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tp
Banned
Posts: 41
Registered: 1-1-2008
Location: Spartanburg, SC & Mulege, BCS
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| Quote: |
Yep, butter must be cooked at lower temps because it has a lower smoking point, and its solids will burn at temps that oils will not. After miserably
failing a cholesterol test awhile back, I pretty much stopped using butter to fry or saute (except for pancakes -- I believe there is a fundamental
rule of nature against cooking pancakes with oil). Good oils like EV olive, grapeseed, almond and hazelnut oil taste good (depending on the recipe)
and don't have the saturated fat that my doctor says I may as well load into a gun and shoot myself with if I'm going to eat it. (He also made me
promise to knock off foie gras and what used to be my favorite meal -- a big ribeye steak topped with crab bernaise sauce. Bastard. What harm could
three fourths of a pound of red meat, eggs and cream possibly do?) The oils also store and travel better. (Of course, nothing finishes a sauce or
gravy like a nice knob of butter. Mmmmmm.) |
Well, now I'm very disappointed b/c of what you'r saying.
It clearly shows that you know something about cooking, but U R not a chef. (I am!)
Bottom line: Butter is an animal product , oils are not.
So?? R U starting to get the point?
Canola oil or others are burning hotter b/c of that.
You call it 'smoking point'. That is somehow correct. But not correct per se in re of what causes the "smoking point".
Olive oil for cooking is .... you can use it for low heat cooking but not i.e. for steaks or red meat at all.
(need more info about oils? tell me. You'll get it)
A sauce or gravy adding butter to it is a No-No.
A natural sauce from any roast, and then putting butter in???
Come on, that's a crime.
All over the world anybody is trying to cook low fat meals and you wanna put fat into your gravy?
Don't you know better?
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Osprey
Ultra Nomad
Posts: 3694
Registered: 5-23-2004
Location: Baja Ca. Sur
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How you gonna make an etuffé without butter tp?
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vandenberg
Elite Nomad
Posts: 5118
Registered: 6-21-2005
Location: Nopolo
Member Is Offline
Mood: mellow
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| Quote: | Originally posted by bancoduo
Something smells here.
tp=gnuKid=UnoMas |
Gnukid is literate.
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tp
Banned
Posts: 41
Registered: 1-1-2008
Location: Spartanburg, SC & Mulege, BCS
Member Is Offline
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| Quote: | Originally posted by Osprey
How you gonna make an etuffé without butter tp? |
Answer: I'm not doing an etuffe. That's the worst thing to cook shrimps. Period.
Reason: garlic and onions an selerie cooked for the same time period ?????
Only beginners - like those who let the water burn in the pot - are doing something lake that, no Pro.
Etuffe - Shrimps made w/ sugar? Come on. Your taste must be on vacation.
Shrimps - Etuffe made w/ water??? instaead of wine??
You wanna kidden me, right?
Try again.
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tp
Banned
Posts: 41
Registered: 1-1-2008
Location: Spartanburg, SC & Mulege, BCS
Member Is Offline
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| Quote: | Originally posted by bancoduo
Something smells here.
tp=gnuKid=UnoMas |
If it smells where you are, maybe you *****?
[Edited on 2-21-2008 by Hose A]
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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I think TP should leave the building and re-enter with a bit of humility and be thankful that there are a lot of people here who would benefit from
his/her knowledge. But, TP, chef or not, nobody want's to eat a plate of crap dished up by a nasty, know-it-all fry cook.
Try again. Your first time may be your last.
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tp
Banned
Posts: 41
Registered: 1-1-2008
Location: Spartanburg, SC & Mulege, BCS
Member Is Offline
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| Quote: | Originally posted by DENNIS
I think TP should leave the building and re-enter with a bit of humility and be thankful that there are a lot of people here who would benefit from
his/her knowledge. But, TP, chef or not, nobody want's to eat a plate of crap dished up by a nasty, know-it-all fry cook.
