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Braised Short Ribs Anonymous Sun Apr 11 22:26:21 2021 No.15928739 [Reply] [Original]

>celery root puree
>sauteed fiddleheads
>pickled hon shimeji mushrooms
>beef jus
>gremolata

>>	Anonymous Sun Apr 11 22:29:36 2021 No.15928749 >>15928739 Looks like something from a medieval fantasy cookbook. I'd eat it/10. What does a fiddle head taste like anyway?

>>	Anonymous Sun Apr 11 22:30:20 2021 No.15928753 Always wanted to try fiddleheads.

>>	Anonymous Sun Apr 11 22:36:00 2021 No.15928772 >>15928739 Where do you buy fiddleheads? I've never even heard of that plant

>>	Anonymous Sun Apr 11 22:38:02 2021 No.15928784 >>15928739 would eat. gremolata needs more citrus zest, sauce needs more gloss. But still looks good.

>>	Anonymous Sun Apr 11 22:38:03 2021 No.15928785 >>15928749 Kind of like mild asparagus. >>15928772 They're the young sprouts of ostrich ferns. I've never seen them sold in stores (though apparently they sometimes are), they're more of a seasonal food you forage for yourself.

>>	Anonymous Sun Apr 11 22:38:15 2021 No.15928787 >>15928753 >>15928772 Don't they give you stomach cancer?

>>	Anonymous Sun Apr 11 22:40:41 2021 No.15928796 What an absolute bastardized shitbox of a dish. Try harder.

>>	Anonymous Sun Apr 11 22:42:41 2021 No.15928802 >>15928785 When I lived in Nova Scotia you could buy them in grocery stores but it was strictly a seasonal thing

Anonymous Sun Apr 11 22:47:15 2021 No.15928819

>>15928749

Like the other guy said. Mild asparagus. They don't taste like anything really with all the jus and other things. They are more of a vehicle. The reason I really like them is that they are very crunchy, but light and airy inside. They have a texture unlike any other thing. I foraged them myself.

>>15928784
Yeah. I agree. The pickled mushrooms made up for it though pretty good.

>>15928796
Fuck you too, buddy.

>>	Anonymous Sun Apr 11 23:06:16 2021 No.15928901 Looks good OP how'd you make the jus

>>	Anonymous Sun Apr 11 23:08:11 2021 No.15928913 >>15928787 >cancer If you pick them young, the toxic load is very, very low.

>>	Anonymous Mon Apr 12 00:01:28 2021 No.15929133 >>15928749 >>15928753 apparently they taste like bland, dirty asparagus.

>>	Anonymous Mon Apr 12 01:52:47 2021 No.15929477 >>15928739 That looks so goddamn good

Anonymous Mon Apr 12 01:59:09 2021 No.15929491

i like the idea a lot, and the flavour profile but it desperately needs more colour
more gremolata, with more zest in it, as the other anon said
i would probably steam or shock the fiddleheads to have a nice pop of colour on the plate as well
when pickling the mushrooms, consider adding some reasonably finely julienned carrot as well, they go nicely together and would add a bit more complimenting colour

>>	Anonymous Mon Apr 12 02:01:35 2021 No.15929502 your sauce broke :/ did you not skim enough or did you let the temperature get too high?

>>	Anonymous Mon Apr 12 02:07:50 2021 No.15929521 >>15928739 You messed up the saucey sauce

>>	Anonymous Mon Apr 12 02:09:22 2021 No.15929526 >>15929502 >>15929521 Not OP but elucidate, what went wrong with the sauce

>>	Anonymous Mon Apr 12 02:26:03 2021 No.15929563 >>15929526 zoom in and see how the color goes from brown to almost transparent.

>>	Anonymous Mon Apr 12 02:52:07 2021 No.15929605 >>15929563 oh I think I see what you mean

Anonymous Mon Apr 12 04:27:48 2021 No.15929815

>>15928749
>>15928772
There was a country store near where I grew up in New Jersey that sold them certain times of the year. My mother would sautee them with butter and garlic. I remember them having a slight nuttiness and a firm texture. She always said that was the Acadien way of serving them. I've never seen them sold any place else.

>>	Anonymous Mon Apr 12 04:48:13 2021 No.15929861 >>15929526 its broken. the fat has separated. honestly though its still pretty good looking. sauce is broken but not to a point that a norman would realize. this one of the best dishes ive seen on /ck/

>>	Anonymous Mon Apr 12 04:49:47 2021 No.15929867 >>15929861 how would one prevent the sauce from breaking like that?

Anonymous Mon Apr 12 04:54:05 2021 No.15929880

>>15929867

as its brown i'd imagine its an espagnole. if your sauce breaks slowly introduce either ice water or cold cream as you whisk it to emulsify. for an espagnole/brown savory sauce id recommend ice water instead of cream. dijon mustard would also work but thats more difficult because you cant introduce too much of it without altering the sauce's flavor.

>>	Anonymous Mon Apr 12 04:55:07 2021 No.15929882 >>15929867 preventative measures are just heat though. if your fat separates from your sauce you introduced too much heat

>>	Anonymous Mon Apr 12 05:00:08 2021 No.15929896 Ah fuck, I really need red wine braised short ribs Been wanting to make it for a while so ty for reminding me op :)

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