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#11
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Hunter Chicken
MH wrote:
"Jennifer Austin" wrote in message ... Thank you for the recipe! I like watching Jaques Pepin on PBS. I love him. He has a new book out about his younger, early days in France. It sounds wonderful. He'll be in DC at the Mall on October 4 signing books. Part of the whole National Book Festival extravaganza that Saturday. http://www.loc.gov/bookfest/ The schedule is a little hard to find: navigate to PROGRAMS, then to PAVILIONS, then click on the event(s) that interest you in the box on the right hand top corner. Look who else will be there. Amazing cast. http://tinyurl.com/owfn Yes, That's THE Julie Andrews. Pastorio |
#12
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Rec: Hunter Chicken
MH wrote:
"Bob Pastorio" wrote in message ... MH wrote: This is a great recipe, not much fat or simple carbs and a ton of flavor. And it's easy to make. From Jacques Pepin's Techniques I'm reading the recipe from his book called "La Methode." You've shortened the cooking time. No, I didn't. It reads the way I wrote it in the book I took it from. I typed what he wrote. Interesting, then, how he changed the recipe over time and in different editions. In "La Methode," he calls for the onion to be sautéed for a few seconds before adding the other ingredients. And then, after adding the remaining ingredients, he says to *bring it to a boil* and then simmer for 10 minutes. By not bringing it to a boil, 5 to 8 minutes of cooking time is cut out. I can't imagine that Jacques Pepin said in any of his books that demi-glace is "beef stock that has been reduced by simmering at a low temperature for a few hours." That's a reduction, not demi-glace. Demi-glace is a reduction of Sauce Espagnole and beef stock together and is a world different than merely reduced stock. I know what a demi-glace is, but since this isn't a cooking ng, I didn't want to bore anyone. Understand. But you also have to know that substituting a simple stock for demi rather significantly changes the dish. I'd rather tell the whole story and let diners choose how they wanted to make it. The instruction about adding beef stock instead of demi-glace isn't in the version of the recipe I see and it surprises me. Demi-glace is a very rich, intensely-flavored sauce. Beef stock isn't. Adding less of the less-rich addition seems to defeat the notion of creating intense flavor. I was trying to make it an "easy" recipe. Since this is asd and not a cooking ng, I wanted to give people some alternatives to a labor-intensive recipe that most would never want to try. There's no way for you to know this, but I'm a chef and food writer. I appreciate the intent to make it easy, but I think it's a disservice to simplify it to the point that the depth of flavor is minimized and the full appeal is diluted. A better substitution would have been some sort of gravy or other sauce. The stock-for-demi substitution weakens the dish. Or change it more and essentially create a different dish. Man, you're crabby. Nah. Not crabby. Just rather fussy about good food. Trying to keep it accurate and in the spirit of the original. Save the namecalling for somebody else. But thanks for offering a chance for people to try an enjoyable dish. Pastorio |
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