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hey guys im just looking for a little help on coming up with a foie gras pasta dough. i tried substituting foie for egg yolks but the pasta didnt have the results i was looking for. thanks guys
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foie gras pasta
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#2
mr_lucas24 
Posted 13 January 2009 - 01:52 PM
Have you tried rendering the foie gras, straining the fat and then adding it to your pasta recipe?
#3
valentine
Posted 13 January 2009 - 05:06 PM
QUOTE (mr_lucas24 @ Jan 13 2009, 01:52 PM) <{POST_SNAPBACK}>
Have you tried rendering the foie gras, straining the fat and then adding it to your pasta recipe?
I have tried the rendering of the fat but I dont get the full flavor of the foie that im looking for.
#4
kosmasubashi
Posted 14 January 2009 - 05:04 PM
You can't taste much of the egg yolk on the pasta either, so should you try adding more foie gras to the mixture?
#5 Guest_jorge jurado_*
Posted 24 February 2009 - 10:12 AM
QUOTE (Guest_valentine_* @ Jan 13 2009, 12:29 PM) <{POST_SNAPBACK}>
hey guys im just looking for a little help on coming up with a foie gras pasta dough. i tried substituting foie for egg yolks but the pasta didnt have the results i was looking for. thanks guys
#6 Guest_JJ_*
Posted 04 March 2009 - 08:53 PM
QUOTE (valentine @ Jan 13 2009, 05:06 PM) <{POST_SNAPBACK}>
I have tried the rendering of the fat but I dont get the full flavor of the foie that im looking for.
I'd forgoe traditional pasta and experiment with powdered transglutaminase. If you mix the enzyme with the foie and puree, you could extrude "foie" strands. This would give you a full flavor without competing with egg dough, it also will allow you to keep from rendering the fat. Rendering the fat from the solid weakens the flavor even if you decide to add the fat back to the dough. Heston Blumenthal and Wylie Dufresne both use the powdered enzyme.
#7 Guest_joebaker_*
Posted 30 March 2009 - 07:37 AM
QUOTE (Guest_valentine_* @ Jan 13 2009, 12:29 PM) <{POST_SNAPBACK}>
hey guys im just looking for a little help on coming up with a foie gras pasta dough. i tried substituting foie for egg yolks but the pasta didnt have the results i was looking for. thanks guys
Perhaps identifying the outcome you are looking for would help- structure, color, flavor, aroma, texture...
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