Cold Pizza: Heirloom tomato sorbet, pepperoni powders (frozen and dehydrated), sour dough cracker, basil flower, mozzarella foam, pepperoni oil.
Pickled Kale
I did’nt have time to go to china town today to get pickled mustard greens. Luckily, my PolyScience chamber vacuum sealer is just the ticket! I bought fresh, local, kale and compressed it in a mix of cane vinegar, apple cider vinegar, and homemade IPA ale-egar… more on vacuum sealers after the jump!
Chamber vacuum sealers are a true game changer- they allow you to create new textures by compressing fruits and vegetables, infuse flavors instantly, preserve foods, and create lushious sauces. quick pickling is probably one of the coolest techniques you can do. It allows you to buy market fresh vegetables — whatever’s in peak season — and have quick pickles the same day for dinner or service!
Keep an eye out for more posts on vacuum sealing in the coming months here at EatDrinkEXPERIENCE
New pasta shape?
I don’t know what this shape of pasta is.
Uni Sabayon.
Here’s a super simple sauce that I first encountered at my stage at Graham Elliot. I didn’t remember the exact recipe that the team at GE used but the technique was what was important.
Super easy to do in your Vitamix.
Ingredients
4 medium grapefruit, juiced.
1 stick butter, cut into tablespoon sized pieces
3 large egg yolks
1 small tray of Uni
Salt.
Pastry.
I’ve been playing a lot lately in the realm of pastry. It’s a perfect theater to experiment with hydrocolloid and new techniques.
Roast chicken with vegetables; two platings
Same dish (essentially) two different platings.
Support From...
