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#1
11-17-2007, 04:37 PM
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 lettuce foam Got to cook it for the new menu.Anyone who has made it before?I dont have a clue how to do it and don't wanna seem to bad thanks
__________________ Shiny, Shiny... GO HOME!!! (C. E. Oddie)  |
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#2
11-17-2007, 06:51 PM
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 Now I know you must be joking.
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#3
11-18-2007, 04:14 AM
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| I am not joking, the dish is a chicken caesar salad, it will have roasted corn fed chicken breast, anchovies ice cream a bit melted on top of the chicken, confit cherry tometoes, croutons cooked with tarragon and the lettuce foam around. We use the pacojet(anyone heard about it?) to have a nice icream during service time and the foam we can make it with the thermomix(which we just got it new and dont know all the options) please help I dont know if i have to put sock or cream or water...
__________________ Shiny, Shiny... GO HOME!!! (C. E. Oddie) |
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#4
11-18-2007, 05:26 AM
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| This is my basil 'foam' recipe - maybe it will work with lettuce also? You do need to whizz in the last stages to get it foamy! - hope it helps • 300ml semi-skimmed milk • handful basil leaves • 25g butter • 50ml single cream place all the ingredients in a saucepan and bring to the boil. Using an electric stick blender, process everything until smooth. Strain and transfer the liquid into a jug and process again with the blender until it becomes foamy.
__________________ What is patriotism but the love of the food one ate as a child? ~Lin Yutang |
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#6
11-18-2007, 11:46 AM
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| Quote:
 - no apparently it is done - there is a place in London that does all kinds of 'foam' - that's where I get the basil thing from!
__________________ What is patriotism but the love of the food one ate as a child? ~Lin Yutang |
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#7
11-18-2007, 05:25 PM
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| Foams are beat.............What a joke
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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#9
11-19-2007, 05:45 AM
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| Quote:
__________________ Save a Life. Sign up to be a Marrow Donor Today |
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#11
11-19-2007, 07:09 AM
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| Anchovy ice cream? On chicken? Lettuce foam? If it's a salad how about some real lettuce and anchovy foam? Or here's one for you molecular gastronomists, make a crouton foam. You could use one of your additives to make the foam crunchy, or mabe a reverse griddle to freeze it. Why don't you make everything a foam and layer it in a pretty glass and serve it with a straw?  |
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#12
11-19-2007, 04:02 PM
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| Deconstructed, Reconstructed, Upsidedown, Insideout, Reborn ??? And the rest......What Bull . Eat Real Food With a Purpose. I don't mind Food with imagination, But keep it real... Enough of what will never be in the books. 
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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#13
11-19-2007, 04:15 PM
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| Cinnamon, you desperately need to find another job. You come to CHeftalk to ask for advice because you don't want to look bad at work, but your chef is clearly a hack and I can't imagine who would fork out money for this or his bleu/green pea risotto or anything that comes from his sick imagination. Remind me again why you work there? |
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#14
11-19-2007, 04:33 PM
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| Quote:
__________________ http://www.frappr.com/chefsunited One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield - 'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin |
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#15
11-20-2007, 12:11 PM
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| Quote:
__________________ Shiny, Shiny... GO HOME!!! (C. E. Oddie) |
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