Iron Chef WAYCT - What Are You Cooking Today

[Alex]

After a mix, becomes more ‘ugly delicious’

[Giles]

@seawolf said in Iron Chef WAYCT - What Are You Cooking Today:

How was it in the end?

It worked out extremely well thanks. I think for next time, I will use the same recipe but forgo the gelatin and cook a few more veg with the beef and purée those as a thickener as per your suggestion.

The next, next time I will try the Julia Childs version....

[seawolf]

@Giles So glad it came out well! It's one of my favorite dishes to make this time of year, especially when I have nothing better to do on a Sunday than making a nice meal. I usually serve it with mashed potatoes, and of course some nice red wine.

[Giles]

I did mash with chives and sour cream and green beans. Funnily enough, no wine.

[Chap]

Risotto with Salsiccia and red chiccory simmered in Balsamico

[Tago Mago]

The most important component in Kaiserschmarrn

[Chap]

@Tago-Mago said in Iron Chef WAYCT - What Are You Cooking Today:

The most important component in Kaiserschmarrn

Nope, sorry but absolutely NO! No way... NEIN!!!

[Tago Mago]

@Chap I have to work with what’s there. Call it the Bavarian abomination

[Chap]

Und ganz grosses Kino natürlich wannst ihm mit dem Stroh a no flambierst

[Chap]

Okonomiyaki. Don't ask me which style, I think Osaka...

[Tago Mago]

Hopefully, @Chap will be gentle in his judgment

No flambéing, I’m afraid

[Chap]

Looks beautiful! Every Tyrolean Hüttenwirtin would be jealous

[Chap]

Cranberries or apple purée?

[Tago Mago]

@Chap neither, pure Kaiserschmarrn. My wife doesn’t like Apfelmus, and I was too lazy to make some just for myself

[Giles]

French Onion Soup.

As an aside, I love how Raymond Blanc presents his recipes on the web. Cuts down on scrolling up and down so much, oh, and he uses sensible measures, none of this wishy washy "cups" shite......

[Karol]

@Giles probably my favorite soup
yea baby caramelize that stuff!!

[Giles]

The variation in recipes for it are massive. No idea whether Raymonds is any good, but I like him as a chef, so that is what I am going with this time.....

But I am caramelising the onions the Serious Eats way.

I'm still nervous about using water instead of stock

I'm also going to be making one of these later...

https://www.raymondblanc.com/recipes/lemon-tart/

[Giles]

Executive decision made, I'm going 50:50 water/chicken stock.

[Giles]

[Giles]

Damn, I do not have a 9" round pastry time with removable bottom. I thought I would be able to wing it with my fixed bottomer. But, the lemon cream is so fragile, that when I inverted it, to get it out of the tin, then reinverted it to get it onto the serving plate, I damaged it. It'll taste the same, but looks a bit Frankenstein....