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Anybody ever slice a frozen whole foie gras on a slicer ?

post #1 of 13
Thread Starter 

or has anyone sliced large or small lobe from frozen ? if so how? thx

post #2 of 13
Thread Starter 

Or a whole frozen foie gras on a slicer ?  ( can get great price - need to slice for burger project)

post #3 of 13
Wait why is it frozen?
post #4 of 13
Thread Starter 
Quality is good and deal is on frozen
post #5 of 13

What about the veins and sinew that must be removed first?

post #6 of 13
My exact question.
post #7 of 13

There is a Canadian company as well as a US  one that sells it presliced. It cost a bit more but no waste and no problems. I have used it a few times

CHEFED
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CHEFED
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post #8 of 13
Thread Starter 
thx to all
post #9 of 13

i have used a similar one in sweden some of the sliced ones are impressive 

post #10 of 13

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.

post #11 of 13

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?

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #12 of 13

WOW.  Eight(8) replies to the OP ... and not one(1) answered the question.  

post #13 of 13
Quote:
Originally Posted by IceMan View Post

WOW.  Eight(8) replies to the OP ... and not one(1) answered the question.  


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.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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