test #3

Discussion in 'Food & Cooking' started by chrose, Jan 7, 2002.

  1. chrose

    chrose

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    Okay gang, it's a simple one again. So put on your thinking toques and have at it.
    A relative bless their soul (you say, now!) has asked you to do a catering for 75 people for her. She has all her old pots and pans that you absolutley must cook in. The food won't taste the same without them she says.

    Here's what happened.

    Time was a little tight but you made it just in time. The Steamship Round came out at 180 degrees and beautiful. A sight to behold, brown crusty juicy! In fact it was so juicy that you had to keep getting towels around the cutting board to sop up all that jus. Well done pieces seemed to be easy to come by but as beautiful as it was when you cut it every slice seemed to end up medium well.
    That beef wellington that you have since learned to cook properly should be delicious with the Merlot Demi that you prepared.
    The butcher gave you his finest veal bones that he cut from the breasts that he broke down. Too bad you couldn't afford the chops that came off it. You did all the right things to your stock, browned your bones, put in your mirepoix, a touch of tomato, deglazed your pan and cooked it slowly for at least 6 hours. You strained it, it looked and smelled and even tasted delicious. You reduced it by half and it was great! Thin but great. However no matter how much you reduced it it remained thin. Any more and you'd reduce it to nothing. Oh well not a problem, you can just thicken it and have a Fond Lie, tasty too and who will notice? A quick Roux and you're on your way.
    However your relatives fondness for her braised red cabbage with lemon zeste recipe doesn't sit to well with how you think it should be made. She insisted it be made in her grandmothers old aluminum stockpot. It has been used for that dish for years, and it still tastes great, and in the darkened room no one will notice the blue tinge it has, nor the odd grey tinge the mashed potatoes seem to have, no matter how much milk you try to add. At least it still tastes pretty good.
    Still something seems amiss with your croissants. Can't blame this one on her, it's your recipe. Hmm.. milk, yeast sugar, bread flour. It all seems right, detrempe 1:1, turn 7 times rest etc. They look okay but they weigh a frickin ton! These thing taste more like pizza bagels!
    Thank god your serving a friendlys Ice Cream cake for dessert. The next screwy test will have your ponerous desserts!
     
  2. cape chef

    cape chef

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    Hey Hey hey!!!!!!!

    Can I play ??????:chef: :chef: :chef: :chef: :chef: :chef: :crazy:
     
  3. nancya

    nancya

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    I think those are my croissants! Could you use them as doorstops?

    My guess....(oh, let me not be too ignorant here)

    Although I have never made veal stock - I have read that you should use a combination of veal and beef bones because the veal bones have less gelee than the beef bones.

    I'm thinking that you didn't let your roast rest and besides cooked it to too high of a temperature.

    I'm not sure what it is about the old aluminum pans...but I'm familiar with the effect. I've been trying to get rid of my mom's old pans for several years.
     
  4. shroomgirl

    shroomgirl

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    yep 180* is pretty darn done....
    acid in the lemon and cabbage will turn funky and the potatoes will match their hair so it's ok....don't many older folks eat their meat WELLL done?
    knuckles are key to gel....
    Friendly ice cream cake????what makes it friendly?
     
  5. greg

    greg

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    A quick roux? Last time I made brown roux (which it what should be used here), it took just a little more time than I would call quick.
     
  6. athenaeus

    athenaeus

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    Ok I have to run before the chefs wake up.

    Veal stock is not made by bones that come from the breasts. Not even the chops come from the breast.
    if i understood your procedure correct it seems to me that you did two processions in one. I mean you brown the bones with ingredients you mention then you tranfer it to a clean pan adding the bouquet garni and you cook for 3-4 hours. skimming.
    Quick Roux I don't think that this is the solution although I don't have another one to propose:confused:

    The aluminum utensils, allow me to remark Chef Chrose that cook better under certain circumstances. if you suggest that the acid of lemon will create a chemical reaction with the aluminum this is partly correct if you leave it there for many hours. But since you kept saying that they are OLD UTENSILS that means that they just need tinning. In Greece we still have butchers and tinmen (whitesmiths) :)

    As for the croissants. Oh . Bread flour is not correct . You need all purpose. You need to add to this dough butter and eggs

    BTW great stories :)
     
  7. thebighat

    thebighat

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    Maybe the butter in the croissants should have been 60% and 4 turns ought to be plenty.
     
