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lettuce foam

post #1 of 23
Thread Starter 
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
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(C. E. Oddie)
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Shiny, Shiny... GO HOME!!!
(C. E. Oddie)
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post #2 of 23
Now I know you must be joking.
post #3 of 23
Thread Starter 
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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Shiny, Shiny... GO HOME!!!
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post #4 of 23
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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What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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post #5 of 23
Puree lettuce and then mix in methylcellulose.
post #6 of 23
Hey Kuan - funny!! :lol:- 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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What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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post #7 of 23
Foams are beat.............What a joke:lol:
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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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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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post #8 of 23
Amen to the last post. Sounds like your chef may have some dain bramage.
It's Good To Be The King!
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It's Good To Be The King!
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post #9 of 23
Heh yeah but lettuce?? :confused:
post #10 of 23
Yeah - I know!:lol::confused::confused:
What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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post #11 of 23
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? :beer:
Keep those fires burnin'
 
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Keep those fires burnin'
 
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post #12 of 23
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.:chef:
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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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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post #13 of 23
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?
post #14 of 23
Agreed:chef:
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
Reply
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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post #15 of 23
Thread Starter 
I work in london.What place is that?
Shiny, Shiny... GO HOME!!!
(C. E. Oddie)
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Shiny, Shiny... GO HOME!!!
(C. E. Oddie)
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post #16 of 23
Thread Starter 
Cos the quality of the food is good, the menu is seasonal as well as creative. cos I love cooking a simple steak a well as try and learn new tecniques.
I think my head chef is just fabulous as a person as well as a cook
Where do u work?
Any special course in recognising people through somebodys comments?
I dont wanna sound mean but u r nobody to tell me to find a job cos u dont know where i work and what i do
even if u r the moderator
Shiny, Shiny... GO HOME!!!
(C. E. Oddie)
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Shiny, Shiny... GO HOME!!!
(C. E. Oddie)
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post #17 of 23
I wasn't being fecetious when I asked why you work there, Cinnamon. Sorry for sounding harsh; I still get very frustrated at some of the attitudes in our industry, not from people like you but people like your chef. But I don't know him from Jack, so sorry. His flavour combinations are atrocious; that's not fact that's my opinion, and that of many well seasoned professionals on this board. Take it or leave it. What I find disturbing is that you feel you have to ask us before you ask your chef. What does that say about you? About your chef?

It's never a good strategy to make yourself into something you are not just to appear better at work. Eventually it shows and makes you look bad. A good working/learning relationship with your employer is one that is mutually beneficial.

Sorry if my comments were misconstrued.
post #18 of 23
hey cinnamon - what is the name of your restaurant? - I may have eaten there? perhaps I can help
What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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post #19 of 23
Thread Starter 
is ok, dont worry.
I am 23 years old cook in london.I work in a five star hotel in central london.
I finally made the risotto and was nice and colrful.I made a ea puree, freeze it in a pacojet container and then use the puree in my risotto.do u know what the pacojet is? it helps getting a bright colour and a lovely soft and smooth texture.I do ask questions and when the chef changes the menu he sit down with each one of us and tell us about the dishes, what he expects and how he wanna serve it.We do ask a lot of questions, and i don't think I am the first chef who sits down and do a bit of research from time to time, and I found this website a little ago and I loved it. I thought I'd just ask to see what tips or advice I could get.
Shiny, Shiny... GO HOME!!!
(C. E. Oddie)
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Shiny, Shiny... GO HOME!!!
(C. E. Oddie)
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post #20 of 23
where do you work?
What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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post #21 of 23
Back on topic..... PM our fellow members if you need personals :chef:

This is what clogs the forums......... Like a floor drain.
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
Reply
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
Reply
post #22 of 23
I apologise!!

I don't think I will be posting on this forum again! I have seen some you your other posts and I have to admit - I will be leaving because of your comments - there is NEVER any excuse for rudeness!!
What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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post #23 of 23
Happy Thanksgiving :chef: No offense given... Goodbye, We'll see you here again. It's a big world out here......................
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
Reply
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
Reply
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