Can someone with a lot of cooking experience please help me understand this recipe?
I can do this (lol) but I need a little help. I will edit along side the recipe in parenthesis what it is I dont understand. I also do not understand the measurements so if you could please put them into cups etc that would be wonderful:)
The recipe is for Foie gras escalope prepared in a pan with green apple and here it is.
Cooking Recipe Ingredients
Chutney preparation:
* 3 apples (Granny Smith)
* 3.5 oz. Corinth grapes (what are these and where do I buy them?)
* 3.5 oz. sugar (how much sugar is this?)
* 3.38 tbsp. wine vinegar (how much wine vinegar is this?)
* 3.38 tbsp. red wine (how much red wine is this & does it matter what kind?)
* 0.35 oz. four seasons mix (what is this and how much is this?)
* 0.35 oz. cinnamon powder (regular ground cinnamon right?)
Verjus sauce:
* 3.5 oz. sugar (how much is this?)
* 0.42 cups verjus (clear grape juice, non-alcoholic) – (how much is this?)
* 1 cup veal gravy (where on earth do I get this? Do they mean veal stock or what?)
* Salt, pepper, salt flour (what is salt flour?)
* 4 foie gras escalopes, 3.5 oz. each (from the Vendee region) – ( Can i just use foie gras that I order on line from this really nice place? I have ordered from them before. Its great)
Cooking recipe preparation instructions
1. Prepare a caramel with 3.5 oz. sugar. Deice with vinegar and red wine. Add the apples, peeled and cut in cubes. Then, add the grapes, four season mix as well as cinnamon powder. (what does Deice mean?)
2. Let it on a small flame, covered, until the liquid is completely evaporated. Keep the chutney for the continuation of this recipe.
Sauce preparation:
1. Prepare a dry caramel with 1.76 oz. sugar. Deice it with 0.42 cups verjus. Bring it to boil. Add the meat gravy and season it. Cook this sauce until obtaining a syrup-like juice. Store the sauce warm in the bain-marie. ( season it with what? and I also dont understand these measurements)
Dish presentation:
1. First season the foie gras escalopes in an anti-adhesive plate. Then, sear each side. Drain them on absorbing paper.
2. Put a scoop of chutney on a serving dish, on which you present the foie gras escalope. Cover the escalope with some sauce and season with a pinch of fleur de sel (high-quality sea salt) – ( I pretty much get this part, but can i just use normal sea salt? And I can buy this at the regular grocery store right? )
Ok so if you’re still with me at this point and can help me, I would greatly appreciate it! Thanks in advance.
Jenna thanks a lot you were really helpful. But yeah I dont know what they mean by four seasons mix. But do you think the stuff you suggested will be easy to find, and would it be ok to use in the recipe? I dont wanna ruin it as foie gras is expensive:)
For conversion from imperial to metric measurement go to Google and find a converter
Tbsp means tablespoon. Use a normal soup spoon to measure.
Normal green seedless grapes will do fine.
Four seasons mix is what the French call quatre espices. You should be able to buy this at a good delicatessen or if not google a recipe and make your own. Its a mixture of ginger, nutmeg, cloves and white pepper.
Yes it is regular cinnamon powder
Verjus is not just grape juice. It is specially made from unfermented grapes. Get it at the deli.
There is no such thing as salt flour. They probably want you to ‘season’ the flour. That is add a pinch of salt to the flour.
Never heard of deice before. Might be a mistake in the recipe. Just add it to the pan. When a recipe tells you to season something it means to add salt and pepper to your tastes.
Yes you can use normal sea salt. You can get fluer de sel at a good quality deli or gourmet food store.