  8. chrose

    chrose

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    Careful you're getting colder......:eek:
     
  9. cape chef

    cape chef

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    Chrose, Let me know when I can join in!!!

    I think I may be able to help:rolleyes:
    But I will honor your wishes to stay away so others can play:chef:
    cc
     
  10. chrose

    chrose

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    I didn't say stay away! But don't answer the all at once. Feel free also to expound on any previously given answers. I'll stump you yet!:D
     
  11. athenaeus

    athenaeus

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    :confused: :confused:

    Is it snowing again? What is THAT bad?
     
  12. chouxbacca

    chouxbacca

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    I know nothing about any of this (I'm just a newbie in the arts) but could it be that they worked with croissants for too long and the butter melted into the batter, thereby creating lumps of dough, instead of flaky crispy goodness???

    And would it not be possible to make a light slurry with red wine and cornstarch (or arrowroot) and then let it reduce a bit?

    and as far as a steamship round... I dont even know what that is... filet maybe?
     
  13. kuan

    kuan Moderator Staff Member

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    First of all a WHOLE steamship found for 75? :) Choux, a steamship is just about the whole hind quarter of a steer.

    About the croissants, since you said you were running short on time, maybe you didn't let them rest enough between turns. That's a maybe. Perhaps you inadvertently let them raise in the hot kitchen or your yeast is bad. But what's wrong with bagel croissants? You've just invented a new thing.

    The greyish tinge in the potatoes is from mashing the potatoes in an aluminum pot. You're removing some material from the pan. Don't you fret though, they'll have no memory of this... you know, all that talk about Alzheimer's ;)

    Kuan
     
  14. chrose

    chrose

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    Keep em coming. Good answers most on the right track, and even mostly correct, still no 100% er's. CC feel free to step in and don't get caught up in my little bag of tricks:p Remember too I tend to be nitpicky.
    Choux, I won't tell you on what but you're on to something.:eek:
     
  15. josephreese

    josephreese

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    I confess to being lost about most of this, but chrose didn't mention that the croissants were refrigerated when they were resting. Shouldn't they rest in the 'fridge?
     
  16. zorba the greek

    zorba the greek

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    The croissants need definetely eggs and butter and 3-4 turns.
    The aluminum, I agree with my buddy athenaeus, this is not a problem if you take certain precautions.
     
  17. pollyg

    pollyg

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    OK, my 2 cents worth:
    The heat seemed too high for such a large piece of meat, so it came out too far cooked and it probably didn't get to rest ( you were in a hurry, right?), so all the juices came flowing out, instead of being re-absorbed into the meat.
    The sauce was probably too thin b/c the bones used had practically no gelatine in them.
    Another little thing I noticed was the mention of Fonds Lie and roux. Larousse says that Jus/fonds Lie is thickened with arrowroot, not roux.
    I'm not so good with baking but the bread flour stood out straight away as far too heavy for croissants. I think they should also have eggs. The 1:1 ratio for the detromph (sp?) sounds suspicious too, surely a little less butter than flour?
    Red cabbage will go blue in an aluminium pot , especially if there is acid present, but often it doesn't change the flavour too much. ( As a side note, long simmering of acidic foods in aluminium pots will increase the aluminium content of the food by about 100%).
    And finally the grey tatties have probably picked up aluminium from the scraping/mashing action in the aluminium pot.
     
  18. kuan

    kuan Moderator Staff Member

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    I think the problem with the demiglace lies in the calf. This calf was the runt of the lot and was obviously the last to feed. So it obviously did not get enough to eat and consequently not enough minerals in his diet. The butcher did not notice and gave you the bones thinking he was being a real nice guy, and really, he is. Being a polite customer, could not refuse this kind gesture so you brought them back with you.

    Polly, lie really means to bring together, as in liason. It can be done with roux as well as arrowroot. :)

    Kuan
     
  19. rachel

    rachel

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    You didn't drink enough red wine while you were cooking, you couldn't listen to your favourite music AND you couldn't think of a good place to send your relative so that you cold do everything your way!
    How many points do I get??
     
  20. rachel

    rachel

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    You didn't drink enough red wine while you were cooking, you couldn't listen to your favourite music AND you couldn't think of a good place to send your relative so that you cold do everything your way!
    How many points do I get??