B4D3RSS

Breakfast For Dinner Pictures.

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  1.  Foie Gras Bacon . Kabocha . Kinome . Hijiki . Rosemaple
  2. Pu-erh Dashi . Tako . Scallion . Preserved Sansho Berries
  3. Uni Brioche Pain Perdu . Wasabi Stem . Sake Cured Trout Roe
  4. 21 Day Sake Egg . Toban Jan . Nori Marmalade . Celery
  5. Malted Maitake Oatmeal . Clothbound Cheddar . Rainwater Madeira
  6. Lamb Belly . Vadouvan-Ginger Oatmeal . Caramelized Yoghurt
  7. Oxtail Bacon . Quince Confit . Black Rye . Pickled Eggplant
Posted in Studiokitchen

Oxtail Bacon.RSS

Not that I particularly care about taking credit but after a very thorough  google search I may in fact be the first person to make Oxtail Bacon....ever....and good lord it is delicious. Obviously ACTIVA-RM  and "Kill-Bill" quality Japanese cutlery is involved ....and by the way I really wish people would stop using that pedestrian pejorative term "meat-glue".  
Posted in Studiokitchen

Project Mostarda.RSS

The main use of mustard seed extract is Mostarda, the popular fruit condiment served with meats and cheese. It is a relatively straightforward preparation that requires 1 key ingredient besides fruits and sugar. The Italian word is SENAPE which is a highly concentrated form of mustard seed extract. It is however near impossible to locate in this country. Thankfully however the   ROTARY EVAPORATOR is able to isolate it. The initial extraction was simply done with water however alcohol may be a viable alternative.
Posted in Studiokitchen

Bacon Salt CureRSS

                     

Bacon Salt Cured Smoked Foie Gras.

  Bacon Salt Cure = Rendered Crisp Bacon+ Kosher Salt+Maple Sugar+Cinnamon+Cloves+Allspice+Star Anise+Sichuan Pepper. Smoke =Applewood. It would seem redundant to add bacon to a salt cure for an item intended to be smoked however it does contribute a particular Porcine flavor to the foie gras lobe. Upon being cooked it makes a convincing intellectual and flavor case to call it "Foie Gras Bacon" in particular when paired with a maple based liquid. Traditional searing works however the best texture is achieved by slicing-dusting in tempura flour-freezing-deep frying.  
Posted in Studiokitchen

Infused Oils.RSS

Sonicating  changes the infusion game. I routinely purchase bottles of Lemon and other Citrus infused oils (mostly Olive based). Now it simply is as easy as sonicating fine fruity oils with zests, in this case Lemon and fresh Laurel leaves for an intensely fruity citrus oil with herb undertones. It would be interesting to see what happens if you homogenize lemon scented oil with standard lemon curd ultrasonically. Pudding or mayonnaise...........that is the question.
Posted in Studiokitchen

Foodpairing : Rosemary + Maple.RSS

The   FOODPAIRING WEBSITE    is a huge inspiration that lays a roadmap for creativity in harmonizing and balancing flavors. In searching for quantifiable uses of Sonication  infusions are very obvious, you could certainly heat up  maple syrup gently and throw in some fresh rosemary OR heat both in a vacuum bag. Both methods above are not nearly as good as just sonicating both for 2 minutes. Heat really changes the natural character of maple syrup, it certainly evaporates more volatile aromatics in both the syrup and the rosemary and introduces Tannin if the infusion is left for too long. Sonication on the other hand introduces the lovely piney aroma of Rosmarinus Officinalis into the warm caramel sweet aroma of the finest maple. Maple is a great addition to the   chart        HERE.       I             An Unagi + Apple dish is in the works.
Posted in Studiokitchen

Precisely Sized Tubular Vacuum Bags.RSS

I asked a manufacturer a few weeks ago and here is the first sample. Now I just have to convince them there is a market for it. Lamb Shoulder before and after.
Posted in Studiokitchen

Oxtail Bacon.RSS

I have to assume someone must have tried this before at some point despite being a huge pain in the ass. First you need HUGE oxtails which most butchers apparently won't sell you alone because they are left with tiny ones. They subsequently have to be near frozen solid to maximize the yield and cut all the meat and fat off in one continuous piece. 7 day cure and smoking ahead.
Posted in Studiokitchen

Brita.RSS

The question is are you willing to spend $7 on a filter for every batch of Consomme or clarified liquid since they are not reusable. It actually does an excellent job for low tech filtration.
Posted in Studiokitchen

Nut Oil "Beurre Monte"RSS

In a recent conversation over 3 beers (I had 1-he simultaneously had 2 and a shot) with Eli-San in Atlanta, we discussed the idea of stable emulsions to see what the ultrasonic homogenizer could do. It turns out you can make traditional beurre monte in ratios that can not be achieved by traditional methods because the emulsion ratio is way off. Not only does an ultrasonic homogenizer completely eliminate that issue you can now make beurre monte basically out of any oil and water. Pecan-Hazelnut-Pine Nut-Pistachio-Truffle-Almond-Shellfish Oil. Possibilities are endless. I basically used every single flavor of oil from    LA TOURANGELLE. The Pistachio and Pecan flavors are...........Nuts....ha.  
Posted in Studiokitchen