Chateaubriand ideas

[Zoee<3]

On Sun, 20 Mar 2011 00:52:51 -0700, "Paul M. Cook"
wrote:

I think if you cut them into thick steaks (I would), your pepper cream
sauce would be fine, but I'd want to make bernaise
http://www.foodnetwork.com/recipes/i...ipe/index.html!

--

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

[Nilla :]]

On Mon, 21 Mar 2011 19:59:01 -0700, "Kent"
wrote:


No. Beurre Blanc is made with white wine, hence the Blanc. Beurre
Rouge is made with red wine, hence the rouge. Same method, same type
of mounted butter sauce, but different wines and vinegars. Beurre
noir is another thing entirely...not a mounted butter sauce..

Here is a description and method/recipe from Julia:
http://www.labellecuisine.com/archiv...re%20Blanc.htm

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

[Janaaa]

In article ,
sf wrote:


From looking around a little bit, it appears that:

1. In a fine restaurant, chateaubriand is a big chunk of tenderloin
suitable for two people.

2. In a good restaurant, chateaubriand is a big chunk of sirloin
suitable for two people.

3. In "any" supermarket, chateaubriand is a good looking beefsteak of
whatever they happen to be overstocked with.


So, if you are looking for something in particular, see if they give
details about the cut. Otherwise, it might be anything.

--
Dan Abel
Petaluma, California USA
[email protected]

[Paddy O]

"Steve Pope" wrote in message
news:[email protected]...

Me either but you can bet your boots it was probably the most incredible
culinary experience.

Paul

[***Dark~Angel***]

On Mar 20, 4:06?pm, sf wrote:

From what I have learned, chateaubriand is centre cut beef
tenderloin. Perhaps it also refers to the method of cooking/serving.
Served whole, and sliced at the table?

[[email protected]]

Kent wrote:



It's definitely correct.

See:

http://www.epicurious.com/recipes/fo...e-Blanc-233266
http://www.epicurious.com/recipes/fo...e-Rouge-102839

--
Mort

[Typicalover]

On 20/03/2011 5:58 PM, Portland wrote:

It is basically a small roast, big enough for 2-3 people, and served
with a sauce.

[x-CuteBub-x]

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

No. You don't understand the roll that acid plays in changing the proteins
in the butter. Alton Brown showed how acid allows the emulsifying agents to
become more incorporated with fat yeilding a more silky texture. Without
the acid you'd never have the texture you desire. It would be more grainy
and unincorporated. And you proved you don't know this because you
completely rejected the entire sauce recipe Christine posted simply because
it had vinegar in it. You seemed to think it would taste like a
vinaigrette. That recipe was a pretty classic beurre blanc sauce made with
red wine and red wine vinegar.


There really is. Maybe it is more modern than 1920 but there is a
definition.

Paul

[Im Blair]

Steve Pope wrote:

There is also an edition of his book for the home cook where in the
amounts are modified for the home cook.

The market for cook books was different when it was first published than
it is now. But it is still in print.

The original was written for the trade. And in amounts more common to
commercial establishments or large households with kitchen staff. The
man was a military veteran, and a working chef for the rest of his
professional life, head Chef of several of the best hotels of his day
and iirc responsible for setting up the original kitchens at the Waldorf
Astoria in NYC.

Anyone familiar with August Escoffier's work knows he decries waste and
excess as much as he demands absolute freshness in all his ingredients.

His text does contain some historical curiosities where in he starts the
recipe with words to the effect that "this recipe is rarely produced
today although it was quite common in days gone by"

And in his section home made liquors he adds "which is to be much
regretted" .... that people don't make these home made liquors any more
(circa 1921 c.e.)
--
JL

[Mrs. Gaspard]

"Mort" wrote in message
news:[email protected]...
I saw both of those and don't agree with either. You have to find a valid
source from France that substantiates what Christine is saying. I can't.
I've looked at Raymond Oliver, Henri-Paul Pelliprat, Elizabeth David, two
editions of the Larrouse, and I haven't found anything that ties "rouge" to
red wine. I'm holding Escoffier in my hand as I write this.

Kent