Subj : Set It On Fire was: Real
To   : Ruth Haffly
From : Dave Drum
Date : Fri Apr 26 2024 05:21:00

-=> Ruth Haffly wrote to Dave Drum <=-

DD>  Chicken/poultry liver is a favourite. And I've tried sheep liver
DD>  more than once. But never again pork liver.

RH> We've never tried sheep's liver, never had the opportunity.

DD> Here's a chicken liver recipe from Ian Hoare's friend Denis who does a
DD> far better job with English than I could with French. I made this once
DD> and it was tasty ... but I had a problem finding the cognac to "flame"
DD> at the finish. Wound up using some Christian Brothers brandy I scored
DD> from an Episcopal priest .... as near as I could figure the call out
DD> in the recipe was the equivalent for a teaspoonful. I used a
DD> tablespoon and let it burn a bit longer to burn off the alcohol.

DD> I've not made it without the flambe step so I don't know what effect
DD> it would have on the taste/texture of the finished dish.

RH> We'll probably look into some alternative way to give it a bit of the
RH> same flavor but without the fire. Those are recipies we leave to those
RH> cooks with more experience in that line (G) ....fun to try eating but
RH> not one that I'd want to try making.

Accordig to the Wiki: "Flambiing reduces the alcohol content of the food
modestly. In one experimental model, about 25% of the alcohol was boiled
off. The effects of the flames are also modest: although the temperature
within the flame may be quite high (over 500oC), the temperature at the
surface of the pan is lower than that required for a Maillard browning
reaction or for caramelization.

Whether or not there is a change in flavor as a result of flambeing is
unclear. Some claim that because the flame is above the food, and since
hot gases rise, it cannot significantly affect the flavor. Indeed,
experimental work shows that most people cannot tell the difference. That
said, in an informal taste test conducted by the Los Angeles Times of
two batches of caramelized apples (one flambeed and one simmered), one
tester declared the "flambeed dish was for adults, the other for kids."
Others, however, dispute this and quote celebrated French chefs who
claim that flambeing is strictly a show-biz aspect of the restaurant
business that ruins food but is done to create an impressive visual
presentation at a dramatic point in the preparation of a meal."

I have noted that setting it alight is always "at table" never in the
kitchen. So the "show biz" claim in the Wiki article is on-target. And
it does look spectacular - especially in a dimly lit bistro. Lights up
the room ... which is OK so long as it doesn't set off the sprinklers.

Here's a tasty dish for which I have recipes that call for setting it
on fire and recipes that leave well enough alone.

It's from America's Test Kitchen which means it's in fine detail and
fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher
Kimball - not retired) presenting it on their PBS TV show. Be sure to
read my note at the bottom.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Steak Diane
Categories: Beef, Vegetables, Herbs, Wine, Booze
     Yield: 6 Servings

     4 tb Oil
     4 ts Tomato paste
 1 1/3 c  Onions
   1/2 c  Whole carrots
     4 cl Garlic
   1/4 c  Water
     4 ts Unbleached A-P Flour
 1 1/2 c  Dry red wine
 3 1/2 c  Beef broth
 1 3/4 c  Chicken broth
     2 ts Black pepper
     3 ts Fresh thyme
     2    Whole bay leaves
    48 oz Strip steak
     2 tb Shallot
   1/4 c  Cognac
     2 ts Dijon mustard
     2 tb Butter
     1 ts Worcestshire sauce
     2 tb Chives

 FOR SAUCE: Heat 2 tablespoons of oil and tomato paste in
 a dutch oven over medium high heat. stir constantly,
 until brown, about 3 min. Add onions, carrot, garlic
 (all chopped fine). Cook stirring until brown about 2
 minutes. Add 2 Tbsp water when needed to prevent
 scorching. Add flour cook 1 minute. Add wine, stir
 bottom of pan to get off browned bits. bring to boil.
 stir constantly until thickened; add beef, chicken broth
 and rest of herbs. bring to boil and cook uncovered,
 occasionally scraping bottom and sides until reduced to
 2 1/2 cups. 35-40 minutes.

 Strain mixture pressing solids to get all liquid. About
 1 3/4 cups.

 FOR STEAKS: Heat 1 tbsp oil in a 12 in skillet over
 medium high heat. until smoking. Meanwhile, season
 steaks w/salt and pepper. Place 2 steaks (that you have
 pounded to 1/2" thick, and cut away excess fat) in the
 skillet and cook until well browned 1 1/2 minutes per
 side. Transfer steaks to large platter and tent with
 foil. Do second batch.

 FOR SAUCE: Off heat add last of oil and shallot to the
 now empty skillet. Using residual heat cook, stirring
 frequently until soft and brown 45 seconds. Add cognac
 and let stand until warm (10 seconds), then set skillet
 over high heat. Using long match ignite the cognac and
 shake skillet until flames subside, then simmer the
 cognac until reduced to about 1 tablespoon, 10 seconds.
 Add sauce base, mustard and simmer until thickened and
 reduced to 1 cup, 2-3 minutes. Whisk in butter. Off the
 heat add worchestshire sauce and accumulated juices from
 the steaks, and 1 tablespoon of chives (chopped). Season
 to taste.

 Serve steaks with sauce and chives. Immediately.

 UDD NOTE: This recipe is included in my archives to
 help illustrate the sillinesses that some people get
 up to. It stands scant chance of being converted to
 "UDD's Kitchen" status.

 RECIPE FROM: https://www.americastestkitchen.com

 Uncle Dirty Dave's Archives

MMMMM

... This delightful food is engineered by top industrial chemists
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