I can definitely use the collective wisdom of the Chowhound community if I'm going to survive Christmas dinner!
For unknown reasons, I committed to making Thomas Keller's signature salmon tartare cornet (see link).
Being that I've never made them, I'd love your assistance and dos/don'ts/etc.
Beyond the general guidance, a few specific questions:
-- What's the easiest way to perfect the cornet without burning your fingertips?
-- Do I need sushi grade salmon?
-- To make matters more complicated, the dinner is being hosted at relatives who live about 45-minutes away. Should I prepare the salmon itself at the host's home or in my kitchen? Regardless, what's the best way to transport the salmon (ice? dry ice? other?)
-- Any specific kitchen tools helpful -- beyond the stencil and Silpat?
Thanks for your help!!!
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