Reglisse
Abikokk 2008-08-18 15:59:00 |
Lõika hane või pardimaksast 1,5 cm viilud, hea on seda teha õhukese teraga noaga mille kastad enne lõike tegemist sooja vette. maitsesta maksalõigud soola, pipraga kasta maksalõigud kergelt jahu sisse ja prae kuuma panni peal mõlemalt poolt um.45 sekundit, enne serveerimist võid panna korraks rasva imavale paberile. Hästi hea on nt. serveerida sellise musta magusapoolse leivaga, eelnevalt röstitud. | |
Vernanda
Abikokk 2008-08-18 21:08:47 |
tänud! | |
Ristl
Kokaõpilane 2008-08-22 21:45:02 |
Tõlkisin ühe lihtsama retsepti ära ja kopeerin siia ka. Igaks juhuks küpsetasin ka selle õpetuse järgi. Mõned tähelepanekud: retseptis pole antud ahju temperatuuri ega küpsemisaja kestvust - keerasin ahju 225 kraadi peale ja küpsetasin seni, kuni saiad olid kuldsed ja sisselõiked laiali kerkinud (aga jäi liiga kuiv, nii et peaks alandama temperatuuri ilmselt poole aja pealt);
retseptis pole ainsatki maitseainet - ma kahjuks järgisin seda (kuigi kahtlus näris) ja oli ikka maitsetu küll, nii et tasub taignasse ikka näpuotsatäis soola lisada. Muidu tulid sellised nagu retsept lubas: kuldsed, krõbeda koore ja õhulise, veidi nätske sisuga. Paraku prantsuse pagariäridest ostetud bagettidele jäid minu saiad (ei julge veel baguette öelda nende kohta) selgelt alla.
Siin siis retsept ka:
BAGUETTES PARISIENNES
350 ml toasooja vett
500 g jahu (tüüp 55)
1 pakk kuivpärmi
Segada jahu ja kuivpärm, lisa vesi ja sõtku taignaks. Lase kaetult kerkida 20-25 minutit, kuni tainas on kahekordistunud. Ma kasutan kausi katmiseks toidukilet.
Löö tainas alla (või pööra taigen ringi) ja jaga 4-ks võrdseks osaks. Vormi bagetid jahusel töötasapinnal, tõsta ahjuplaadile (soovitavalt spetsiaalsele bagetiplaadile) ja puista jahuga üle.
Kata riidega ja lase kerkida veel 20-25 minutit. Ma asetan plaadi alla anuma sooja veega, see asendab kergituskappi (?).
Vahetult enne ahju panemist teen bagettidele sisselõiked.
Ahju põhjale asetan jälle anuma sooja veega.
Kui saiad on ahjus tagasi kerkinud (nii umbes 5 min. Pärast), pihustan nad sooja veega üle, et saavutada kuldne ja krõbe koorik.
Bagetid on valmis, kui sisselõiked on laiali kerkinud.
Küpsemise lõpuks on koorik hästi kuldne, väga krõbe ja sisu õhuline ja pehme.
Allikas: http://cachou66.canalblog.com/ Ablas miisu. |
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Ristl
Kokaõpilane 2008-08-22 22:49:51 |
Üks hea link veel, kuidas klassikalist baguette'i küpsetada:
http://marionion.blogspot.com/2007/11/la-baguette-parisienne-qui-fait-le-tour.html
Seekord tõlketa, ma väga vabandan... Ablas miisu. |
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Zapxpxau
Abikokk 2008-08-23 15:10:15 |
Väljavõtteid The French Laundry Cookbook'ist. Ma ei hakka tõlkima, sest jutt on niigi päris pikk ja ehk on originaaltekst ka lihtsamini mõistetav. The great thing about foie gras is that it's foie gras - like the great thing about caviar is that it's caviar. You don't have to do anything to it. It's a luxury on its own, and your job is to try to make it show what it really is. Don't be afraid of it. It is probably one of the easiest things to prepare well at home. The only thing you really have to know about foie gras to cook it well is that it's composed almost entirely of fat. It has so much fat in it that you sauté it in a dry pan. If it gets too hot, you won't have anything left, because all the fat will have melted. I've poached it and forgotten it until someone asked, "Hey, what's this floating in the stock?" Foie gras is something that should be left alone. It should be minimally garnished. You eat it because you like the taste and feel of foie gras. Foie gras on toast is perfect. Foie gras with a poached pear, a fig, a truffle - it's almost impossible to go wrong. In France I learned to marinate foie gras with nine grams of salt, one gram of sugar, and one gram of pepper per five hundred grams of foie gras. I learned how to clean it, and I learned just when to serve it and how to serve it. Foie gras should sit for a day after you cook it so that the flavours have a chance to mature together, to become whole. Foie gras is best served cold and barely cooked. Cold, it has much more body and character to it and shows off its rich creamy texture. That's why I love the foie gras au torchon. Torchon means "dish towel" in French, and the dish takes its name from the fact that the foie gras pieces are wrapped in a cloth (we use several layers of cheesecloth) into a thick cylinder and then quickly poached. When I serve foie gras au torchon, I always