Jump to content

Rocklobster

participating member
  • Posts

    29
  • Joined

  • Last visited

Everything posted by Rocklobster

  1. Doc, Amazing post. Looks like a really great conference. A teacher at school once predicted that Spanish cuisine was going to be the next big thing and that prediction has really come true in the last few years. Thanks for the Post. Visit the TestKitchen
  2. Rocklobster

    Methocel

    Ok so this might not work... but since were talking about shapes and Zupon mentioned it... why not take an egg and blow the yolk and white out of it and have an empty egg shell. Fill that with something. Or in WD50 style try and make a carrot and coconut soft boiled egg. You could fill the egg most of the way with the yogurt and inject the carrot into the middle. If you wanted to get real precise you could calculate the volume of the egg by submerging it in a measuring cup before to see how much space is in the egg, then when you fill it with the yogurt youll know how much is the egg and how much carrot you can get inside....and then just blanch the whole guy and serve it. ...Wow... thats actually kinda interesting, that was just a little stream of consciousness but i thnk that might actually be something to try.
  3. Thats Duck Breast, Maple-Kuri Squash Puree, Pinot Noir Caramel
  4. It gets bright blue when cooked... like indigo blue... its fairly disturbing Heres a mega huge artichoke i found at the los angeles central market...the guy was about the size of a human head. Visit the TestKitchen
  5. Interesting starch could be the answer, I really have no idea. I assumed it was protein because im fairly certain that that is what makes standard stock based consommes become cloudy after being reheated. Its been a while since Skills 1 though so I will have to go back to my notes. Visit the TestKitchen
  6. Oh man! I totally cant read hahaha I thought this thread said what are you making for thanksgiving. (missed the dessert part). Whoops...Turkey Ballotine would not be on a dessert menu. Im Buying desserts for my thanksgiving! Visit the TestKitchen
  7. Oh yes you certainly can. But i believe the clouding comes from bases that are very high in protein? Its something to do with that, because Alex admitted that the chocolate consomme could not be heated either. But his buttermilk and Brown butter consomme's are able to be heated. Visit the TestKitchen
  8. Im making Turkey Ballotines! They should be very fun. Visit the TestKitchen
  9. I forgot to respond to this thread a while ago... I got the process to work beautifully with peanut butter. Peanut Butter consomme is fairly mind boggling, since there are few things more opaque than PB...But i got the process to work. The only complaint i have is that it is SLOOOOOOW... and you cant heat the liquid. So booo to that...but theres plenty of cold applications you could use it for. 500g PB 1500g Water 2ea Ancho Chilies 20g? Gelatin(I forgot to write it down haha it may be less) Visit the TestKitchen
  10. Rocklobster

    Methocel

    I found the ideas in food recipe a little loose as well... i think perhaps theres and altitude problem... as for the flavor i thought it tasted great... What prevents from doing that..... i would say consistency, it would be too loose to shape into icecream shape. but i dont know try something new. Visit the TestKitchen
  11. Rocklobster

    Methocel

    Is that my recipe you used? or would that be the ideas in food recipe? Visit the TestKitchen
  12. Everyones plates great! They have inspired me to post one of my own! All of Shola's plates are awsome. I cant believe I didnt know about SK up until 3 weeks ago! Visit the TestKitchen
  13. You're going to pound beans thin ? My bs meter must be down, are you kidding? The rest of it sounds intriguing though . . . I have not heard of anything like that for cassoulet. It sounds like you are not going to cook them together to blend the flavors? ← Yup I would cook the beans until they are tender and cool them. Then place them between plastic wrap and pound it thin. Then trim them to a desired shape and garnish with the other stuff i mentioned. No BS here. Visit Here to see how the method i descibed works(insert beans for avocado). Visit the TestKitchen
  14. Hey tell me if this is out there but.... I had the idea to make a cassoulet Carpaccio. I would take fava and cannelinni beans and pound them thin. I would serve it with duck confit terrine, pancetta chips, confit cherry tomatoes, and demi glace gelee. It would be a whole new spin to the everyday rich baked bean dish while still staying true to its ingredients. Let me know what you think about that. Oh wait! before i get too excited with that idea...has anyone heard of something like that before?? Visit the TestKitchen
  15. If I may make a suggestion... I work for Sprout Creek Farm in Poughkeepsie, NY. (check us out on Mr. Google) and we have raised a hand full of Turkeys since they were pups. We've got some lovely birds and if any of you are in the area I highly recommend venturing out and picking up a turkey and some cheese while your out there. Happy Thanksgiving. Visit the TestKitchen
  16. It stands for Individually Quick Frozen. ie...the standard corn you find in your local neighborhood grocery store. Its commonly used to describe shrimp and scallops among other things. Visit the TestKitchen
  17. Everyone must stop saying Hypermodern cuisine... i cant take it anymore... if that word spreads ill be very upset with the world. I dont mean to be mean but it sounds so hokey. Please someone suggest and alternative. As for alex and aki.... they rock. Visit the TestKitchen ← There have been many alternatives suggested. One that has been outright rejected by most of the people who are doing this style of cooking including Ferran Adria, Jose Andres, Joan Roca, Andoni Aduriz and others is "Molecular Gastronomy". I haven't heard a better one than hypermodern yet. If you have one let us all knoe. Until the time that something better comes along, I, for one will still use that term. Sorry. BTW, awesome report, Eliot. The photos and commentary are superb. I thought my appetite for experiencing their food was already at a fever pitch. It is even moreso now! ← Im sorry I didnt mean to be offensive to anyone, I just think it sounds so goony to say Hypermodern. And I suppose your right if i dont have a better name I should just accept whats out there. But I greatly prefer saying molecular gastronomy to Hypermodern. And given the choice im sure all of those people would choose the MG over the other choice. Oh but We are getting away from the focus of this thread. Excellent photos and commentary Molto! Visit the TestKitchen
  18. Everyone must stop saying Hypermodern cuisine... i cant take it anymore... if that word spreads ill be very upset with the world. I dont mean to be mean but it sounds so hokey. Please someone suggest and alternative. As for alex and aki.... they rock. Visit the TestKitchen
  19. Ummm... I dont think its possible to "caramelize" either hot ice cream or old fashioned ice cream. The dipping into sugar sounds cool give it a try. btw you asked where you can get dry ice... Baskin Robbins. You have to 18... haha because with dry ice you can make fun stuff. Like a bomb(just makes a loud noise) out of dry ice, hot water, and a 2 liter bottle. So if your caramelized ice cream fails you can always fall back on pissing off the neighbors. Good Luck. Visit the TestKitchen
  20. Rocklobster

