Posts by ChefBoyarG

Bummer. Thanks guys.  

Hey all,   I have just started working at a vegan restaurant where the chef is very open to new ideas; I ran the idea of using some modernist ingredients by her last night and she was all for it. I was just wondering if...

I've been messing around with avant garde stuff for a few months now. Starting ratio of 0.8% lecithin of the liquid you are making into an air. (measured by weight). Then you need something to aerate it with. I have experimented with...

I'm allergic to lobsters, so the smell of roasting lobster shells for stock makes me gag, yet is deliciously aromatic at the same time.

I cut it into its constituent parts, brine it skin on for 24 hrs, take it out of the brine and set onto a wire rack set over a baking sheet and let it air dry in the fridge for another 24hrs. To cook I heat up a pan, brown the skin...

I am currently trying out the cured pork liver recipe from Fergus Henderson`s The Whole Beast and noticed today that it is sort of purply-blue in hue. (no spores or anything the color of the liver just changed) Just wanted to know if...

Hey Twyst. Just looked at that doc. Its incredible.  

Yeh. There's a miniscule amount. Maybe a few teaspoons. Thanks for the link

Awesome! Thanks. What kind of resources do you have on hydrocolloids? Anything on spherification/reverse spherification? I find stuff on that stuff extremely difficult to dig up in text. I couldn't find anything in Ideas In Food,...

Hey all,   I have read about gelatin clarification in the Fat Duck Cookbook and in Momofuku so I decided to give it a try using the momofuku method for kimchi puree. It's chilling out in the fridge right now (melting from...