Go to the Recipe: Foie Gras Ganache
Stop teasing me with all these recipes using this that aren't even posted yet! Hahaha
is the curing salt essential?
- originally posted by Tony
Oh dear..... foie......!
is there a store in the bellevue/kirkland area where to buy foie gras?
Not essential, but the curing salt does enhance the flavor and keep the color attractive. Without it, the ganache will go very gray quickly.
Uwajimaya in Bellevue usually has it. They definitely can get it.
Hi. Can someone tell me where to find the foie gras Roche Praline recepi? Also why do they use curing Salt? I am allergic to curing Salt. Is there another way arround that?
Thanks a lot Chris. I live in CA but travel to WA frequently, that will help us get our foie fix
We use the curing salt to enhance the flavor and to preserve the color. You can leave it out, but the color will be gray. The curing salt we use (Insta Cure No. 1) contains only salt, sodium nitrite, and a safety color (so that you don't mistake it for plain salt). Sodium nitrite is naturally occurring at very high levels in lettuce, celery, peppers, and many other plant foods so I'm surprised that someone would be allergic to this salt. Perhaps it's another brand of curing salt you were allergic to that contained other additives?
Hi Chris, Thanks for your quick reply. Yes. Sodium Nitrite let my lipps swell and my Face too. By the way. I worked for heinz beck 3 Michelin Stars in rome italy Cavallieri Hilton. By the way. Banane Bonbons work great. One advise to the pro. After freezing the Banana liquid for 3 Hours it makes Sense to already insert toothpicks straight up in the hole with the half frozen liquid. Max 2 Millimeters. So after the chocolate Bath it s easier to get the picks out just by turning them 360 style with ur Fingers. I like the roche Praline. But no recepi here. So i have to do it adrian ferran style. :-) all the best https://player.vimeo.com/video/37517000 ps. What do u think about using for the Texture Mixing with a homogenizer after Mixing normal the foie gras cream ? I am about to buy one. Damn i am alone with my way of thinking in little Austria Vienna :-) most People don t Even know MDK Cook Book here. I wish ur team would work or open a Place here in Austria too. Europeans need chefsteps over here too. All the best. Here some fresh europe beatz for work. http://youtu.be/mr1RmJCh2sA
Hubert: Always happy to reply.I've always wanted to go to Heinz Beck. I have always heard that his food is amazing.I'm not totally clear about what you're asking, but I think you are asking about using a homogenizer on the foie gras cream? Yes, that would work, and it would probably improve the richness and creaminess a little bit.As for your tip, yes, rotating the picks as your remove them is a good one. And, we promise the foie gras praline Roche recipe is coming, thanks for your patience.PS: Thanks for the beats. Listening now.
Can't wait for the full recipes!
Can you use the chicken liver as well and the same recipe?
hello. would this recipe work on monk fish liver and without dairy?
There are 2 types of curing Salt. One with sodium Nitrite and sodium Nitrate. The other one only with sodium Nitrite. Which one is beeing used? Which Brand did u use?
Can you tell me please, Is it possible to make this without the PolyScience immersion Circulator? I really want to make the foie gras rochers.
- originally posted by nattier01
Yes you can, you can bring a pot of water up to temp with a thermometer and put the foie in a ziploc.
- originally posted by Grant Lee Crilly
Insta cure #1 contains 6.25% sodium nitrite and 93.75% salt- THIS IS WHAT WE ARE USING-COOKED MEATSInsta cure #2 contains about 6.25% sodium nitrite and about 1% sodium nitrate and about 92.75% salt- THIS IS FOR DRY CURED MEATS
If i want to make a foie gras Gel how much agar do i have to use instead of Gelatine? And would u suggest agar? I want to use it for Toast canapes in Form of a Gel which doesn't Run away while serving. Gelan for hot serving Gel? Using isi gourmet too. Thanks
That is very tricky, foie doesn't like to have a lot of hydrocolloids in it because it has very little water. I would experiment with gellan f and making it into fluid gel.
Is it completely necessary to use cured salt instead of normal one? Thanks!
- originally posted by Guest
Hey guys, wondering if this recipe would work w/tinned foie? I've got a couple of tins from a trip to France and I'd like to make this as a canapé for an event. Obviously the tinned foie is cooked already so I assume i'd just eliminate that step. Let me know your thoughts. Tks!
I would say yes, it should work. Give it a try and please let me know what happened.