    Methocel

    Go nuts guy! let me know how it comes out. I wanted to serve it with a spiced granita. I was going to make a broth with cinnamon, star anise, and other fall spices and then use that to make a granita. But i never got around to it. Let me know what you pair it with.
  21. I definantly feel a vac pac is beneficial. It extends the life of meats a lot and not just in the freezer. At my place we vacuum pack all of our meats and fish. You can do a side by side. Wrap chicken up put it in the walk in. Vacuum Pack chicken and it will last far longer. Im all about the kryovac. Other than meats and fish, sous vide is an obvious use. Visit the TestKitchen
  22. Is their anyone who sells these guys online that you know of?? Or perhaps I'll have to make a run down to 5th avenue to check out the Fina show room... Oh also! the flat plate with the raised circular center...who makes that?? Same people?? Visit the TestKitchen
  23. Rocklobster

    Methocel

    Im no expert...but from my little tests i would say that you will get little or no bubbles to come out of the base due to its thickness. The best thing to do is not make them! But hey give it a try! Let us all know how it works out. Visit the TestKitchen
  24. Rocklobster

    Methocel

    Its thanks to you alex! The formualtion on the right is your recipe and it was very tasty! Visit the TestKitchen
  25. Hrmm... I'm not Vadouvan but I'll give it a shot. Do you know how to quenelle? If you do, a nice, tight quenelle looks very elegant. If not, then an ice-cream scoop will do the job. You should get rid of the foam on top of the beet juice. Spoon that off before service to give a nice, unmarred surface. Try use a gravy boat or some other cup with a spout to pour the beet juice. That way, you won't get unsightly splashes or smudges on the side of the bowl. Finally, that fennel frond is way to big as a garnish. Consider just using 1 branch of it. Those are the main technical things. From a stylistic pov, I find that I like to serve intensely coloured liquids in deeper bowls to give it more body. I really like these bowls Vadouvan has: . With a soup of that intensity, the natural human inclination is to want to see just how dense the colour is. Our eyes are naturally drawn to the edges of the bowl in order to see the colour gradation. Unfortunately, your choice of bowl and the foam on the edge makes this impossible. Take a look at Vadouvan's soup, the edge has a nice curve and the soup is clear and unblemished so you get a very nice gradient. Also, the blue rim on your bowl doesn't do any favors for the colour of the soup. Either go with nice, understated white or something which doesn't clash. Alternatively, you can try serving it in clear glass which is quite fun. Either martini glasses or the rippled glass bowls. The next decision you have to make is whether you want to go with a more geometric/modernist style plating or organic/impressionist style. The sorbet and soup are already inherently geometric so the only thing you can really play around with is the fennel. Either place a single large fennel frond in the centre of your sorbet for a geometric look or gently place some snippets of fennel around your soup for a more organic and chaotic feel. edit: With that an intense a coloured soup, you shouldn't really be serving that much. My natural instinct when I look at that much soup is that I just wouldn't be able to finish or enjoy it. Part of that is your choice of camera angle. For something that dark, only a spoonful or two should pack such a depth of flavour that I'm satisfied. Again, Vadouvan has roughly the right idea in terms of portion size (although I gather his meal has more courses). If you can, make the bowl deeper. Deep bowls makes it looks like you have less food. Or, you can do what I do is plate a smaller portion than I would eat for the photograph and then just have seconds. In terms of photography, your lighting is not optimal. The light is mainly coming from above and to the front. What that means is that you've wiped out a lot of the texture of the dish. Take a look at the sorbet, it's a huge mass of orange on the front. Lighting from the side would have brought out the craggy, icy texture of the sorbet. Thats all I got for now. Hope that was a help. But remember, plating should be fun. If it's not fun for you, don't bother. It'll still be equally as delicious. ← WHO MAKES THOSE BOWLS?the ones with the huge rim and tiny bowl?? i cant find those online?? what company?
×
×
  • Create New...