Try again. Your first time may be your last. |
Confusing your post, very confusing.
Starting w/ the last: | Quote: | Try again; Your fisrt time may be the last [end quote]
well if I can try again it is not my first one.
Q.: can you count?
Next Q.: Why should I be thankful that there are people here who will benefit from my knowledge.
My guess: Those poeple should be thankfull if they learn something. (Like avoiding to make an Etuffee)
By the way: im a 'his', no a 'her'
And why R U comparing yourself with me? R U a fry cook?
Well then I will forgive you for your post.
If U R a chef, try me.
Kind regards
tp |
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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TP....
Scum like you and the cartels give Baja a bad name. Will you tell us where you work, if in fact you do? The public should be aware of roaches in
the kitchen.
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tp
Banned
Posts: 41
Registered: 1-1-2008
Location: Spartanburg, SC & Mulege, BCS
Member Is Offline
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| Quote: | Originally posted by DENNIS
TP....
Scum like you and the cartels give Baja a bad name. Will you tell us where you work, if in fact you do? The public should be aware of roaches in
the kitchen. |
Those who come to Baja once in a while and think they own a part of it are givin' Baja the poop.
Suggestion: If you got roaches in your kitchen, don't let the public know.
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
Member Is Offline
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OK...You win. You're too good at this. Good night.
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tp
Banned
Posts: 41
Registered: 1-1-2008
Location: Spartanburg, SC & Mulege, BCS
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| Quote: | Originally posted by DENNIS
OK...You win. You're too good at this. Good night. |
Don't wanna win. This thread is about cooking lobster tails.
I was just defending your hijacking me out of the thread.
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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
Member Is Offline
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I agree with Dennis. Keep yer nasty baited comments behind the swinging door. If you really are in the hospitality biz, do you talk with such pompus
circumstance there as you do here. As far as your culinary skills go. Who cares really. I will agree on two things you said tho. Wine and butter, but
what do I know about preparing seafood.
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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howat
Junior Nomad
Posts: 67
Registered: 7-18-2006
Location: San Diego
Member Is Offline
Mood: Retire Feb 2010
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I like to just boil the tails in Old Bay Seasoning and serve with hot butter and other condiments. The leftover tails I make a Lobster Pasta Salad
the next day and share with the non-hoopnetters. See my link in Bloodydecks.
http://www.bloodydecks.com/forums/food-beverage/95390-lobste...
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DanO
Super Nomad
Posts: 1923
Registered: 8-26-2003
Location: Not far from the Pacific
Member Is Offline
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| Quote: | Originally posted by tp
| Quote: |
Yep, butter must be cooked at lower temps because it has a lower smoking point, and its solids will burn at temps that oils will not. After miserably
failing a cholesterol test awhile back, I pretty much stopped using butter to fry or saute (except for pancakes -- I believe there is a fundamental
rule of nature against cooking pancakes with oil). Good oils like EV olive, grapeseed, almond and hazelnut oil taste good (depending on the recipe)
and don't have the saturated fat that my doctor says I may as well load into a gun and shoot myself with if I'm going to eat it. (He also made me
promise to knock off foie gras and what used to be my favorite meal -- a big ribeye steak topped with crab bernaise sauce. Bastard. What harm could
three fourths of a pound of red meat, eggs and cream possibly do?) The oils also store and travel better. (Of course, nothing finishes a sauce or
gravy like a nice knob of butter. Mmmmmm.) |
Well, now I'm very disappointed b/c of what you'r saying.
It clearly shows that you know something about cooking, but U R not a chef. (I am!)
Bottom line: Butter is an animal product , oils are not.
So?? R U starting to get the point?
Canola oil or others are burning hotter b/c of that.
You call it 'smoking point'. That is somehow correct. But not correct per se in re of what causes the "smoking point".
Olive oil for cooking is .... you can use it for low heat cooking but not i.e. for steaks or red meat at all.
