LCB Notes
My personal notes from the LCB Cuisine course; just meant for me and probably won;t make sense to anyone else.A link back to Will's Eats.
Monday, August 15, 2005
#15 Les Poissons, 2e part: Breaded, Braised, Mayo
Salmon:
Mayo
Never give a lemon with a fish served w/ sauce
- Cooking fish w/ lotsa bones in Sorrel - the acidity of the sorrel softens/disolves little bones - a good combo
- Sorrel turns sorta black when cooked
Mayo
- 1 egg yolk can hold/support a liter of oil
- Putting mustard in is a relatively new invention
- All ingredients at same (room) temp
- If it doesn;t thicken try adding some warm water (a la saboyon)
- Colors the mayo (or forcemeats)
- Make chlorophyl from salad greens (perejil, chervil, cresson, estragon, spinaca)
- sans stalks
- Robo & squeeze through wet towel (this is chlorophyl cru)
- pour/squeeze thru cloth again - but saving solids
- If cooked will coagulate like blood (think: Plant Blood) (chlorophyl cuit)
- put 1 T into mayo: gives dots & color
Never give a lemon with a fish served w/ sauce
posted by willson @ 11:56 
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