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Need good recipe for bistro.......

post #1 of 20
Thread Starter 

Hi, need good recipe for italian sausages to serve in a bistro (stew style)

 

post #2 of 20

Are you looking for a recipe on how to make sausages?  Or how to cook sausages?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 20
Thread Starter 

how to cook them...... recipe that will stay long under dry heat  without them drying out ," stew style"

post #4 of 20

What is "stew style"?

post #5 of 20
Quote:
Originally Posted by chefbuba View Post

What is "stew style"?



It's a new style of Italian sausages that simply DO NOT when stew them.

Can't believe you haven't heard of them.

Big East Coast thing.

Simply cook stew, add Italian (stew style)

How to cook them?, recipe...

Very important to stay long under dry heat without them drying out

Enjoy?

 

 

 

post #6 of 20

Stew Style? What culinary establishment gave you that term? A meat  stew is sauteed or browned first then cooked with a moist heat either on top of stove  or in oven, and is  usually a combonation of ingredients. Not an East Coast thing, at least not here in this country maybe elsewhere.

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...

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post #7 of 20

Exactlu!

Unrestricted "stew style".

The thing is that they DON'T when you cook them!

I think the "east coast" is that they actually "do", but, hey who are we to say?

It's a East Coast thing and I'm not gonna argue with them...  lol

 

edit: under dry heat recipe that will stay longer, sorry :D

dry heat = long how to cook them, duh.

Now we get it

haha


Edited by left4bread - 3/21/12 at 4:03am
post #8 of 20

What do you mean by dry heat?  You can use them in a soup like pasta e fagiole.  Or you can braise them in tomato sauce.  But leaving them out on dry heat for a long time doesn't sound appetizing.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 20

I'm still freakin' confused.  Tell us the method.  You cook them how?  In liquid and then you set them under a heat lamp?

post #10 of 20

I'm not sure either Kuan,

 

Could it be sausage stew made like this ? Sausage stew.jpg

Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
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post #11 of 20
Quote:
Originally Posted by left4bread View Post



It's a new style of Italian sausages that simply DO NOT when stew them.

Can't believe you haven't heard of them.

Big East Coast thing.

Simply cook stew, add Italian (stew style)

How to cook them?, recipe...

Very important to stay long under dry heat without them drying out

Enjoy?

 

 

 



 I must be missing something.

I still don't know what you mean with 'stew-style' - if it's a language thing try telling us without the translation.

 

 

 

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #12 of 20

Petals you have it all wrong.."" Who is on first, what is on second, I don't know is on third."" and everyone else plays left out.

 Now  do you have that straight????  It's Cambodian Cuisine in the rough.

 

 

Needless to say I will not be dining  in this establishment  to soon. EJB

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...

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post #13 of 20

Tonight ......I have a headache. 

 

@ Joe : No one can answer your post until you clarify some of the questions.


Edited by petalsandcoco - 3/22/12 at 5:02am

Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
Reply
post #14 of 20

How do you hold what's apparently some sort of stew or braise under "dry heat?"  What's "dry heat" anyway? A pro kitchen-pass heat lamp setup?  Reheating covered in an oven?  Wouldn't the last simply (a) be more braising; and (b) the right way to go about it?

 

Left4Bread -- No offense but you're writing is incomprehensible  I'm sure you have experience with what may be the dish in question, and something to add about a new sausage sensation sweeping the five boroughs; but please post again, this time including all of the important nouns.

 

Petals -- This is giving me a headache too.

 

ED -- WTF?  Why bring up an old Abbot and Costello routine?  Why a duck?

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #15 of 20

Marx Brothers

 

Cocoanuts

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #16 of 20

" I hear the tusks are looser in Alabama" -W.C. Fields

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #17 of 20

You guys never heard of "stew style?" 

 

I'm from Texas, but spent several years on the East Coast. It's basically a lot of dry heat, a recipe, then you add Italian (stew style, not other), and baby, you gotta stew goin'. The secret is to use a dry heat so they don't dry for a long. Some people add a pork rib bone (only one, preferably with some good meat still on it) and moist water. 

 

It's basically a free form kind of stew, and the Italian (stew style) DO when you cook them dry, but DON'T when you don't. 

 

I'm pretty sure it's in Le Guide. Try recipe #1146...? IIRC. 

 

 

post #18 of 20

I am so lost in this thread.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #19 of 20

 

 

I believe it is possible, he means without olive oil or sauce  or  liquid in a sauté pan ... just in hot skillet, which is Dry Heat and  nothing else ... Yes ?

 

Margcata.

post #20 of 20


Funny I lived in New York (which is East Coast  in case some don't know for 45 years never heard of "Stew Style " Its either a stew or its not.  And to stew is NOT dry heat. At least not in this country.
 

Quote:
Originally Posted by Someday View Post

You guys never heard of "stew style?" 

 

I'm from Texas, but spent several years on the East Coast. It's basically a lot of dry heat, a recipe, then you add Italian (stew style, not other), and baby, you gotta stew goin'. The secret is to use a dry heat so they don't dry for a long. Some people add a pork rib bone (only one, preferably with some good meat still on it) and moist water. 

 

It's basically a free form kind of stew, and the Italian (stew style) DO when you cook them dry, but DON'T when you don't. 

 

I'm pretty sure it's in Le Guide. Try recipe #1146...? IIRC. 

 

 



 

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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