New Posts  All Forums:Forum Nav:

lettuce foam

post #1 of 23
11/17/07 at 4:37pm
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
Reply
post #2 of 23
11/17/07 at 6:51pm
Now I know you must be joking.
Reply
post #3 of 23
11/18/07 at 4:14am
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...
Reply
post #4 of 23
11/18/07 at 5:26am
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.
Reply
post #5 of 23
11/18/07 at 11:38am
Puree lettuce and then mix in methylcellulose.
Reply
post #6 of 23
11/18/07 at 11:46am
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!
Reply
post #7 of 23
11/18/07 at 5:25pm
Foams are beat.............What a joke:lol:
Reply
post #8 of 23
11/18/07 at 7:33pm
Amen to the last post. Sounds like your chef may have some dain bramage.
Reply
post #9 of 23
11/19/07 at 5:45am
Heh yeah but lettuce?? :confused:
Reply
post #10 of 23
11/19/07 at 6:35am
Yeah - I know!:lol::confused::confused:
Reply
post #11 of 23
11/19/07 at 7:09am
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:
Reply
post #12 of 23
11/19/07 at 4:02pm
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:
Reply
post #13 of 23
11/19/07 at 4:15pm
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?
Reply
post #14 of 23
11/19/07 at 4:33pm
Agreed:chef:
Reply
post #15 of 23
11/20/07 at 12:11pm
Thread Starter 
I work in london.What place is that?
Reply
post #16 of 23
11/20/07 at 12:16pm
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
Reply
post #17 of 23
11/20/07 at 1:33pm
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.
Reply
post #18 of 23
11/20/07 at 3:27pm
hey cinnamon - what is the name of your restaurant? - I may have eaten there? perhaps I can help
Reply
post #19 of 23
11/21/07 at 1:24pm
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.
Reply
post #20 of 23
11/21/07 at 2:14pm
where do you work?
Reply
post #21 of 23
11/21/07 at 7:32pm
Back on topic..... PM our fellow members if you need personals :chef:

This is what clogs the forums......... Like a floor drain.
Reply
post #22 of 23
11/21/07 at 11:16pm
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!!
Reply
post #23 of 23
11/22/07 at 8:19am
Happy Thanksgiving :chef: No offense given... Goodbye, We'll see you here again. It's a big world out here......................
Reply
New Posts  All Forums:Forum Nav:
  Return Home