When you are constantly searching for new techniques you often encounter some collateral damage in the form of techniques which you cannot find a use for and who get left behind.
It is not because they are bad or unattractive but instead from not being able to make them fit into what you are doing.
I was reminded today about a technique that I did about 6 months and I never wrote about……………………
The technique that I am talking about actually came after I was watching “The Bee Movie”, I wanted to make Honey Jelly candies that were chewy on the outside but a texturized fluid on the inside.
How many times have you admired the beauty of an object or a food item and wished you could buy a silicon mold to replicate it?
Do you know how easy it is to actually make your own? If you did you wouldn’t bother to make them anymore!
By making them yourself you can actually avoid the cookie cutter look of bought molds which are all the same, this way you can actually get as close to lifelike as possible!
Let me explain how to make them
After discovering the natural wasabi flavor in Brussel sprouts last year this next dish is a bit of an obvious yet also very justified progression.
Wasabi is naturally associated with sushi/sashimi and Japanese cooking in general, so it makes sense to do a bit of an eat meets west theme.
Who doesn’t love fondue?
What is there not to love…………… Melted Cheese with tasty things to dip into it!
Imagine having the best part of fondue without the worst part of fondue, Having to clean up the mess!
After 6 months of work (not every day but every now and again when a different solution comes up) finally we are closer to the goal. The idea is to have a perfect “Mozzarella” which looks as it should but in fact be filled with warm Tomato and balsamic liquid and a perfect “tomato” which is filled with liquid Mozzarella. Like my favorite salad Caprese, but in a warm and totally unexpected form. In the picture is the “mozzas” and instead of the liquid mozzarella in the tomato skin I have put a mozzarella mousse.
Something I did about 10 months ago but never really wrote about was an inverted poached egg………………
When decontructing a dish there are many things you need to think about in order to make it good and of course so the guest doesn’t get too confused while eating it, Make it understandable:
In this particular dish I have combined the famous Tortilla Espanola and the traditional poached egg…………….
As I am sure you are aware by now, We have the contract to design and produce a new range of Swedish Tapas in Ikea.
We needed to design 1 new tapa for Christmas to be offered for a month before Christmas.
Some time back I was doing a study into using all the different parts of Provolone Cheese for a conference we were preparing for, I ended up with about 5 or 6 new techniques. Since then I didn’t really use any of them.
So I decided to go back through my notes and try to utilize the best techniques for new dishes.
This is actually an evolution of many other techniques all rolled into one.
Imagine being able to eat all the ingredients from Scrambled eggs and mushrooms all inside of a “Poached egg”, well now you can.
Well it’s Brussel sprouts season again and let’s just say i’m happy about this!
You might remember the story I wrote last year about them but just in case you didn’t get to see it let me do a recap with some added goodness.
Last year when cooking brussel sprouts for my dinner I found a way of cooking them that was amazing! It is the most simple and time efficient method of cooking them but the proof is in the pudding and let’s just say I have converted a record amount of people who tell me they hate them.
While passing through the restaurant kitchen I noticed how wonderful the smell was coming from the Bulls tail which was cooking in the pressure cooker. This smell was the steam coming from the blow off valve in the top of the pot, or another way of looking at it is these are the Volatile molecules escaping without being utilized……………
I promise this is the last story I will write about Yogurt!
While I was making the yogurt for the Michelin event I decided to leave a part of the mix to ferment longer than the rest. The part I left was the top part which I removed from each yogurt which contains the most air.
Ever wondered how much yogurt it would take to make 150 portions of Yogurt risotto for the Michelin red Guide Gala dinner………….
Yeah I agree, Who wonders things like that!
Well just in case you ever wanted to know or had a crazy thought to try and do it let me tell you what it takes.
Sometimes some tests can go really well and only take a few days, other times you can be stuck on something and the test can last for years without a result. After only 3 months of marinating the flowers then 3 days of work I have my first result!