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Post by missteetheironchef on Jul 23, 2008 13:28:36 GMT -5
Riyo Mori: The challenger is putting some peach skins in the water along with some lemon, I wonder what he's making with those.
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Post by Man Alive! on Jul 23, 2008 16:05:00 GMT -5
Fukui: And here I thought there was some food heading my way!
30 MINUTES HAVE ELAPSED!
Fukui: Half the battle is over and half remains, with thirty minutes left on the clock. Doc, now that we're at the halfway point in the battle, can you give us a rundown of the dishes you've figured out so far?
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Post by achen on Jul 23, 2008 17:26:06 GMT -5
Chen: Take the duck out and let it rest. I think it is ready. Turn up the oven. (Assistant 1) Get two woks of oil ready.
*Chen starts to make a peach colored sauce for the dessert. He mixes rock sugar, water, peach nectar, red ginger liquid and peach liquor.*
Chen: (Assistant 2)Are the things ready to go with the duck?
Assistant 2: The scallion is done and the peach spears are done but not the pancake.
Chen: Get the pancakes into the steamer!
*Chen then thickens the sweet mixture. He then checks on the dessert.*
Chen: Hot! Hot!
*Chen takes the dessert out of the steamer. Then places the serving plate on top.*
Chen: That was hot! The buns should be done in about five to ten minutes.
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bubbaboy
Gourmet Academy Recruit
Posts: 19
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Post by bubbaboy on Jul 23, 2008 21:58:56 GMT -5
*Adam transfers the contents of the blender to a pan and sets it up to reduce*
*Chef Smith mixes some sugar and milk until the sugar dissolves, then adds some heavy cream and vanilla bean before putting it all into an ice cream maker*
Chef Smith: I should have put that in sooner. Hopefully, it will be done in time, though it'll be a bit softer than I would want. Gotta check on that peach juice reduction...
*Chef Smith walks over and takes a look at the reduction. He stick in a spoon and pulls back. A syrupy substance comes out*
Chef Smith: Yes! That's what I'm looking for. I think we're gonna go for dish number 5.
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Post by Man Alive! on Jul 24, 2008 18:33:18 GMT -5
Ohta: Fukui-san!
Fukui: Yes, go ahead, Ohta!
Ohta: Chef Smith realized that he needed ice cream early on but originally had planned to use some premade ice cream. After he thought about it, though, he realized that it would be better to try and make it from scratch than to rely on something prebought. Back to you!
Fukui: Thanks, big guy!
25 MINUTES TO GO!
Fukui: And there's the time call- twenty-five minutes remaining in the battle, everyone!
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Post by achen on Jul 24, 2008 19:32:51 GMT -5
Chen: Take a look at the pork belly. Paint another coat on it.
*Chen turns the bowl over onto the plate. The rice comes out nicely and he spoons the peachy opaque sauce over it.*
Chen: (Assistant 1)Chop some garlic and ginger. Then mince some green onion.
(Assistant 2) How is the oil going?
Assistant 2: The oil is hot enough.
Chen: Get the noodles out then.
*Chen then start to plate up the longevity noodles. He places some on a plate then places some julienned peaches and a sprig of cilantro on top. To finish off the plating, he puts two pieces of cucumber on the plate.*
Chen: (Assistant 2)Plate them like this and chill them again until the two minute mark.
*Chen then goes to put a special dome on the dessert to keep it warm but also to let out some of the steam. *
Chen: (Assistant 1) Put the soup dumplings in the steamer on top. Move the buns to the middle and the Peking duck pancakes to the bottom.
*Chen stop the distillation device and check the liquid.*
Chen: Okay. There is enough for a glass for each of the tasters.
*Chen then chills the clear distillates in a big clear glass container sitting in ice and rock salt water bath.*
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bubbaboy
Gourmet Academy Recruit
Posts: 19
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Post by bubbaboy on Jul 24, 2008 22:11:41 GMT -5
*Chef Smith pulls the peaches out of the wine syrup mixture and sets them aside.*
Chef Smith: OK, let's do this fifth dish.
*Chef Smith mixes together flour, sugar, baking powder, baking soda, cottage cheese, milk, egg whites, and vanilla extract*
Chef Smith: Man, I hope this goes over well. Adam, can you get the bowl I refrigerated earlier out on the counter?
*Adam goes to the fridge and pulls out the bowl*
Chef Smith: Whew, we are on a roll. We're gonna have a lot of stuff be pulled out at about the same time.
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Post by missteetheironchef on Jul 25, 2008 0:38:29 GMT -5
Riyo Mori: The challenger is speeding things up I see. Wait, he's doing the peach cake last? Oh my. Look at the Iron Chef, it seems he's making some peach noodles.
