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but what kind of restaurant is yours, and how would you describe your cuisine?
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I am the Exec. Chef at The Gruene Onion Grill in Texas......we do alot of comfy food combined with fine dining for the martini bar.Kinda funky but it works. I would describe my cuisine as World Fusion. I just go with what tastes good with good technical execution.
The ice cream with dry ice is eeeaaassyy! Just get dry ice, and have a metal bowl in the freezer for about 4 hours. When ready....just place the dry ice in a container that will fit dry ice andthe frzen metal bowl.......have icecream base and a variety of flavors ready...( like frozen rasperries and chocolate sauce)....add ice cream base to bowl with flavors and stir REALLY fast!! The ice cream will form.
I do savory ones as well....like trufle and peach, vanilla and black pepper, and funky sweet ones like sticky rice, coffee and doughnuts, etc.......
Your turn....how complex do you use foams for?