"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-15-2005, 11:13 AM   #1
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
That One Dish

What is that one dish that you've never made, but have really wanted to learn how?

For me, it's souffles. I've had them, but never made them. Probably because of the intimidation factor.
However, Mish just posted a coffee/chocolate souflee that sounds so delish! Maybe I'll have to try it out.

__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 06-15-2005, 11:19 AM   #2
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
Beef Wellington
and Baked Alaska
pdswife is offline   Reply With Quote
Old 06-15-2005, 11:35 AM   #3
Master Chef
 
crewsk's Avatar
 
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
I'm with you on the souffles jkath. I want to make one but I'm afraid to.
__________________
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote
Old 06-15-2005, 12:31 PM   #4
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
This is the first souffle recipe I ever tried. I liked it because it only made two single-serving ones so it wasn't a huge waste of ingredients if it was bad. I made some adjustments to the original recipe (thanks to elf cheering me on!) and it turned out great! Good for a nice, romantic dinner for 2 (or a hungry night alone! )

Chocolate Chile Soufflés

1/4 cup sugar plus additional for coating gratin dishes
2 tablespoons all-purpose flour
1 tablespoon cold unsalted butter
1/2 cup milk
1/2 ounce semisweet chocolate, chopped fine
1/8 teaspoon cayenne
1 large egg yolk
2 large egg whites



Preheat oven to 400 degrees F. Butter two 3/4 cup gratin dishes and coat with additional sugar, shaking out excess.

In a small bowl blend together 2 tablespoons sugar, flour, butter and a pinch salt until mixture forms into small pellets.

In a small saucepan, bring milk to a boil and whisk in flour mixture, chocolate and cayenne. Cook mixture over moderate heat, whisking until thickened, about 15 seconds and cool 30 seconds.

In a bowl, whisk yolk lightly and whisk into chocolate mixture. In another bowl, whisk whites with a pinch of salt until they hold soft peaks and whisk in remaining 2 tablespoons sugar, a little at a time, until meringue holds stiff peaks. Fold in remaining meringue gently but thoroughly.

Divide soufflé batter between gratin dishes and put on a baking sheet. Bake chocolate soufflés in middle of oven for 15 minutes or until puffed. Serve immediately.


Makes 2 soufflés

__________________
-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Old 06-15-2005, 12:40 PM   #5
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
OK I don't know if mine really counts as it is not a dish really. My one dish would be whole chickens or turkey. Not because I don't know how to cook them, but because I can't carve. I have tried, but never get it right. I always end up mutilating the bird. Thankfully I have only done it for my DW and myself so we just use our forks and dig into the bird itself once I try and fail at carving it. I will someday get my dad to teach me as he does a fantastic job at carving.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 06-15-2005, 02:00 PM   #6
Head Chef
 
ronjohn55's Avatar
 
Join Date: Jul 2004
Posts: 2,080
I'm right there with you GB!! I'm AWFUL at carving a turkey, although I am getting better. Alton Brown had a decent segment on it. It's a little unorthodox compared to the typical Norman Rockwell type carving you see in commercials for Butterball - but it works for me!


Of course, all this trouble carving comes from my subscriptions to the Tim "The Toolman" Taylor school of thought. Problem is Sheila won't let me have a chainsaw at the dinner table....

John
ronjohn55 is offline   Reply With Quote
Old 06-15-2005, 02:08 PM   #7
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
Did you see Ramsay's kitchen nightmares last night?
One of the restaurants he "overhauled" included having a whole roasted chicken on the menu, and when the waitress/waiter brought it out, it was their job to carve it at the table, in front of the guests!!! Talk about a mess! They finally got it, though, much to Ramsay's pleasure.

I finally mastered the Thanksgiving Bird, due to the fact that I cook it in my big giant roaster. I literally pull the bones out without problem and then I just slice the meat!
__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 06-16-2005, 01:30 AM   #8
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Heck, I'm so dumb I'll try just about anything at least two or three times ... but pâte à choux freaks me out for some reason! It's really simple ... but something about it really intimidates me. That and some English "puddings" ....
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 06-16-2005, 07:54 AM   #9
Senior Cook
 
Join Date: Mar 2004
Location: USA,Colorado
Posts: 358
I love mussels cooked in garlic and wine, but have never tried cooking them myself (due to a previous incident with a bucket of live clams....). Same goes for lobster - love it, but I don't think I could bear to cook one. I've never tried a souffle, but I will one day - there are some recipes for souffles that won't sink, and some for souffles that are supposed to sink....so I reckon that makes it easier LOL!

