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Old 04-13-2010, 01:35 AM #64
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Quote:
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Elaborate if you would please.
its exactly like making a regular roux (equal parts fat and flour) but instead of starting with standard ap flour, you use the toasted flour. cuts the dark roux cooking time down dramaticly.
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Old 04-13-2010, 08:55 AM #65
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Quote:
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its exactly like making a regular roux (equal parts fat and flour) but instead of starting with standard ap flour, you use the toasted flour. cuts the dark roux cooking time down dramaticly.
Just straight up throw it in the oven...interesting. Affect the taste any etc? Also, about how long would you say in the oven?

About how much does it cut down the time?
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Old 04-13-2010, 05:40 PM #66
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it helps develop the nutty tast that the darker roux get. we filled sheet pans full of flour and then mixed it up every few minutes. i think it took like 30 min or so, we just went low and slow, better to have it take longer and not burn than have to re do it.
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Old 04-14-2010, 12:47 PM #67
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Could you freeze it and use it for later? That question goes for both the roux finished and the flour should I "bake" it.

About at what point will I know to removed the flour? Signs?

And how much does it cut down on the prep time?

Also, how low of a temp did you actually go. I can speculate but unfortunately, thats somewhat relative.


Lastly, planning on trying that shallow poach recipe today.
Pics if it turns out acceptable or better.
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Old 04-15-2010, 01:21 AM #68
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Quote:
Originally Posted by 572 View Post
Could you freeze it and use it for later? That question goes for both the roux finished and the flour should I "bake" it.

About at what point will I know to removed the flour? Signs?

And how much does it cut down on the prep time?

Also, how low of a temp did you actually go. I can speculate but unfortunately, thats somewhat relative.


Lastly, planning on trying that shallow poach recipe today.
Pics if it turns out acceptable or better.
the flour should be a brown, like dark toast. temp i think was like 300, maybe 350. the roux cooking time i think was cut in half, but don't quote me on that
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Old 04-16-2010, 01:43 PM #69
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To keep this thread from dying, what are some of the things yall like to make at home? I figure culinary students make some kickass stuff that isnt incredibly time consuming.
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Old 04-16-2010, 02:19 PM #70
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Ha! I wish I had enough time at home to make food - Right now I have class M-F from 3 until 10 or 11, and I work prep in the mornings at my "real" job. For the most part, breakfast is my favorite meal to make something good.
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Old 04-16-2010, 02:39 PM #71
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Do tell. I sliced up an orange, fryed some potato slices, and made migas for mine this morning...I had some time.

Basically, Id love to have a part of this thread be the sharing of recipies and stuff but also, some of the stuff you guys make just isn't practical for the everyday person making everyday meals. Im looking for the krux between gourmet and easy mac ya know? Simplicity is the ultimate sophistication no?

Also, thinking of putting in an herb garden next week, tired of stealing my uncles stuff .
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Old 04-16-2010, 05:31 PM #72
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I dont cook at home that much other then simple stuff unless there is a need for something. I am in class kitchen 9-10 hours a day like Rob. During the weekends I would rather play some paintball. lol

I am up for everyone posting simple recipes
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Old 04-16-2010, 06:41 PM #73
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Well hell guys, I can understand that. I was figuring that recipies produced that that "category/genre" would be delicious, relatively quick and easy, and something I could do or play with. Thats what I was going for...mine almost all fit into that category haha. They blow people who cant cook's minds and are still relatively easy. I enjoy seeing their "OMG this is so good, sechs meh nao" face while knowing I can make the stuff easy every time. Not to say thats why Im doing it, but you get the idea.
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Old 04-16-2010, 08:47 PM #74
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I'm convinced that scallops have one of the highest deliciousness to ease/quickness ratios on the planet.

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Old 04-17-2010, 10:56 PM #75
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An update from me - I'll be working and living in New Orleans this summer for my internship.
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Old 04-18-2010, 12:01 AM #76
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An update from me - I'll be working and living in New Orleans this summer for my internship.
You should invite me.
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Old 04-21-2010, 10:56 PM #77
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Made the first part of that shallow poaching recipe today, should use it tomorrow. School is raping me.
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Old 04-23-2010, 07:03 PM #78
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Made it.



Came out pretty good.
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Old 04-23-2010, 07:19 PM #79
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Old 04-23-2010, 07:25 PM #80
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I LOVE food. Lol why not eat good if u gotta eat?
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Old 04-23-2010, 08:17 PM #81
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Didnt make it out to the nursery today. Next week. Fresh herbs made all the difference.
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Old 04-23-2010, 09:17 PM #82
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dangit i forgot to take a pic of my shrimp, ouster soup
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Old 04-24-2010, 03:31 PM #83
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question bout making garlic mayo/Aioli I"m sure you can help with.
So I think I measured out the ingredients correctly but i ended up with a thick watery type mix than creamy/whipped.

So I"m wondering what is usually the reason-
Let too much egg white in?
too much olive oil?
too much egg yolk?
didn't mix in the oil slowly enough to emulsify?
didn't mix enough or fast enough
I'm gonna try making it again in a few days but was hoping for a tip
Otherwise ima try the lazy mans way and just use may and go from there but rather not.
Thanks guys!
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Old 04-24-2010, 03:48 PM #84
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Both Mayonnaise and Aioli are made with the yolks only, so try to use as little of the whites as possible. Start by whipping the daylights out of it, then using a liquid measuring cup, slowly drizzle the oil in while you're mixing it. If you do it right, it should start out being thick like a pudding or custard, then thinning out as you add the oil. If I remember right, one egg can emulsify 7 oz. of oil (less than a cup), so that should give you an accurate guide as far as how much oil to use.
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