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.

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