Chateaubriand ideas

On Wed, 23 Mar 2011 11:15:17 -0700, Kent wrote:


Sheesh. Give it up, Kent.

Now everyone knows why those of us from alt.food.barbecue have no
patience for Kent.

-sw
 
Dan Abel wrote:
Apparently i did, i read the words as wrote but in my head saw an empty
bowl setting in another bowl of ice water to catch the butter.
I didn't grasp that the butter was being poured into the cold water.
--
JL
 
On Sat, 26 Mar 2011 04:58:35 -0700, "Bob Terwilliger"
wrote:

It's a logical mistake. I'd make a wager that not very many people
here have even heard of liquefied butter poured directly into ice
water. Like Mom used to say: There's a first time for everything.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Christine wrote:



I made this dish tonight; it's from _Molto Gusto_, by Mario Batali and Mark
Ladner:

Radishes with Butter Dressing

6 tablespoons butter, melted
2 tablespoons very warm water
1/4 cup extra-virgin olive oil
1 pound radishes, preferably French Breakfast radishes, trimmed and halved
lengthwise
Maldon or other flaky sea salt

Whisk the butter, water, and oil together in a small bowl until emulsified.
Put the radishes on a serving plate, drizzle with the dressing, season with
salt, and serve. Or serve the dressing alongside for dipping.


There's no acid in the dressing, but it emulsifies just fine. (The radish
dish is pretty tasty, too!)

Bob
 
On 3/23/2011 2:53 PM, Kent wrote:

That does look good. I've never cooked a whole tenderloin, but I saw
Alton Brown prepare one. When it says to trim it, does that just mean
the silverskin?
 
"M. JL Esq." wrote in message
news:[email protected]...
Red Coloring Butter, listed also as Beurre Rouge on P. 33.

The recipe for beurre rouge is almost the same in the two editions of the
Larousse Gastronomique I have.

Kent
 
"Paul M. Cook" wrote in message
news:[email protected]...
One description of this I read suggested this is a recipe for a sort of
blenderized newberg. You create a thicker spread you put on toast, or
something. Actually it sounds good, and would work with leftover Dungeness
crab.

Kent
 
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