overindulge somebody with an extra-thick piece to make a point - too often people are served a minuscule slice of foie gras that's grey. That's what many people think foie gras is. My aim is to make the torchon a benchmark of what foie gras should be. Foie gras should be bright and flesh-coloured, verging on pink. It oxidizes very quickly and turns grey. A torchon can be as much as a week old, and the oxidation will be deeper, but we cut that part off before serving it. Cooks think they can't throw foie gras away because it's so expensive, and the result is that they serve bad foie gras. When that happens, people wonder what the fuss is all about and why foie gras is so expensive. Cold foie gras - a three-quarter-inch slice (1,9 cm) of the torchon with some brioche and some pickled Bing cherries - is really the ideal way to serve it. TECHNIQUES Foie gras is graded "A", "B", and "C", based on size and the amount of imperfections and bruises. I recommend using only A and B. An A foie gras, usually about a pound and a quarter to a pound and three quarters, which will serve four to six people. CLEANING: I tell people to think of foie gras as Play-Doh. When you're cleaning it, don't be afraid you're going to make a mistake, because you can always put it back together. You cut it, you scrape it, you get as many veins out of it as possible, and then you mold it back together again. It takes some hands-on learning to know where the veins are, how to open the foie up to expose the primary vein, and then how to eliminate the secondary ones. MARINATING: For cold preparations, marinate foie gras with salt, sugar, and finely ground pepper (we pulverize whole peppercorns in a spice grinder). For the torchon, we use sel rose, or pink salt. If you use a wine or spirit in your marinade, cook off the alcohol first, or it will cook your foie gras. Some people like to marinate foie gras in port; if you do, use white port to avoid staining the foie gras. SEASONING: For hot preparations, use salt and pepper. It's important to score the foie gras about a sixteenth of an inch on all surfaces to allow the salt and pepper to penetrate the liver. PREPARATIONS TORCHON: This cylinder of foie gras, wrapped in cheesecloth and poached for about ninety seconds, is one of the best ways to prepare foie gras. The short cooking time means very little fat will cook out, giving you a high yield from what is an expensive ingredient. Second, the marinating and quick cooking - you're basically just melting pieces back together again - result in a creamy, buttery fattiness that I love. It's so lightly cooked, you're almost eating raw foie gras. FREEZER-CURED: This is essentially the same preparation as the torchon, but instead of cooking the foie gras in water, we "cook" it in the freezer. We hang it for three months and allow dehydration (the same thing that causes freezer burn) to cure the foie gras. It works well, but it's not a method for people in a hurry. PUREED: Pureed foie gras is as close as we get to a terrine. Terrines are labour-intensive, with lots of cooking and weighting. For our "terrine", we simply collect our foie gras scraps, marinate them, roll them in cheesecloth, and cook them like the torchon; we then press the foie gras through a tamis (lame tihe sõel) to remove the veins and pipe it into small terrine molds. This is a great way to use scraps of foie gras, and for home cooks who don't want to clean the veins one by one, the method is very easy. POACHED: We poach foie gras in various liquids, each with a different result. We poach foie gras in its own fat - a technique called confit - and serve it whole. This is another high-yield technique. The density of the fat and the foie are similar so the liver cooks without losing any of its fat or absorbing the cooking fat. Cooking it in fat also inhibits oxidation. We make foie gras carpaccio by cutting thin slices of raw foie gras and spooning some hot truffle juice over them just before serving, in effect, poaching the foie gras a la minute. Foie gras poached whole in truffle stock results in a lower yield than a cold preparation like the torchon, but the truffle flavour is worth the exchange. Also, it's very simple to do: score the foie gras on all sides, season it with salt and pepper, and put it in an earthenware dish, or in a pot, whatever you have. The only thing you need to be careful about is making sure you have it in a big enough vessel so that you can get it out when it's cooked, because it will be very soft and fragile, almost molten. At