I had a vendor tasting of frozen, portioned fois gras today.........and actually prefered our regular Hudson Valley one........I dunno, it just seemed so dry and the texture far less appealing. And it was suggested to be cooked in a frozen state and finished in the oven, which took way too long to get to temp, as I guess is norm with this product but how would that work out on the line anyway? I didn't have time to "slack" one to compare or really get a chance to chat with the rep because the presentation was at an incredibly bad time. Any thoughts on frozen FG, chefs? did I miss the point?
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4/26/07 at 9:18pm