Watermelon Pickle.RSS

Sanditas AKA mexican Sour Gherkin looks like a baby watermelon and has a texture suitable for pickling.

The idea is to pickle them in a pickle liquid based on watermelon juice.

Rather than juicing you waste less time by peeling a melon, saving the rinds, puree the fruit and pass the pulp through a chinoise.

Logic would dictate that a pickle liquid needs a way to get into the fruit. Sandita skins are not porous and cutting them in half defeats the purpose of making them look like a whole tiny melon.

The best solution is to "Equatorially" pass a Japanese yakitori skewer or similar implement through it. The tinier the whole the better. It is a cold vacuum compression using a chamber sealer.  

MINIPAK MVS-45 from Polyscience

Watermelon juice should never be heated.

Make a standard highly acidic pickle liquid that is over-seasoned and dilute with watermelon juice after it cools.

Compress the Sanditas with the melon pickle liquid.

Wait 48 hrs.

Eat them.


Below............watermelon rinds pickled in watermelon juice pickle is a quantum improvement over standard pickled watermelon rinds.


Posted in Studiokitchen

Cross Utilizing Entire Dill Plant.RSS















Details to follow.
Posted in Studiokitchen

Dehydrated Hot Sauce.RSS


The leftover pulp from making HOT SAUCE after it was passed through a chinoise seems like such a waste to throw away. The flavor is excellent but texturally would have left the sauce not quite as smooth.









The final powder has all the flavor and aroma of a decent hot sauce. Freeze drying would probably result in an even more superior product.
The final flavor is sharpened with a little bit of fine salt and vinegar powder from TERRA SPICE.
It works as a great way to add complex hot sauce flavor to crispy things that are slightly liquid averse such as tempura batters or fried items.
Posted in Studiokitchen

Burnt Shallot-Violet Mustard.RSS



Component list :

Roasted Shallot. (or Torpedo Onion)
Sherry Vinegar. (from Spain...Vinagre de Jerez Reserva preferably)
Pressure cooked Black Mustard seeds.
Miso Mash (Leftover from making soy sauce)
Agave Syrup (or mild honey)
Violet Mustard (the actual French condiment)
Senape (Mostarda Oil from Italy)

USE:

Charcuterie.
Oily Fish.
Meat.







Posted in Studiokitchen

Strawberry Balsamic Elixir.RSS

The very act of reducing balsamic vinegar in a pot over a stove is probably considered treason in Italy. However balsamic reductions carefully made have redeeming culinary use. Traditionalists would say just buy better vinegar But there is balsamic reduction in the French Laundry Cookbook Ha !
Balsamic elixirs, a highly concentrated form of balsamic vinegar would suffer from scorching and losing the intrinsic  finer qualities due to uncontrolled evaporation and contact heat from any cooking surface, even induction would still lose the nuances in evaporation.
The idea here is to make a strawberry-balsamic glaze or elixir while preserving the flavor and finer qualities of both items.

The first step is to get excellent ripe strawberries, put them in a vacuum bag with a measured amount of good quality balsamic vinegar.
The bag is sealed, spread flat and frozen solid.



It is then defrosted in a chinoise taking advantage of SYNERESIS and a combined balsamic-strawberry juice leaches out.








The liquid is while delicious is not concentrated enough to be considered as an elixir  is then subject to further controlled concentration using a neat little evaporating centrifuge.

The curious can read more about how it works HERE.











It basically allows very controlled evaporation and moisture removal thereby concentrating the original sample.
You are left with a very intense strawberry-balsamic syrup with multiple applications from cocktails to food.
It  should be properly dispensed with an eye dropper.


Posted in Studiokitchen

Sour Beef Jus.RSS

"Pince" The bones and meat (in this case Oxtail) with UMEBOSHI PASTE as opposed to the French tradition of tomato paste.

Proceed as per proper sauce making.

Used a pressure cooker here.

Results in a beefy, tangy delicious meat sauce.



Posted in Studiokitchen

Heat + FlavorRSS

Typically most hot sauce essentially combines all the ingredients in a vinegar base, cooked together and pureed.

Carrot is a typical thickener but also helps to balance the flavor with sweetness.

It would be fun to isolate the heat from the flavor and have a well balanced condiment.

This recipe uses:

Cayenne, Serrano and Ghost Peppers.

Carrot Juice

Alcohol Base

Garlic

White Vinegar

Cider

Salt


Method:

All the ingredients except the peppers and gin are put into a vacuum bag.

The peppers are diced and put into a glass beaker and covered with gin.

The pepper-gin mixture is ultrasonically processed for about 10 minutes at 50% amplitude with any standard Ultrasonic Homogenizer thus releasing tons of capsaicin flavor and heat.

Typical device would be the SONICPREP by Polyscience.

I used my old handheld Hielscher.

Combine Sonicated mixture with the rest of ingredients in the bag, seal and cook at 72C for 1Hr.
Cool and refrigerate for at least 24 hrs.
Puree and pass through a chinoise.
You will be left with rather excellent hot sauce.
A great multi-dimensional flavor of fruit, heat, salt, sweet, age and acid.


Yes I realize one does not need fancy tools to make hot sauce but this end product reflects a depth that is probably boiled away in traditional cooking.
Posted in Studiokitchen

ArcobalenoRSS




It seems to make more sense at some point to keep pasta dies in individual containers rather than swimming through a large container of semolina water.
Easier to find and easier to store.

More shapes to come


         PASTA SHAPES

Posted in Studiokitchen

Hot Sauce.RSS

Posted in Studiokitchen

Watermelon.RSS




Chilled Yellow Watermelon Soup . Peeky Toe Crab Remoulade . Fennel . Britton Shiso . Sudachi Lime . Fuyu Persimon

Posted in Studiokitchen