Ask Behr anything food related thread

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#9,376
#9,376
Thanks, but stop it. If you knew how much time has been invested in my knowledge of food, you wouldn't think I was so smart.
 
#9,377
#9,377
Behr said:
Bechamel is one of the 5 Mother sauces. I would say I'm educated on sauces more than anything in the culinary world because I had such a hard time with them and studied them more.

Instead of Virgin Mary, remember Virgin BETH.

Veloutte - Roux made with white stock (veal, chicken, veggie or fish)

Bechamel - roux made with dairy, traditionally milk or cream.

Espagnole - roux made with brown stock (beef)

Tomatoe - roux made with tomatoes. (Italians skip the roux and just reduce the tomatoes)

Hollandaise - Egg yolk and clarified butter or ghee.

These are the bases (mother) for most all other sauces. Bechamel with cheese added is Mornay. Hollandaise with tarragon added is Bearnaise etc.

That's a nice book Ill. It was used as a reference tool when I was in school, The 7th edition, and if I remember correctly, it was somewhere in the neighborhood of $100 new.
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As in Eggs Benedict or Eggs Hussard:)?

Questions,

I never can get a rich brown roux for gumbo etc. If I cook long enough to brown, it always seems to be burned; I try to keep the heat low, but it has to be hot enough to brown.

What do you call ham drippings (thinned with water) thickened with roux? Mother usually had a clear gravy made from ham drippings, but occasionally I have had it thickened and "cloudy".

As to sauces' names, I just have to keep my "book" handy. Kudos to you for keeping them in your head:good!:.
 
#9,378
#9,378
Smallvol#1 said:
As in Eggs Benedict or Eggs Hussard:)?

Questions,

I never can get a rich brown roux for gumbo etc. If I cook long enough to brown, it always seems to be burned; I try to keep the heat low, but it has to be hot enough to brown.

What do you call ham drippings (thinned with water) thickened with roux? Mother usually had a clear gravy made from ham drippings, but occasionally I have had it thickened and "cloudy".

As to sauces' names, I just have to keep my "book" handy. Kudos to you for keeping them in your head:good!:.
Click to expand...

It ain't easy getting a roux just right for gumbo. The key is patience. Or stirring. Or heat. Haha. All three are key.

To get it from white to dark could take 45 minutes to an hour. Just constantly stir it and if it's turning too fast, turn the heat down. You have to give it 100% of your attention.

I would call it a Veloutee. I don't understand what else you're asking tho.
 
#9,381
#9,381
Once, at a pot luck supper with the extended in laws, I had a plate of food when I espied deviled eggs! Gotta have at least one! But my plate is o'r brimming! What to do? I stuck one atop the mac 'n' cheese. The youngsters saw me do this and copied it, even though some had plenty of room on their plates. A sister-in-law observed the kids all having deviled eggs atop their mac 'n' cheese and exclaimed, What in the world? Uniformly, they pointed to me... Little kids can be so much fun, sometimes.
 
#9,383
#9,383
Behr said:
Bechamel is one of the 5 Mother sauces. I would say I'm educated on sauces more than anything in the culinary world because I had such a hard time with them and studied them more.

Instead of Virgin Mary, remember Virgin BETH.

Veloutte - Roux made with white stock (veal, chicken, veggie or fish)

Bechamel - roux made with dairy, traditionally milk or cream.

Espagnole - roux made with brown stock (beef)

Tomatoe - roux made with tomatoes. (Italians skip the roux and just reduce the tomatoes)

Hollandaise - Egg yolk and clarified butter or ghee.

These are the bases (mother) for most all other sauces. Bechamel with cheese added is Mornay. Hollandaise with tarragon added is Bearnaise etc.

That's a nice book Ill. It was used as a reference tool when I was in school, The 7th edition, and if I remember correctly, it was somewhere in the neighborhood of $100 new.
Click to expand...

thanks, I'm a fan of Béchamel, with pork sausage over biscuits
 
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#9,384
#9,384
vol_in_ar said:
thanks, I'm a fan of Béchamel, with pork sausage over biscuits
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Enter my nightmare.....

Yes, it's a Bechamel. With the addition of pork sausage it becomes "gravy" which is the new name for the sauce. Like adding cheese would make it Mornay sauce.

But, adding the fat from the pork sausage could technically make it a Veloutee. And if you use cream instead of milk, it could be an Allemande, which was one of the original 4 mother sauces before Escoffier called it the "daughter" of Veloutee.

Also, Southern Italians in to Sicily call tomatoe sauce "gravy". They don't use a roux so, it's just reduced tomatoes. That would make it the "mother sauce" Tomato. Some Espagnole sauces use Veal stock, so if they use veal in their tomato sauce (gravy) would you consider it an Espagnole, Tomato or Veloutee?

