Chateaubriand ideas

[m3k]

On Sun, 20 Mar 2011 10:47:22 -0700, "Kent"
wrote:


Isn't chateaubriand a method of cooking meat? I thought it was
supposed to mean the method of cooking an expensive cut, like
tenderloin, between two pieces of less expensive meat. I would not
buy something labeled "chateaubriand" because there's no such thing on
any meat chart I've seen... so I have no way of knowing what I'm
buying.

--

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

[look]

On Mon, 21 Mar 2011 19:25:20 -0700, "Kent"
wrote:


Sigh....

Beurre Rouge, is the same as Beurre Blanc, except made with red wine
and red wine vinegar. Look at other sources as well. Richard
Olney even talks about Beurre Blanc in his Simple French Food... He
talks about it made with red wine as well. One only has to look at a
recipe for Beurre Blanc to realize that made with red wine, it becomes
beurre rouge.

http://rogueestate.com/tag/beurre-rouge/

Christine
--
http://nightstirrings.blogspot.com

[BiGsIsOfQuAdS]

"Kent" wrote in message
news:[email protected]...

No he is not kidding. Wine marinated prime rib roast is a pretty damn good
dish. Just because Escoffier didn't come up with the idea does not make it
bad.

Kent, you seem like quite a dilettante to me. You have committed a couple
of French cookbooks from 1900 to memory and now you profess to know all.
And you scoff at anything not on those blessed pages. Do you actually cook?
I suspect not.

Dilettante.

Paul

[bluesclues]

"Sqwertz" wrote in message
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Only one glass of juice first. You don't want to go wee wee in your bed.

Paul

[fcoleman43]

"Steve Pope" wrote in message
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Entire lobsters pulverized and pressed through a chinoise. They were just
after the essence of the lobster, not the meat. Back then lobsters were
just emerging from their previous stint as slave food in the South so nobody
cared much. A lot of French cuisine of old was often very wasteful and
extravagant, especially sauces. The peasants never cooked like that. Just
the gentry.

Paul

[mishoS]

"M. JL Esq." wrote in message
news:[email protected]...

His definition of waste would not be the one we recognize today.


By waste he meant food that was left to spoil. He did not consider a
sumptuous feast of ingredients that could feed an entire family of 12 just
to make a sauce for 2 to be a waste. Now it those ingredients spoiled, that
was a waste. He cooked for the wealthy who demanded sumptuous and
extravagant dishes. No expense was spared to that end. Waste as in 20
pounds of seafood to make a soup for a table of 4 or a whole 100 pound sea
turtle for soup for the same table was not an offense to their standards.
Back then there was ample supply and ample money. Waste had a whole
different definition.

Paul

[SteGriff]

"Kent" wrote in message
news:[email protected]...

A quick Google shows a buerre rouge to be a red wine butter sauce suitable
for pretty much anything including seafood. By common definieiton it is the
same as a buerre blanc made only made with red wine and red wine vinegar.
Like this one from Epicurious:

http://www.epicurious.com/recipes/fo...e-Rouge-102839

Paul

[8of2kinds]

"Christine Dabney" wrote in message
news:[email protected]...
I believe that's incorrect. The "blanc" refers to white butter, as opposed
to "noir" which refers to black butter. Beurre blanc is any aqueous
component emulsified with white butter, red wine, or white wine or ???

I've seen the URL above. I don't think it's correct.

Kent

[space.invader23]

On Sun, 20 Mar 2011 10:50:03 -0700, "Kent"
wrote:


I haven't noticed chateaubriand at the Costco's I've shopped in - I've
only seen primal cuts in the refrigerated section.

--

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

[Anoz]

Paul M. Cook wrote:




Thanks. I'm not sure I'll ever investigate such a sauce. ;-)


Steve