Recent content by Tday01

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    Sea food dishes that can survive reheating or served cold?

    Alternate is deliver chilled, and have them reheat.
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    Sea food dishes that can survive reheating or served cold?

    The time from drop-off to serve is likely 60 - 90 minutes which should be OK from a safety perspective. We are trying to push them towards a meat based main. If that fails, we're leaning towards the fish stew sort of thing or possibly a salt cod "cassoulet". They actually asked for a paella...
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    Sea food dishes that can survive reheating or served cold?

    We've been asked to cater a small 6-8 person family event where the food is dropped off at the beginning of the event, and then kept warm or reheated to serve. They have requested sea food. Our gigs to date have been larger private events and pop-ups where we cook and plate on-site and have a...
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    Why are my Fondant Potatoes Soggy?

    Thanks for the suggestions. The Guardian article was pretty good. It was a different style of potato: all butter, no stock. In the end I turned the convection off, and that seemed to get me 90% of the way there.
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    Beef Wellington Foie Gras and Truffle Duxelle Questions

    And it was delicious!
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    Beef Wellington Foie Gras and Truffle Duxelle Questions

    Part of the Entente Cordiale.
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    Why are my Fondant Potatoes Soggy?

    Thanks for all of the advice. I think also I took them out too soon / used too much stock. Once the steam has gone, they should probably (re-)crisp liked roast potatoes. The rapid evaporation may have been due to airflow in a convection oven; maybe I should use a cartouche in a convection oven.
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    Why are my Fondant Potatoes Soggy?

    Russets
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    Why are my Fondant Potatoes Soggy?

    I figure that this dish is a culinary school standard, so you guys might have ideas on where I went wrong. Cut potatoes into barrels, Browned top and bottom in neutral oil. Drained oil, added butter, thyme, rosemary, garlic. Chicken stock ⅔ of the way up the potatoes. Put in hot (425) oven for...
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    Beef Wellington Foie Gras and Truffle Duxelle Questions

    I did a couple of testers yesterday. One used sous vide fillet (rare; 122°F), the other raw. Both were seared and then pre chilled before assembly. Both had layer of fillo, layer of prosciutto, duxelles, dijon-horseradish smear. The raw one got some seared foie on top. Sous vide fillet was...
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    Beef Wellington Foie Gras and Truffle Duxelle Questions

    The recipe looks to be seared lobes. I'll let you know what happens.
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    Beef Wellington Foie Gras and Truffle Duxelle Questions

    Thanks for the advice. Having read a few more recipes, I am thinking to put the truffle in a Perigourd [sp?] sauce, and put the foie in one end of the Wellington as a (very expensive) experiment.
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    Beef Wellington Foie Gras and Truffle Duxelle Questions

    I have some delicious canned foie gras. Its already cooked (as part of the canning process). However, I want to use some in a beef wellington. In that recipe fresh foie is seared, and then put under the pastry, where it warms up during the baking. I'm worried that if I use canned, it will just...
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    Shortcut to browning meat?

    Thanks!
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    Shortcut to browning meat?

    Hi all, I am about to prep Beef bourguignon for 36, and have ~15lb of meat to brown. Is there a shortcut relative to growing in a pan in batches? I was thinking coating in oil and 10 minutes in a 550° oven. However, I don't want to reinvent the wheel. Suggestions gratefully accepted.
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