Comments on: Serving Foie Gras At Home

By: How To Make a Foie Gras Torchon | Michael Ruhlman

How To Make a Foie Gras Torchon | Michael Ruhlman — Thu, 12 May 2011 13:34:13 +0000

[...] Great foie gras fun going on in this household ever since del Grosso asked me to write about the torchon de foie gras he and Pardus’s created for Hudson Valley Foie Gras. It’s an excellent product. And it was fun showing people that serving foie gras doesn’t require a Catholic-length production, but can be simple and casual. [...]

By: ruhlman

ruhlman — Wed, 04 May 2011 13:27:18 +0000

yes, it will taste more like a chicken liver.

By: ks

ks — Wed, 04 May 2011 13:24:57 +0000

Hi, so a regular duck liver , meaning a non fattened duck, is not real foie gras? will it taste different than a fattened duck foie gras?

By: Carl D

Carl D — Mon, 02 May 2011 14:33:39 +0000

The photography of the foie gras is excellent. I will consider trying this at home.

By: Kitchen Boy

Kitchen Boy — Sun, 01 May 2011 15:42:06 +0000

This is first time I’m hear that thing called Foie Gras. Can anyone tell me what is benefit using it on our cooking recipe ?

By: Zeiss conquest

Zeiss conquest — Fri, 29 Apr 2011 07:59:49 +0000

Wow that looks absolutely delicious. Foie Gras is an acquired taste. The first time I tried it, I didn’t like it at all. But then I tried again some time later and I start to enjoy it. I don’t think I could ever make it at home though.

By: kaela @ local kitchen

kaela @ local kitchen — Fri, 29 Apr 2011 03:59:57 +0000

Oh no, my secret is out! Well, I’ll tell you… in Boston & Manhattan, in San Fran & Monterey, in Paris & Lyon, and even Barcelona; friends jockey to sit next to me at fine French restaurants. Because they know that any foie gras on my plate will surreptitiously end up on theirs.

It takes a village. My advice is: sit next to the foie gras hater!

By: Michael

Michael — Thu, 28 Apr 2011 23:21:32 +0000

I just happen to post something on my blog about making the most out of a little bit of foie. check it out http://viewfromthekitchen.blogspot.com/2011/04/foie-gras-butter.html

Thanks

By: Natalie Sztern

Natalie Sztern — Thu, 28 Apr 2011 22:47:37 +0000

Believe it or not there is a phenomenon that Quebec people suffer from and that is ‘too much foie gras.’ Yes it is a disease not yet world-wide and sometimes comes in a can if you happen to have nailed a reservation at the famed Pied de Cochon. Otherwise it is available for take-out, providing you do not use an electric can opener.:)) It is truly a dish to die for or because of.

By: bob del Grosso

bob del Grosso — Thu, 28 Apr 2011 22:27:16 +0000

I should add that if you cook it the way I suggested you cook it for restaurant customers that you inform them that the torchon is cooked “Mi-cuit” or half cooked.

By: bob del Grosso

bob del Grosso — Thu, 28 Apr 2011 22:24:06 +0000

If you are doing it in a restaurant or at home, set the water bath temp to 100 deg F. After the internal temp of the torchon comes to 98-99 deg F hold it there for an hour. Make sure to let the vacuumed torchon come to room temp before you put it in the water bath.

By: bob del Grosso

bob del Grosso — Thu, 28 Apr 2011 22:19:43 +0000

Barton, Foie can be frozen but it’s best to do it in liquid nitrogen. Otherwise, the slow freezing that is typical in conventional freezers will cause the formation of big water crystals that punch holes in the liver cells and turn the foie to mush.

By: bob del Grosso

bob del Grosso — Thu, 28 Apr 2011 21:43:09 +0000

If Bourdain is a chef, then he is the best chef-storyteller I know. Also, Gabrielle Hamilton, she’s the best chef storyteller I know too (and there is no question about her chef creds!)

By: Barton

Barton — Thu, 28 Apr 2011 20:23:39 +0000

I work on yachts and their always seems to be a whole lobe of foie in a freezer somewhere. Can I blame the frozen product on my poor torchons or do i have to blame my tools? For me foie is one of the few reasons fine dining still appeals, I want it cooked by stars

By: DaleJ

DaleJ — Thu, 28 Apr 2011 14:29:57 +0000

Let me ask the same question that I asked in he last thread:

I’ve made torchons from TFL recipe and now have a SVSupreme. What temp and how long to SV a torchon?

By: ruhlman

ruhlman — Thu, 28 Apr 2011 13:17:19 +0000

yeah, I don’t know if I’d ever use that expletive along with food. Unless it writing about a big mac.

By: Carol Blymire

Carol Blymire — Thu, 28 Apr 2011 13:14:35 +0000

Heh…. .:)

By: ruhlman

ruhlman — Thu, 28 Apr 2011 12:04:15 +0000

Ben and the others who have mentioned the Barber Ted talk. It’s riveting. Barber is a born story-teller. Best chef-story-teller there is. That should be his title.

Rockandroller. Excellent question, should have addressed. Yes, the portion shown in the second photo is a full serving. This is not a guac and dip hors d’oeuvres. This is very rich, composed almost entirely of fat.

I’ll address your other question in the post, as I should have to begin with.

By: rockandroller

rockandroller — Thu, 28 Apr 2011 11:49:35 +0000

Looking at your pic, that one slice would almost be enough food for me for dinner. And then there’s all that leftover, and it’s not something we can have every day given our joint borderline high cholesterol. How long does the foie keep and what’s the recommended method for storage?

By: Ben

Ben — Thu, 28 Apr 2011 04:38:46 +0000

http://www.ted.com/talks/lang/eng/dan_barber_s_surprising_foie_gras_parable.html
This is a talk by Dan Barber about foi gras, concentrating on his time in spain at souza farms where it is being produced without force-feeding. Pretty neat. Definately worth the twenty minutes.