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Ask the person below - Page 4

post #91 of 526
12/1/09 at 3:17pm
whats sauerbraten?
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post #92 of 526
12/1/09 at 3:28pm
Thread Starter 
German pot roast. Marinated three days in a red wine/cider marinade and gravy thickened with ginger snaps.
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post #93 of 526
12/2/09 at 2:57pm
Kuan...no question? :)

ok, here's one....

Q: Why is a Baker's Dozen so named?
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post #94 of 526
12/2/09 at 3:15pm
So that one could be short measured, in case of burning or falling on the floor(or snacking).

Why do you roast a bird under low heat and finish under high?

I know. It's an easy one.
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post #95 of 526
12/2/09 at 5:05pm
I've always done it backwards! Start with very high heat and then finish on low heat. I guess either way the reason is the same: high heat for caramelization/maillard/crispy skin, low heat to keep moisture and cook through without burning.

Why should you not follow a classic coq au vin recipe when doing the dish with a chicken?
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post #96 of 526
12/2/09 at 6:47pm
spring chicken does not translate to old cock.....cooking time and lack of blood would be different.

How do you candy ginger?
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post #97 of 526
12/3/09 at 11:37am
  1. Peel and thinly slice one pound of gingerroot.
  2. Put in a heavy saucepan, cover with water
  3. Cook until tender 30-40 minutes. Drain water
  4. Weigh the cooked ginger and measure equal amount of sugar. Return to saucepan
  5. Add sugar and 3 tablespoons of water. Bring to a boil until ginger is transparent and liquid has just about evaporated.
  6. Reduce heat and cook, stir until almost dry. Once dry , coat with sugar. A pain to make.....

What is the purpose of mace ?
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post #98 of 526
12/3/09 at 11:49am
1) warm spice
2) eye spray for bad people

how do you prep/cook cardoon?
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post #99 of 526
12/3/09 at 1:05pm
Shroom,






Cardoons.....


Mario Batali thinks that the cardoon has a very sexy flavor.....


Cardoons take their name from the French word Chardon
Also known as celery on steroids.


“Cooking cardoons is a simple process. Simply cut off the base and leaves, then cut the stalks into pieces. Cardoons lose their color very quickly once subjected to air, so place the stalks in acidic water. Boil the stalks for around 20 minutes until tender, adding salt to the water to remove any bitterness. Then simply drain, and peel off the surface of the stalks.”
Cardoon gratin, tres bon. With almond sauce, or anchovy vinaigrette.....
What is in a Bouquet Garni ?
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post #100 of 526
12/3/09 at 1:08pm
Cardoon is also being looked at as a source for bio fuel, using the seeds, very similar to canola seed use.

Won't answer the question...just making comment :)
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post #101 of 526
12/3/09 at 1:11pm
Interesting....thank you. Jump in anytime DC !
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post #102 of 526
12/3/09 at 2:36pm
Even though some of the language is lifted directly from Wikipedia, the answer is still wrong.

A "baker's dozen" is 13; not a short measure, but a long one. It seems to have come about as a reaction to a standard of measure and taxation introduced into England by Henry III, called the "assize of bread and ale." The extra unit added to the dozen was added in order to prevent any possibility of short measurement because under the assize short counting was severely punished. The reasoning was better put an extra cookie in the bag than have the King cut off your hand.

BDL
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post #103 of 526
12/3/09 at 5:39pm
Interesting to know. That's just how I've always heard it.
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post #104 of 526
12/3/09 at 7:54pm
herbs self contained
sometimes rolled with string


what is citron, any relation to yuzu or monkey hand?
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post #105 of 526
12/4/09 at 6:22am
Citron is in the family of Yuzu, Japanese citrus.

Quickest way to kill a lobster ?.....or end the life of....
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post #106 of 526
12/4/09 at 6:35am
I'll go with sharp knife to the head rather than the screaming boil.

how is maple sugar made...the granulated kind?
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post #107 of 526
12/4/09 at 7:09am
Make it every month.....


