What's Cooking EDF? #4 - Page 7

ElSapo · #61 07-10-2007, 10:30 AM

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how'd you make the caramel sauce? presentation is awesome btw.

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I don't have the specific ratios in front of me, but essentially it's a half cup of sugar to 1/8 cup of water (that's not exact, I just don't have it with me)... Anyway, stir and heat in a heavy sauce. It will thicken as it boils and begin to turn in color as the sugars caramelize. When they start to turn, remove from the flame, mix in the balsamic. I brought it back to the heat at this point to thicken a bit more. Then whisk in your olive oil.

I put it in a squeeze bottle and dropped in some rosemary and garlic and let it stand overnight while the polenta set.

cbloom · #62 07-10-2007, 01:19 PM

Making polenta just to make grilled polenta is kind of silly. What any restaurant would do is make up a big batch of polenta, serve some dishes with wet polenta, then refridgerate the left overs and make grilled polenta the next day. This is what makes it so cool.

ElSapo · #63 07-10-2007, 01:39 PM

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Making polenta just to make grilled polenta is kind of silly. What any restaurant would do is make up a big batch of polenta, serve some dishes with wet polenta, then refridgerate the left overs and make grilled polenta the next day. This is what makes it so cool.

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If and when I start making polenta every day and turning my studio apartment into a restaurant, that's probably what I'll do as well. But for now, cooking mostly for myself and wanting to play with food and presentation, I'm fine making grilled polenta for the sake of grilled polenta.

Aces McGee · #64 07-10-2007, 03:22 PM

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f and when I start making polenta every day and turning my studio apartment into a restaurant

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Based on what you've posted on 2+2, I'd be a regular.

-McGee

cbloom · #65 07-10-2007, 07:14 PM

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If and when I start making polenta every day and turning my studio apartment into a restaurant, that's probably what I'll do as well. But for now, cooking mostly for myself and wanting to play with food and presentation, I'm fine making grilled polenta for the sake of grilled polenta.

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Chill dude I'm not trying to rag, I agree it's awesome to just do different things to try it out. I'm just letting people know about the practicality of doing it as a regular thing. I make big batches of polenta regularly.

boomshakalaka · #66 07-10-2007, 09:37 PM

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If and when I start making polenta every day and turning my studio apartment into a restaurant, that's probably what I'll do as well. But for now, cooking mostly for myself and wanting to play with food and presentation, I'm fine making grilled polenta for the sake of grilled polenta.

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Chill dude I'm not trying to rag, I agree it's awesome to just do different things to try it out. I'm just letting people know about the practicality of doing it as a regular thing. I make big batches of polenta regularly.

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Chill dude, I dont think he was snapping at you, you kinda ragged on him and he just responded, maybe not in the most polite way possible, but certainly not in a rude way.

boomshakalaka · #67 07-10-2007, 09:47 PM

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Looks good, did you work in restaurants before going to school?

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Thank you, and no I did not. Cooking always intrigued me, but I honestly havent cooked on a regular basis until 5-6 months ago. I felt like I might be kind of out of place since I havent, and I am not one of those super-passionate-about-cooking-since-I-can-remember people. I was wrong though, there are some people who have been in the industry in one way or another since they were 12 or younger, and there are some people who have never been in a professional kitchen before, me being one of them. However this cute girl I was talking with told me it was clear who has and hasnt been, she continued to say that she definitely thought I had been from the way I carry myself in the kitchen. Cool thing about this is it could go 1 of 2 ways. Shes into me so she was just stroking my ego or she really did mean it and since we are at culinary school she still probably is into me.

I guess I should make a thread in oot asking, "whats my play?" eh?

pokah5 · #68 07-10-2007, 09:51 PM

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Looks good, did you work in restaurants before going to school?

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Thank you, and no I did not. Cooking always intrigued me, but I honestly havent cooked on a regular basis until 5-6 months ago. I felt like I might be kind of out of place since I havent, and I am not one of those super-passionate-about-cooking-since-I-can-remember people. I was wrong though, there are some people who have been in the industry in one way or another since they were 12 or younger, and there are some people who have never been in a professional kitchen before, me being one of them. However this cute girl I was talking with told me it was clear who has and hasnt been, she continued to say that she definitely thought I had been from the way I carry myself in the kitchen. Cool thing about this is it could go 1 of 2 ways. Shes into me so she was just stroking my ego or she really did mean it and since we are at culinary school she still probably is into me.

I guess I should make a thread in oot asking, "whats my play?" eh?

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hopefully both?

ElSapo · #69 07-10-2007, 10:48 PM

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If and when I start making polenta every day and turning my studio apartment into a restaurant, that's probably what I'll do as well. But for now, cooking mostly for myself and wanting to play with food and presentation, I'm fine making grilled polenta for the sake of grilled polenta.

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Chill dude I'm not trying to rag, I agree it's awesome to just do different things to try it out. I'm just letting people know about the practicality of doing it as a regular thing. I make big batches of polenta regularly.

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Sorry if it came off to snotty, but what you said did irritate me. I said in this thread, I make somewhat complicated dishes becaus I like to make complicated dishes - not because they're necessary.

My "diploma" arrived from the Art Institute today, by coincidence. Completely worthless, in my opinion.

boomshakalaka · #70 07-11-2007, 01:23 AM

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Looks good, did you work in restaurants before going to school?

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Thank you, and no I did not. Cooking always intrigued me, but I honestly havent cooked on a regular basis until 5-6 months ago. I felt like I might be kind of out of place since I havent, and I am not one of those super-passionate-about-cooking-since-I-can-remember people. I was wrong though, there are some people who have been in the industry in one way or another since they were 12 or younger, and there are some people who have never been in a professional kitchen before, me being one of them. However this cute girl I was talking with told me it was clear who has and hasnt been, she continued to say that she definitely thought I had been from the way I carry myself in the kitchen. Cool thing about this is it could go 1 of 2 ways. Shes into me so she was just stroking my ego or she really did mean it and since we are at culinary school she still probably is into me.

I guess I should make a thread in oot asking, "whats my play?" eh?

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hopefully both?

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well yah, but the point I was making is that either is just fine [img]/images/graemlins/smile.gif[/img]