Gypsy
Super_Ideal_Rock
- Joined
- Aug 8, 2005
- Messages
- 40,392
Are you any good at this? Can you taste things and figure out what's in them?
I'm pretty good at this but my strength is in figuring out what ISN'T in a recipe or when a recipe for something is incomplete than figuring out what the complete list if from scratch, so I always start with the closest recipe I can find (at least to my eyes) and then add and subtract from there.
There is a sauce a local restuarant serves with its steak that I adore and so I decided to look up recipes for it (no luck with a straight recipe) so I started googling for 'stab in the dark' recipes and most of them were incomplete, but from the chatter around the recipes and my own memory of it I think I was able to piece together a pretty respectable starting recipe which I can improve on.
Any 'secret' recipes you've decoded? Or have a favorite you want to share? Post it here!
Here's the base 'decoded' recipe I started with:
L'Entrecote steak sauce (based on the Cafe de Paris in SF, not on the orignal european version which I don't like as much!)
1/4 cup dry white wine, such as Sauvignon Blanc
2 tablespoons minced shallots
4 anchovy fillets, chopped
1/4 cup low-sodium beef broth or homemade chicken broth
3 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chervil
I added white wine mustard, fresh garlic, salt, white pepper, a little cream (I need to figure out WHEN to add this, I didn't in the right place if I add it at all next time) and next time I'm going to try some fresh tarragon and some chives or some lemon or some lemon rind (I had none in the house).
Ravigote Sauce is a sauce with fresh herbs (Fines Herbs of the French are Chervil, Tarragon and Chives) flavor, with vinegar and boiled eggs (and recently mustard). I think this is the ‘base’ for the sauce—adapted to work with a fatty steak. Makes sense because original Entrecote is a very fatty cut of meat, so I’m guessing they wanted something acid to cut it. Plus the French fries need to work with it. No boiled egg in the entrecote sauce though but I am thinking either marrow or anchovies were added instead.
I'm pretty good at this but my strength is in figuring out what ISN'T in a recipe or when a recipe for something is incomplete than figuring out what the complete list if from scratch, so I always start with the closest recipe I can find (at least to my eyes) and then add and subtract from there.
There is a sauce a local restuarant serves with its steak that I adore and so I decided to look up recipes for it (no luck with a straight recipe) so I started googling for 'stab in the dark' recipes and most of them were incomplete, but from the chatter around the recipes and my own memory of it I think I was able to piece together a pretty respectable starting recipe which I can improve on.
Any 'secret' recipes you've decoded? Or have a favorite you want to share? Post it here!
Here's the base 'decoded' recipe I started with:
L'Entrecote steak sauce (based on the Cafe de Paris in SF, not on the orignal european version which I don't like as much!)
1/4 cup dry white wine, such as Sauvignon Blanc
2 tablespoons minced shallots
4 anchovy fillets, chopped
1/4 cup low-sodium beef broth or homemade chicken broth
3 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chervil
I added white wine mustard, fresh garlic, salt, white pepper, a little cream (I need to figure out WHEN to add this, I didn't in the right place if I add it at all next time) and next time I'm going to try some fresh tarragon and some chives or some lemon or some lemon rind (I had none in the house).
Ravigote Sauce is a sauce with fresh herbs (Fines Herbs of the French are Chervil, Tarragon and Chives) flavor, with vinegar and boiled eggs (and recently mustard). I think this is the ‘base’ for the sauce—adapted to work with a fatty steak. Makes sense because original Entrecote is a very fatty cut of meat, so I’m guessing they wanted something acid to cut it. Plus the French fries need to work with it. No boiled egg in the entrecote sauce though but I am thinking either marrow or anchovies were added instead.
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