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I'm thinking that one isn't supposed to add salt to meat which is about to be sous-vided. I have no idea from whence the idea came, nor whether it's correct.
Also I'm thinking that raw onion is ok in the sous vide bag, but not raw garlic (because it imparts a harsh flavour).
Either of these impressions have value?
By Miriam G
I am in the process of locating a commercial kitchen space to rent in order to produce my chocolates on a larger scale, for retail and wholesale. The challenge is that I have not been able to locate a space that has air conditioning or any kind of temperature control. Even if everything else in the facility is perfect, that's the one issue that keeps coming up.
Can anyone provide guidance regarding the feasibility of working in a non temperature controlled space, and if there are any work arounds? I'd have full access to fridges, freezers, etc...
Thanks in advance for any help or experiences you can share!
Last year I had dinner at Belcanto in Lisbon and one of the dishes featured a "tomato water snow" or "tomato water cloud" (translated from the original Portuguese: "Nuvem/neve de agua de tomate") that I'm trying to replicate without success. Imagine a thick and solid foam of tomato water that immediately liquefies when you put in your mouth. The cloud was atop smoked fish and olive oil was drizzled over it.
I whipped a mixture of tomato water and albumin powder (2 tsp albumin, 2tbsp tomato water) along with a pinch of cream of tartar, getting to the stiff peaks point after some effort. Trying to dehidrate the foam even as low as 150F didn't work; the foam collapsed. I then tried the savory meringue approach with some sugar and salt. The result was indeed a meringue that tasted like tomato but completely different from what I had at Belcanto. What am I missing? I've attached a photo of the dish so you can see what the cloud looks like.
Recently I had the unforgettable experience of dining at Andoni Luis Adurizis’s restaurant, Mugaritz and had to buy one of his cookbooks, "Mugaritz". One of his many innovative recipes is “Edible Stones”. This makes use of kaolin, an edible clay sometimes sold as “Agalita”. A slurry is made using Agalita and Lactose to which is added food colouring. Boiled baby potatoes are skewered, dipped, and allowed to dry in the oven. They are served with real rocks to maximize what has been described as the culinary equivalent of trompe-l'œil. Guests of course are not to see the process or the skewered potatoes drying so as not to ruin the surprise. I have attached some pictures showing my results which, although visually not exactly like the real stones, were texturally and by weight, reasonably convincing.
Now that I have served them at a dinner party, I am left with a large amount of Agalita! I am hoping there are some modernist chefs out there with more ideas for my remaining Kaolin.
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