Re: Top Chef 9/19
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Interesting, I thought, how they differently interpreted "classic." Coq au vin is about as classic as it gets - but what's with giving her a hard time over not using rooster? That's just silly.
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like Tom said, if she had called it "braised chicken" she would have been golden. plus, "classic" coq au vin can't be done in two hours because of the toughness of the rooster meat. it needs the longer cooking time to break down the tougher meat. nit pickey, yes, but look at the diners and guest judge and tell me that this wasn't something that should have at least been pointed out.
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