New Guy Bright Ideas (Roux)

Discussion in 'Professional Chefs' started by cfood047, Jun 14, 2019 at 12:01 PM.

  1. cfood047

    cfood047

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    Clam Chowder - Thinks Thickening his chowder with Heavy Cream with Flour vs What I use is Bacon Grease, Butter and Flour any thoughts?
     
  2. foodpump

    foodpump

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    Basically a “whitewash” albeit with cream instead of water. It does work, no chance of splitting either. Very fast way of doing things.

    If you don’t have a house recipie then anything goes. If you do have one, then you gotta stick to the recipie.
     
  3. Seoul Food

    Seoul Food

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    A lot of soups will be thickened or finished with cream, but I would think it would take a lot of cream and reduction to thicken a chowder to the right consistency with only using reduced cream.
     
  4. brianshaw

    brianshaw

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    Sure, why not. Should taste great. Besides... the thickness and thickening agent for chowder is as regional as are chowder recipes.
     
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  5. Seoul Food

    Seoul Food

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    Yeah you should see the arguments we get into about clam and Manhattan up here.
     
  6. cheflayne

    cheflayne

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    Cooking the potatoes in the cream will cause the potatoes to release starch and help to tighten up the chowder.
     
  7. Seoul Food

    Seoul Food

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    True, i was just going on the assumption that the soup was basically done by the time they came to thickening it meaning the potatoes were already cooked. I was more referencing that fact that the consistency of clam chowder I am picturing in my mind would take a lot of reduction if just using cream as the thickener as opposed to a roux. At the end of the day I guess it really doesn't matter what you use to thicken it as long as it's delicious.
     
  8. brianshaw

    brianshaw

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    I grew up in Boston and DownEastMaine. The differences between these two are profound. And then there is Rhode Island chowder. I couldn’t even acknowledge Manhattan Chowder as a valid chowder. My profound apology but it’s a deeply rooted bias based on generations of New Englanders that I have but not too proud of.
     
  9. brianshaw

    brianshaw

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    To keep the potato from over cooking, some can be pulled out, blitzed, and put back on to thicken.
     
  10. kuan

    kuan Moderator Staff Member

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    Please. Cost it out before you implement it.
     
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  11. foodpump

    foodpump

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    I’m sorry, but whenever I hear “chowder”, I flash back to the Simpsons episode where the French waiter pronounces it “ shaowdair”.....
     
  12. Seoul Food

    Seoul Food

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    I've never heard of Rhode Island chowder, what's it like? Also another thing to add is with the different regional chowder debates we also had the added layer of consistency with the spoon stand test debate.
     
  13. brianshaw

    brianshaw

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  14. rick alan

    rick alan

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    Bacon/bacon fat, and salt pork, are typical add-ins for chowda, nothing out of the ordinary there. Much of the time I can just go for nothing much more than a puree of potato with cream and fresh parsley as base.
     
  15. chefwriter

    chefwriter

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    RI chowder is onions, fresh clams, broth, potatoes finished with a hint of tomato for color. Many use tomato soup for the tomato part but not enough to overwhelm the clam flavor, just enough to give it a reddish tint.
    I'll see if I can dig up my grandmother's recipe.
     
  16. brianshaw

    brianshaw

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    Would you please!
     
  17. chefbillyb

    chefbillyb

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    I would bet most people never had Manhattan or RI Clam chowder. I grew up on Manhattan clam chowder. what I liked about it was the true unmasked flavor you get from the clam nectar. I didn't have the Cream based chowder until I left the East Coast. I think the reason people like that kind of chowder is because it doesn't have a clam taste. I think the Manhattan and RI chowder is more of a purist way of eating a clam flavored chowder. In other words it doesn't really disguise the flavor of the clam nectar with a rich heavy cream.