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 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...
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...