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Post by Arrianna on Jul 25, 2008 11:03:18 GMT -5
Fukui: Half the battle is over and half remains, with thirty minutes left on the clock. Doc, now that we're at the halfway point in the battle, can you give us a rundown of the dishes you've figured out so far? Doc Hattori: Hmmm? Oh, looking at my notes I am still not entirely clear about what the challenger is doing. I still believe the meatballs cooked in a sweet and sour sauce are an appetizer. The grilled pork chops have been cooked with a rub and I assumed would be served with the basalmic and peach reduction but now he has made a peach barbecue sauce and I am not sure. He has vegetables and fruit marinaded and chilled that could be a dish on it's own or served with the pork chops. There is this new dish that is obviously some type of leavened cake... I would almost suspect a type of cheese cake. His peach cobbler should be almost finished though. I suspect that it will be served with the ice cream and that the peach skins are supposed to be candied and served as a garnish but that is merely a guess. As for the Iron Chef... We have the long noodles with a peanut sauce, peaches, and snow peas that will be served chilled as an appetizer. A Peking style peach glazed duck that will be served with scallion brushes, a thick Hoisen style peach sauce, peach spears, and Peking pancakes to roll the duck and peaches in to eat together. A soup with pork and peach dumplings. There is a dipping sauce to go with the dumplings as well. The baby pig belly rubbed with salt and 5 spices then glazed with peach puree, orange peel, and vinegar. Then for dessert 8 treasure rice pudding with a peach and ginger syrup. Some of the fruits and nuts on it are dried cherries, almonds, sugared walnuts and ginko nuts. There are more but it is hard to see what they are from here. I am unsure just when the peach buns with sweet lotus and peach custard will be served or what the tempura tofu and peaches will be served with but the sugared daikon might just go in the soup. Last but not least is his Laojiao peach drink, it should be strong but flavorful.
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Post by Man Alive! on Jul 25, 2008 13:13:39 GMT -5
Fukui: Whew, that's a lot to remember, Doc! I don't know how you keep all of that information straight!
20 MINUTES TO GO!
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Post by missteetheironchef on Jul 26, 2008 11:33:37 GMT -5
Riyo Mori: I'm sure why Hattori-san is a culinary professor. *laughs*
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Post by Arrianna on Jul 29, 2008 19:44:19 GMT -5
Hattori: Now if Ohta could just find out for us if those soup dumplings will be served with a bowl of broth on the side. It's one of the traditional ways of serving them but I haven't seen anything I could say for sure is a clear soup to go with it.
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Post by Man Alive! on Jul 29, 2008 20:51:07 GMT -5
Ohta: Fukui-san!
Fukui: Looks like he heard you, Doc! Go ahead, Ohta!
Ohta: The Iron Chef's dumplings are like Shanghai soup dumplings (Xiaolongbao). They have a flavored broth inside when hot that solidifies as it cools. The Iron Chef also tells me that the peach buns will be served with the pork belly, and that the tofu and peach dish will be a surprise until the ten minute mark. That is when Chen-san says he will finish the dish.
Fukui: Thanks, Ohta. Does that answer your question, Doc?
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Post by achen on Jul 29, 2008 21:29:54 GMT -5
Chen: The broth will be quite thick at room temperature. But the dumplings will be served piping hot.
*Chen grab the big strainer used for frying.*
Chen: (Assistant 2) Hand me the duck so I can show you what to do.
*Chen gently ladles the hot oil over the duck. *
Chen: (Assistant 2) Keeping ladling the oil over the duck until it is crisp. Do this at least eighty times. Should take you about nine minutes.
(Assistant 1) I think the pork belly is done. Take it out and let it rest for five minutes. Then using the same kind of strainer ladle hot oil over the pork belly until it is golden brown and crispy using the second wok of hot oil. It is going to take about one hundred and fifty times and about eighteen minutes. So hurry up.
*(At about the fifteen minute mark. Chen then takes a heated wok with a little oil then adds garlic, ginger, spicy szechuan peppers.*
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Post by Arrianna on Jul 29, 2008 22:31:14 GMT -5
Fukui: Thanks, Ohta. Does that answer your question, Doc? Hattori: *chuckles* I take it that means no. It is a very creative take on the Xiaolongbao. The peach gelatin will make a nice "broth" in the bun. They are traditionally eaten by placing the dumpling in a soup spoon with a little of the dip, taking a small bite from the dumpling then sucking out as much of the broth as you can before eating the dumpling with the sauce off the spoon. The peach in both the broth and the mix should make it slightly sweet. I am looking forward to finding out just what this surprise tofu and peach dish is now though.
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