I'm prepping for a dinner party I'm having on Friday.

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I just finished my white bean puree. And it's confit onions and garlic with chicken stock and hot sauce for a little kick

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Alright have finished putting the puree and squirt container. I'm planning on bring it back up to temperature just using a water bath on Friday. I admit I added a little too much salt so I'm going to change it from being used as a bed to place other items to more of a condiment drizzle or use for soft lines

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My polenta is almost done. It was just 2 cups water, quarter cup cream ,1 cup milk, A couple knobs of butter. Then I mixed in 3/4 of a cup of polenta and 1/4 of a cup of fine cornmeal. The cornmeal really helps to ensure that it sets up in the fridge for you fry it off later

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Now I'm working on the after-dinner snacks to people to eat while the drinking which is going to be a good old stuffed mushroom. What's so separate the stems from the caps

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Go ahead and dice up all of these stems and any of the mushrooms that are either too small or too big. Toss them in the frying pan and saute until all the liquid is gone.

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Once the mushrooms have run out all liquid and start to Brown set them aside. Finally dies some white onion and toss them in a brown butter let them go for 2 or 3 minutes and talk a little bit of garlic and let that go for another minute and set that aside as well

>see thread
>I'm having a dinner party in two days
>I'm cooking now

what?

>>8749257
You fucked up so fucken bad.

>>8749263
Yeah prep everything beforehand that you can. So that way once everyone shows up after the event you can finish the meal and plate everything within 45 minutes. I guess when you have dinner parties you just buy takeout.

>>8749271
How so? I'm using the same pan that I fully reduce the mushrooms and toast and butter let it out a little bit so I can study and then added in a little bit of onions and garlic. So how badly am I fucking up

>>8749296
Unfortunately, that's not what's going on here.

>>8749271
Once I threw the onions into the pan they begin to release juices deglazing the mushroom fonde from the pan causing then to get a darker color. They may look dark and have a nice caramelize color but there was still right you have to continue to cook them

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>>8749307
Lol. OK. Making polenta two days before is definitely not prepping for a dinner using fried polenta.

Preparing a puree for later plating definitely not prepping for a dinner.

Making a filling to apply to fresh vegetables for an appetizer slash drunk food definitely not prepping for a dinner party.


Yeah you're a f****** joke>>8749307

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The polenta is fully cooked. Right now I'm tossing in at least one cup of freshly grated Parmesan period mix it up and I'll pour it into a baking dish to set so when I need it on Friday I can just pull it out of the way you just slice it and fry it up.

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Next the mushroom onion and garlic into cream cheese with a bit of balsamic vinegar. After full Incorporated toss in a half a cup of Parmesan cheese. This feeling can sit in the fridge until you're ready to type it into the mushrooms on the day of the party. On the day of just pipe in some mushroom filling and top with Parmesan cook at 450 until the mushrooms are fully cooked.

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Yep I'm done. I'll try to post one goddamn Thread about something other than Pizza vs Pizza. Burger King vs. McDonald's. IQ does one solid f****** post of cooking and all you do is sit on it. F*** you all.