(need more info about oils? tell me. You'll get it)
A sauce or gravy adding butter to it is a No-No.
A natural sauce from any roast, and then putting butter in???
Come on, that's a crime.
All over the world anybody is trying to cook low fat meals and you wanna put fat into your gravy?
Don't you know better? |
Ah, an expert. Well, I'm just a dabbler, chef Tp, but I'm guessing millions of Italians will be surprised to find out you can't cook red meat with
olive oil, and that they'll have to find something else to brown their manzo for a stew or braise.
Butter is indeed an animal product, and oils indeed are not. So what? All are fats, and all have different and measurable smoke points and
combustion points. In fact, removing the solids from butter results in clarified butter (or ghee), which has a much higher smoke point than most
common cooking oils, including canola oil(http://en.wikipedia.org/wiki/Smoke_point), and is used primarily, and to the exclusion of cooking oils, in certain cuisines, like Indian food.
(BTW, maybe it's just me, but I hate the taste of canola oil; I prefer olive and almond.) Fats come in varying combinations of saturated and
unsaturated (with hydrogen atoms, as you surely know, being an expert), and unsaturated fats come in varying combinations of poly-unsaturated or
mono-unsaturated. Experts (such as yourself) differ on whether heating poly-unsaturated fats causes an undesirable chemical reaction, but most agree
that cooking with mono-unsaturated fats (olive oil, for example) is a good idea. They also agree that saturated fats (which experts like you know are
generally a solid at room temperature, like butter and lard) should be minimized because they can contribute to disproportionate levels of bad (LDL)
and good (HDL) cholesterol, which can in turn lead to all sorts of health problems. Let me know what else I need to know about oil, as I am always
willing to learn from the experts.
OK, back to butter. Adding it to finish a sauce is a no-no? Well, I'm just a rank amateur, but surely you as an expert chef are familiar with the
term "mounter au beurre"? It is a French culinary term meaning to finish a sauce with butter, specifically by whisking a small amount (a little dab
ain't gonna kill you) of cold, unsalted butter into a hot sauce at the last moment, to emulsify and thicken it slightly and give it a gloss. Last
time I checked, the French knew their way around a kitchen pretty well --hey, if you're a trained chef, you may even have trained in French technique,
no? Maybe you just forgot. I'm glad to be able to help.
So, where is your restaurant? I'm sure there's a Nomad nearby who'd be happy to do a review.
\"Without deviation from the norm, progress is not possible.\" -- Frank Zappa
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Osprey
Ultra Nomad
Posts: 3694
Registered: 5-23-2004
Location: Baja Ca. Sur
Member Is Offline
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Dano, can't decide wether you just sauteed tp or frapeed or just glazed and grilled. He might be back but you stuck a fork in him, he's done.
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
Member Is Offline
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Descansa En [La] Paz......
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vandenberg
Elite Nomad
Posts: 5118
Registered: 6-21-2005
Location: Nopolo
Member Is Offline
Mood: mellow
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Knew we would soften him up.
That's why I doped him Charmin ahead of time.
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tp
Banned
Posts: 41
Registered: 1-1-2008
Location: Spartanburg, SC & Mulege, BCS
Member Is Offline
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| Quote: | Ah, an expert. Well, I'm just a dabbler, chef Tp, but I'm guessing millions of Italians will be surprised to find out you can't cook red meat with
olive oil, and that they'll have to find something else to brown their manzo for a stew or braise.
Butter is indeed an animal product, and oils indeed are not. So what? All are fats, and all have different and measurable smoke points and
combustion points. In fact, removing the solids from butter results in clarified butter (or ghee), which has a much higher smoke point than most
common cooking oils, including canola oil(http://en.wikipedia.org/wiki/Smoke_point), and is used primarily, and to the exclusion of cooking oils, in certain cuisines, like Indian food.
