Now that I have started my new gig at Apple I no longer have the time to investigate and plan super elaborate meals like the Egg Dinner. However having done a bunch of these in the past we decided to make our March dinner a set of Fast Favourites – dishes that we have tried before and do not take too much time to prepare on the day of the meal. So without further ado, lets dive right into the menu.
We got started with the classic Manresa Farm Egg. It was a huge amount of work and testing when I made it for the egg dinner, but now that I have a reliable method of topping the eggs I no longer had to prepare the yolks in advance and sanitize the shells overnight.… Read the rest
One of the concepts I have been toying with is creating a dessert that looks like a savory course but is actually sweet in taste. Since my next fancy meal is going to have “Eggs” as its theme, I decided to try making a new version of Spaghetti Carbonara as that is probably my favourite egg based pasta. The end result is what you see below, Spaghetti Carbonara Dessert with white chocolate spaghetti, candied bacon, crystalline honey, black pepper and lava salt.
The first step was to make white chocolate spaghetti using the recipe from the Molecule R kit (175ml water, 2g agar agar, 85g white chocolate, boil, extrude).… Read the rest
After my recent Spheres and Circles dinner adventure I decide to put together a quick post on how to get started with frozen reverse spherification.
The basic recipe for reverse spherification is really quite simple. First create your flavourful liquid that you want to spherify and add 2% calcium lactate to the mix. Next freeze the liquid in a mould to create frozen spheres. While the spheres are freezing, prepare a 0.5% solution of sodium alginate dissolved in distilled water (5g sodium alginate in 1000g of water). Let the alginate sit for at least 2 hours to fully hydrate and also lose any bubbles that were created while mixing.… Read the rest
This was an interesting meal inspired by watching the Gaggan Anand episode of Chefs Table Season 2. Specifically we were watching a birds nest like dish which Nithya said might be a pani puri as well as his spherified yougurt amuse bouche. This idea of spherified Indian food combined with my fish in a barrel dish meant that this meal would have to be all about Spheres and Circles.
The first course was a straightforward mojito sphere encapsulating a mint leaf. Instead of using Xantham gum based preparations I decided to go the frozen reverse spherification route as described in this video.… Read the rest