bouche Posted December 11, 2009 Report Share Posted December 11, 2009 I've been building up the extensive authentic ingredient list and practicing braising for for the last couple of months in order to achieve a goal. Learn the perfect chicken mole as taught by Rick Bayless. I saw his version described by the judges on Top Chef Masters and then I tried a mole at a very nice restaurant in Las Vegas. After that, I was determined to learn this at home. The only thing I'm missing is Rick Bayless's method. I asked him on Twitter to which of his books I should refer and he responded "Mexico - 1 plate at a time". Has anyone attempted a mole? I know there are lots of ingredients and the preparation for the braising broth takes a while to put together. Link to comment Share on other sites More sharing options...
AD Posted December 12, 2009 Report Share Posted December 12, 2009 Link to comment Share on other sites More sharing options...
phorbesie Posted December 12, 2009 Report Share Posted December 12, 2009 i am not a fan of mole, but if you make it i'm sure i will be Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted December 12, 2009 Report Share Posted December 12, 2009 Looks delicious. Phorbsie, that reminds me, it's been far too long since you've been dinner guests. let's plan something. Link to comment Share on other sites More sharing options...
meggo Posted December 14, 2009 Report Share Posted December 14, 2009 i know a certain mole conoisseur who would certainly be interested in trying your recipe!! [and me too!] Link to comment Share on other sites More sharing options...
Ms Zimmy Posted December 14, 2009 Report Share Posted December 14, 2009 Not a fan...but I can put you in touch with some friends in Mexico who are great cooks and awesome people. Let me know. Link to comment Share on other sites More sharing options...
bouche Posted December 17, 2009 Author Report Share Posted December 17, 2009 how could anyone not be a fan of braised chicken? that's what we're talking about here. braised chicken. what is not to like? is it the chili peppers? the cumin? maybe it's the cinnamon or pumpkin seeds? I'm gonna to show you....i'm gonna show you all! Link to comment Share on other sites More sharing options...
fluffhead77 Posted December 17, 2009 Report Share Posted December 17, 2009 Mole isn't chicken, it's a sauce, right? a very dark, brown thick sauce... not a fan. Never struck a chord with me... Link to comment Share on other sites More sharing options...
Ms Zimmy Posted December 17, 2009 Report Share Posted December 17, 2009 Mole is a sauce. I've only had the one similar to chocolate....but it isn't sweet at all. If you ask for mole in PV, you will get the kind similar to chocolate. Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted December 19, 2009 Report Share Posted December 19, 2009 I didn't like mole the first time I tried it. I just couldn't wrap my taste buds around savory chocolate and in all likelihood, it wasn't a quality mole.I've since come to really like it's complexity.Looking forward to a homemade version kiki. Get on that. Link to comment Share on other sites More sharing options...
bouche Posted December 19, 2009 Author Report Share Posted December 19, 2009 in my analysis of the recipe for the perfect homemade classic mole, I've found that I will have to make at least one ingredient and also search for a couple of more quality ingredients, though I have most.The big one, according to Rick Bayless is good rich lard. It's very important to use lard when called for, and even more so, to not buy the hydrogenated shelf-loving shit. I basically have to find pork leaf-fat and render it myself to get the best quality. From what I've read, this stuff is actually better for you than butter (no saturated or trans fats). No wonder the quebecois love to spread it on bread. This is probably what I'll follow as a base for lard rendering. Link to comment Share on other sites More sharing options...
Ol'Hickster Posted February 28, 2010 Report Share Posted February 28, 2010 Awww to be honust with you guys, I was really hoping you were goin to be talkign about a real mole, I love trying all sorts of meats from all types of animals and the topic struct my chord! but oh well maybe ill just have to find one of them, near sighted guys and try it myself Link to comment Share on other sites More sharing options...
jaybone Posted March 3, 2010 Report Share Posted March 3, 2010 Hey Mikey,When I made pork belly confit a few weeks back, I had to render the fat myself and I used that exact web site you listed as my guide. I know it will sound kind of gross, but the fat renders down and the crackling is left over- that crackling is pretty awesome on salads. Also, make sure you make enough so that you can save it for your next crack at confit! Erin bought me a subscription to Fine Cooking magazine (she's no fool) and they had an amazing article on casoulet in the last issue. I am dying to try it out. Starts out with making a bunch of duck legs confit. Pork fat works as the confiting agent- although some purists will say you need to use duck fat, but the pork fat works more then fine. Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted March 3, 2010 Report Share Posted March 3, 2010 MMmm casoulet. Link to comment Share on other sites More sharing options...
c-towns Posted March 3, 2010 Report Share Posted March 3, 2010 I had some wicked organic chicken wings with a mexican mole the other day. Good shit. Link to comment Share on other sites More sharing options...
bouche Posted March 3, 2010 Author Report Share Posted March 3, 2010 Hey Mikey,When I made pork belly confit a few weeks back, I had to render the fat myself and I used that exact web site you listed as my guide. I know it will sound kind of gross, but the fat renders down and the crackling is left over- that crackling is pretty awesome on salads. Also, make sure you make enough so that you can save it for your next crack at confit! Erin bought me a subscription to Fine Cooking magazine (she's no fool) and they had an amazing article on casoulet in the last issue. I am dying to try it out. Starts out with making a bunch of duck legs confit. Pork fat works as the confiting agent- although some purists will say you need to use duck fat, but the pork fat works more then fine. i made another batch. it's cheap to make. glad it worked out. I've never confited anything. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted March 3, 2010 Report Share Posted March 3, 2010 i never can fit into anything any more either Link to comment Share on other sites More sharing options...
Ol'Hickster Posted March 4, 2010 Report Share Posted March 4, 2010 I know it will sound kind of gross, but the fat renders down and the crackling is left over- that crackling is pretty awesome on salads. Also, make sure you make enough so that you can save it for your next crack at confit! I love Cracklin on patatoes when im having salf fish dinner!! hmmmm salt fish dinner! but Cracklin is great on anything! Link to comment Share on other sites More sharing options...
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