Sometimes you can search for a new technique in food for what seems like forever, other times you can be lucky enough to discover something by pure accident. When I say accident I take a little bit of the process away, it mostly happens from observing ever possible element and process.

This case is no exception, I was processing raw purple cabbage when I discovered a very starchy texture. Upon investigation I discovered how to extract this and utilize it as I would any other starch. So far I have achieved a paper thin galletta (biscuit) which has a lace like pattern, a Turkish delight with Coca Cola and the purple cabbage starch and a way to thicken sauces at low temperature. As I have not finished perfecting this technique I am not going to give away the “How” yet, Sorry!

For me this is one of the most rewarding things to be taken from our profession, when you truly understand the natural elements of food and how to best use or extract them, which is another strong point of Highlighting the strengths and overcoming the weaknesses of every ingredient.

This entry was posted on Tuesday, June 23rd, 2009 at 11:49 and is filed under Food, Techniques. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.