Any Home Bakers Here?

[BigBlueHen53]

You know what? You have a good point. I didn’t think of that.

 

[Aria]

Every medication has some side effects that affect some people sometimes. It's not the Urgent Care's fault or even that doctor's fault. Just know that he can never take THAT medication ever again. I mean, some people are allergic to strawberries or melons. It's not the fault of the restaurant that serves them.

Jared, BE GRATEFUL.....it is over.

 

[MotherofOrpies]

so happy to hear your brother is better

 

[pennyJo1960]

Glad to hear the update on your brother @jnicholes

 

[Sally PB]

Be sure to write down the name of the medication (trade name and generic) so that he can tell any future health care provider about this incident. He might have an issue with a group of medications, perhaps...?

It's easy to forget these things. And then remember when something goes wrong.

Just thinking out loud, so any people with medical knowledge, please chime in and correct me.

So glad to hear he's doing better!

 

[BigBlueHen53]

Be sure to write down the name of the medication (trade name and generic) so that he can tell any future health care provider about this incident. He might have an issue with a group of medications, perhaps...?

It's easy to forget these things. And then remember when something goes wrong.

Just thinking out loud, so any people with medical knowledge, please chime in and correct me.

So glad to hear he's doing better!

Excellent idea! Maybe put on a MedicAlert bracelet?

 

[jnicholes]

Hi everyone,

I am having problems understanding a recipe. I would like some input. Fair warning, this is a French Escoffier recipe from Le Guide Culinaire.

Just so you know, I did some math to change the servings for the sauce Bechamel. Original recipe was 22 cups, this recipe only calls for three cups.



Cotelettes de Saumon

500g cooked salmon, no skin and bone
350g cooked mushrooms
150g cooked prawns
3 cups sauce Bechamel, thick
3 egg yolks


Sauce Bechamel

89g white roux
3 cups boiling milk
41g lean veal
Dash finely sliced onions
Dash thyme
7g butter
Pinch pepper
Pinch nutmeg
3g salt


white roux

41g clarified butter
48g flour


Directions:

For white roux, combine clarified butter and flour, and cook in an oven for a few minutes, only sufficient enough to eliminate the rawness of the flour. Allow to cool.

For Sauce Bechamel, mix boiling milk into the roux to obtain a smooth sauce, and bring to a boiling point. Meanwhile, cut the veal into small cubes and stew with the butter without coloring it, adding the onions, seasonings, and thyme. Placed into the sauce and allow it to simmer gently for two hours, and pass through a fine strainer. Coat the surface of the sauce with butter to prevent the formation of a skin.

For Cotelettes de Saumon, cut the salmon, mushrooms, and prawns in the small dice, placing in a shallow pan with the béchamel and reheat to boiling point. Season, and add the egg yolks and cook and mix to thicken the mixture.

Spread the mixture on a buttered tray, butter the surface and allow to get cold. Divide the mixture into 75g pieces and mould into a cutlet shape. Egg and bread crumb and deep fry when required. Serve with a garnish of fried parsley and accompany with a suitable sauce.


Now, here is where I’m having problems understanding the recipe. How are the cutlets held together? Won’t they fall apart if I try to deep fry them?

Can someone help me figure this out?

By the way, if anyone tries this recipe, please let me know.

Jared

 

[CountryCuratesWife]

Hi everyone,

I am having problems understanding a recipe. I would like some input. Fair warning, this is a French Escoffier recipe from Le Guide Culinaire.

Just so you know, I did some math to change the servings for the sauce Bechamel. Original recipe was 22 cups, this recipe only calls for three cups.



Cotelettes de Saumon

500g cooked salmon, no skin and bone
350g cooked mushrooms
150g cooked prawns
3 cups sauce Bechamel, thick
3 egg yolks


Sauce Bechamel

89g white roux
3 cups boiling milk
41g lean veal
Dash finely sliced onions
Dash thyme
7g butter
Pinch pepper
Pinch nutmeg
3g salt


white roux

41g clarified butter
48g flour


Directions:

For white roux, combine clarified butter and flour, and cook in an oven for a few minutes, only sufficient enough to eliminate the rawness of the flour. Allow to cool.

For Sauce Bechamel, mix boiling milk into the roux to obtain a smooth sauce, and bring to a boiling point. Meanwhile, cut the veal into small cubes and stew with the butter without coloring it, adding the onions, seasonings, and thyme. Placed into the sauce and allow it to simmer gently for two hours, and pass through a fine strainer. Coat the surface of the sauce with butter to prevent the formation of a skin.

For Cotelettes de Saumon, cut the salmon, mushrooms, and prawns in the small dice, placing in a shallow pan with the béchamel and reheat to boiling point. Season, and add the egg yolks and cook and mix to thicken the mixture.

Spread the mixture on a buttered tray, butter the surface and allow to get cold. Divide the mixture into 75g pieces and mould into a cutlet shape. Egg and bread crumb and deep fry when required. Serve with a garnish of fried parsley and accompany with a suitable sauce.


Now, here is where I’m having problems understanding the recipe. How are the cutlets held together? Won’t they fall apart if I try to deep fry them?

Can someone help me figure this out?

By the way, if anyone tries this recipe, please let me know.

Jare

If your cutlets seem too soft I would chill them longer after moulding them.
The other option if you don't want to deep fry them is to pan fry instead, much easier to hold together.
The French love to pan fry in butter for sure.

 

[Aria]

Hi everyone,

I am having problems understanding a recipe. I would like some input. Fair warning, this is a French Escoffier recipe from Le Guide Culinaire.

Just so you know, I did some math to change the servings for the sauce Bechamel. Original recipe was 22 cups, this recipe only calls for three cups.



Cotelettes de Saumon

500g cooked salmon, no skin and bone
350g cooked mushrooms
150g cooked prawns
3 cups sauce Bechamel, thick
3 egg yolks


Sauce Bechamel

89g white roux
3 cups boiling milk
41g lean veal
Dash finely sliced onions
Dash thyme
7g butter
Pinch pepper
Pinch nutmeg
3g salt


white roux

41g clarified butter
48g flour


Directions:

For white roux, combine clarified butter and flour, and cook in an oven for a few minutes, only sufficient enough to eliminate the rawness of the flour. Allow to cool.

For Sauce Bechamel, mix boiling milk into the roux to obtain a smooth sauce, and bring to a boiling point. Meanwhile, cut the veal into small cubes and stew with the butter without coloring it, adding the onions, seasonings, and thyme. Placed into the sauce and allow it to simmer gently for two hours, and pass through a fine strainer. Coat the surface of the sauce with butter to prevent the formation of a skin.

For Cotelettes de Saumon, cut the salmon, mushrooms, and prawns in the small dice, placing in a shallow pan with the béchamel and reheat to boiling point. Season, and add the egg yolks and cook and mix to thicken the mixture.

Spread the mixture on a buttered tray, butter the surface and allow to get cold. Divide the mixture into 75g pieces and mould into a cutlet shape. Egg and bread crumb and deep fry when required. Serve with a garnish of fried parsley and accompany with a suitable sauce.


Now, here is where I’m having problems understanding the recipe. How are the cutlets held together? Won’t they fall apart if I try to deep fry them?

Can someone help me figure this out?

By the way, if anyone tries this recipe, please let me know.

Jared

NOT ME....someone is smarter....and will give you some input. Good Luck.

 

[jnicholes]

If your cutlets seem too soft I would chill them longer after moulding them.
The other option if you don't want to deep fry them is to pan fry instead, much easier to hold together.
The French love to pan fry in butter for sure.

That’s for sure! They do love their butter!

I think I will try making this recipe tomorrow. Thank you.