EPT[food] the F word episode 3 - Page 2
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United States482 Posts
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fOrQQ
Hong Kong321 Posts
On July 07 2010 10:58 Grobyc wrote: that steak looks really good, but I prefer well done  .Get out. jkjk :D Thanks for the compliment~ You should try at least medium or medium well :< Also try tiramisu sometime XD | ||
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MaRiNe23
United States747 Posts
Sorry if the question is repetitive but if all u used was youtube video then I'm thinking about giving it a shot too. | ||
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fOrQQ
Hong Kong321 Posts
On July 07 2010 15:45 MaRiNe23 wrote: So you learned how to do all this through youtube videos alone? I didn't really read the thread to see if anyone asked how u made these but u replied in the other thread that u learned through youtube. Sorry if the question is repetitive but if all u used was youtube video then I'm thinking about giving it a shot too. Yes, I learned all of these dishes through youtube and online recipes. I'm sure you can do it too! Just don't be afraid of mistakes~ (newb chef buddies? lol) | ||
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MaRiNe23
United States747 Posts
On July 07 2010 15:54 fOrQQ wrote: Yes, I learned all of these dishes through youtube and online recipes. I'm sure you can do it too! Just don't be afraid of mistakes~ (newb chef buddies? lol) :D I was asking cuz I acutally have tried youtube video's and I was trying to cook this thai dish called "phat phet moo" and it turned out fine but some of the ingredients I couldn't find at H-E-B. Like lime leaves and "Sweet Basil." Instead i got "Basil Albahaca" whatever that is..and they told me it was a herb. So I'm not sure if u can acutally "eat" basil so I didn't even put it in like I'm supposed to. Also they had pork center lions but didn't have the pork tenderloins that I needed. Anyways like I said this came out good What didn't come out so good was my fried rice :/ put too much soy sauce and salt lul~ Anyways yea ur food blogs make me hungry everytime. Keep at it dude. | ||
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kikimama
Korea (South)297 Posts
1) most important thing is to deglaze your pan with cognac (traditional au poivre sauce). This'll get all those good bits that are stuck to your pan. Doing this first has another advantage in that it gives you a chance to cook out the alcohol quickly before adding other ingredients. 2) after your alcohol is cooked out and reduced to almost gone (like a light syrup), add butter shallots garlic and saute. This is your basic French butter glaze. 3) add heavy cream, bring up to a boil -> reduce till you get the thickness of say... an Alfredo sauce. Your sauce IS broken (i.e. oil in water). That's probably because you used milk which breaks down like oil and water because milk contains fats and water which separate when boiled. Have you seen how cheese is made? Basically they boil milk to separate the milk solids from the liquids. You don't want a sauce like that. Heavy cream is the part of milk that has already been separated, so it's tolerance to breaking down is much higher. 4) check the seasoning (ie. salt/pepper) after it is reduced. Don't season too heavily in the beginning because as your sauce reduces, the saltier it gets. Protip: It isn't the recipes that matter but the techniques. You can substitute the alcohol/meat/veggies and it will taste good if you apply good techniques. You don't even have to deglaze with cognac, you can deglaze with a stock or even water but the point is to lift off those particles from the pan because that is all flavor leftover from cooking your meat. Platingwise: Obviously this is subjective. You may want to plate directly on dinner table if that makes you happy. However, since you want to go beyond that, it's good practice to think about how you would eat that plate. Are you going to eat the steaks and potatoes separately? What about the sauce. Does it go well with the potatoes or only with the steak or both? How does the shape of your plating medium affect your presentation? It's round, it's got height on the edges. To me that means the dish should be focused near the middle. The way you plate breaks that harmonious center focus by dividing it in half. I understand that all parts of a dish must be fantastic but your basically saying the potatoes are on the same level as the steak. I don't know about you but I would like the steak to be the main component of this dish as it is tastier and extrudes more emotion than mashed potatoes. I would prefer if the steak was leaning on the potatoes or stacked on top. Who cares if it hides half of the potatoes, they are just potatoes. Also, having them layered over the potatoes allows the eater to cut down on the steak and scoop up some potatoes and the sauce in one motion instead of having the eater moving all around his/her plate for the components. I'm a beginner cook as well so this is just fun for me to share with others. Sorry about the long paragraph. Good food will taste good no matter how poorly it looks but good food will taste just as good as it looks when presented nicely. Think about that. Most of the responses here can't even taste your food but when they saw it, they got excited. Imagine if you posted a picture of steak n potatoes with blood everywhere and hair in the potatoes. You would get banned. If you have a questions, I will try to answer them the best I can. Looking forward to seeing what you make next. | ||
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Julmust
Sweden4867 Posts
do you have any linktips to read about plating? | ||
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