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Crab cakes with belgian endive slaw

post #1 of 5
Thread Starter 

yumyumyum

 

http://4urface.wordpress.com/2010/05/02/crab-cakes/

 

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post #2 of 5

After having made a belgian endive salad for dinner one night and thought it was really nice, I made one to bring to someone's house.  It became a watery mess.  Can this be held for any length of time?  Mine was dressed with oil and lemon.  I suspect the salt drew out the water - it was only a couple of hours before it became watery. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 5

Most any green you dress and hold will render water. This isn't always bad as you usually want a little wilt in a cabbage slaw for example. But if you want to control your dressing, you need to manage the water. 

 

often the cabbage will be pre salted and rinsed/drained before assembling the salad. This way the cabbage should be about done with losing water. Should work for endive too.

 

Another trick I've seen is to proceed as normal but invert a small to medium bowl in the bottom of your serving dish. This holds the slaw/salad up so water can drain out without the whole dish becoming watery. This isn't perfect as the dish may end up under-dressed as the liquid drips off so be prepared to correct the dish as needed.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 5
Thread Starter 

thats a good method.  personally i would mix it right before service.  If you are bringing it somewhere just keep your vegetables seperate from whatever youre mixing it with. :-)

post #5 of 5


 

Quote:
Originally Posted by phatch View Post

Most any green you dress and hold will render water. This isn't always bad as you usually want a little wilt in a cabbage slaw for example. But if you want to control your dressing, you need to manage the water. 

 

often the cabbage will be pre salted and rinsed/drained before assembling the salad. This way the cabbage should be about done with losing water. Should work for endive too.

 

Another trick I've seen is to proceed as normal but invert a small to medium bowl in the bottom of your serving dish. This holds the slaw/salad up so water can drain out without the whole dish becoming watery. This isn't perfect as the dish may end up under-dressed as the liquid drips off so be prepared to correct the dish as needed.

In the case of cabbage (or other greens), I've never noticed so much water as i have with belgian endive.  It just seems to pour out of it.  Even tonight, i made a salad with the endive and ten minutes later it was in a puddle of water. 
 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
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