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

Beurre D'or.RSS

Gold Butter is in fact liquid gold with multiple applications. It is achieved by cooking milk powder in clarified butter gently and then infusing with GOLDEN VADOUVAN. You get all the nutty flavors of brown butter combined with the mystery of Vadouvan. I have used it to cook savory granolas and poach Veal, Lamb and shellfish. It carries flavor well particularly in sous-vide. Quite stunning.
Posted in Studiokitchen

Umami Jus.RSS

The idea for an Umami enhanced intense chicken broth came from a recent meal at    YAKITORI TOTTO  in Manhattan, by far one of my favorite places to eat regardless of cuisine or ambition. The components were Chicken, Ham, Mojama and Kombu. CHICKEN. Pieces of meaty bones and wings marinated with Shoyu-Mirin-Sake and dabbed with towels to dry them, placed on a rack on a roasting pan and refrigerated for 24 hrs in a very cold refrigerator uncovered. They are subsequently roasted till slightly golden. HAM. Benton's ham is sliced thick and dehydrated for 48 hrs till it is the texture of beef jerky. MOJAMA. Simply shaved on a mandoline like Bonito. KOMBU. Must simply be of the highest quality and lightly covered with the whitish surface saline-marine powder. Everything is pressure cooked for 1 hr with 1/2 Onion brulee, 1 Tomato brulee and a few coins of fresh ginger. It is cooled and defatted. Served hot or cold there are multiple applications.  
Posted in Studiokitchen

Clarified Brown Butter Gin.RSS

After running the     BROWN BUTTER GIN    through the    ROTARY EVAPORATOR   we are left with both a clear gin redolent of the aroma and flavor of brown butter and what turns out to be a non congealing intense brown butter extract.
Posted in Studiokitchen

Deviled Egg Fried Chicken.RSS

  Deviled Egg Fried Chicken . Deviled Egg Sauce
Posted in Studiokitchen