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  1. I recently made some spring rolls, stuffed with charred baby octopus, bo nhung dam, rice noodles, fresh herbs, cucumber, and lettuce. Served with a spicy peanut sauce.
  2. That looks awesome, what'd ya do to make the dashi? I recently made a multi-course meal: To start, the roasted mushroom salad from the Momofuku cookbook. Pan-fried/seared oyster and shimeji mushrooms with braised pistachios (in dashi/soy sauce), pistachio puree (said pistachios blended with water), pickled sunchokes, and cured radishes. After that, I made this pork belly recipe. Tamarind-glazed pork belly (braised with lemongrass and ginger), served with a Korean cabbage salad with lime vinaigrette. After that was the Boeuf Bourguignon recipe found here. This truly was fantastic (and the roast was pretty easy). It was simply a trimmed beef chuck cooked at 135 F for 24 hours, then it was dusted with burnt scallion ash and served with baby root vegetables and beef demi. Finally, I prepared this dessert from the Momofuku Milk Bar cookbook. Pear sorbet, pumpkin ganache, Cornflake crunch, and Humbolt Fog ripened goat cheese.This pumpkin ganache was truly addictive, I'd recommend anyone with the cookbook make it - it's super easy and crazy good.
  3. Thanks, To get that black, crispy crust I made a glaze with liquid smoke, molasses, and liquid amino. The brisket was cooked in the sous vide bath with this glaze, removed, and patted dry (this helped color the exterior a little bit). Then to finish it off, it was glazed again and generously coated with a rub (smoked salt, smoked pepper, chipotle, mustard powder, brown sugar, onion powder, garlic powder) and roasted in the oven at a low temp (275 F) for 4 hours until it was black and crispy. If you're interested, I followed this recipe. (I'm not affiliated with them, but they do put out some awesome recipes). And yes, the brisket was served with some pressure cooked Boston beans and a dense, moist cornbread.
  4. The ring is really just aesthetic, but I threw a little bit of Prague powder #1 into the brine at the end (it had been brining for 24 hours, I threw in the pink salt and let is brine another 2 hours). All the ring is (in both traditional smoking and in this case) is a reaction between myoglobin (a protein in muscle tissue), water, and nitrogen.
  5. As I do not have a smoker (since I live in a highrise) I tried the sous vide smokerless smoked brisket recipe from Chefsteps. They claimed it was indistinguishable from properly smoked brisket, and while I have had better BBQ (living in Texas, naturally), this was up there among the best. Unfortunately my meat was pretty lean, I'm thinking of trying it again with some fattier brisket, since that perfect melt-in-your-mouth fat is what would likely set the sous vide approach apart from traditional BBQ.
  6. I recently made the deconstructed everything bagel salmon from Chefsteps. This was no joke the best salmon recipe I've ever prepared. The salmon was brined in a smokey brine, then dry rubbed prior to cooking en sous vide for 30 minutes at 113 F. It was served with an everything bagel crumble, warm cream cheese, pickled pearl onions, and tarragon.
  7. I made a sort of modern dessert recently. I had a big block of caramelized white chocolate laying around, so I made some caramelized white chocolate sorbet - using David Lebovitz's recipe as a starting point (I added some stabilizer and used some half-and-half in place of milk). This turned out fantastic. To go with the sorbet, I made some chocolate ganache, chocolate crumbs (from the Momofuku Milk Bar recipes), and peanut butter sponge cake (the instant variety with an ISI Whip a la Modernist Cuisine). Topped it off with some micro-basil.
  8. I recently made some ramen, one of the more delicious incarnations that I've made. To make the broth I did the following: -In the base of a large pressure cooker, I made some dashi by steeping kombu in hot water (just under boiling), removed the seaweed, simmered bonito flakes for a few minutes, then strained the flakes out. -Next, I added 2 lbs of honey glazed ham hocks, 2 lbs chicken thigh bones and scraps, a big bag of dried shiitake mushrooms, a bunch of chopped green onions, about 2" sliced ginger, 1 onion (halved), 2 carrots (coarsely chopped). I filled the rest of the pressure cooker with a good amount of sake, mirin, and a bit of soy sauce. -The pressure cooker was cooked on high pressure for about 2 hours, then strained. I added soy sauce and mirin to taste. Finally, I put the liquid in the refrigerator to let it set, then scraped off the excess fat. The rest of the ramen was pretty standard, Chashu pork belly and shoulder (sous vide, 24 hours at 160 F), ajitsuki tamago (made with the marinating liquid strained from the pork bags), scallions, wakame seaweed, and some corn sauteed with butter and more of the pork bag juices.
  9. Well, all I really did was boiled the quinoa in sugar water, then strained them. The water wasn't super syrupy, so they didn't really stick together. Following that I partially dehydrated the quinoa and deep fried it in batches, and spread it out on a baking sheet to cool.
  10. Thanks - it was actually thawed from flash frozen, which is generally the best way to get sushi-grade fish where I'm at (non-coastal). However, a lot of tuna has dye injected into it to improve appearance as well. I also recently made another recipe from The Uchi Cookbook - Sous vide lobster tails, canary melon gazpacho, yellow pepper piperade, and cilantro puree. The chilled lobster went perfectly with the gazpacho, which was very simple (blended canary melon, salt, sugar, and xanthan gum).
  11. I've recently been on a raw fish / crudo binge. It's so simple to prepare, yet so delicious. This one was somewhat inspired by a recipe in the Uchi Cookbook: -Yellowfin tuna -Nectarines -Goat Cheese -Candied quinoa -Thai basil This was all dressed with shiro shoyu, sanbaizu, and pumpkinseed oil. I also made this sous vide chicken liver pate from Chefsteps. It's really a fantastic recipe, the texture is perfectly smooth - and it will probably be my go-to pate recipe from now on. (The Eleven Madison Park recipe is great too, but this one is sooo easy to prepare). Served on toasted sourdough with honey.
  12. I recently made some honey-glazed ham hocks following this recipe. It turned out great. Since cherries are in season now, I also went ahead and made black forest cake-themed dessert. A lot of the components were grabbed from recipes on this page. It was a ton of work, but delicious: Cherry sorbet Flourless chocolate custard cake Microwaved chocolate sponge cake Cherry fluid gel Chocolate fluid gel Chocolate crumbles
  13. Recently made some pea puree (sauteed frozen peas, onions, and garlic, then blended them with a little oil and a good amount of mascarpone) then put some pan seared scallops, peas, and morels on top of it.
  14. I've had good luck using Cream of Coconut (Coco Real brand, Gourmet) in coconut sorbets and gelatos (Not necessarily with the MC recipe).
  15. I recently tried to fancy up some steak - I cooked a cheap (but well marbled) piece of chuck steak for 72 hours at 131 F. I took the bag juices, reduced with some red wine, shallots, garlic, and thyme and butter to make a sauce. I stir fried some broccoli in the sauce, and served it with some watercress puree (blanched watercress, salt, ascorbic acid, and xanthan gum). I also made a sort of thick blue cheese cream gel via melting some blue cheese in cream, then adding iota carageenan to set it to a solid gel. Then, it was blended to make a fluid gel - I was rather happy with how it turned out, it had a thick custardy mouthfeel, but tasted strongly like blue cheese.
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