Two cans of maple syrup in a deep sauce pan, bring up to "hard ball", I usually do syrup ball test in water, when satisfied , take it off the heat and whip it fast and spread it on 2 baking sheet, let it cool down, dry for a few days and then put in the food processor till ultra fine.


"If you want to make a frenchman cry ? Make him a nice bowl of pot-au-feu"

What are the meat ingredients ?....

ps....if you did make it , I would cry...:lol:
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post #108 of 526
12/4/09 at 9:04am
Beef, beef bones, beef marrow bones, carrot, onion, celery, leek, turnip, potato, stale bread.

Pot au feu is a wondeful thing, but once the meat is gone, the strained broth is something else again. Tears of joy fo sho.

How do you make the dressing for (Korean) hwe do bap?

BDL
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post #109 of 526
12/4/09 at 9:18am
I hope I am not in "left" field here....

sugar, rice vinegar,sesame oil, sesame seed, minced garlic, soya, salt....?


Cheese opinion...

Cabrales or Stilton...and why ?
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post #110 of 526
12/4/09 at 9:23am
Chef Petals, I love you like a sister, but this time your answer is complete left field.

I'll let the question stand: What goes in the "dressing" for hwe do bap?
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post #111 of 526
12/4/09 at 9:35am
Bare with me here....Ol' Frenchie is trying...

tuna, yellowtail, salmon, shrimp, crab, onion julienne, sesame oil, Korean pepper paste, cooked rice, spring mix.....

If I get this wrong.....I will.....did you hear that ?
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post #112 of 526
12/4/09 at 9:36am
korean red pepper paste, vinegar, apple juice,sesame, soy, sugar.


My aleurome and embryo are removed, what am I?
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post #113 of 526
12/4/09 at 9:44am
stilton hands down it's creamier, cabrales has a harsher ascerbic note.

CC, barley?

who just released their 15 year old cheddar for sale?
hint: they are located in WI.
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post #114 of 526
12/4/09 at 9:55am
Chef BDL....please let me know if I am wrong.

Shroom,

Would it be Hook's ?


What is liaison (as with pastry cream) ?
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post #115 of 526
12/4/09 at 10:04am
With "korean red pepper paste," aka go-chu-jang we've got one of the major ingredients. The question seems to be about as well answered it's going to be which is well answered enough for government work. So congratulations to everyone.

But it's a great, versatile sauce, with a sweet/sour/hot character friendly to American palates, and should be given its due.

The specific hwe do bap sauce is called cho go chu jang. There are a lot of variations of course, but the easiest is to start with 3 parts go-chu-jang and add 2 parts rice vinegar and 2 parts white sugar -- then start adjusting and tweaking. All the other stuff is very nice but unnecessary.

To an American palate, the essential cho-go-chu-jang should taste something like Kraft Catalina Dressing mixed with lots of Tabasco. Essential is as essential does. As with all Korean cooking, a fair amount of tweakage is encouraged -- so hooray for anything sesame.

BDL

PS. The answer to Cape's question is: Any sort of completely hulled grain, but think he's probably going for white rice. And by the way it's aleurone with an "n."

PPS. The answer to Shroom's question is: Hook's.
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post #116 of 526
12/4/09 at 10:10am
Thank you for those savory thoughts....

Liaison ? (as with pastry cream)
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post #117 of 526
12/4/09 at 11:06am
Shroom, is the 15-year-old cheddar from Hook's?

Question: Coat me with egg, toast me dry, then what?
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post #118 of 526
12/4/09 at 11:20am
Hyper-technically, a liaison could be any thickening agent, but almost always it's 3 egg yolks per cup of cream, plus heat, plus beaucoup whisking.

BDL
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post #119 of 526
12/4/09 at 11:39am
Yes !!!

Mezz : sirop d'érable.....thinking french toast (oui/non)

?: In which type of wine has all the sugar been converted into alcohol ?
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post #120 of 526
12/4/09 at 12:04pm
Sherry

Old English way of cooking small birds.
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