Plaisir

I had students in the class try to create the pearls, that's why they are so many misshaped "pearls". The hot smoked oysters dish was finished with a mulled port wine reduction and a confit pearl onion with crushed potato chips. Thanks for the tip!

Thank you so much. I will post my results. Joe

I'm racking my brain to come up with a hydro-colloid to make salmon roe sized balls of mayo. What if I "TRY" this...... 2gr.s Alganate & 200ml Mayonnaise flavored with oyster juice, Dijon & Creme Fraiche Mix with hand mixer slowly. Wait 2 hr.s 6gr.s Calcium Glucanate, 600ml Poland Spring water Drop the mayo in the CG water with syringes. Any thoughts? Sincere thanks, Joe

Hey KennethT, I guess I need to learn how to read! The recipe does say to boil. I have now idea where I got 104F. Thanks a bunch.

I couldn't find Vinaigrette Sheets in the http://khymos.org/hydrocolloid-recipe-collection-v1.pdf you posted. Do you think I can use regular gelatin sheets to make sheets with my favorite vinaigrettes? Joe

Thanks so much for the prompt reply. I really enjoy reading your posts! Joe

Hi all, I did a search for Vinaigrette sheets in the forums but nothing came up. I reproduced the recipe in the "hydro-colloid recipe collection v2.3" but it didn't work at all. I didn't heat the agar more than 104°F and measured EVERYTHING on a digital scale. Any ideas why this didn't gel into sheets? Thank you tip: break whole raw eggs on a flat surface so the shell cracks in big sections instead of small shards from the edge of a bowl, that may end up in your food. Thanks for your time, Joe