• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Chris Hennes

[Modernist Cuisine] Lentil Salad (p. 5•267–271)

4 posts in this topic

I've previously made this salad but had to cheat on a number of the ingredients. I'd like to try it again with less cheating, but I have a number of questions before I dive in.

 

First, when making the foie gras cherries, the instructions indicate that you should use a torch to melt to tops of the hemispheres while they are still in the silicone mold. I assume this is a very quick pass? I'm nervous about destroying the mold. Has anyone else tried this and run into problems, or does it work fine?

 

Next, after dipping the "cherries" you chill them in the refrigerator: what orientation works best for this? Laying on their sides, upright, or upside down with the sticks pressed into foam or something?

 

The recipe for the foie coating calls for "Amarena cherry syrup": I see many different brands of Amarena cherries packed in syrup. Is that syrup what the recipe is talking about? Any favorite brands?

 

The sherry gel cubes list "chamomile blossoms" as an ingredient, and the lentils list "chamomile blossoms (fresh)": when I made it last time I used chamomile tea for the gel cubes since without the "(fresh)"  in the ingredient list I assumed dried. Is this correct? The dried blossoms absorbed a lot of the liquid, I had to press on them to extract it and even then the yield was much less than the stated "215g" (which I don't think can be right, based on the ingredient quantities listed).

 

The lentils also call for black radish: is red radish a reasonable substitute for this? I can't find black ones in the stores here, and can't recall ever having them so I don't know what the taste and texture are like.

 

What is a "green hazelnut" and any tips for sourcing them?

 

Finally, I'm looking for a source for food-grade chamomile essential oil: anyone have a supplier?


Edited by Chris Hennes (log)

Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

Radishes:

 

Red radish would be fine as a substitute; black radish is tougher/woodier and has a bitter, peppery flavour that for me is quite similar. Red would be better than white (daikon) as white is milder.

Share this post


Link to post
Share on other sites

I've previously made this salad but had to cheat on a number of the ingredients. I'd like to try it again with less cheating, but I have a number of questions before I dive in.

 

First, when making the foie gras cherries, the instructions indicate that you should use a torch to melt to tops of the hemispheres while they are still in the silicone mold. I assume this is a very quick pass? I'm nervous about destroying the mold. Has anyone else tried this and run into problems, or does it work fine?

 

Next, after dipping the "cherries" you chill them in the refrigerator: what orientation works best for this? Laying on their sides, upright, or upside down with the sticks pressed into foam or something?

 

The recipe for the foie coating calls for "Amarena cherry syrup": I see many different brands of Amarena cherries packed in syrup. Is that syrup what the recipe is talking about? Any favorite brands?

 

The sherry gel cubes list "chamomile blossoms" as an ingredient, and the lentils list "chamomile blossoms (fresh)": when I made it last time I used chamomile tea for the gel cubes since without the "(fresh)"  in the ingredient list I assumed dried. Is this correct? The dried blossoms absorbed a lot of the liquid, I had to press on them to extract it and even then the yield was much less than the stated "215g" (which I don't think can be right, based on the ingredient quantities listed).

 

The lentils also call for black radish: is red radish a reasonable substitute for this? I can't find black ones in the stores here, and can't recall ever having them so I don't know what the taste and texture are like.

 

What is a "green hazelnut" and any tips for sourcing them?

 

Finally, I'm looking for a source for food-grade chamomile essential oil: anyone have a supplier?

 

Hopefully we have a few answers for you. 

 

First, a quick pass with a torch should be fine and should not destroy the mold. With regard to the orientation of the "cherries," the sticks should be pressed into the foam. 

 

Dried blossoms are a good substitute, but our team suggests increasing the water portion by 100%to 100 g if you are going to make the substitution. Make sure to stay within the scaling percent even if you end up with a little more water.

Red radishes are also fine to substitute and the green hazelnuts are actually just young hazelnuts. 

 

Fabbri is also what we recommend and we actually just source our chamomile essential oil from the supermarket. 


