Comments | smarriveurr: Feck it in the Oven, S2E4

smarriveurr

Feck it in the Oven, S2E4 - Roux the Day

Feb 17, 2010 21:38

Greetings, O My Loyal Fans, and welcome back to the Kitchen Gymnasium. Long has it been since the last entry in our illustrious series, and great has been the lamentation. 1 Know that your cries do not go unheard - I am with you in the kitchens. I am with you at the table. I would be with you in the shower, but people are touchy about that sort of ( Read more... )

fiitok

Comments 15

firynze February 18 2010, 13:53:31 UTC

Now see, I always thought that the eggs cooked IN the mustard sauce, poaching in there...

smarriveurr February 18 2010, 15:04:54 UTC

See, I saw one or two comments about using poached eggs - but in both cases they were talking about poaching the eggs in water with a bit of vinegar - neither poached in the sauce. I think, for the amount of sauce I had, trying to poach half a dozen eggs would be tricky, just space-wise.

Plus, I had to keep whisking the sauce to keep it from separating. With eggs poachin' in there, that would have been a mess.

firynze February 18 2010, 15:06:02 UTC

The weird thing is, mustard is supposed to help sauces BIND. And yet lately, every time I add mustard to a sauce, it breaks. Which is why I haven't tried eggs-in-mustard yet, heh.

smarriveurr February 18 2010, 15:13:36 UTC

The only other mustard sauces I do are either thin (red wine mustard sauce) or a thick one for breading (for the panko pork chops dijon). The mustard + butter mix usually forms a nice, smooth sauce when there's enough mustard in the mix.

I want to say, this case, it might simply have been an overabundance of fat in my roux. This is an area in which I am simply not qualified to guess. There are also some comments to the effect that you should cook the sauce without the mustard at all, but work it in at the last minute, but they were more to the effect of disturbing the flavor. *shrug*

I would totally consider this with poached eggs, though I'm glad I didn't hear about it till AFTER I'd gotten into boiling. This was enough for a first run. ;)

Thread 12

(The comment has been removed)

smarriveurr February 18 2010, 15:05:31 UTC

'twas. Even with all the screwups and the unnecessary work, I felt like it was worth it. ;)

steegness February 19 2010, 21:30:21 UTC

I like the part where bacon goes with butter. I can take or leave the rest.

smarriveurr February 19 2010, 21:39:22 UTC

So you just want a sauce made of bacon grease and melted butter? I can't say the idea hasn't crossed my mind.