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Post by Man Alive! on Jun 25, 2007 14:05:14 GMT -5
Fukui: Hold on, I think the Iron Chef just gave his assistants some instructions. We'll have to wait for Ohta to fill us in on the lastest happenings on Sakai's side of Kitchen Stadium. And what do you know...
30 MINUTES HAVE ELAPSED!
Fukui: You heard it, guys, this battle is half ova!
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Post by ironchefcanadian on Jun 25, 2007 14:23:27 GMT -5
Hattori: "Yes, and I'd say the challenger's been doing some excellent time management with his dishes. As for Iron Chef Sakai, it may look like he's scrambling, but he's really in his element here with the theme ingredient."
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Post by Arrianna on Jun 25, 2007 14:40:52 GMT -5
*Chef Quan takes a sliced piece of White truffle and carefully dips it in the melted white chocolate coating it well then sets it to the side.*
Chef Quan: (to chef Otonashi) Finish the rest of them and set them to chill then zest some lemons.
*Chef Quan gives the heavy pot a strong stir then checks on the Cheese Sauce chef Nakamura is making, tastes it, and nods. *
Chef Quan: (to chef Nakamura) Set that over a double boiler on low and begin deepfrying the Crawfish and Shrimp balls.
*Chef Quan breaks some eggs into a bowl, separating some of the whites out, and beats them well. He then squeezes one half a lemon in and beats while adding a few drops of chili sauce and a dab of horseradish. He measures most of the olive oil and black truffles into a liquid measuring cup and beating rapidly begins slowly drizzling the oil and truffles into the eggs.*
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Post by ironchefcanadian on Jun 25, 2007 17:13:48 GMT -5
Hattori: "It looks like the challenger is making a spiced up mayonnaise. Not quite sure what dish that'll be for, though."
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Post by missteetheironchef on Jun 25, 2007 18:02:22 GMT -5
Sakai: Feeling the love here, guys.
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Post by achen on Jun 25, 2007 18:24:14 GMT -5
Akimoto: Could the challenger be making a version of an Aioli Hattori-san? If it is, maybe it would be for the Crawfish and Shrimp balls.
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Post by ironchefcanadian on Jun 25, 2007 18:43:34 GMT -5
Hattori: "You're probably right about it being for the seafood balls, but we can't call it aioli just yet. Aioli normally contains garlic, and the word itself derives from the Latin allium and oleum meaning garlic and oil. I don't see any garlic being added to that emulsion.
"However, the use of horseradish and chili sauce suggests that it could be called a remoulade, which is a common condiment in Creole cuisine. That's not too far off from traditional Cajun. I'm going to guess that Chef Quan will blend in some finely chopped vegetable like onion or celery to complete the sauce, once he's happy with the emulsion. And of course the truffles will work very well with the eggs in the remoulade."
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Post by achen on Jun 25, 2007 21:07:51 GMT -5
Akimoto: That right. Sorry I just mixed that up. A remoulade is more appropriate. I just wasn't sure about which had the garlic. Thank you.
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Post by allezcuisine on Jun 26, 2007 10:32:58 GMT -5
Ohta: Sqeeeshan! Getting back to what Chef Sakai said earlier, he told his assistants "How about a chicken dish, a rotisserie truffle crusted chicken, with lots of veggies, carrots, shiitake mushrooms, potatoes, sweet onions, kelp and broccoli. Let's get to work. Everything else is in the oven." Fukui-san, as you can see, all of the ingredients Sakai mentioned have sprung up on Sakai's side of Kitchen Stadium.
On Chef Quan's side, the truffle custard was placed in cheesecake pans before Chef Quan sent the custard into the oven. Chef Quan says this custard will be more of a "savory" custard, opposed to the traditionally sweet custards and flans we have seen. Now, back to you.
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Post by Man Alive! on Jun 26, 2007 13:37:30 GMT -5
Fukui: Thanks, big guy!
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Post by missteetheironchef on Jun 27, 2007 8:15:59 GMT -5
Ohta: Sqeeeshan! Getting back to what Chef Sakai said earlier, he told his assistants "How about a chicken dish, a rotisserie truffle crusted chicken, with lots of veggies, carrots, shiitake mushrooms, potatoes, sweet onions, kelp and broccoli. Let's get to work. Everything else is in the oven." Fukui-san, as you can see, all of the ingredients Sakai mentioned have sprung up on Sakai's side of Kitchen Stadium. On Chef Quan's side, the truffle custard was placed in cheesecake pans before Chef Quan sent the custard into the oven. Chef Quan says this custard will be more of a "savory" custard, opposed to the traditionally sweet custards and flans we have seen. Now, back to you. Sakai: Oh forgot about the chicken stock mixed in some kinda wonderful roux!
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Post by Man Alive! on Jun 27, 2007 12:36:21 GMT -5
25 MINUTES TO GO!
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Post by Arrianna on Jun 27, 2007 15:30:38 GMT -5
*Chef Quan continues to whip the remoulade as chef Nakamura places more crawfish and shrimp balls in the oil to cook. Chef Otonashi brings over the tray of white truffles and chocolate with the lemon zest for Chef Quan to check.*
Chef Quan: Place them in the refrigerator then check on the puff pastry. It should be time for it to come out.
Chef Otonashi: (checking the pastry) It's a dark golden brown.
Chef Quan: Get them out now and wash them with a simple syrup.
*Chef Quan finishes the remoulade and pulls the hot clay pots out of the oven and calls chef Nakamura over to give him a hand.*
Chef Quan: Quickly, I need the rice in the bowls, the lids replaced, and all of it back in the oven.
*Chef Quan and chef Nakamura quickly spoon the finished rice with truffles into the pots and replace the lids.*
Chef Quan: (putting the bowls back into the oven) How much longer will the balls take to cook?
Chef Nakamura: 4 minutes for the last batch.
Chef Quan: Good, get it done and set them on the warmer.
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Post by ironchefcanadian on Jun 27, 2007 20:41:19 GMT -5
Hattori: "Okay, that's strike two for me. Chef Quan isn't doing dirty rice; I think he's going to use the truffle rice as a platform. The heated clay pots will create a soft crust around the rice while the inside will still be tender. So he'll probably put something on top of this, like the stuffed crimini mushrooms along with his cheese sauce. Maybe. It's pretty tough to call right now."
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Post by Man Alive! on Jun 27, 2007 21:07:09 GMT -5
Fukui: Whoa, you're treading on thin ice, Doc! Strike two? You could do better- Akimoto-san here is about ready to take your job! *laughs*
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