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post #1 of 16
Thread Starter 

hello! i am currently stuck on a dish. 

so for class i have to make a chicken dish with herb jus, celery puree, lemon confit, and brussel sprouts. 

 

i have some idea i want to tweak but i just don't know what to do to make them all fit together and better

post #2 of 16

Because you are a student I will refrain from helping you as will most of the other forum users here. How else will you learn if not by doing it yourself. No offense...

post #3 of 16

Funny thing is, if you put "roast" or "broiled" or "pan-fried" in front of "chicken" you'd have described the finished dish---except I'm not quite sure what lemon confit is.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 16

should be sliced lemons in a sugar and oil mixture that have been done like a duck confit. It's an old technique for fruit preservation as long as it's stored in a cool dark place they should last about 3-4 months that way. You can drain and use the lemons for stuffing, sauces, marinades, salad dressing....just would'nt use them for lemonade anymore.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #5 of 16
Thread Starter 

Lol well so far i tried at home a pineapple sauce, and instead of a celery root puree i was thinking carrot puree with a parsnip chip. Also saute the brussel sprout with some almond. i think the colors will go well together and the taste. what do u think/?

post #6 of 16

Juuichi, one hint already; sprouts and chicken don't match! Sprouts + pineapple and chicken even less!

Strangely you already dumped the two things that would actually match; celery puree and lemon, but not combined.

 

Let me help you just a little; think maybe tajine, lemon, black olives, lots of garlic, tarragon... and not necessarely all of these elements.

 

Correction, you dumped 3 good matches; where has the herb jus gone all the sudden?

post #7 of 16

Juuchi, don't take my previous post too literally. When I mention "tajine", I mean cooking and presenting it as something that has been made in a tajine-style. Look at this link to a chickendish that I recieved this morning; http://www.sensum.be/nl/home/article/1023

(Don't try to switch this page to english, it's not translated!). It's called "chicken and salsify".

 

That's a good example of tajine-style cooking and presentation, although it hasn't been made in a tajine (=Maroccan conical stone cookingpot).

Very modern, nice combo's.  You can esily make a dish like that with your earlier mentioned ingredients; herbjus, chicken, celery(chunks not puree), lemon... and maybe some other things.

post #8 of 16
Quote:
Originally Posted by Juuichi11 View Post

hello! i am currently stuck on a dish. 

so for class i have to make a chicken dish with herb jus, celery puree, lemon confit, and brussel sprouts. 

 

i have some idea i want to tweak but i just don't know what to do to make them all fit together and better



I think I'm missing something here. Is the assignment to replicate the dish you described, or create a derivation? What you're talking about in your subsequent post isn't tweaking, it's changing the whole dish; the chicken is the only commonality. What exactly are the expectations for this assignment?

"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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post #9 of 16
Thread Starter 

The problem with the sprout is, that is needed in the dish, and i took the herb jus because my chef wants to make an herb rub instead under the chicken skin. lol

post #10 of 16

maybe make a sprout salad by removing all the individual leaves and blanching them?

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #11 of 16

Two comments.

 

First, I'm with Tyler on this one; totally confused. I thought it was an assignment using those ingredients.

 

Second: If you should follow ChrisBelgium's idea, I would consider celeraic in the tagine, rather than hunks of celery. Keep in mind, too, that one hallmark of a good tagine is the broth. So use lots of the jus.

 

Actually, three comments. Regarding this: because my chef wants to make an herb rub instead under the chicken skin.

 

As you pursue both your culinary education and, later, once out in the field, remember this advice: If Chef tells you to do one thing, and God tells you to do another, you better pray that God is forgiving.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #12 of 16

Really old joke: "What is the difference between a chef and God?"

 

Stay tuned....

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #13 of 16

Still waiting on clarification here. confused.gif

"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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post #14 of 16

YOUR CHEF INSTRUCTOR PROBABLY WENT OVER ALL OF THIS AND THE TECHNIQUES AND TOLD YOU WHERE TO FIND IT. WERE YOU LISTENING?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #15 of 16
Quote:
Originally Posted by PeteMcCracken View Post

Really old joke: "What is the difference between a chef and God?"

 

Stay tuned....

"God never thought s/he was a chef!"
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #16 of 16

Pete I had also heard this as "God made 1 or 2 mistakes""

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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