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Please help me about these food knowledge

post #1 of 14
Thread Starter 
I really don't know how to find the food knowledge from which source ... all the book are about how to cook it , but dont explain why we have to do like that ... and i have these question want to ask

1. are french bean blanched in cold water or boiling water ? why ?
2. what is different between sun dried tomato, oven dried tomato and semi-dried tomato?
3. when poaching egg why do we have to add in some acidic liquid into the water
4. why do we have to transfer the poached egg into ice water after removing it from the poaching liquid
5. how to warm up the poached egg before serving ?
6. what type of herbs are most suitable to use as mix herbs salad? why?
7. waht is the meaning of mousseeline?
8. why do we have to chill the electric cutter before using it , in the term of making
9. why do we only add in zucchini towards the end of cooking the rissotto
10. why do we add in parmesan cheese towards the end of cooking the risotto
11. What is sauce American?
12. wat is different between beurre manie and roux
13. why we are not allowed to simmer the crustacean stocks for more than 30 min ?
14. what is white fumet ?
post #2 of 14
Are you in cooking school? You need to start reading. Start with Larousse Gastronomique.
post #3 of 14
[quote=klentix606;173028]

Try Alton brown's book. he usually goes into everythogn but here is what i know.

4. why do we have to transfer the poached egg into ice water after removing it from the poaching liquid? It stops the cooking process

5. how to warm up the poached egg before serving ? Back into the warm poaching liwuid for a few secdonds.

6. what type of herbs are most suitable to use as mix herbs salad? why?
7. waht is the meaning of mousseeline? If im not mistaken. Its a hollandaise or any type of sauce that is mixed with whipped cream


13. why we are not allowed to simmer the crustacean stocks for more than 30 min ? It has to do with density of the items in the stock. any longer it will all be mush,

quote]
post #4 of 14
1. you blanch in boiling water then plunge into ice water.. Why? to preserve the nice green color for freezing, or to have them partially cooked for a planned dish..

2. sun dried are chewier, oven dried are crispier. The ones I make anyway.. Not familiar with semi-dried..

9. It would turn to mush otherwise. Zuccini does'nt need very long to cook..

Some answers from google.. Google is your friend! :D

Sauce American.. (this is a pretty good site by the way)

American Sauce, Recipe for American Sauce (Brown Sauces)

beurre manie and roux

Flour Cooking Guide Kitchen Knowledge

fumet is a type of fish stock. There's an example on here..

La Bouillabaisse Chez Panisse
post #5 of 14
Oh and for question 3!

I learned years and years ago from my dear Mom that the acidic (in my case white vinegar) stops the whites from spreading..
I may be wrong, but you know as I know, never question your moms wisdom! ;)
post #6 of 14
Thread Starter 
@ Kuan : Oh yah I do read about that very Thick book .. and still i need further information which i dont know where to find in specifical website
@Racing kid ^^ really thankful for ur answer .. the stop cooking process , my lecturer dont satisfy with that answer and just give me half mark only
@Joyfull : Thank u so much :)) well ah yeah Mom's experience is also helpful you know :))
post #7 of 14
You can also try blanching and shocking some green beans, or making poached eggs. :)
post #8 of 14
Thread Starter 
Oh yah you know wat
I did all these thing
blanching the peas and put it into cold water to make it fresh again rite ? and stop its cooking process ... it looks great and when eat it ... it seems nice enough
poaching egg .. i had been using one whole day in my kitchen class, helped people else poaching egg while they always break it .. and you know , my poaching it didnt spread it white egg out .. it had been nice enough to look and soft enough to eat ... but one thing ... in last term i studied, teacher didnt ask me to put it in cold water , this term they ask me to transfer it to cold water and i dont know why

and for quest 13, i havent known why ???
post #9 of 14
As for question 13, ask the Mee Yoke guy.
post #10 of 14
Thread Starter 
Is that for the question 13 ...
we dont simmer crustacean stock for more than 30 mins cuz its bone will make the stock turns into bitter ???
post #11 of 14
Also, for crustacean stock, about 30 minutes all the time you need to leach any flavor out of it that you're going to get. At that point, remove the bones/shells and or strain, then continue to reduce if you need to.
post #12 of 14

Buerre manie and roux

The only difference between buerre manie and roux is that for roux the butter or fat is melted and cooked with the flour for various amounts of time depending on what color you want. Buerre manie is softened butter mixed with flour in the same proportion as for a roux, but is not cooked. Buerre manie is dropped into hot liqid in balls the size of peas to thicken it (quite time consuming). The only time I use buerre manie is if I don't have an extra burner to make a roux, it's a small amount that needs to be thickened and I don't want to dirty another pan, or I've made something using a roux that didn't get as thick as I wanted. As for putting a poached egg in cold water, I'm thinking your first class was to teach the technique for poaching an egg with the assumption it would be served immediately; you would only put a poached egg in cold water if you were going to reheat and serve it later.
post #13 of 14
Thread Starter 
Wah.. thank all of you here alot , I did learn something interesting from you all
@bluezebra =) thank you alot for ur info :)
@greyeaglem wahhh thankx thankx for ur expericence of roux and bm. Sooner I will go for training in the section of cuisine :) and i will have chances to see something strange happens :)) ah ... about the poaching egg ... i oso dont get why he asked us to do that, havnt asked yet , cuz last time he mad at us and dismiss the class sooner than 1 hour ...

oh ahhh .. have you ever heard of "FRENCHING LAMB RACK"
i neva heard of it before and dont sure what is it about.. but i noe there is something to do with Lamb :)) i read gastronomy oso didnt tell me wats that method :))

oh u all know wat is semi-dried tomato ??? is it something like dried 50% - moisture 50% ??? sooo is that much different with Sun-dried and oven-dried ???
post #14 of 14
Frenching refers to the technique of scraping the meat down off the bone and also removing the "fell" from a "rack" of meat. It could be anything from beef ribs, to lamb, to even pork and venison and other wild game where you are most likely to consume a chop off of the "rack". The end result is a white bone and a "lollipop" kinda portion of rib meat at the bottom. I suppose you are left with only the "eye" of the meat.

semi-dried tomato is probably refering to either oven roasted or oven dried or literally semi-dried tomatoes from a food dehydrator. They are chewy and concentrated by not as tough and chewy/dry as a sun-dried tomato. They took over the race of popularity from sun-dried tomatoes quite a few years ago.
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