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Robenco15

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  1. Robenco15

    Breakfast! 2018

    Ham and Cheese Omelette
  2. Toyama 300mm Kasumi Sujihiki 8” #500 Sieve In My Blood cookbook
  3. I’m a big Alleno fan and have been wanting to do this for awhile. He makes sauces from vegetables and meat by cooking them sous vide and then cryoconcentrating them with a centrifuge to extract the pure flavor of the product. I don’t have a centrifuge so I made it work without. Started with 1kg of Celery Root and 600g of water and seeled it with my FoodSaver. Then I cooked it for 12hrs at 83C. After that it comes out and cools for 2 hours before straining through a #200 sieve. That liquid goes in an ice cream maker until it freezes and becomes a grainy ice mixture. I put that mixture in a chilled bowl strainer over a pot and put it all in the fridge. As it thawed, the celery root extract thawed quicker than the water, leaving the water in the strainer and the extract below in the pot. After over 24 hours I put the ice in the strainer in one freezer bag to re-freeze and thaw again and the extract in another bag to re-freeze and thaw again. The taste is incredibly pure celery root with a bit of a minerally flavor. It lasts a LONG time on the palate and has some thickness to it. Actual time I had to spend doing anything was very little. Still a lot of time for not a ton of yield, but absolutely worth it to me. Can’t wait to concentrate the flavor further and pair it with a dish or two.
  4. Robenco15

    Cookbooks 2018

    Oh I know where to buy it. I'm saying I'm surprised this is the first mention of it on eGullet (that I could find) considering it looks to be one of the best cook books released this year in the Restaurant Chef category. I mean, check out the recipes on his site (https://chefbobech.com/). The Turbot with Fennel Ravioli and Gruyere is unbelievably simple in its ingredients and uses such a creative technique. I already know I'll be making that come January (with a substitute for the Turbot unless I'm feeling $$). Same with the Raw Langoustine, Hibiscus, and Yuzu. It is refreshing to see dishes made with only such a few ingredients elevated to such heights with such creative techniques.
  5. Robenco15

    Cookbooks 2018

    Anyone here check out Bo Bech’s “In My Blood”? Based on the three recipes I’ve seen, I’m blown away by the techniques used with such few ingredients. I can’t see why I won’t be buying this.
  6. Robenco15

    Dinner 2018 (Part 1)

    Simple Shoyu Ramen with what I had on hand. No scallions or other greens unfortunately. Still didn’t suck.
  7. Robenco15

    Dinner 2018 (Part 1)

    “Caramel Apple” Caramelized Carrot Soup with Granny Smith apples that have been infused with carrot juice.
  8. Write a book. People will buy it.
  9. Robenco15

    Dinner 2018 (Part 1)

    Pressure Cooked Red Wine Braised Short Ribs with Garlic Mashed Potatoes, Thyme and Honey Carrots, and Red Wine Balsamic Reduction. I need to figure out how to get better lighting. I spend too much time, making too good of food, for such shitty photos, hahaha.
  10. Robenco15

    Dinner 2018 (Part 1)

    Took me awhile to get it out, but once I did I was hooked. Would get home from work and throw a batch together for dinner. Just gotta get over the hump!
  11. Robenco15

    Dinner 2018 (Part 1)

    Way to be!
  12. Robenco15

    Dinner 2018 (Part 1)

    Made some pasta for Cacio e Pepe. Realized at the very end that I made a full amount of sauce for only half the amount of pasta. Still tasted fantastic and will definitely be doing this again and again, but it resulted in probably too heavy of a sauce for this pasta dish. Therefore, you could argue the presentation isn’t quite right. Easy to cut in half for next time.
  13. I made this tonight actually. Used Alton Brown’s recipe from his new Good Eats Reloaded show. No idea how true to form it was but it was great. 100 grams of pecorino to 50 grams of parmigiana. He makes a cheese paste in a bowl, then adds pasta water, then adds the pasta to it. No clumping or anything. https://www.cookingchanneltv.com/recipes/alton-brown/cacio-e-pepe-5458695
  14. Robenco15

    Cookbooks 2018

    I can’t wait to hear how this is!
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