or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › What specials are you running?
New Posts  All Forums:Forum Nav:

What specials are you running?

post #1 of 4
Thread Starter 

Post pictures with descriptions of the stuff you're making. 

post #2 of 4
Thread Starter 

Some recent stuff

Teres Major roulade, shaved radish, beer jus, roasted garlic puree, grilled fondant potato, peppercress

 

Seared squid, shaved fall veg, black lime, chojang-egg emulsion, thai basil

 

 

Grilled egg plant, marigold, red ruby mustard, candied pecans, dehydrated limequat, ssam-jang emulsion. This is probably my favorite special I have ever ran. Every Saturday I do a farmers market special from stuff I get from the market that morning, this is what I came up with last week. 

post #3 of 4
The squid looks really good, but why emulsify egg with chogochujang? The third special is probably my favourite too biggrin.gif Nice stuff.
post #4 of 4
Thread Starter 
Quote:
Originally Posted by SpoiledBroth View Post

The squid looks really good, but why emulsify egg with chogochujang? The third special is probably my favourite too biggrin.gif Nice stuff.

It's actually loosely based on a korean dish Ojingeo-bokkeum (I work in a modern Korean kitchen). So usually the squid is sauteed with a chojang mixture. I wanted more richness and depth to the usual chojang so I cooked the eggs sous vide with the chojang and white soy at 64.7*C for 75 minutes. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › What specials are you running?