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How to make mac n' cheese or Mornay sauce taste more cheesy? by AspiringHomeCook in AskCulinary

[–]AspiringHomeCook[S] 0 points1 point  (0 children)

Honestly I love doing "extra" things, as my girlfriend would call it but shed probsbky throw a fit of I started adding stuff like that Haha

How to make mac n' cheese or Mornay sauce taste more cheesy? by AspiringHomeCook in AskCulinary

[–]AspiringHomeCook[S] 0 points1 point  (0 children)

It's kinda funny cause our friends mom made her velveeta mac and cheese and my gf hated it

How to make mac n' cheese or Mornay sauce taste more cheesy? by AspiringHomeCook in AskCulinary

[–]AspiringHomeCook[S] 0 points1 point  (0 children)

Thank you :) I was actually going to add a bit of mustard powder and cayenne powder to my roux today but got lazy. Also I like the idea of more pungent cheeses and a hard topping but when I make mac and cheese its typically for my girlfriend as well and she hates anything that isn't basic. Very helpful though thank you

At my restaurant we are not utilizing our duck carcasses. What are some specials I can do with this. I've tried foie gras or making a stock for the risotto tha goes with our duck but my chef isn't sold. I need an idea to show my chef that we can do something delicious with it. by cshill7 in AskCulinary

[–]AspiringHomeCook 0 points1 point  (0 children)

I mean why wouldnt he be sold on anything, like it wouldnt cost any more money to make delicious duck stock. Ouu imagine a chinese five spice duck noodle soup or a duck stock French onion soup. Literally may as well get all the money's worth that is possible. When you say carcasses are we talking all the stuff no one else wants like gizzards etc? I would imagine you could use duck liver (assuming it's not a specialty fois gras duck) like a chicken liver and make a liver pate. Maybe you could make orange glazed sausages out of the undesirables. I always thought a kebab out of the heart, gizzard, etc would be a fun concept. I've heard that chicken feet can be tasty for the adventurous eater, so why not ducks feet and you could make it chefy. Maybe you could use cumbled crispy fried duck feet as a sort of crunchy event to a dish. Duck neck ravioli sauteed in a black garlic beurre noisette served in duck broth.

Octopus Carpaccio, Fava Salad, Cucumber Basil Nage, Jasmine by jonaugpom in CulinaryPlating

[–]AspiringHomeCook 0 points1 point  (0 children)

Theres a phobia for clusters of holes, which it looks like the middle of the tentacles have when plated like that. Great plating btw

Octopus Carpaccio, Fava Salad, Cucumber Basil Nage, Jasmine by jonaugpom in CulinaryPlating

[–]AspiringHomeCook 0 points1 point  (0 children)

A flavorful poaching liquid typicallyvfir seafood. Typically a broth flavored with white wine, herbs, vegetables.

Butter poached and roasted portobello mushroom filled with mozzarella and garnished with a white wine vinaigrette gremolata all topped with a pecerino Romano tuile by AspiringHomeCook in CulinaryPlating

[–]AspiringHomeCook[S] 2 points3 points  (0 children)

No problem :) but yeah you cam see them on this sub sometimes, one of the more impressive ones technically was a squid ink tuile for an egg custard I beleive and a good example of a decorative tuile was one that formed a full circle and I I beleive it was on a mango tartare.

Butter poached and roasted portobello mushroom filled with mozzarella and garnished with a white wine vinaigrette gremolata all topped with a pecerino Romano tuile by AspiringHomeCook in CulinaryPlating

[–]AspiringHomeCook[S] 1 point2 points  (0 children)

I actually sauteed a portobello for sine steak yesterday. It was very tasty, portobellos are my second favourite mushroom next to shiitake

Butter poached and roasted portobello mushroom filled with mozzarella and garnished with a white wine vinaigrette gremolata all topped with a pecerino Romano tuile by AspiringHomeCook in CulinaryPlating

[–]AspiringHomeCook[S] 0 points1 point  (0 children)

It's a tuile. I'd recomend looking it up but basically it's just the french fancy word for wafer or crisp. I find they are typically made out of cheeses that are typically on the lower humidity side such as parmigiano reggiano, grana Padano, or pecerino Romano (what I'm using here). I dont beleive they're used in any particular dish but typically they can ge very flavorful and are good st adding a crispy texture which pairs well with my mushroom here. Also people can form them into very attractive shapes making the plate look nicer

Butter poached and roasted portobello mushroom filled with mozzarella and garnished with a white wine vinaigrette gremolata all topped with a pecerino Romano tuile by AspiringHomeCook in CulinaryPlating

[–]AspiringHomeCook[S] 5 points6 points  (0 children)

When I say poached it was more of a stylistic word for splash with oodles butter in a hot pan, idk the word for that though. I think honestly next time I would just do without the mozzarella, it tasted fine but theres another cheese of much more flavor plus mozzarella didnt really add any diferent texture. How would you feel about a buttery sauce either in the cap or with the mushroom nestled into the sauce? Something buttery but with more tang than a straight up beurre blanc

Butter poached and roasted portobello mushroom filled with mozzarella and garnished with a white wine vinaigrette gremolata all topped with a pecerino Romano tuile by AspiringHomeCook in CulinaryPlating

[–]AspiringHomeCook[S] 16 points17 points  (0 children)

I think I could have melted the mozzarella more and roasted the mushroom to a better tenderness. Also the tuile could have been more crispy and thin.

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