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Thread: Veloute

  1. #11
    Senior Member marc4pt0's Avatar
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    man, sorry to hear that. and slightly sad too. Eh, their loss. But hey, I'm more of the "from scratch" kind of guy.

  2. #12
    Quote Originally Posted by marc4pt0 View Post
    man, sorry to hear that. and slightly sad too. Eh, their loss. But hey, I'm more of the "from scratch" kind of guy.
    I am assuming you are responding to me. It's actually not what you are assuming. I am old, well sort of old, and worked during the height of the rejection of La Grande Cuisine in very cutting edge places both in the US and in Europe. It wasn't made because the classics were out, not because corners were cut. I am interested to hear it is back, though. And not disappointed.

  3. #13
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    I think xantan gives the best texture but just work it in a little bit of the liquid you want to thicken 1st with a mortar and pastel, trying to get as little bubbles in it as possible. Then add that thick gloop to your main pot of product and slowly incorporate. I find that this method gives you minimal trapped air bubbles.

  4. #14
    I'd be curious what recipes you guys have? I just started into French cooking and most of my focus has been on veloute and espangole. Right now I just have a mushroom and onion veloute, and a tarragon veloute I like.
    ~Brandon

  5. #15
    Senior Member ThEoRy's Avatar
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    Recipe schmeshipe..
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  6. #16
    I guess what I'm asking is what flavorings you use.
    ~Brandon

  7. #17
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    I'd use whatever 'flavorings' work good with your stock. The last veloute I made was seafood version. But then I took some and mixed in sweet peppers and some with squid ink. Tri colored 'base' on the plate under some scallops. I didn't use roux but then again I had the time to reduce everything down. Worked fine without roux. (I took a couple hours slow reduction )

    And then that's not including making chowder or chicken pot pie or whatever soup at home...

  8. #18
    I'm mostly working on using it with chicken or over green veggies and rice. So just looking for some ideas of what goes well with those.
    ~Brandon

  9. #19
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by augerpro View Post
    I'm mostly working on using it with chicken or over green veggies and rice. So just looking for some ideas of what goes well with those.
    Chicken stock, roasted garlic, white wine. Simple.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  10. #20
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    Quote Originally Posted by ThEoRy View Post
    Chicken stock, roasted garlic, white wine. Simple.
    Second that! With chicken, depending on how you are cooking it, you might want to switch out the white wine with some kind of flavored/herbed vinegar for a slight acid touch. Over green veg and rice, try something a little Asian, shaoxin wine, roasted garlic and deep fried shallots, oyster sauce etc. Possibilities are endless!

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