or has anyone sliced large or small lobe from frozen ? if so how? thx
Anybody ever slice a frozen whole foie gras on a slicer ?
We're relaunching our menu next week and are adding foie gras an optional burger topping. After some experimenting, we're going with:
- Pull veins out of foie gras
- mold back into an oval 'loaf' type shape
- put in freezer for 20 minutes to firm up
- slice with a knife to desired size (we're shooting for 2 to 2.5oz) & score or crosshatch them if you like
- wrap each slice in deli paper & freeze.
Order comes in it literally takes about 2 minutes on the flat top to sear the frozen foie gras. Toast the bun in the melted duck fat & top the burger with the foie gras.
Hope that helps.
I'm paying $45 a # for Hudson Valley foie grade A and about $34 for grade B wholesale. Just wanted to put that out their first, so if you take $45 and $34 and average it to $39.5 a # that comes to about $2.5 an once, or as said before with a 2 once portion your talking $5 a portion before you even open the crayo.I'm old school and believe foie should be reserved for a special preparation and enjoyed properly.That requires a bit of knowledge and patience.
You will be much happier as a cook/chef if you learn how to properly fabricate foie whether it be for a pan sear or making a torchon.Learn about foie and how to best maximize it's different applications.Use the "tiny bits" that come from trim to add foie flavor to your burgers.Sounds like you need to keep cost in consideration for your "burger project". Compound butter, aioli, blended into grind?
I noticed the same thing too but didn't want to say anything. That seems to happen often here. It's sad because it discourages new members from coming back.