Chateaubriand ideas

[jennifer_goble]

On Wed, 23 Mar 2011 11:15:17 -0700, Kent wrote:


Sheesh. Give it up, Kent.

Now everyone knows why those of us from alt.food.barbecue have no
patience for Kent.

-sw

[iheartmairbear]

In article ,
"Bob Terwilliger" wrote:




You pour it into water. Wouldn't that get it wet? Am I missing
something obvious here?

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

[Amruth Pillai]

Dan Abel wrote:
Apparently i did, i read the words as wrote but in my head saw an empty
bowl setting in another bowl of ice water to catch the butter.
I didn't grasp that the butter was being poured into the cold water.
--
JL

[joo_0420]

Joseph wrote:


I made the same mistake.

Bob

[SDPS a???]

On Sat, 26 Mar 2011 04:58:35 -0700, "Bob Terwilliger"
wrote:

It's a logical mistake. I'd make a wager that not very many people
here have even heard of liquefied butter poured directly into ice
water. Like Mom used to say: There's a first time for everything.

--

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

[Ariel I]

Christine wrote:



I made this dish tonight; it's from _Molto Gusto_, by Mario Batali and Mark
Ladner:

Radishes with Butter Dressing

6 tablespoons butter, melted
2 tablespoons very warm water
1/4 cup extra-virgin olive oil
1 pound radishes, preferably French Breakfast radishes, trimmed and halved
lengthwise
Maldon or other flaky sea salt

Whisk the butter, water, and oil together in a small bowl until emulsified.
Put the radishes on a serving plate, drizzle with the dressing, season with
salt, and serve. Or serve the dressing alongside for dipping.


There's no acid in the dressing, but it emulsifies just fine. (The radish
dish is pretty tasty, too!)

Bob

[Nouman]

On 3/21/2011 1:25 PM, sf wrote:

I don't think I've ever seen champagne vinegar. Will have to look.

[Akri E]

On 3/23/2011 2:53 PM, Kent wrote:

That does look good. I've never cooked a whole tenderloin, but I saw
Alton Brown prepare one. When it says to trim it, does that just mean
the silverskin?

[Jenny C]

On Sun, 20 Mar 2011 18:45:01 -0700, "Paul M. Cook"
wrote:



Yes, and if you know anything about beurre blanc, this sauce is the
red wine eqivalent. About the only difference from this and regular
beurre blance is the use of red wine and red wine vinegar.

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

[Rocket-D]

"M. JL Esq." wrote in message
news:[email protected]...
Red Coloring Butter, listed also as Beurre Rouge on P. 33.

The recipe for beurre rouge is almost the same in the two editions of the
Larousse Gastronomique I have.

Kent