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Gingerbread Man on 30/4/2006 at 04:45

Quote Posted by kingofthenet

and talked with the Master (TV LEVEL) Chefs for YEARS

There are currently 62 Master Chefs in the United States. None of them work in a college with a culinary school attached to it. In its first 20 years as a certification (starting in 1981) only 53 chefs passed the Master Chef Exam. Out of a mere 170 who even had the balls to attempt such a thing. We won't get into TV LEVEL chefs and what that could possibly mean.

Quote:

it is hard to properly carmelize pan drippings without the high heat, so there...

I apparently don't have any trouble. Nor does anyone I know. And it's "caramelise" -- named after Caramel. The chef, not the confectionary. I'll give you the benefit of the doubt that it was a typo, and it really doesn't matter a scrap, but that's actually one thing that grates on my eyes sometimes. It'd be like calling a Ford a Fod. You have to at least get people's names right in this world.

oudeis on 30/4/2006 at 04:49

wait, as far as l know carmel is a city in california [insertion- and a land fixture in israel per dictionary.com] and caramel is burnt sugar.

kingofthenet on 30/4/2006 at 05:18

Well the way I understand it, you have to caramelise food fast, almost like a "Flash" or it starts to burn and change flavor, Now I Know, caramelise means "burnt sugar" in French, but it really isn't burnt so much as "changed" and to do it right it takes heat,and speed, just like what you do to meat in a Stir-Fry it's like a sear. I Heard in a super respectful cooking book that to make say a good beef stock you need to use a whole lotta pounds of beef to make like a measly quart of "GREAT" stock.That might be fine for chefs with money to burn, but who the fuck is going to do that?
Also lets not forget Pork Tenderlion, Like all Ternderlions, (from Filet Migon, to Chicken ) have very little marbleization, that gives you tenderness and taste.

Gingerbread Man on 30/4/2006 at 05:30

oh god

First of all, in no particular order, you use carcass and bones (particularly) and giblets and vegetables to make a stock. If you're putting ACTUAL MEAT in a stock pot, you've made an error somewhere along the way. I think your SUPER RESPECTFUL COOK BOOK might be written by a madman. The only SUPER RESPECTFUL COOK BOOK I know of as being nearly-universally accepted as such is Escoffier's, and nobody other than five-star French Chefs and those studying for the MCE consider it that much of a bible, anyway.

Secondly, if you try to caramelise food fast, you're just going to have burnt food. It's just basic chemistry, as most cooking is... there's a hell of a difference between burning something and changing its chemical composition through the introduction of heat.

And it's the marbled fat that makes SOME meat tender. More important is the muscle fibre: its average use in the animal's daily life, and the length of those fibres. You want low-collagen meat fabricated from less-developed muscle structure if you want tenderness. And that's not to say you want couch potato beef, but there's going to be a hell of a difference in tenderness between the muscles at the base of the animal's neck and the laterals that just basically hang off the sides of its belly. Or its bum, for that matter.

Briareos H on 30/4/2006 at 05:37

Great now I have an irrepressible need to make some crêpes.

I HOPE YOU'RE HAPPY :grr:

kingofthenet on 30/4/2006 at 05:42

I think that super respected book was "Cooks Illiustrated" you know that tall lanky guy who is the Editor, and that chick that works with him, they are the most scientific of the cooking shows and they do it like consumer reports, try it this way, change one item try again, and so forth. But Lyida with her tits in the pan will out cook them all...

Edit: Yep, it was Cooks,Founder and editor Christopher Kimball and the cast and crew of our top-rated PBS show, America's Test Kitchen, I used to get ther Hard bound edition for a bunch of years...

Edit 2: Check out there Recipes for a "GREAT" beef stock, and then lets talk....

Edit 3: Just to make it easier for you Gman: (http://www.powells.com/biblio/61-093618437x-0) http://www.powells.com/biblio/61-093618437x-0

I LOVE to Be right!!!!

PigLick on 30/4/2006 at 06:49

you aint right

PigLick on 30/4/2006 at 06:53

king of the net, more like KING OF THE KITCHEN

well done son, well done

Mr.Duck on 30/4/2006 at 07:01

Quote Posted by PigLick

my tenderloin gets hard pretty damn fast, specially when you rub oil into it

*Pours in some olive oil*

Malygris on 30/4/2006 at 07:11

I honestly don't know how you guys do this. I have difficulty working up enough enthusiasm to whip up a box of KD. The amount of effort you put into some of these meals seems like a pain in the ass of pan-galactic proportions, and for what?

And you konw, I was going to go somewhere else with this, but that question really kind of intrigues me. What the hell is it that drives you guys to put all this effort into creating something that, while probably great, is really just something for people to stuff down their gullets?