Hey Grant, it came out pretty good. There was a slight "tinny" taste though, but that seemed to mellow after a day or so. Can the ganache can be frozen for a length of time? Tks
What's the rest of the preparation shown? Strawberry consomme?
The rest of that recipe is coming soon. It is a pomegranate gelee.
It's up! Foie Gras Parfait: http://www.chefsteps.com/activities/foie-gras-parfait
I too am curious about whether anyone has tried or thinks that this can be done with chicken livers as an alternative to the traditional mousse or pate? Any ideas?
It absolutely can be:
Chris, сan you use in this recipe chicken livers?
You could, but it will have a very different flavor profile. I would recommend using foie blonde chicken livers if possible (the fattier, more tan colored chicken livers rather than the common darker red/brown livers).
Thanks Chris. I have another question. Recipe with chicken wings, I raised the question of how to cook them there standard KFC. They get air and crispy breading. As well as rules for the preparation of the wings to the breading, I think this can be devoting mini class. Chicken wings are the most popular snack to beer and not only.
hello Chris
unfortunately I am in a country that can only received pre pasteurized lobes,
im guessing I would just skip the sous vide step?
I used this recipe and a hemisphere mold to freeze the ganache. I then sandwiched the two halves together, three stage breaded them, and deep fried for 1:30@ 350. Perfect foie gras cromesquis
In a small tapas place in Barcelona I once had small sliders with a side of warm foie gras creme. The foie gras creme was used as dip for the sliders - a perfect match.
I would like to recreate this using the ChefSteps slider buns and was wandering if I could use this recipe for the foie gras creme. My thought was to use xanthan gum instead of gelatin and then heat it in a sous vide bath right before serving. Could this be done? How much xanthan gum would you use and to what degree should I heat it when serving?
If you emulsify enough butter into cooked livers you can get a similar texture. We call it poor mans foie. Add armangac or grand mariner for better flavor.
Hi! Can I use this for foie gras creme brulee, if I add egg yolks to hot creme and geletain mix?
Just finished making this. I only used 12 grams of salt (810 grams of foie) and found it almost inedibly salty. I seem to have this issue with a lot of chef steps recipes (not with any other cookbook) which is why I decreased it to 12 grams but it was still too much. Hopefully it will balance out when served with other items.
Also had to let it cool quite a long time before it would emulsify. I had a lot more liquid in my bag after cooking than in the video. Maybe because I broke it up quite a bit getting the vein out.
Yes, was balanced out when served with some brioche and preserves. I'd still probably decrease the salt a bit more though.
I was just wondering if this recipe could be piped. I was planning to do some savory cream puffs as an appetizer.
hi , may i ask , how long i can kept if i make this and keep in chiller / frozen ?
may i ask .. is that got anything can replace pink salt if i dont have it ?
Thank you for the recipe Chefsteps, love your site.
Foie Gras Ganache, Campari Jelly, Breadcrumbs and Rocket (Arugala) Sprout
I also found the recipe too salty - I used Maldon salt, next time I will drop the salt 20% from the recommended amount.
So could I use this as a quick mach parfait? Also I don't have a Sous vide machine, any hints on how best to pull it off without one?
Given the presence of the curing salt, how long would this last?
KFC uses a pressurized Fryer. When I was in school, back in the dark ages, we used one at Wendy's for our Chicken breasts for the chicken sandwiches. The pressure fry goes a LONG way to the signature texture of KFC.
"Store unused ganache in vacuum pouch for one week in the fridge."
What kind of foie gras are you using? Its shaped pretty normal, but it looks like there are no veins when you cut through it.
How much butter?
It's probably grade A. The grades are dependent on the vein count I think.
Did you ever experiment with or get an answer on this? I would also like to substitute the gelatin for xantham or agar
Is it possible to substitute the gelatin for Xantham or Agar? If so, at what conversion rate?
Besides letting it cool, any other tips on avoiding/ fixing a broken ganache?
I have found that after you transfer the foie from the bag to the blender, letting it settle a bit and skimming about 2 oz of fat off the top helps ensure that the ganache wont break
Adding a bit of raw foie to the blender with it may temper it back to emulsified. Don't worry about it being raw as you have the curing salt in there. The temp and time the foie is being "cooked" at in the circulator isn't pasteurizing cooking it anyway.
Yup! this is the recipe I use to do just that
