WD-50
Last week I had a business meeting with so partners for my Manhattan Project, so I suggested no other than my friend Wylie’s WD-50.
As always the food was amazing!
There were a few stand out items…………..
The best of which is in the photo below (sorry for the poor quality, it was taken using my iPhone), it is effectively a sponge made from Foie Gras terrine. It is a technique using the vacuum machine to aerate and set the mix. It is a technique which is now widely used but never in this format from what I have experienced. It was technically perfect with an even bubble pattern throughout the whole terrine.
Another was a small bowl of what looked like fettuccine but infact it was scallops which had been fussed together using Transglutaminase. I was a little annoyed as I had done exactly the same technique 2 years ago but I never thought of cutting it into fettuccine. I used mine to make a Rubiks cube when I was helping to coach the Spanish team for the Boccuse d’Or.
Of course Wylies False Sorbet Bagel is always a winner, the shock of the sorbet fools people everytime!
To finish a great meal with desserts from Alex Stupak is always a pleasure! I love his false tarts which are so convincing that you find yourself chopping at the plate as you assume the pastry on the outside is hard when in fact it’s very soft. The tart he prepared this time was hazelnut with coconut, chocolate and Chicory.
The boys both front and back of house did an amazing job to make us feel welcome, comfortable and very satisfied!
Tags: Alex Stupak, alignnone, degustacion, fettuccine, Foie, foie Gras, Sorbet, Transglutaminase, vacuum, WD-50, Wylie Dufresne
Thanks for the interesting read! I am curious to find out more about the vacuum aerating technique. “It is a technique using the vacuum machine to aerate and set the mix. It is a technique which is now widely used but never in this format from what I have experienced.” (not widely enough to reach Switzerland, from what I see) Can you explain the way it works? Best wishes, Jonas
“When soft foams are placed in a vacuum chamber and the pressure is dropped, the bubbles in the foam expand greatly(…)As the pressure is reduced, so too is the boiling point of water(…)the water begins to boil, evaporating from the surface” [H. B.] Is this it? If so – let me apologize – this kind of cooking makes me expect anything..