{"id":2378,"date":"2012-04-21T21:46:57","date_gmt":"2012-04-21T21:46:57","guid":{"rendered":"http:\/\/nycphantom.com\/journal\/?p=2378"},"modified":"2012-04-21T21:46:57","modified_gmt":"2012-04-21T21:46:57","slug":"david-bouleys-comte-cheese-roasted-asparagus","status":"publish","type":"post","link":"http:\/\/nycphantom.com\/journal\/?p=2378","title":{"rendered":"David Bouley's Comte Cheese Roasted Asparagus"},"content":{"rendered":"<p>\nSo I finally found the video and tried it as a complete beginner.\n<\/p>\n<p>\n<object type=\"application\/x-shockwave-flash\" width=\"450\" height=\"350\" data=\"http:\/\/www.youtube.com\/v\/TtG3QS_DEzY\" id=\"ltVideoYouTube\"><param name=\"movie\" value=\"http:\/\/www.youtube.com\/v\/TtG3QS_DEzY\" \/><param name=\"wmode\" value=\"transparent\" \/><param name=\"allowScriptAcess\" value=\"sameDomain\" \/><param name=\"quality\" value=\"best\" \/><param name=\"bgcolor\" value=\"#FFFFFF\" \/><param name=\"FlashVars\" value=\"playerMode=embedded\" \/><\/object>\n<\/p>\n<p>\nSince the video wasn't meant to be a recipe, I had to...decrypt the recipe.\n<\/p>\n<p>\nThe result was a disaster.\n<\/p>\n<p>\nI had to skip a few steps due to limitations.\n<\/p>\n<p>\nI don't have a whipped cream dispenser (one that is supposed to mix air into the fondue). So I was just aiming for the basic taste. Which I think I got. But here's the problem:\n<\/p>\n<p>\nI am very unfamiliar to making cheese soup or fondue. So, after making this, I searched the web and found <a href=\"http:\/\/www.finecooking.com\/articles\/how-to-melt-cheese.aspx\" target=\"_blank\">a good site<\/a> that I could learn from. There needs to be technique in melting cheese such as choosing types of cheese and controlled low heat process.\n<\/p>\n<p>\nThe right cheese to use for this recipe is comte cheese, which I believe is meltable, eventhough it's not in the table of the site I just searched. But it's counterpart is listed: Gruy&egrave;re. Which is what I bought since I couldn't find comte cheese in the city (I think Grand Central's Murray's Cheese shop would have it).\n<\/p>\n<p>\n1. So my &quot;fondue&quot; was a bit watery. I believe I also put too much milk.\n<\/p>\n<p>\n2. I may have kept the temperature of the milk too high, causing some melted cheese to harden into rubbery globs.\n<\/p>\n<p>\n3. I roasted (oven) my asparagus too long. Should be less than one cycle, to stay green. It turned yellowish. But I think using vinegar was a good catch from the video as they were prepping the asparagus, and the yellowish substances on top of the shoots are what I believe to be butter.\n<\/p>\n<p>\n4. Basil dressing (puree) is satisfactory. (I use basil leaves, 4 cloves of garlics, and lemon juice). But I think I should puree it longer in the blender. Not liquid enough.\n<\/p>\n<p>\n5. I didn't use gelatin for the fondue.\n<\/p>\n<p>\nConclusion, I think I need to first master fondue making. After which, then I am qualified to buy a cream dispenser. Is there an ancient way to put air into the cream?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>So I finally found the video and tried it as a complete beginner. Since the video wasn't meant to be a recipe, I had to...decrypt the recipe. The result was a disaster. I had to skip a few steps due &hellip; <a href=\"http:\/\/nycphantom.com\/journal\/?p=2378\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,8],"tags":[],"class_list":["post-2378","post","type-post","status-publish","format-standard","hentry","category-culinary","category-questions"],"_links":{"self":[{"href":"http:\/\/nycphantom.com\/journal\/index.php?rest_route=\/wp\/v2\/posts\/2378","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/nycphantom.com\/journal\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/nycphantom.com\/journal\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/nycphantom.com\/journal\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/nycphantom.com\/journal\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2378"}],"version-history":[{"count":0,"href":"http:\/\/nycphantom.com\/journal\/index.php?rest_route=\/wp\/v2\/posts\/2378\/revisions"}],"wp:attachment":[{"href":"http:\/\/nycphantom.com\/journal\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/nycphantom.com\/journal\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2378"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/nycphantom.com\/journal\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}