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.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJ4xqX-ND6z7YDvB7nGGtcl_CfDOKAZDfwwHB22Wws3jNa8yqbaL2JuhpjS9u2T9CE31VzdD2L9Jfy0TJYcP26GJNCApEfWJtqZAzY8xRM8jeVJFZsA8d0he-jZmjLusSkC2Dxi_Ds9oi/s320/036.JPG)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5ELaBom-ktUUSZSes3A4TTv74EfRHXhTXe6PX7d3OHhrrtHPbYfxdAP4LQsK339byzukeV0ChEtT74FMcGEdavPrNj5TG0oc8BZOeRotV_yGuv3bYyFikZmLimUS1Z5TGuo_hdLyM2II/s320/035.JPG)
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