French a Bone?!!

So...Frenching a bone is that technique of triming the meat off part of the rib bone so that the meat has that  decorative, high end look to it.  I'm going to try to keep these blogs at a minimum so please watch the vids by clicking on my Youtube channel link. 

After trimming he used the meat to make the sauce.  He then sliced the pork into chops, sauteed then finished them in the oven.  Internal temperature of your pork should be at 145 degrees f.  When he put the chops in the oven he placed a pan on the bottom for drippins and placed the chops directly on the rack.  As you can see from the vids, they turned out beautiful.

How do you know where the tough part of the asparagus is?  Just hold it at the ends and bend.  It will break at the tender point.  But instead of snappin all of them, snap one then take the that bottom end and cut off about the same length from the end of the rest, but first, level off the top so they are all at the same length when you cut.  Chef also peeled them with a potato peeler.  Not necessary for the Green ones but a Must for the White.   Reband them with given rubberband.  Blanche them until they are tender when you squeeze them... Not Mushy, Take them out of the boiling water and into the Ice water to stop the cooking process.  Don't leave them in the cold water either because that can do more damage then the Hot water.  Remove them as soon as they are cool.  Then you can reheat them by putting butter and water in a pan.  Or you can serve them cold with Hollandaise sauce.

A White asparagus is the same exact plant as the green one except the white ones never see the sun.  Once the plant starts poking through the dirt sand is then added to cover it from the sun.

Yes, I subjected myself to learn how to French a Bone.  (Hard to get your mind out of a gutter, I know...)  And speaking of Frenching a bone, how many of you have actually, Really looked at a White Asparagus??  Let me tell you, there was a LOT of giggling going on in class today.   And...so one of the guys asks the Chef, "can you eat the top of the asparagus?"  and the answer was, after much giggling and a request to turn off the camera, (I didn't lol but they thought i did) "Yes, but don't swallow."  Padampam...