(BTW, maybe it's just me, but I hate the taste of canola oil; I prefer olive and almond.) Fats come in varying combinations of saturated and
unsaturated (with hydrogen atoms, as you surely know, being an expert), and unsaturated fats come in varying combinations of poly-unsaturated or
mono-unsaturated. Experts (such as yourself) differ on whether heating poly-unsaturated fats causes an undesirable chemical reaction, but most agree
that cooking with mono-unsaturated fats (olive oil, for example) is a good idea. They also agree that saturated fats (which experts like you know are
generally a solid at room temperature, like butter and lard) should be minimized because they can contribute to disproportionate levels of bad (LDL)
and good (HDL) cholesterol, which can in turn lead to all sorts of health problems. Let me know what else I need to know about oil, as I am always
willing to learn from the experts.
OK, back to butter. Adding it to finish a sauce is a no-no? Well, I'm just a rank amateur, but surely you as an expert chef are familiar with the
term "mounter au beurre"? It is a French culinary term meaning to finish a sauce with butter, specifically by whisking a small amount (a little dab
ain't gonna kill you) of cold, unsalted butter into a hot sauce at the last moment, to emulsify and thicken it slightly and give it a gloss. Last
time I checked, the French knew their way around a kitchen pretty well --hey, if you're a trained chef, you may even have trained in French technique,
no? Maybe you just forgot. I'm glad to be able to help.
So, where is your restaurant? I'm sure there's a Nomad nearby who'd be happy to do a review. |
Well, that you are only an amatheur, it is clear to me reading your post. You got your knowledge out of Wikipedia, right?
Italians like all otehr folks in this world know that cooking a steak is something diefferent from prepearing a stwe. (You din't know that and that's
why you are mixing up the pouints.
Of course all over the world good cooks are using olive oil for low heat and moderate cooking > Important::: low heat cooking.
But if it comes to high temperatures (steaks) olive oil is a no-no.
Glad to help you on this issue > now you know and can use your new knowledge to post something in Wikipedia.
Butter is an animal product and oils are not ! WOW. I'm happy for you that you at least agree in that.
"All are fats" Wow again! What a statement of yours.
But damn wrong if it comes to using those different fats.
Everything else you are pointing out is basic knowledge for every cook who claims to be a cook. I'm not talking about chefs here.
(you got it from Wikipedia, right?)
And that we got somethinmg straight: My chefschool was based in Montpellier.
Does that tell you something?
What's printed in books (or Wikipedia) must not be the last knowledge of cooking, consider that and get the last updates. Wikipedia is not a cientific
thing. Just made by readers like you and their flat knowledge.
Of course a little bit of butter in a gravy does not hurt. But good cooks avoid that and use fresh cream / saur cream or similar, insted. Low fat,
selfunderstanding.
If you follow the threads carefully, I pointed out that I am developuing land in Mulege @ this time.
Which does not mean that I am not a chef anymore.
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tp
Banned
Posts: 41
Registered: 1-1-2008
Location: Spartanburg, SC & Mulege, BCS
Member Is Offline
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| Quote: | Originally posted by Osprey
Dano, can't decide wether you just sauteed tp or frapeed or just glazed and grilled. He might be back but you stuck a fork in him, he's done.
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BS ! Slimeball statemants. A fork in me does not hurt at all. I know my field. You don't.
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tp
Banned
Posts: 41
Registered: 1-1-2008
Location: Spartanburg, SC & Mulege, BCS
Member Is Offline
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| Quote: | Originally posted by vandenberg
Knew we would soften him up.
That's why I doped him Charmin ahead of time. |
How did you soften me up?
Again, I know my field (although I'm not working as a chef @ this time) and you guys wanna tell me about french cooking - the best cuisine in the
world??
The Americans learned cooking from the French and others. But mostly stuck all 10 fingers in the meal.
Those who getting their knowledge out of Wikipedia want to tell me about cooking?
I l m A o.
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