04 Jan 11
Originally posted by skeeterI was wondering if the "Food Enjoyers" would finally show up.
OK. It's a little convoluted but well worth the time and effort.
You will need about 2 oz ( 50g to you euro's ) of fat/dripping - chicken, duck or goose is good - not beef, lamb or pork ( too intense ) Do not use liquid stock - it just doesn't work. 4 large white onions thinly cut on the round ( again not diced or chopped - it doesn't work ) Water, about ...[text shortened]... ial to a nice Gruyere myself but again, taste. Enjoy and give me some feedback.
skeeter
Skeets, are you a chef, wizard, or a scientist?! I'll try it... but sounds like there may be stuff I have not access to. Do I need to roast a bird to collect drippings? I can do that. This isn't something you can buy, right?
Also, what is 'cut the onion on the round'? Rings?
How do I separate an egg yolk easily? Sure I could google it, but how do YOU do it?
????
Talk me through this like I'm from Texas or something.
Man, this is going to be good... unless you've devised a love potion here or some sort of explosive.
P-
04 Jan 11
Originally posted by Crowley10-X about the egg separation... unless you're trying to give me EGG HAND!
Wash hands.
Crack egg.
'Play' with yolk and let the whites fall through your fingers.
Quickest and easiest way.
Can you answer the question about bird drippings? Just take the drippings and save a proper amount? This isn't something I can buy either at a store or deli that's making soup?
P-
04 Jan 11
1 edit
Originally posted by PhlabibitPersonally I just use some chicken stock instead of plain water. Just make sure it doesn't overpower the nice sweet onion flavours, ie. err on the side of less stock.
10-X about the egg separation... unless you're trying to give me EGG HAND!
Can you answer the question about bird drippings? Just take the drippings and save a proper amount? This isn't something I can buy either at a store or deli that's making soup?
P-
04 Jan 11
Originally posted by CrowleyI think I'll just roast a bird and give it a try... it's getting near time anyway. I want to stick with what Skeets suggested.
Personally I just use some chicken stock instead of plain water. Just make sure it doesn't overpower the nice sweet onion flavours, ie. err on the side of less stock.
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04 Jan 11
1 edit
Originally posted by PhlabibitCrack the egg and pull the shell into halves. Slip the yoke back and forth between the halves and white will fall away. Separating eggs with your fingers is hard to get the hang of, unless you're magic or something.
How do I separate an egg yolk easily? Sure I could google it, but how do YOU do it?
????
Talk me through this like I'm from Texas or something.
04 Jan 11
Originally posted by skeeterThanks!
OK. It's a little convoluted but well worth the time and effort.
You will need about 2 oz ( 50g to you euro's ) of fat/dripping - chicken, duck or goose is good - not beef, lamb or pork ( too intense ) Do not use liquid stock - it just doesn't work. 4 large white onions thinly cut on the round ( again not diced or chopped - it doesn't work ) Water, about ...[text shortened]... ial to a nice Gruyere myself but again, taste. Enjoy and give me some feedback.
skeeter
05 Jan 11
Originally posted by PhlabibitFrench onion soup is one of the easiest and well written about dishes in the world as it was one of the most naff throwbacks the sixties and seventies dug up and made a classic. A delicious classic though.
Listen, I ended up with a compelling desire for French Onion Soup. I went to the deli for Provolone cheese and French bread.
The deli closes at 8:30 (SO THEY SAY). I got there at 8:15 and it was already cleaned up.
So, I got sharp Cheddar from the grocer's freezer and Rye bread off the bread rack.
Another flaw in my plan is as follows. I'm usin ...[text shortened]... 101.com/content/homemade-french-onion-soup-a81366?template=article_print.cfm
-=The End=-
Why would you ever use Provolone? Provolone is at best an Italian cheese. At worst (although I haven't verified this with actual research) an American interpretation of an Italian cheese. Of course the cheese' provenance isn't the real problem, it's the flavour and consistency - Gruyere is your best bet here.
Second up - why would anything ever come out of a tin for French onion soup?!?
05 Jan 11
Originally posted by MimorEh? You seriously think it's more difficult with the fingers?
Crack the egg and pull the shell into halves. Slip the yoke back and forth between the halves and white will fall away. Separating eggs with your fingers is hard to get the hang of, unless you're magic or something.
The half-shell-technique is fine, but I always feel to me like it takes forever, plus when I need to separate for whipping the whites, I always get yolk in the whites if I use the halves.
05 Jan 11
1 edit
Originally posted by MimorIt's a date! Sunburnt picks that date this year, I'm tired of her plans every year when the BBQ comes around. She's a very busy person, so we'll need to let her take care of business and work around her busy schedule (shed'-ewe-ellll).
Sure. 🙂
Edit! Sunburnt, how about spring this year rather than late summer? I'm hungry and my game load is low!~
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05 Jan 11
Originally posted by CrowleyYeah. Wanna fight about it?
Eh? You seriously think it's more difficult with the fingers?
The half-shell-technique is fine, but I always feel to me like it takes forever, plus when I need to separate for whipping the whites, I always get yolk in the whites if I use the halves.