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Is there a savory medium for...

post #1 of 4
Thread Starter 

a "crust" the way sugar is torched in a creme brulee? Is sweet the only taste that I get with a caramelized-type crust. In other words, is there any other ingredient that when heat is applied, hard to a shell-like crust? I'm thinking about bacon...fry it long enough and the fat crisps.

 

Is there a way to get a crust on a deviled egg without using a sweet medium like sugar? If I use a kitchen torch I think I'll just burn the yolk/mayo and it will significantly alter the taste for the worse...thoughts?

 

 

post #2 of 4

Sounds awful!  For contrast add a colorful dusting of paprika and some finely chopped chives, you can't go wrong in flavor there.  Good looks count for a lot but not if it compromises the flavor.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 4
You can but it's not versatile in the same way sugar is.

The one that comes to my mind is cheese as you get with parmesan tuiles or fricos. Or cheese and bread crumbs together as in a gratin.

The underlying elements are going to take more heat while the cheese is crusting compared to a sugar technique.

You can, however, pre-form, the cheese crust and make a "taco" shell for something or drape it over something to form a basket or top covering You might drape it over eggs in the shell prior to cooking them for deviled eggs, then slip the eggs in to the cheese basket you made earlier after deviling them.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 4

One of the reasons bacon caramelizes is the sugar in the cure, this is true for any cured smoked bacon as common cures like brines have both salt and sugar.

 

Really like the frico suggestion, have used a silicon half round trays to make clear Queso Manchego caps.

 

If you are a fan or practice Molecular Gastronomy you can make oil powders using tapioca maltodextrin.  One of the best I've made were made with cherry or apple wood smoked rendered bacon grease made into a powder. If you add the maltodextrin a little at a time you will get a paste before you get a powder. The powder is heat stable and can be crisped in a pan or with a torch, I'm pretty sure it possible to shape the pre bacon powder in silicon.

 

Gotta tell you the bacon powder was one of the best things IMHO,  that was ever introduced to a tomato and have used it to top eggs and it was met with appreciation!

 

Cheers!

 

EDG

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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