/ck/ - Food & Cooking

>>7018514
noice.

>>7018505
im just gonna drink it straight.
maybe some raw eggs and yellow mustard in it.

>nah, it's gonna become a bisque

>>7018485
It is super buttery and flaky and really does taste like lobster in that it is sweet and creamy.
It is actually a type of skate. It cooks up denser than most fish meat, almost on the level of chicken breasts.
Denser, more body than something like orange roughy or cod.

>>7018458
thank you.
it's all about the tongs. and wiping your plate edges.

>>7018451
looks like i have the bowl on top of the food. lul

>>7018431
This is currently how I like to do my plates. But all things go through fads.
I liked it for this one, but honestly, I have trouble visualizing plates, so alot of times i have to play around with a couple of different things till i find what I like. I am a good cook, but the wife is the one who can tell me how to just make awesome platters and presentations, she has that artist's eye.
I really utilize my team when coming up with presentations, I feel it is one of my weaker areas.
>>7018439
thank you Anon.
it was fun to make and we have enough to do another meal and a half this size of meat.
gonna do a bisque with my stock tomorrow and use the cheeks in omelets.

>this one came out well

>i should of taken more of a straight on angle with these photos so you could see the height of the dish better...

>>7018414
she was my sous before she was my wife, she is awesome.
>finished plates. Remember every dish has a face.

>building the plates

>into the very hot pan went some light oil, the tops from my beets (chard) some s and p, and some spin, let it heat for about 45 sec while tossing once or twice, then hit with some of my balsamic reduction to stem it just till it was lightly wilted.
>>7018393
next post Anon

>Flipped the fish, put it back in the oven, pots were pretty much done, set a timer for 5 min waited for the fish to temp 120 f with a digi thermometer to start my asparagus. let it go for about 4 min in med hot pan and with a little S and P and deglazed with some vermouth

>after four min I moved the pan into the oven (375 f) for about 6 minutes. This is it after that first initial ten min. About this time i realized I had left some silver skin on one side of the fillet, I had gotten all of it off the first one, but in the hoopla missed it on this on, it wasn't a deal breaker, the fish flaked off it easily once cooked, but you can see how it bowed up the pieces, so totally fucked that one up.woops.

>Potatoes were about halfway so I started the monkfish on a hot cast iron pan with some slat and pepper for about 4 min, skin side down.

>the beets, done the same as the pots. The pan they are on is thinner so I used two so i had a thicker material when it went in the oven. the pots take about 20-25 minutes at 375 (non-convection) and the beets take 15 minutes (more sugar, less starch) so the pots went into the oven first (once it was good and heated)

>russets and sweet pots, lightly tossed in olive oil, laid out of the roasting pan with a second pan unerneath to catch any drips. hit with a little black pepper and kosher salt.

>here is the olive salsa. I used the heart from my celery bunch, the small white stalks in the center, left the leaves on because there is tons of flavor in them. Added the chopped olives and peppers from the previous pic, about 2 tsp of honey, 1 tsp of lemon juice, 1 tsp of bals vin. I then let it sit for ten min or so to meld flavors and break down the veggies some.

>rough chopped olives but i left the Peruvian peppers whole for color contrast, cause they're pretty.

>>7018314
you can see the bubbles in the background of that pic, the pan is on med-low right now, so that should give a visual reference for the consistency you are looking for.
>remember those olives? some had pits, so here is a tip for removing pits from olives. Crush with the bottom of a sturdy cup or mug. much easier, much quicker.

>>7018303
I think I'm lucky. I find her cute, and cute never goes away with age.
Unless you are a pedo.
>here is the spoon from m balsamic reduction, i start with about equal parts honey and vin and reduce down till you can dip a spoon in it and wipe your finger across it and it not drip down. think thin molasses.

>veggies for the stock got some color so it was time to deglaze with some white wine and then add the fish scraps and cold water.

>here the fillets are cleaned up and trimmed down all pretty-like

>>7018282
lol, that looks weir as shit, but its the bad lighting and bad phone camera, her lip color is the same ther as her gums, but IRL shits all normal, but yeah, that looks funny as shit.
oh god, im gonna get in trouble for that one.
>>7018285
she used to be a goth when she was younger, but i fixed that.
>two fillets ( still have silver skin on them,) two cheeks, two livers, one strawberry martini

>this is the two fillets cut off the bone that runs down the tail.