3 Seperate Brines for each Meat
Transgluing Turkey, Duck, and Chicken
Sous Vide and Pressed
Dehydrated stuffing used as the breading for the nuggets (Duck skin crisped and powdered included)
20 out of the 1400 nuggets we breaded
Cranberry Sauce for Blanket
Dripped for 24 Hours and then Gellan'd
Presented @ the 2010 San Diego Food and Wine Festival
"Thanksgiving Dinner in one bite"
Turducken Nuggets breaded in stuffing, Cranberry Blanket, Potato Foam, Foie Gravy, Celery
Great Collaboration with Chef Paul Mccabe and Steven Molina AGAIN. A lot of work went into that little bite. The Buzz at the food and wine festival was that the dish was the best of the day. But @ 1540 we stay modest and just like to cook great food and have a good time. Praise is always welcome. Enjoy!
|© 2010 Lynn Chyi. All rights reserved.|
Photo of our turducken nugget for Culinary Trends Magazine