% PRIME
Reply
post #5 of 21
11/1/05 at 5:35pm
Is the mallet to be applied vigorously to innocent out-of-season artichokes? Or to the hard-headed boss?
Reply
post #6 of 21
11/1/05 at 6:21pm
Uh, shouldn't the outer leaves be removed????

Mark
Salad is the kind of food that real food eats.
Reply
post #7 of 21
11/1/05 at 9:06pm
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.
Reply
post #8 of 21
11/2/05 at 5:13am
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.:chef:
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
Reply
post #9 of 21
11/6/05 at 3:03am
Thread Starter 
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?
100% PRIME
Reply
post #10 of 21
11/6/05 at 3:07am
Thread Starter 
Best response to an issue that has one answer...take it off the menu.
100% PRIME
Reply
post #11 of 21
11/7/05 at 11:35am
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.
Reply
post #12 of 21
11/7/05 at 1:40pm
actually, i find his/her little rant amusing.....and it wasn't directed towards you, i don't think. Maybe my off the mark humor isn't suitable for such grand kitchens as fatchefs either.
Reply
post #13 of 21
11/8/05 at 3:43am
Thread Starter 
Certainly not trying to pick a fight here. My response was intended to show that I care and am asking chefs with more knowledge than I for help,not wit.
100% PRIME
Reply
post #14 of 21
11/8/05 at 8:07am
Sooo ... have you tried the baking soda?
Reply
post #15 of 21
11/9/05 at 1:31am
Yeah! I want to know how the baking soda turns out!
Reply
post #16 of 21
11/10/05 at 10:50am
Wouldn't it turn them blue and mushy?
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.
Reply
post #17 of 21
11/21/05 at 6:27am
yes. old school technique that destroys the veg for sake of appearance.
Reply
post #18 of 21
11/21/05 at 6:37am
How about using the artichokes in a barigoule.
I'm a glorified babysitter...........Yippeeee!!!!!!!
Reply
post #19 of 21
11/21/05 at 6:55am
Not if you use a minimal amount of soda and take care not to overcook in the first place, Watch the amount of color you want and refresh in cold clean water. The artichoke meat will not be destroyed if proper care is taken.You don't just boil and let it sit, You TAKE CARE OF THE PRODUCT like you should with everything in the kitchen. Or like suggested in a previous post " Take it off the menu":chef:
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
Reply
post #20 of 21
11/21/05 at 6:58am
Stewed artichokes [ barigoule ] I would consider it in the fall/winter, A good choice.:chef:
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
Reply
post #21 of 21
11/21/05 at 7:05am
leaves no "textural identity"(is that a phrase?) IMO. To each his/her own ;)
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking

Featured Stories on ChefTalk.com

Follow ChefTalk on Pinterest!
Great product that allows you to manually adjust the sharpening angle for each knife
The Making of a Chef Innovator, without the Pomp
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Out Of Season Artichokes