And then there's Buerre Blanc.
 
#9,385
#9,385
Talking about that reminds me of the old days. I remember explaining in the first what did you have for dinner thread what I had. I could have just said fish with gravy. But, I said Fresh Golden Tile sautéed with extra virgin olive oil finished with a tri color peppercorn Bechamel. Haha, a poster commented "no one eats that uppity on a Tuesday night". He was the same guy that said I was just on VN to impress the chicks. Lol. Good ole days.
 
#9,386
#9,386
Behr said:
Talking about that reminds me of the old days. I remember explaining in the first what did you have for dinner thread what I had. I could have just said fish with gravy. But, I said Fresh Golden Tile sautéed with extra virgin olive oil finished with a tri color peppercorn Bechamel. Haha, a poster commented "no one eats that uppity on a Tuesday night". He was the same guy that said I was just on VN to impress the chicks. Lol. Good ole days.
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You mean... You're not?!?!?
 
#9,389
#9,389
Behr said:
Enter my nightmare.....

Yes, it's a Bechamel. With the addition of pork sausage it becomes "gravy" which is the new name for the sauce. Like adding cheese would make it Mornay sauce.

But, adding the fat from the pork sausage could technically make it a Veloutee. And if you use cream instead of milk, it could be an Allemande, which was one of the original 4 mother sauces before Escoffier called it the "daughter" of Veloutee.

Also, Southern Italians in to Sicily call tomatoe sauce "gravy". They don't use a roux so, it's just reduced tomatoes. That would make it the "mother sauce" Tomato. Some Espagnole sauces use Veal stock, so if they use veal in their tomato sauce (gravy) would you consider it an Espagnole, Tomato or Veloutee?

And then there's Buerre Blanc.
Click to expand...

I'm getting dizzy.
 
#9,393
#9,393
MphsBlues said:
Behr, I remembered asking you before, but I can't find the post or answer, but how do you typically make Tchoupitoulas recipes? I finally found the recipe provided by Ed David of the Faded Rose restaurant for a shrimp version of Tchoupitoulas. It looks pretty good. http://www.foodnetwork.com/recipes/shrimp-tchoupitoulas-recipe
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Behr said:
Tchoupitoulas is a basic butter sauce with a cajun influence. Melted butter, garlic, shallots or onions, creole seasoning or cayenne pepper and clam juice. The place you had it added mushrooms and probably garnished it with parsely and green onions.

Hope that helps.
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Looks like me and ole Ed agree. :)
 
#9,395
#9,395
MphsBlues said:
Thanks, Behr. I'm gonna give it a try. :hi:
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This doesn't matter, just a thought.

21-25 shrimp are nice sized, and more expensive than a smaller size. Don't get me wrong, I love the bigger shrimp, but 31-35 are economically a better choice for a dish like this. Jmo.
 
#9,396
#9,396
Behr said:
This doesn't matter, just a thought.

21-25 shrimp are nice sized, and more expensive than a smaller size. Don't get me wrong, I love the bigger shrimp, but 31-35 are economically a better choice for a dish like this. Jmo.
Click to expand...

Kinda funny, Kroger has a sale beginning tomorrow for already cooked, peeled, de-veined shrimp for 7.95/lb for the 21-25. Given the cooking method of the recipe, I think I will take the easy way out and get them, and adjust. Figured I would prepare it as laid out in 'ole Ed's' version, but withholding the shrimp until the sauce begins to come together, thereby creating a lesser possibility of having shrimp with the consistency of granite. :)
 
#9,397
#9,397
Had homemade Strawberry ice cream yesterday.

We used heavy cream to make ours. The Ninja recipe calls for milk, which is the way the next batch will be made just to give it a try.
 
#9,398
#9,398
Memphis....

While you're there, check to see if they have the whole dish in the frozen section. Save a bunch of time and probably money too.

Seriously, good luck and enjoy. Let me know how your sauce turns out. Just a note, if you'll leave the thawed pre cooked shrimp in the fridge until you're ready to cook them, you'll have a larger margin of safety.
 
#9,399
#9,399
malinoisvol said:
Had homemade Strawberry ice cream yesterday.

We used heavy cream to make ours. The Ninja recipe calls for milk, which is the way the next batch will be made just to give it a try.
Click to expand...

What did you use for the peach?
 
#9,400
#9,400
Behr said:
What did you use for the peach?
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Same heavy cream. My mistake, actually. HBPW told me milk and, as usual, my brain heard heavy cream. Haha Thus, another reason for my ban from grocery stores.

It's good with the cream, however, I want to give the proper recipe a chance.
 
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