Caren Palevitz

Online Writer for Modernist Cuisine

Share this post


Link to post
Share on other sites

  • Similar Content

    • By oferl
      Hi :-) Bought 1.7Kg pork chunk, might be a bit of weird cutting, seems like a rack of pork chops caught between V shaped in bones.
      Would like to sous vide it whole without further cutting to single steaks and would be glad to get a direction for temp and time, from what i've seen 60-62C 
      area might be great to keep it juicy but i'm lost with the time, as it is a big chunk and not single steaks.. Thanks !   
    • By Rugby
      Hello fellow eGullet members. I stumbled across this forum while looking for ways to improve my food here.
      I've been a technical type all my life and started assembling my kitchen 7 years ago piece by piece after quitting living from hotels for the previous 12 years.  
      I currently enjoy smoked foods and tweaking local / regional recipes by applying technique instead of hard boiling or large batch frying.  So far it's allowed me to enjoy and reinforce my knowledge of ingredients.
      Thank you everyone contributing here and those folks who laid the frameworks for dispelling myths and providing understanding of ingredients and flavours.
      Best regards and bon-appetit,
      Warren
       
       
    • By ltjazz
      Hey all,
       
      I've made thicker and creamier sorbets with 25% to 35% sugar strained fruit purees and sugar, syrups, and other stabilizers that have worked well. However, because it's so much fruit and little to no water it can be an expensive project.
       
      I am trying to make "Water Ice" or "Italian Ice" in my home ice cream machine. Think of textures similar to Rita's Water Ice, Court Pastry Shop, or Miko's in Chicago. It eats much lighter than a sorbet but isn't really icy, but it's also not thick like sorbet. Ritas uses "flavoring" and sugar, while the other two use fruit juice. I'm thinking of thinning the strained fruit juice with water and adding a stabilizer, but I'm having trouble getting this in my home ice cream machine without it freezing solid like granita.
       
      Can anyone suggest a way to use real fruit juice, water, and a combination and concentration of stabilizers to get a looser, frozen fruit dessert that isn't icy?
    • By paulraphael
      Does anyone have reliable tricks for getting good flavor out of garlic in a sous-vide bag? I'm talking about using it just as an aromatic, while cooking proteins, or as part of a stock or vegetable puree.
       
      The one time I forgot the maxim to leave raw garlic out of the bag, I ended up with celeriac puree that tasted like a tire fire.
       
      I see some recommendations to just use less, but in my experience the problem wasn't just too much garlic flavor. It was acrid, inedible flavor. Using less works fine for me with other mirepoix veggies.
       
      I also see recipes for s.v. garlic confit (listed by both Anova and Nomiku) and for some reason people say these taste good. How can this be?
       
      There was a thread questioning the old saw about blanching garlic multiple times in milk, which didn't come to any hard conclusions.
       
      I'm wondering if a quick blanch in water before adding to the s.v. bag, to deactivate the enzymes, would do the trick. But I don't know the actual chemistry behind the garlic tire fire, so am not confident this would work.
       
      Some cooks advocate garlic powder; I'm hoping to not resort to that.
       
      Thoughts?
    • By May10April
      I know there was a thread on this a few years ago, however it seems these scales are no longer made or newer better models are available.
      As I've become more serious about my baking, I've decided to get a kitchen scale. I'm debating between the My Weigh KD-8000 http://www.amazon.com/My-Weigh-Digital-Weighing-Scale/dp/B001NE0FU2/ref=sr_1_1?ie=UTF8&qid=1297958394&sr=8-1 or the EatSmart Precision Pro Digital Scale. http://www.amazon.com/EatSmart-Precision-Digital-Kitchen-Scale/dp/B001N0D7GA/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1297958443&sr=1-1 Originally I wanted the Taylor Salter High Capacity Scale because it looked cool, but I've noticed it received many mixed reviews. http://www.amazon.com/Taylor-Salter-Aquatronics-Capacity-Kitchen/dp/B004BIOMGU/ref=sr_1_24?s=home-garden&ie=UTF8&qid=1297958465&sr=1-24
      Here are my requirments:
      -Minimum capacity of 11 lbs
      -Minimum resolution of 1 g
      -Measure in Kg, lb, oz, g
      -Tare feature
      -Preferably have seamless buttons
      I want to get a nice scale. I don't want to get a scale with minimum features only to find in two years that I do enough baking/cooking that requires me to have something more sophisticated.
      Here are a few other questions:
      1. How important is it to have a scale measure fluid ounces?
      2. What about measuring lbs. oz (for example 6 lbs and 4.2 ounces)
      3. Is it important to have a scale measure in bakers %? I'd like to learn how to do these and have a cookbook that shows them next to the measurements. I'm not sure if this is something most people can figure out on their own or it would be handy to have them on a scale. The MW KD-8000 does this.
      The only problem with the MW-KD-8000 is it appears to be big and bulky and I don't have a lot of counter space so I'd probably keep it stored most of the time. The Eat Smart just seems to minimal. The Salter seems like an expensive scale for what it offers and somewhat of a risk.
      Thanks for any help in helping me choose the right scale. I do not know why this is becoming a chore to purchase! I just want to make sure I choose the right one right off the bat.
  • Recently Browsing   0 members

    No registered users viewing this page.