I used a 44qt rondeau. Rendered fat out of 6qts of diced pancetta, sautéed 12qts of shiitakes, added and reduced 3qts of Marsala wine by 2/3, added and reduced 4qts of chicken stock made with chicken Demi paste along with an additional 6qts of criminis, added 8lbs of cubed butter, stirred it in and emulsified with a xanthan slurry made with 6g of xanthan and 1/4 cup of olive oil. 3 cups rough-chopped parsley, fresh cracked black pepper and fresh cracked Himalayan sea salt to finish. It turned out fkin great! The frat brothers, current and old, loves it!
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