Sunday, November 28, 2010

Tur - Duc - Ken Nuggets!

 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

Tuesday, November 16, 2010

Foie Gras Bratwurst

 Spice Blend
 Snake River Farms Pork Jowls

 Veal Shoulder
 Just a small bowl of Hudson Valley Foie Gras
 Pork Jowl and Veal Shoulder Mixed with Spices

 Frozen Organic Milk to Help Emuslify
 Foie Grinding
 All Proteins Emulsified
 Cased and Ready for Poaching
Poached and ready to mature for a couple days...Delish

Local Chicken Fennel Sausage

Wednesday, November 3, 2010

Chicken Skin Croquent

 Loading the Dewar
 Crisped and Nitrogen Frozen Chicken Skin

 Nitro Frozen Isomalt

 Fine Isomalt Powder/Fine Chicken Skin Powder
Working on "Chicken and Fixin's"..... Stay Tuned for more from Kitchen 1540

The Perfect Egg...

We make perfect eggs @ Kitchen 1540 ....Check it out!