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Maris
Member
03-28-2002
| Friday, March 14, 2008 - 3:51 am
Ceviche is raw fish marinated in citrus. originated in south america. Also popular in Spanish restaurants. A reduction is when you add a liquid when sauteeing a meat and you let the sauce evaporate away and the reduction is what you are left with
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Julieboo
Member
02-05-2002
| Friday, March 14, 2008 - 6:29 am
Thanks Maris!! But then in a reduction what are you left with if the juice/sauce evaporates away? And also what about when they do a fruit reduction? (At least I think they've done like a raspberry reduction before, but am not at all sure...)
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Prisonerno6
Member
08-31-2002
| Friday, March 14, 2008 - 6:49 am
The flavor. You are evaporating away some of the water to intensify the flavor. You don't cook it all away; usually you reduce by about half. A reduction doesn't need to be just the saute pan juices. You can do a fruit juice reduction or a wine reduction as well. You are simply boiling away some of the liquid to concentrate the flavor.
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Julieboo
Member
02-05-2002
| Friday, March 14, 2008 - 7:00 am
Oh, so a reduction is basically a sauce or topping? Similar to adding lemon or butter to something??
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Prisonerno6
Member
08-31-2002
| Friday, March 14, 2008 - 7:14 am
A reduction is a sauce, but it is made specifically by reducing the volume of the liquid by evaporating the water, and thereby intensifying the flavor. It isn't really like adding lemon or butter (although sometimes a reduction is finished off with the addition of butter to make it shine...)
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Julieboo
Member
02-05-2002
| Friday, March 14, 2008 - 7:20 am
Do you eat the reduction by itself? Or is it a topping?
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Prisonerno6
Member
08-31-2002
| Friday, March 14, 2008 - 7:46 am
Topping, plate garnish, dipping, but no, not by itself. Think gravy, not soup. http://www.all-about-cooking.com/reductions.html
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Julieboo
Member
02-05-2002
| Friday, March 14, 2008 - 7:52 am
Got it! Thanks!
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Panda
Member
07-15-2005
| Friday, March 14, 2008 - 3:25 pm
I know what ceviche and reduction is but the one that always gets me is "gastrique"...doesn't sound appetizing!
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Seamonkey
Moderator
09-07-2000
| Friday, March 14, 2008 - 3:54 pm
OK, off and running with a fresh thread for a new season..
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Lexie_girl
Member
07-30-2004
| Friday, March 14, 2008 - 5:24 pm
YAY!!! Thanks for the fabulous new thread Sea!!!
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Whoami
Member
08-03-2001
| Monday, March 17, 2008 - 8:24 pm
Finally got to watch the first ep. I guess I don't know anything about fine dining. Of the bottom 3, I would have preferred the salty shrimp. But them, I'm a bonafide salt fiend, so..... I have never made a souffle, and wouldn't know the first thing about how to even begin to make one. But even know that it is so fragile and delicate, that the last thing you'd want to do is dump something on top of it after its cooked! That's pretty much like asking for it to fall! What I was really wondering about was, with all the rushing around all the cooks do in that kitchen, and several oven doors getting opened and slammed shut, how could one make a souffle in that kitchen without it falling? I sure hope they clean up the f-bombs. It doesn't matter that it gets bleeped out. Especially when they don't bleep out the "mother" in front of the bleep. Sadly, it seems like it got more and more contagious amongst the contestants as the show progressed. Now, I admit to not having the cleanest mouth in town. In fact, the F one does slip out the higher my frustration level gets. But I never use it as a way of making myself seem cool, which appears to be the motivation behind the usage on this first episode. And I certainly would not use it in a group of people, and especially in front of a camera for the world to see!
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Teachmichigan
Member
07-22-2001
| Tuesday, March 18, 2008 - 4:22 pm
DH and I talked about the language, too. I bet it gets worse before it gets better - and I don't mean swearing in anger, just the casual, everyday type. When you put 3 or 4 people who swear casually in a group for long stretches, it isn't long before everyone's talking the same way. I've seen it in my own language at various times, so I'm not sure I'll be encouraging DS to watch this one.
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Danzdol
Member
04-21-2001
| Wednesday, March 19, 2008 - 5:50 am
I love this show too!!! and I have a school girl crush on Chef Tom..lol not my type at all but I love to watch him... Did anyone else think Dale was trying to be just like Hung? the same mouth, attitude and even stance?
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Angelicfairies2
Member
07-19-2004
| Wednesday, March 19, 2008 - 6:15 am
Danz, I told my DH that he was trying to be like Hung. I love Rocco
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Danzdol
Member
04-21-2001
| Wednesday, March 19, 2008 - 8:32 am
I like Rocco too! lol
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Vacanick
Member
07-12-2004
| Thursday, March 20, 2008 - 8:12 am
Rocco ... me like!! I also liked the whole zoo challenge last night. I thought the theme was cute. I'm surprised the person who made those mushrooms didn't go home .. they looked so bad! I'm still deciding on my favorites. Either way it's fun to watch!!
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Panda
Member
07-15-2005
| Thursday, March 20, 2008 - 11:58 am
my sis called Dale, Hung part 2. Loved the zoo theme! Those mushrooms looked awful!
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Lilfair
Member
07-09-2003
| Thursday, March 20, 2008 - 12:45 pm
Dale is a milder version of Hung although its still early so his ego still might end up rivaling Hungs. Hung came on strong with his ego from the get go. Mushrooms can easily turn ugly looking but from my experience the taste doesn't always suffer. I can't remember what was said about their taste.
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Hukdonreality
Member
09-29-2003
| Thursday, March 20, 2008 - 12:46 pm
The pecorino cheese they put on to cover up the mushroom's ugliness was overpowering or something like that.
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Alisons
Member
01-10-2003
| Thursday, March 20, 2008 - 1:40 pm
Well maybe the cheese was overwhelming, but mushrooms and cheese sound a lot better to me than mushrooms and BLUEBERRIES, which is what she had them stuffed with. BLECH!
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Hukdonreality
Member
09-29-2003
| Thursday, March 20, 2008 - 1:48 pm
You got THAT right, Alisons! Some of these chefs put such strange things together! I must have a really immature palate, because I like simple things. Maybe the blueberries are what turned the mushrooms all dark in the first place?
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Konamouse
Member
07-16-2001
| Friday, March 21, 2008 - 8:32 pm
I agree that the mushrooms were a mess, there was no reason for them to be served to the judges if they weren't out on the tables - or was it required anyway? I didn't understand that part. They could have made bilinis at the service table, that would have been bonus (the smell, if good, and presentation, would have been bonus points to be cooking hot/fresh).

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Beth4freedom
Member
10-24-2003
| Friday, March 21, 2008 - 9:37 pm
One of the guys had actually pulled the mushrooms, and they were telling customers they didn't have any, but Nikki for some reason decided she should offer them to the judges anyway.
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Teachmichigan
Member
07-22-2001
| Saturday, March 22, 2008 - 5:59 pm
They hadn't "pulled" them, they just said they weren't hot yet, and to come back in a bit. I think if they'd officially pulled them, they wouldn't have even given them to the judges.
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