Comments on: Fruits of the Sea http://laocook.com/2009/06/29/fruits-of-the-sea/ Kitchen Blog, Lao Cuisine, Lao Food, Laotian Chef, Laocook, Thai Laotian Cooking, Recipes, Laos, Vientiane, Lao Chef Tue, 07 Feb 2012 21:26:34 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: gerard duguet-grasser http://laocook.com/2009/06/29/fruits-of-the-sea/comment-page-1/#comment-22165 gerard duguet-grasser Wed, 21 Oct 2009 08:19:56 +0000 http://laocook.com/?p=2605#comment-22165 monsieur thanks for the answer, my point was that words are double edge .......... about cooking the mussels i have a technique that work perfectly, you do the same as you do, but you cover the mussels, and puch with your hand on the top, you can feel the pressure comind, when it's very hard under your hand, the mussels are cook ........ perfectly ......... try once ........................ i like your site a lot, maybe you know about jiaozi ? feelings, skin ? ............ thank you anyway for your work ......... take care ... gerard monsieur
thanks for the answer, my point was that words are double edge ………. about cooking the mussels i have a technique that work perfectly, you do the same as you do, but you cover the mussels, and puch with your hand on the top, you can feel the pressure comind, when it’s very hard under your hand, the mussels are cook …….. perfectly ……… try once …………………… i like your site a lot, maybe you know about jiaozi ? feelings, skin ? ………… thank you anyway for your work ……… take care … gerard

]]> By: Vienne http://laocook.com/2009/06/29/fruits-of-the-sea/comment-page-1/#comment-22161 Vienne Mon, 19 Oct 2009 20:12:05 +0000 http://laocook.com/?p=2605#comment-22161 <p>Hello gerard, and thanks for your comments.</p> <p>When I refer to Mussels being elegant, I mean the way that something simple and cheap can become something quite remarkable if cooked correctly.</p> <p><em>"The best way to cook mussels is to steam them over a high flame, ever so briefly, just until they have opened, but not fully. The end result is a gelatinous morsel, exquisite, elegant and cheap"</em></p> <p>Overcooked Mussels are rubbery and chewy. Cooking them to the point where they "have just opened" brings out the best flavour and texture, something that happens rarely in restaurants nowadays. Mussels "Mi-cuit" are hard to look after during a busy service, when we cook these, more than half of Mussels are not used because they haven't opened in time.</p> <p>On our translated menu, in Spanish, we call them "en su punto" (at their point).</p> <p> </p> <p> </p> <p> </p> Hello gerard, and thanks for your comments.

When I refer to Mussels being elegant, I mean the way that something simple and cheap can become something quite remarkable if cooked correctly.

“The best way to cook mussels is to steam them over a high flame, ever so briefly, just until they have opened, but not fully. The end result is a gelatinous morsel, exquisite, elegant and cheap”

Overcooked Mussels are rubbery and chewy. Cooking them to the point where they “have just opened” brings out the best flavour and texture, something that happens rarely in restaurants nowadays. Mussels “Mi-cuit” are hard to look after during a busy service, when we cook these, more than half of Mussels are not used because they haven’t opened in time.

On our translated menu, in Spanish, we call them “en su punto” (at their point).

 

 

 

]]> By: gerard duguet-grasser http://laocook.com/2009/06/29/fruits-of-the-sea/comment-page-1/#comment-22155 gerard duguet-grasser Sun, 18 Oct 2009 13:27:53 +0000 http://laocook.com/?p=2605#comment-22155 monsieur i like your articles, your recipes ... but sometimes your words sound weird to my ears, "elegant" for a plate of mussels, elegant plate of mussels sound like overcook mussels to me .......... think twice about it ... thank you   monsieur
i like your articles, your recipes … but sometimes your words sound weird to my ears, “elegant” for a plate of mussels, elegant plate of mussels sound like overcook mussels to me ………. think twice about it … thank you
 

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