Paint.
__________________
British ex-pat living in Colorado, USA
Paint is offline   Reply With Quote
Old 06-16-2005, 09:14 PM   #10
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
This one's interesting for me. Being a "pro", "in the biz", there's not many things I haven't done. About the only thing that comes to mind, is making a curry, from scratch. I'd like to give that a shot, or several, attempts.

I'm not worried so much about not cooking it right, as techniques don't scare me. However, what I am concerned with, is "will my family eat it?"

I'm thinking I may have to make some experimental stuff for lunch, when the kids are in school.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 06-16-2005, 09:19 PM   #11
Head Chef
 
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Bread.

Yeast hates me. It senses my fear and always beats me.

Lee
QSis is offline   Reply With Quote
Old 06-16-2005, 09:44 PM   #12
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
This question kind of stumped me for the same reason as Allen...there hasn't been too many things that I haven't made, or that I've wanted to make but never tried. Escabeche used to be on that list but I started doing it last year. Oh...puffer fish. I've eaten it, but I don't know how to remove the poison sac. That would be something to learn to do.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 06-16-2005, 10:31 PM   #13
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,674
i want to try to order some sushi-grade fish and make my own sushi, but i'm not so sure i wouldn't botch it.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 06-16-2005, 10:48 PM   #14
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by Michael in FtW
pâte à choux
Oh Michael - you are right - they are sooooo easy it's scary!!!! The only thing you have to do for sure is make a slit in them so they don't deflate. Let them cool completely, then bag them. I make this great chicken salad to put in them (I know, everyone says thier chicken salad is great!). Just follow the directions i.e., one egg incorporated before you add the next one - you really need to try this. Do some with chicken salad and then save some for some custard drizzled with chocolate (mix Gheridelli (sp) chocolate with some coffee and heat until melted and put in squeeze bottle. You'll kick yourself for waiting so long!!.

I'm scared to make bread - I don't want to take the time to study it, I just want someone to show me. I'm one of those people that would rather take a class than read about it.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 06-17-2005, 10:30 PM   #15
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Ok elf - you help me over my choux phobia and I'll help you get started with a simple bread.

IronChef - you gret licensed, certified, and 30-years experience with a minimum of 3,000 customers without a fatality ... maybe then I'll try your fugu. Of course, you have to try it first in front of me before I try it ...
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 06-18-2005, 01:11 AM   #16
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
Quote:
Originally Posted by QSis
Bread.

Yeast hates me. It senses my fear and always beats me.

Lee
That needs to be on a tee shirt.
__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 06-18-2005, 03:51 AM   #17
Assistant Cook
 
Join Date: Jun 2005
Location: Cronulla Beach, Sydney, Australia
Posts: 27
Red face

I agree with Michael - choux pastry freaks me out - never tried it (will one day, though). It has to be so LIGHT - I think that's what scares me. As for English puddings - what feaks you about these. The British (love 'em) aren't the most imposing of chefs Their recipes are pretty bland & ordinary (I know, I was raised on them!)SK
surfrkim is offline   Reply With Quote
Old 06-18-2005, 03:57 AM   #18
Assistant Cook
 
Join Date: Jun 2005
Location: Cronulla Beach, Sydney, Australia
Posts: 27
Arrow

Oh bread??!! Ask me ANYTHING! I never buy bread - make all my own loaves, rolls, breadsticks & pizza bases (not by machine but hand). Got to admit I feel VERY superior in this field - never had a failure. I also make the biga for the bread & use left-over whey from yoghurt or cheese making in it. Ask me anything!!!!!!! I would love to help someone after all the help I received today.

Cheers SK
surfrkim is offline   Reply With Quote
Old 06-18-2005, 04:12 AM   #19
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,674
Quote:
Originally Posted by surfrkim
Oh bread??!! Ask me ANYTHING! I never buy bread - make all my own loaves, rolls, breadsticks & pizza bases (not by machine but hand). Got to admit I feel VERY superior in this field - never had a failure. I also make the biga for the bread & use left-over whey from yoghurt or cheese making in it. Ask me anything!!!!!!! I would love to help someone after all the help I received today.

Cheers SK
i have a question! if a recipe calls for a packet of dry yeast, how much cake yeast do i sub out for that?
thanks!
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 06-18-2005, 04:45 AM   #20
Assistant Cook
 
Join Date: Jun 2005
Location: Cronulla Beach, Sydney, Australia
Posts: 27
One sachet (here that is equal to 7 grams of dry yeast) equals about 15 grams fresh or compressed yeast. I have never used fresh yeast but, from what I have read & spoken to people who have used it, a general rule of thumb is to double the dry yeast rate for fresh - ie 10g dry yeast equates to 20g of fresh etc. Hope that helps.

SK
surfrkim is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 01:01 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.