Sunday, August 30, 2009

True Classic vs. Contemporary (ultra tex-3)

You can't teach an old dog new tricks. Taking a page out of uncle Roy's book I took the original "hawaii kai" crab cake...and added basil and bacon. My experimentation with 4mular Ultra Tex- 3 was born. Ultra tex 3 is a modified food starch in which you can take a cold natural juice of any kind and make a liquid gel without heating to activate gelling agents. I made a mango and goji berry gel and paired it with fresh mozzarella and tomatoes. A crab cake caprese. I usually never pair cheese and seafood...but this one is up in the air. The old school will never agree with this pairing, but i personally think it worked. I guess I refuse to call it failure. I'll just leave this one to opinion and perception.

Saturday, August 15, 2009

Kurobota pork...

I love pork in any application...kurobuta pork loin is moist and tender if treated right. using correct cooking methods is key. I brined this pork for 12 hours...and basted it with a bacon molasses as i grilled it to a perfect medium. Finished with brussel flowers, fingerling potatoes(missing) bing cherry coulis and a white summer corn froth.

For the summer corn froth i take 12 heads of corn and roast them in the oven. I then cut all the corn off the cob...throw the cob and corn in water...simmer for 2 hours extracting the natural sweetness form the corn and cob. After that I puree the mixture inside a vitaprep with a little sea salt and fresh ground pepper. Strain...push the natural corn "milk" out...then finally add lecithin to foam up my finished product using a boat motor.

Smoke everything...

Handsmoking things with the Polyscience smoking gun adds a different dimension to a lot of dishes. Its such a delicate smoke flavor that an alto sham or make shift smoker just cannot duplicate. In most cases any other "smoker" masks great flavor
and is disrespectful to a much superior product.
In this application i did a "half baked" breadless cherry wood smoked tomato and cucumber gazpacho, olive oil powder, black fig gastrique, and molten garlic cheesy toast.