the restaurant, we bring truffle stock (a mushroom stock that we've poached truffles in, see page 87) to a boil and then pour it over the foie gras, cover the baking dish, and put it in a 350F (176C) oven for 12 to 15 minutes. We remove it from the oven and let it sit for a few minutes, then slice it and serve it with some of the broth, a little shallot, some chives or chopped parsley, and chopped truffle. That's really how simple it is. Sometimes we poach it in a straight mushroom stock instead of the truffle stock and other times we'll poach it inside a plastic bag for a really pure foie gras taste. Poaching is really that simple. While I was thinking about all this poaching of foie gras, it occurred to me that I could poach it in a bottle of Gewürztraminer. So I tried it - it's great. ROASTED: Roasting foie gras is another exciting way to cook the entire liver. Score it, season it, sear it, and pop it in the oven for a few minutes - just don't forget about it, or no one will recognize it. Roasting is a little more tricky than poaching because the lobes can fall apart if you're not careful. After searing, we add some thyme and garlic but you could add anything - shallots, rosemary, bay leaf, or just salt and pepper. It's delicious. Whole roasting and poaching is good for people who love the pure taste of foie gras and don't need the crispy seared exterior of sautéed foie gras. SAUTÉED: You've got to cut foie gras to the right thickness if you're going to sauté it. This is paramount. Many chefs train their staff to cut foie gras too thin, saying, "Be careful, foie gras is really expensive." But you need the proper thickness - three quarters of an inch to one inch (1,9 cm kuni 2,54 cm) - for the three textures you want in perfectly sauteed foie gras: a crisp exterior, an almost-molten interior, and a very slim center that is firm because it's still rare. Goose foie gras is creamier in texture than the duck foie gras, and the taste is finer and not so forward, and thus it requires slightly more salt. Niisiis praadimiseks lõika ca. 2cm kuni 2,5cm paksune viil. Prae kiiresti kuumal pannil nii, et väljast on krõbe, sisemus pehme, aga täitsa keskelt jääb veel tahke. Enne praadimist on oluline eemaldada kõik veenid ning veresooned, kas siis ükshaaval välja lõigata või läbi sõela pressides (see on lihtsam kui ei ole aimu, kus sooned paiknevad). | |
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Vernanda
Abikokk 2008-08-24 18:04:05 |
wow! see oli küll üsna põhjalik ja julgustav ka. nüüd tueb järgmine sündmus oodata, et jälle maksa teha! 1000 tänud. | |
Paavo
Kokaõpilane 2008-08-24 18:53:48 |
Kuna meil pole viigimarju millest moosi keeta kuskilt võtta, siis oleks praegu mõistlik Peipsi äärset sibulat hankida ja sellest sibulamoosi keeta. Magus sibulamoos sobib hanemaksaga suurepäraselt. | |
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Vernanda
Abikokk 2008-08-25 10:22:27 |
Ma käin Peipsi ääres tavaliselt sept alguses, siis on seal kohe palju sibulaid ja muud tavaari, suitsukala jms ka. hinnad küll iga aastaga tõusevad, aga mis ei kallineks. | |
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Ristl
Kokaõpilane 2008-08-29 23:06:00 |
Ma ikka veel ei jõua bagettidest kaugemale. Tegin veel ühe katse sama retseptiga, aga seekord lisasin 1/4 tl meresoola (peenestatult) ka. Muutsin veel seda, et veega piserdamise asemel määrisin saiad enne ahju panekut lahtiklopitud muna ja 1 spl külma vee seguga (sellise juhise leidsin raamatust "Prantslannad ei lähe paksuks"). No ja siis korra, nii 5 min. enne küpsemise lõppu korra ikkagi piserdasin ka. Tulemus oli tavaline pehme, kuigi kuldkollane koorik.
Küpsemisajad ja temperatuurid olid seekord sellised: 15 min 230 kraadi juures ja siis veel 10 min. 200 kraadi juures. Minu ahjuga oli see väga hea tulemus. Aga jah, kuju ja koorikuga pean veel vaeva nägema - maitse oli juba üsna hea. Mõned pildid ka:
 Ablas miisu. |
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Paavo
Kokaõpilane 2008-08-30 21:02:26 |
Proovisin ka täna hommikul baguette'i teha ja tuleb tunnistada, et esimese korra kohta õnnestus päris hästi. Koorik oli krõbe, seest pehme ja mitte liiga kuiv. Retsepti ei hakka siinkohal tooma. Vaadake parem expertvillage lingilt videot kuidas baguette'i teha. Kui seda samm sammult järgida siis peaks tulemus ok olema. Eks baguette'i vormimist jms. tuleb muidugi harjutada enne kui "kaubanduslik välimus" käes.
Retsept ja juhendid siis Expertvillage
Minu kätetöö nägi välja selline:
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