The lamb shoulder is cooked for 24 hours at 57°C in smoked lamb fat. This may be the tastiest lamb shoulder we have cooked to date. The meat is tender and juicy, with a rich, smoked flavor that permeates the entire shoulder. While the the visual appeal of cooking a whole shoulder is not as [...]
Archive of posts filed under the Ingredients category.
Savoy Cabbage
The Head and its parts Digg
Lamb Shoulder
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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 [...]
Garlic Chives
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Cornflakes Crusted Clams
Cereal, it's not jusf for breakfast anymore. Digg
Lichen
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Fresh Linguini
We have made a slew of shapes and flavors with our Arcobaleno pasta machine and continue to look at what is possible. On the other hand sometimes restraint is the utmost in creativity. To make our linguine we blend 2000 grams of semolina with 620 grams of water and 10 grams of salt. While hydration [...]
Meyer Lemon Charcoal
When we are done zesting and juicing lemons we often throw the used pith into the trash. When I was in Canada we decided to try something different. We roasted the spent lemons in a 400°F oven until they became charcoal. The process perfumed the kitchen with the aroma of both char and bright, fruity [...]
Duck Tongues
When I was in Canada, Marc brought in a bunch of duck tongues to work with. To prepare them we soaked them in a 3% salt brine for 12 hours to clean them up and leach out any blood, then we rinsed them off and seasoned them with 0.5% salt. We braised the tongues, in [...]
