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Anyone ever cook the Hot Mama Pasta from the TD cookbook
Posted on 2/13/19 at 6:38 pm
Posted on 2/13/19 at 6:38 pm
It says pour heavy cream and blackening season and reduce by half. What does that mean ?
3
Posted on 2/13/19 at 6:47 pm to Dale Doubak
Posted on 2/13/19 at 7:23 pm to FAP SAM
I think I am gonna suck at that shite. I’m more of a traditional cook
Posted on 2/13/19 at 7:28 pm to Dale Doubak
It's literally just letting a liquid simmer uncovered until your desired concentration/thickness, which in your case is until the volume is half of when you started. Watch the level of liquid on the pot, when it's halfway to the bottom boom you're done
Any "traditional cook" should be able to reduce a sauce
Any "traditional cook" should be able to reduce a sauce
This post was edited on 2/13/19 at 7:30 pm
Posted on 2/13/19 at 7:32 pm to FAP SAM
Cooking 102.
Posted on 2/13/19 at 7:38 pm to NOLATiger71
101
Posted on 2/13/19 at 7:42 pm to Dale Doubak
Pics of Hot Mama’s black cream?
Posted on 2/13/19 at 7:50 pm to OTIS2
Ha, I was giving credit for boiling water and making ice.
Posted on 2/13/19 at 8:40 pm to Dale Doubak
quote:
I think I am gonna suck at that shite. I’m more of a traditional cook
I would recommend sticking with a more traditional pasta dish
Posted on 2/13/19 at 8:47 pm to Dale Doubak
Cooking 95 percent technique. A properly cooked dish that is a little light on seasoning or maybe some flavors that don't match perfect is better than something seasoned right that is dry , overcooked, or burned.
Read the recipe but cooking is learning the basic techniques. Reducing a sauce is as basic as it comes. Cooks should also be able to properly sauté, fry, sear, be able to make the basic choppings (julienne, chiffinade, etc) and after that, heat management. Watch your pan, understand what's happening when steam is coming up or you hear the crackling and be able to adjust your heat. It's just practice.
Read the recipe but cooking is learning the basic techniques. Reducing a sauce is as basic as it comes. Cooks should also be able to properly sauté, fry, sear, be able to make the basic choppings (julienne, chiffinade, etc) and after that, heat management. Watch your pan, understand what's happening when steam is coming up or you hear the crackling and be able to adjust your heat. It's just practice.
Posted on 2/14/19 at 10:02 pm to Tigers0891
I did it and it came out great thanks guys. I add more blackened season to mine for flavor and did not trinity. But it came out great
Posted on 2/14/19 at 10:15 pm to Dale Doubak
quote:
I think I am gonna suck at that shite. I’m more of a traditional cook
None of that noovel quizine hooey like a cream reduction, huh?
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