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Post by ironchefcanadian on Jun 18, 2007 16:22:55 GMT -5
Hattori: "Now Sakai may be onto something here. Beef Wellington means beef cooked in a puff pastry. You take sliced beef tenderloin, combine it with a paté and savory sauce, wrap it up in a sheet of puff pastry and bake it. Now I can't actually tell whether or not he actually put truffles in the sauce, but I assume he did."
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Post by achen on Jun 18, 2007 17:56:29 GMT -5
Akimoto: So Sakai might be the one with the truffle sauce. Maybe that the pate also has truffle. But Hattori-san how does the hot rice noodles go with the wellington?
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Post by ironchefcanadian on Jun 18, 2007 18:23:50 GMT -5
Hattori: "Well, he could be thinking ahead in terms of presentation -- a bed of noodles for the wellington pastries to rest on."
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Post by Man Alive! on Jun 18, 2007 18:29:34 GMT -5
10 MINUTES HAVE ELAPSED!
Fukui: And ten minutes have gone by, and finally we get an idea of what's going on in the mind of the Iron Chef. I bet you're relieved to finally have some clues at to what is going on in Sakai-san's part of Kitchen Stadium, Doc!
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Post by achen on Jun 18, 2007 18:58:19 GMT -5
Akimoto: Won't the noodles make the pastry soggy?
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Post by ironchefcanadian on Jun 18, 2007 20:29:32 GMT -5
Hattori: "Not necessarily, if he set the noodles up in a nest pattern, for example. And there's likely going to be some sauce drizzled on the top of the pastry anyway. That's Sakai's trademark -- to decorate like the Delacroix he is."
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Post by achen on Jun 18, 2007 22:27:52 GMT -5
Akimoto: I see. He isn't going to boil them. Just deep frying it. I actually thought the sauce would be served on the side.
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Post by Arrianna on Jun 19, 2007 11:41:22 GMT -5
*Chef Quan stirs the large pot and then adds some flour to it. He continues stirring then slowly pours in some water. Chef Quan turns down the heat and then goes over to Chef Nakamura where he has taken the foie gras out of the pan.*
Chef Quan: Like this.
*Chef Quan takes the flattened chicken breasts and lays them over the turkey with truffle butter. Then taking a piece of foie gras and placing it the center he rolls the entire thing around it and lays it on a tray on it's seam.*
Chef Quan: Do the rest then put them in the fridge to chill.
*Chef Quan goes over to the dishes and selects some clay pots with lids and moves them to an oven set on low. He stops where Chef Otonashi is stirring the milk and adds some cinnamon, a pinch of nutmeg, a little saffron, and shaves in some white truffles. Chef Quan then goes to the fridge and pulls out some puff pastry and begins cutting it into squares.*
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Post by allezcuisine on Jun 19, 2007 13:48:15 GMT -5
Ohta: Squeezan! Some information from Iron Chef Sakai's side of Kitchen Stadium. Sakai's kobe beef wellington will be rolled up with onions, mushrooms, mixed with gruyere, brie and blue cheese and truffles, then sauteed in truffle oil. The Iron Chef's noodles are in the works, and I'll try to see where they will come into use in today's battle. Now, back to you.
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Post by missteetheironchef on Jun 19, 2007 14:32:37 GMT -5
Ohta: Squeezan! Some information from Iron Chef Sakai's side of Kitchen Stadium. Sakai's kobe beef wellington will be rolled up with onions, mushrooms, mixed with gruyere, brie and blue cheese and truffles, then sauteed in truffle oil. The Iron Chef's noodles are in the works, and I'll try to see where they will come into use in today's battle. Now, back to you. Sakai: The wellington pastries is in the works....my sous chefs' hands are in the dough...
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Post by ironchefcanadian on Jun 19, 2007 14:54:47 GMT -5
Hattori: "So both challengers have got pastry dough out. But I don't think the challenger is going to do a Wellington. With the pots in the oven, I'm thinking that he'll use the dough as a pietop for a seafood stew in the oven. What do you think, Akimoto-san?"
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Post by Man Alive! on Jun 19, 2007 15:33:34 GMT -5
15 MINUTES HAVE ELAPSED!
Fukui: Hold that thought for a second, Akimoto-san- the first quarter of the battle just ended!
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Post by achen on Jun 20, 2007 0:15:53 GMT -5
Akimoto: That could be. But I wonder if the chicken could be cooked in the clay pots with the dough as a seal. It could then be served with the milk saffron truffle sauce. The dough at this point seem a little plain to serve. The other flour milk mixture seems to be to loose to be a pie crust. I hope the flour and water mixture if it is a pie dough will be mixed with a fat to make it flaky.
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Post by ironchefcanadian on Jun 20, 2007 6:37:12 GMT -5
Hattori: "Actually, I think that other mixture is a stock -- he just added the flour to thicken it."
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Post by Arrianna on Jun 20, 2007 11:21:08 GMT -5
*Chef Quan pulls out a ring mold and, laying it over a square of puff pastry, pricks the pastry with a fork in the center of the mold.
Chef Nakamura puts the tray of turkey, truffle butter, chicken, and foie gras in the refrigerator.*
Chef Quan: (to chef Nakamura) 2 or 3 potatoes. Peeled and grated into a bowl of cold water.
*Chef Quan places the pricked puff pastry squares on a tray, places a bean under each corner, and moves them to an oven. He then pulls out 6 mini cheesecake pans and taking some tin foil places it around the bottom and sides of each. Moving to chef Otonashi he beats the separated egg yolks and continues beating as chef Otonashi slowly pours the heated milk and sugar mix into the eggs. Chef Quan carefully pours the cutard into the 4" molds and the two of them carefully move them to a deep pan. Chef Otonashi moves the pan to the oven and pours some water into the base of the pan.*
Chef Quan: Good, now get the large Criminis. Clean and grill them.
*Chef Quan gives the large pot another stir then filling the bottom of a double boiler with water and setting it on the stove he takes some white chocolate and begins breaking it down.
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