Chateaubriand ideas

[Amaya Sakaruta]

On Sun, 20 Mar 2011 18:06:54 -0700, "Kent"
wrote:



Have you tried this? I don't think it would be horrible. Until you
try it and then say it is horrible, then I will be inclined to go with
the judgement of Eric Ripert.

Eric Ripert is not known for horrible food..he has one of the few 4
star restaurants in this country. One of his teachers was Joel
Robuchon..who is considered by some folks, "the chef of the century".

Christine




--
http://nightstirrings.blogspot.com

[~*~Horse Lover!~*~]

On Sun, 20 Mar 2011 18:06:54 -0700, "Kent"
wrote:


Did you read the instructions? It is all reduced down to 1/2 cup..and
then the substantial amount of butter is blended in.... I think it
would be quite good.

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

[D????r?1ly????.]

Mort wrote:


Try rephrasing that without the sarcasm and you might get an answer.
--
JL

[??????????a?]

On Mon, 21 Mar 2011 23:29:23 -0700, "Kent"
wrote:


The blanc means white butter, but made with WHITE wine. Not made
with white butter. Rouge refers to the red wine, it is made with red
wine. How can it be beurre blanc (WHITE ) if it is made with red
wine? The answer is rather obvious..it isn't pale like beurre blance.
Use some common sense here....Red means rouge...and if you use red
wine, it is not gonna be pale/white.

The method is what is important. It is a mounted butter sauce, which
is what Ripert's sauce is as well. The method is the same as making
it with white wine, only he uses red wine and vinegar, essentially
producing beurre rouge (RED). The fact that he doesn't call it that,
other than red wine butter sauce is unimportant..the method is what
counts.

That small amount of liquid has to be acidic...for butter to mount
properly, as Julia Child so states. Hence the vinegar and wine. Not
just any old liquid...

The other names for butter sauces such as beurre noir, are not mounted
butter sauces. That one is butter cooked almost to the burning point
(producing a dark color), and then lemon juice is added. No butter is
mounted into the sauce..... Same with beurre noisette.

As I said upwards, use a bit of common sense here.

And maybe, before you entirely dismiss this sauce that Ripert makes,
try it.. It might be quite extraordinary...in terms of a butter
sauce..and it might just be perfect thing with that roast. Don't
knock it before you have tried it.

And if you have made beurre blanc countless times, you should have
recognized the method right away, the the principles behind making it.
They are all in there, with this sauce, which is....a mounted butter
sauce!

Christine

--
http://nightstirrings.blogspot.com

[cH1Qu1tAMaMa$iT@]

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


That's all good. But Escoffier et al were not the *last* word on French
cooking, just one of the originals. Just because a recipe or a procedure is
not enshrined in one of their tomes does not mean it is not "French." And
things do change over the centuries, like techniques for sauces.

It's all good.

Paul

[City Lights]

"Paul M. Cook" wrote in message
news:[email protected]...
In the 1988 edition of the Larousse, edited by Jenifer Lang the red sauce
consisted only of ground shellfish shells, which sounds a bit strange. I
steam Dungeness crab when it's in season. Maybe I'll try that, although I
wonder.
The English translation in the 1988 edition of the Larousse is much clearer.

Kent

[Curly Top]

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

I disagree. It looks just fine to me. It reminds me of sauces I've had in
restaurants. You cook the sauce down and then strain it and begin mounting
the butter. It's a classic sauce style. The vinegar "bite" would be
greatly subdued after being cooked. And it is not like you smother the
steak with the sauce. A little goes a long way. I'd probably make it in a
half-batch.


I don't like roux based sauces. I much prefer pan style sauces that are
thickened by coking down and butter and/or demi glace.

Paul

[Kelsang]

On Mon, 21 Mar 2011 23:29:23 -0700, "Kent"
wrote:


As soon as you said beef deglazing, that rules out beurre blanc. I
think you don't understand the concept of beurre blanc. No meat
juices are involved at the start....at least not from what I have
read. Yes, you can deglaze a pan with wine and then add butter. But
will you have produced some sort of beurre blanc/rouge? Not to my
knowledge. As it has be said before..the base has to be rather
acidic..and starting out with meat drippings is far from the concept
of a beurre blanc/rouge or a mounted butter sauce.

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

[a???~*Miu*~a???]

On Mon, 21 Mar 2011 23:29:23 -0700, "Kent"
wrote:


And what if it looks red? That means there is no such thing? There
is something called common sense here...

I tell ya what. Ask a real expert, since you are sure that a French
expert can answer this...no matter if folks have studied French
cooking for years and years. Ask Hubert Keller, or Roland
Passot...or someone else who is an expert in French cuisine. Obviously
none of us know what we are talking about....

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

[syd_myster12]

"Paul M. Cook" wrote in message
news:[email protected]...
And they change their nomenclature. I like Beurre Monte Rouges.

Kent