Categories: Cooking Quality Meats Tags:
Lone Wolf German Bratwurst cooked up in a pan!
http://www.lonewolfwurstmeats.com – Here is one way I like to cook up Lone Wolf German Bratwurst. mhhm, this has
LoneWolf Brats
White Onions
Extra Thick Bacon
Country Bob Sauce
Brown Sugar
Head Country Seasoning
See more about this sausage video at http://www.tulsafoodblog.com/talk
Lone Wolf Wurst Meats produces authentic German-style wurst meats. So what are wurst meats? Wurst is the finest sausage made from beef or pork and spices. We take great pride in our heritage and are devoted to preserving our original family recipe and delivering the highest quality wurst meats for you and your family to enjoy.
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Categories: Cooking Quality Meats Tags: Brats, cooking, German Bratwurst, Polish Sausage
Rib Eye Steak Recipe by the BBQ Pit Boys
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You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com
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Match™ premium meat alternative looks like meat. It tastes like meat. It prepares like meat. Because it is meat from a healthier source. Match is a gourmet-quality vegan match for animal meat. So it provides the taste, texture and nutrition meat lovers want, without the saturated fats, cholesterol, hormones or antibiotics of animal meat.
Theyre the perfectly healthy, perfectly easy premium meat ingredients for your favorite recipes.
www.matchmeats.com
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Categories: Cooking Quality Meats Tags: chicken, cooking, Hamburger, Match, meat, pork, recipe, recipes, Vegan, Vegan Meat, Vegetarian
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Cooking a Tagine is easy with these tips, get expert advice on cooking recipes and Moroccan dishes in this free video.
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Contact: www.kitchenconnaisseur.com
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I do not trust pet food companies anymore?
Is there any way to home cook a good cat food? I have 7 cats, 5 of my own and 2 belong to my adult son who is living with us. The animals are members of my family and we want to provide the best and not have to worry whether they will die from some commercial pet food on the market. I know that cats need taurine. I am going to try study on what is essential in a feline diet and try to cook a healthy food at home for them. Is this possible?Anyone know of a company that uses good quality meats and grains to make their product?
Absolutely! We have done this for years. To get a start, try the following recipes found at http://www.simplypets.com/pet-recipes/ or Google ‘pet food recipes’ and examine the many links.
Most of this is common sense, in fact, you can save a good deal of money by using the least expensive cuts of beef, chicken, fish, ground up with an assortment of vegetables, even cereals to make up patties, sort of like a small meat loaf. These freeze well. In no time at all, you can quickly determine what appeals most to the cats and then it gets to be pretty simple.
Best of luck to you, it will be fun.
Categories: Cooking Quality Meats Tags:
Pumpkin Meat For Pie
For more Stories, Food News, and Cooking Fresh videos, visit: http://cookingupastory.com
Larita, from the local farmers food stand often answers questions from customers about what to do with particular produce items. Here, she explains how to extract pumpkin meat, to use in making fresh baked pumpkin pie. Roasted Pumpkin Seed Recipe: http://cookingupastory.com/index.php/2006/11/06/roasted-pumpkin-seeds/
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When I cook chicken or pork, it often turns out dry. How can I avoid this?
cook chicken or pork
cook chicken or pork
Recently I made a pork tenderloin (roasted) and a chicken stew. Both were tasty, except that the meat turned out dry. Am I overcooking? Do I not know how to cook chicken or pork? Could low-quality meat be to blame (unlikely with the pork, but the chicken was from a Costco bag that had been in the freezer for two months)? Thank you!
Definitely sounds like you were the victim of not knowing how to cook chicken or pork. You are overcooking both. A marinade will help somewhat, but to really add moisture, you need to brine. Not really recommended for pork, but works well with poultry.
The easiest thing you can do is get yourself a good probe thermometer that allows you to monitor the bird/pig from outside the oven. This is important when you are learning to cook chicken or pork, Make sure and learn to ignore the government supplied safety temperatures. Shoot for 140 F with the pork loin (135ish for tenderloin), about 163 to 165 F in the breast for the chicken. Take them out of the oven and let them sit 15-20 minutes, minimum, while covered with foil.
Tips for learning to cook chicken or pork.
Voila, moist, tender dinner!
cook chicken or pork
Categories: Cooking Quality Meats, Quality Pork Tags: