These egg yolks were cooked at 65°C for two hours, seasoned with salt and put through our ricer. A fun new way to lighten and change the texture of super fresh egg yolks. These yolk strands hold seasonings well and are an exciting platform to build a dish on. Digg
Archive of posts filed under the CULINARY EVOLUTIONS category.
Cooked Cabbage
Stems cooked in and served with cabbage-kombu broth Charred core Smoked leaves Dried and fried leaves Leaf tips cooked in coconut fat Cabbage heart roasted in butter Digg
Egg White Timbale
Taking a bit of refinement to our egg white steak we cooked seasoned egg whites in timbale molds. We cooked the whites for an hour at 75°C. The result is a super tender, slice-able egg white. Our next steps are other molds and blocks. The possibilities for the often overlooked egg white have increased dramatically. [...]
Coconut Ricotta
We blended coconut milk with fresh ricotta and seasoned it with 0.5% salt. Once it was a smooth puree we loaded it into the centrifuge and let it spin for 40 minutes. The results were a dense coconut fat, coconut whey and a rich coconut ricotta. What we have found extremely exciting about using the [...]
Fried Risotto
It all began with a batch of risotto made in the pressure cooker. We cooked the rice for 3 minutes and then let the pressure dissipate naturally. The result was slightly overcooked risotto, perfect for making crisps. We spread some of the warm rice out on an acetate sheet and covered it with another. We [...]
Seared Squid
We learned to cook squid sous vide at 59°C when we were at Atelier in Canada. The cooking time and temperature we picked up produce squid which is meaty, juicy and rich in texture. Here we marinated the squid with mango pickle and then cooked them for three hours at 59°C. Then we cooled them [...]
Grilled Yogurt
After grilled fish bone oil, other grilled condiments were soon to follow. For this preparation we grilled lamb bones and then vacuum sealed them with yogurt. The grilled lamb flavor and fragments of char seasoned the yogurt and created a natural accompaniment to our roasted and pressure cooked lamb. The flavor is rich and light [...]
Brown Butter Mayonnaise
One thing we had yet to do was brown butter mayonnaise. It was hiding in plain sight. We have explored many uses for brown butter and its amped up cousin made with the addition of toasted milk solids. We used the toasted milk solids by themselves to add richness and depth to dishes. We've [...]
Nitro-Shucked Mussels
*and as for nitro-shucked lobsters, Tony Maws at Craigie on Main is happily testing, fine tuning and benefiting from the results. Digg
Mirepoix Juice
Instead of adding vegetables we are juicing them. This step improves braising, sauces and all the steps in between. In our bowl we have the juice of carrots, onions, celery, fennel mixed with tomato paste, soy sauce and red wine. Digg
