Clarify a Cloudy Stock
I was explained how to do this in class, but it is also on line.
If your stock is cloudy let it cool and add 1 whisked egg white, not the whole egg, to the stock. Bring the stock slowly up to a simmer, DO NOT BOIL. Wait and you can actually see the impurities coagulate on the surface. If you let it boil it will break them up and reintroduce them into the stock.
Strain the foam and egg white out of the stock with a strainer lined with cheese cloth or use a slotted spoon.
Cooking Turkey?
I was explained how to do this in class, but it is also on line.
If your stock is cloudy let it cool and add 1 whisked egg white, not the whole egg, to the stock. Bring the stock slowly up to a simmer, DO NOT BOIL. Wait and you can actually see the impurities coagulate on the surface. If you let it boil it will break them up and reintroduce them into the stock.
Strain the foam and egg white out of the stock with a strainer lined with cheese cloth or use a slotted spoon.
Cooking Turkey?
Try basting it with mayonnaise!
Pastry with Meat
I have had a hankering for meat pies lately, been reading James Harriet.....
When you cook meat with pastry brush the underside of your pastry top with egg white. This creates a moisture resistant barrier which keeps the steam from breaking down the pastry and making it soggy. Be sure to cut heat vents on the top of your pastry as well.
Spice Combos to Try
fennel, dill, orange
oregano, mint
bay leaf, thyme , parsley
thyme , rosemary
lemon , thyme
thyme, lavender, oregano
Extra Salt in Your Dish?
Cut up a potato into large strips and add to the dish while it is cooking. It will absorb the salt. Then remove it !
How to roll a thin fillet of fish
Some people may wonder why one would ever roll a fillet of fish.....OK, so it sounds fussy.
But I buy those bags of frozen fillet of cod at the grocery store and it provides me with just another way of serving the fish and maybe doing something different with it. If you spread the fillet with something first and then role it.....you end up with a kind of fish and savoury, jelly role style presentation.
But you have to role the fillet skin side up! ( that's the smooth somewhat grayish side)
Then the proteins on that side ( where the skin was) tighten as they cook and the roll becomes tighter and does not fall apart. If you roll the fillet skin side down it unrolls as you cook, ....very messy.
I tried it and it worked....very cool.
How to roll a thin fillet of fish
Some people may wonder why one would ever roll a fillet of fish.....OK, so it sounds fussy.
But I buy those bags of frozen fillet of cod at the grocery store and it provides me with just another way of serving the fish and maybe doing something different with it. If you spread the fillet with something first and then role it.....you end up with a kind of fish and savoury, jelly role style presentation.
But you have to role the fillet skin side up! ( that's the smooth somewhat grayish side)
Then the proteins on that side ( where the skin was) tighten as they cook and the roll becomes tighter and does not fall apart. If you roll the fillet skin side down it unrolls as you cook, ....very messy.
I tried it and it worked....very cool.
