cheftom

Where are you getting the LMP? I have been recently using low-methoxy pectin (another Ca dependent gelling agent) in combination with sodium alginate when doing reverse with an alginate bath (cut back alginate 1/2 and use equal amounts LMP). I like the mouth feel of LMP, it doesn't impact taste when left to sit and the skin is a little more firm so it is easier to handle. ←

I used a 1/2 tsp. spoon for the yoghurt so they were like smaller ravioli. I wanted the yoghurt to break and "sauce" the salmon as my guest ate the dish. I cured the salmon using equal parts sugar and salt ground with gun powder green tea, thyme, cilantro, and peppercorns. I packed the cure on the salmon fillet and let it sit for 3 days, then I rinsed off the cure and let the salmon air dry for another 2 days. Very cool. From the pic -- and it might be misleading as I can't really tell how big the plate is -- the yoghurt spheres look closer to ravioli or gnocci sized..? Is the point in this preparation to 'sauce' the salmon without having to bring it out covered in a dull-looking sauce -- so you get the cool look of the cured salmon first...? (I've found the sphereification techniques to be quite good for that...) BTW: How is the green tea curing done? jk ←

Hey All, I'm a new poster here, but I've been reading the pages for a little bit now. I'm a Chef in New Brunswick, NJ and I've really been getting into "molecular gastranomy" recently. I ran a special this past weekend of Green Tea Cured Salmon with Spiced Yoghurt Pearls, Micro Shisho, and Yuzu Aioli. I made the pearls by mixing the yoghurt with cream, sugar, and togarashi. I then put the mixture into a sodium alginate bath and let them sit for 3 minutes. They came out very nicely and when you broke the skin the yogurt oozed out over the salmon like a sauce. My Webpage