Thread: cooking with chef zambini

WTF happened to this thread?

It's right here

You deleted the other one.

Originally Posted by GEM

You deleted the other one.

Oops.

I liked that other thread.


How ya' doin chef?

Zam, why is a reduction sauce called a reduction sauce?

And what is the difference between carmelizing and sauteeing?

Chef, do you enjoy making nachos?

Zam, what are the best ingredients for making fancy sauce?

Originally Posted by King87

Chef, do you enjoy making nachos?

I do!

zam braises his nachos

eduction sauce is called that because the liquid is slowly cooked just above boiling point and the volume oif liquid reduces, intensifying the flavor and typicly thickening as it cooks.
a demi-glas is a stock reduced and skimmed as it reduces..
a consomme is an extera level of clarification using egg white to trap minute particles, like a protein (albumen) net

cream based sauces are often reduced to bring thickness to a sauce, while intensifying the flavor.

Carmelize and sautee :
when you carmelize an item, you allow the sugars inherent in the item ( actually onions, carrots )
start to brown where asd a sautee the items are typicly not cooked long enough or under high enough heet to carmelize.
so...
when a recipe says carmelize the onions, allow them to sit longer in the pan, without movement and take on a brown color.
best done in a straight sided paninstead of the slope sided pan used to sautee.
this holds the heat in better.
adding a small amout of liquid 9wine) during the carmelize process will accelerate the process and also help to keep the onions from burning.
I hope this helps, alton brpwn may have a good video on the subject.

Zam, my grandpa was raised on lamb and that's all he will eat, and he always expects me to eat with him. What's something new I can do with it?

lamb shank brown then braise then cover with a marinara sauce and roast.
leg of lamb, bone it out, roll a pork tenderloin inside and roast.
lamb shoulder chops, cook like a steak or in the oven, broiled. season with garlic and tarragon.
make na lamb meatloaf, lamb meatballs,
let me know what interests you and i will detail a preparation.
I need to know whats 'old' for you, before i can suggest something 'new".

Originally Posted by King87

Chef, do you enjoy making nachos?

I have never understood the appeal of nachos, not my favorite to eat so i dont make it very often.
its one of the dishes I made when i worked at the hyatt, mess on a plate.

Originally Posted by Chef Zambini

I have never understood the appeal of nachos, not my favorite to eat so i dont make it very often.
its one of the dishes I made when i worked at the hyatt, mess on a plate.

It's a very nice way to make an amalgamation of food that goes together.