Discussion
Mrs Tiga bought some nice cheeses yesterday and also picked up a small can of foie gras (a block type arrangement).
Could you cook with this, or is it best to have out of the tin as is? I've eaten loads of it but its always been in restaurants so I've never handled the raw product (lobes I understand come in sous vide bags rather than cans, so I'm confused.)
Any suggestions?
I had a wonderful brulee a little while ago, but I was thinking whether I could do it with a duck egg on brioche or attempt the brulee if I'm feeling brave, its not the cheapest of ingredients and there is only 70g of it so I dont want to f
k it up.
Ta Muchly.
Could you cook with this, or is it best to have out of the tin as is? I've eaten loads of it but its always been in restaurants so I've never handled the raw product (lobes I understand come in sous vide bags rather than cans, so I'm confused.)
Any suggestions?
I had a wonderful brulee a little while ago, but I was thinking whether I could do it with a duck egg on brioche or attempt the brulee if I'm feeling brave, its not the cheapest of ingredients and there is only 70g of it so I dont want to f
k it up.Ta Muchly.
Soovy said:
TIGA84 said:
Soovy said:
Its only a small can, I told you!!
Now the Epoisse, thats a different story......................
Edited by TIGA84 on Thursday 8th January 13:14
Melba toast, bottle of Sauternes. Mmm mmm mmmm 
If its the block type fois gras, rather than slices of liver, I think that it may well turn to mush if you cook it. I should point out that I have no experience of cooking the tinned stuff, so I could be completely wrong, I have cooked with the real thing though so can compare the texture, if you get what I mean.
If its the block type fois gras, rather than slices of liver, I think that it may well turn to mush if you cook it. I should point out that I have no experience of cooking the tinned stuff, so I could be completely wrong, I have cooked with the real thing though so can compare the texture, if you get what I mean.
Chim Girl said:
Melba toast, bottle of Sauternes. Mmm mmm mmmm
If its the block type fois gras, rather than slices of liver, I think that it may well turn to mush if you cook it. I should point out that I have no experience of cooking the tinned stuff, so I could be completely wrong, I have cooked with the real thing though so can compare the texture, if you get what I mean.
With you on the Sauternes, maybe I'll just it eat it straight out of the tin with my penknife, and the Sauternes with a straw. Dont want to be too poncey.;)If its the block type fois gras, rather than slices of liver, I think that it may well turn to mush if you cook it. I should point out that I have no experience of cooking the tinned stuff, so I could be completely wrong, I have cooked with the real thing though so can compare the texture, if you get what I mean.
Cheers ChimGirl, I think I'll leave it be.
it was the wonderful brulee comment wasnt it soovy? I've just read it back..........
TIGA84 said:
Mrs Tiga bought some nice cheeses yesterday and also picked up a small can of foie gras (a block type arrangement).
Could you cook with this, or is it best to have out of the tin as is? I've eaten loads of it but its always been in restaurants so I've never handled the raw product (lobes I understand come in sous vide bags rather than cans, so I'm confused.)
Any suggestions?
I had a wonderful brulee a little while ago, but I was thinking whether I could do it with a duck egg on brioche or attempt the brulee if I'm feeling brave, its not the cheapest of ingredients and there is only 70g of it so I dont want to fk it up.
Ta Muchly.
Foie Gras Brulee with sour cherry marmalade Could you cook with this, or is it best to have out of the tin as is? I've eaten loads of it but its always been in restaurants so I've never handled the raw product (lobes I understand come in sous vide bags rather than cans, so I'm confused.)
Any suggestions?
I had a wonderful brulee a little while ago, but I was thinking whether I could do it with a duck egg on brioche or attempt the brulee if I'm feeling brave, its not the cheapest of ingredients and there is only 70g of it so I dont want to f
k it up.Ta Muchly.
thegavster said:
TIGA84 said:
Now the Epoisse, thats a different story......................
My favourite 
Except the fact you seem to emit the odour of it for hours afterwards, not so easy or cheap to get in the UK, I think Stinking Bishop is a UK version but not tried it though.
BTW Epoisse is available in Sainsburys for £4.99 (I think) it is part of their Finest range. I agree, Stinking Bishop is very similar but a little less salty.
mechsympathy said:
Tinned is probably cooked already, shirley?
You are correct sir. I shall be having it tonight with some fig chutney and a port. On the Stinking Bishop/Epoisse comment previously, I wouldn't bother with Stinking Bishop if you havent tried it yet, i think its overrated, and hideously expensive now. Plus it really does smell awful.
I think HouseofCheese stopped stocking it as it was too dear.
My one is Affine au Marc de Bourgogne from Chalancey apprarently, and is lovely, about £7 I think.
ChimGirl is right, you can get them in supermarkets now, I had the Waitrose one not so long ago, very, very nice, plus I saw that they have started stocking the individual little ones on the actual cheese counter for about £2 each, if you want to serve them per person, very cute, each with its own little doilee style case.
I cooked a whole foie gras last Christmas (wife is pregnant this year, so seh wouldn't have it). You have to laboriously remove the membrane and then the veins with tweezers. It reduces in size almost like a knob of butter as you saute it in a hot pan, but the end result is just fabulous.
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