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HAY!

jeffreybkim

Anyone cooked with hay?? I have a farmer friend who can provide me with good quality hay. I'm not sure if I should get them fresh, or dried. From what I read, most use a dried form and reconstitute it with water, so it may be easier to work with fresh hay. However, drying may kill potential pathogens, so it may be safer to work with dry hay. Any thoughts, and any tips on cooking with hay?

P.S. I've been a ChefSteps member for years now, nearly when they first started, but was never active within the community. I hope to be more active and get to know you all more

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Comments

tangma27

From most recipes I've seen that use hay, it seems like they start from dry. I suppose it depends on what you'er using it for!

Chris_Young_80640

A few suggestions from my experience.

(1) Try wrapping a whole flat fish, like Dover sole, in a small mound of dried hay and lighting the hay on fire. It will burn out quickly and does a wonderful job of lightly smoking the flesh beneath the skin (but still leaving the fish most raw). The charred skin can be easily pealed away and you can finish cooking the fish through in a warm sauce (sweat some minced shallots, add heavy cream and reduce by about 1/4, season with salt and white pepper, and then finish the lightly smoked sole in this sauce).

(2) Make a bed of dried hay in a roasting tray, then add a trussed chicken. Roast at a relatively high temperature. The hay will char a bit and lightly smoke the chicken.

(3) Do the same as (1), but with a pork kidney. Then cook the kidney sous vide at 60°C. Then lightly coat the cooked kidney with Wondra and deep-fry for about one minute until lightly golden. Slice thinly and serve with a red wine sauce.

jeffreybkim

Brilliant, thanks for the tips Chris!

bkeene12

I think I am going to try No. 3