[cinnamon]

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

[kuan]

Now I know you must be joking.

[cinnamon]

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...

[BombayBen]

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.

[abefroman]

Puree lettuce and then mix in methylcellulose.

[BombayBen]

Originally Posted by kuan

Now I know you must be joking.

Hey Kuan - funny!! - 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!

[Ma Facon]

Foams are beat.............What a joke

[Montelago]

Amen to the last post. Sounds like your chef may have some dain bramage.

[kuan]

Originally Posted by BombayBen

Hey Kuan - funny!! - 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!

Heh yeah but lettuce??

[BombayBen]

Yeah - I know!

[Psycho Chef]

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?

[Ma Facon]

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.

[Anneke]

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?

[Ma Facon]

Originally Posted by Anneke

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?

Agreed

[cinnamon]

Originally Posted by BombayBen

Hey Kuan - funny!! - 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!

I work in london.What place is that?