Tur - Duc - Ken Nuggets!

 3 Seperate Brines for each Meat

 Transgluing Turkey, Duck, and Chicken

 Cryo

 Sous Vide and Pressed

 Perfection

 Dehydrated stuffing used as the breading for the nuggets (Duck skin crisped and powdered included)

 20 out of the 1400 nuggets we breaded

 Fried

 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



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

 Grinding

 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

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...

http://www.youtube.com/watch?v=QZJ7picMNg0

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