Mayonnaise without eggs and without ala carte service lecithin (added) ala carte service | Xesco Chef's Blog
Home Gazpacho ... molecolato ala carte service superfiltrato The strange case of the cream with seafood Traditional is Molecular - Molecular gastronomy (molecular cuisine) Latest - News - Новости ala carte service
I had a little more than 22 years, young Head Chef Hotel Nazionale San Remo, and I made this mayonnaise by adding a teaspoon of water ripe avocado that I had on the table, and adding flush oil (1/3 oil, 2/3 peanuts), a tablespoon of fresh cream 35% fat, salt, pepper, with the help of the immersion blender. A little 'eye.
Accompanied mirror (on the bottom of the dish, covering the ceramic) a simple seared lobster steamed (not overcooked) a tomato pie and red onion (onion steamed patty: aggregate, unbound).
Granted, I most say that the scientific method as Dario Bressanini in his blog http://bressanini-lescienze.blogautore.espresso.repubblica.it/, I use the empirical method that simultaneously try different methods ala carte service and doses of the same experiment, write dose, temperature, processes, times and compare the results. ala carte service
What is unscientific? ala carte service in theory nothing, except that the only judgment is the result my own, personal, opinion, and I just. basically it tastes and taste, and I trust my.
With the empirical method I noticed that some products more than others ala carte service lend themselves to incorporate oil with sufficiently stable results: more than half an hour of stability, I do not need anything I "profess" a fast food, refrigerators to a minimum. But some "remnants" forgotten, remained ala carte service perfectly stable for more than a week.
for olives and fruit acids, I suppose, but without scientific basis to hold together water and fat are themselves ala carte service supplied with natural emulsifiers, for others I guess they are the same proteins to retain the oil along with the water.
What changes is especially the immediate feeling of pleasure we feel when a spoonful of sauce (about 6 g) after traveling at the right speed papiile the palate and the buds on the tongue disappears down down in our stomach.
I am very careful so the texture of the sauce, a spoonful on the plate must lie down, keeping three-dimensionality, ie a thickness of 3-5 mm (see photos), then attention to the amount of water
mix oil: Board not more than 40% of olive oil, or sunflower archidi the rest, but ... de gustibus non est disputandum,
Come and try more often friends, sucker! You made spree today? What the hell you say! Tips how to manage a blog? He thanked Diego, I do not know how it ever got to this godurioso your post (but when the hell did you posted?), Otherwise I would still be spaghetti with red dots ... I realized I the genius, but you are as well played bells, you Cooks, huh ...!
Chef kidding the thing that I like about what you write is the technical expertise that shines through, but the thing I like the most is what you read between the lines, that is, seriousness and a deep sense morale.ciao
Hello Chef, I'll do 2 laughter, the last 10 years were spent traveling around Europe with 2 in Czech Republic and I can say that the work is tiring and difficult to cook all over now I'm home for the summer season (Maratea) and I must say that the difficult word in the south takes on a new value, ala carte service practically on the border reality she was all finger food buffet for 80 people, 25 small expressions of the Cilento cuisine in miniature, (750 gr. a Christian! ) the day before the chef reassured that everything is fine and that mount between the buffet and Serve nn takes more than 5 hours (German style). Day X, impiatto and half of work I find that there are enough nn saucers for all courses of the chef Reaction: PANIC. Re-impiatto everything in the buffet dishes and transformed into a flying buffet, and guests now howling with hunger and the waiters proceeded to the room in a panic random (I'm the only man in the restaurant, also included guests scared ...!). Anyway in the end everything is ok and the chef-owner who looks at me and makes me laugh: I really thought that we would make it nn. Moral: do the cook to the south is a mission that defies the laws of physics and also the economy. PS: I made a tomato mousse topped with a diced squid coated with a thin layer of mayonnaise prepared green beans 5 minutes before time X. Chef, now I run into the kitchen, good job. Hello
and xanthana 4-6 grams per liter of liquid, the xanthana (which also has a function "emulsifier") is a hydrocolloid which does not gel, it becomes hard as gelatin
Home Gazpacho ... molecolato ala carte service superfiltrato The strange case of the cream with seafood Traditional is Molecular - Molecular gastronomy (molecular cuisine) Latest - News - Новости ala carte service
I had a little more than 22 years, young Head Chef Hotel Nazionale San Remo, and I made this mayonnaise by adding a teaspoon of water ripe avocado that I had on the table, and adding flush oil (1/3 oil, 2/3 peanuts), a tablespoon of fresh cream 35% fat, salt, pepper, with the help of the immersion blender. A little 'eye.
Accompanied mirror (on the bottom of the dish, covering the ceramic) a simple seared lobster steamed (not overcooked) a tomato pie and red onion (onion steamed patty: aggregate, unbound).
Granted, I most say that the scientific method as Dario Bressanini in his blog http://bressanini-lescienze.blogautore.espresso.repubblica.it/, I use the empirical method that simultaneously try different methods ala carte service and doses of the same experiment, write dose, temperature, processes, times and compare the results. ala carte service
What is unscientific? ala carte service in theory nothing, except that the only judgment is the result my own, personal, opinion, and I just. basically it tastes and taste, and I trust my.
With the empirical method I noticed that some products more than others ala carte service lend themselves to incorporate oil with sufficiently stable results: more than half an hour of stability, I do not need anything I "profess" a fast food, refrigerators to a minimum. But some "remnants" forgotten, remained ala carte service perfectly stable for more than a week.
for olives and fruit acids, I suppose, but without scientific basis to hold together water and fat are themselves ala carte service supplied with natural emulsifiers, for others I guess they are the same proteins to retain the oil along with the water.
What changes is especially the immediate feeling of pleasure we feel when a spoonful of sauce (about 6 g) after traveling at the right speed papiile the palate and the buds on the tongue disappears down down in our stomach.
I am very careful so the texture of the sauce, a spoonful on the plate must lie down, keeping three-dimensionality, ie a thickness of 3-5 mm (see photos), then attention to the amount of water
mix oil: Board not more than 40% of olive oil, or sunflower archidi the rest, but ... de gustibus non est disputandum,
Come and try more often friends, sucker! You made spree today? What the hell you say! Tips how to manage a blog? He thanked Diego, I do not know how it ever got to this godurioso your post (but when the hell did you posted?), Otherwise I would still be spaghetti with red dots ... I realized I the genius, but you are as well played bells, you Cooks, huh ...!
Chef kidding the thing that I like about what you write is the technical expertise that shines through, but the thing I like the most is what you read between the lines, that is, seriousness and a deep sense morale.ciao
Hello Chef, I'll do 2 laughter, the last 10 years were spent traveling around Europe with 2 in Czech Republic and I can say that the work is tiring and difficult to cook all over now I'm home for the summer season (Maratea) and I must say that the difficult word in the south takes on a new value, ala carte service practically on the border reality she was all finger food buffet for 80 people, 25 small expressions of the Cilento cuisine in miniature, (750 gr. a Christian! ) the day before the chef reassured that everything is fine and that mount between the buffet and Serve nn takes more than 5 hours (German style). Day X, impiatto and half of work I find that there are enough nn saucers for all courses of the chef Reaction: PANIC. Re-impiatto everything in the buffet dishes and transformed into a flying buffet, and guests now howling with hunger and the waiters proceeded to the room in a panic random (I'm the only man in the restaurant, also included guests scared ...!). Anyway in the end everything is ok and the chef-owner who looks at me and makes me laugh: I really thought that we would make it nn. Moral: do the cook to the south is a mission that defies the laws of physics and also the economy. PS: I made a tomato mousse topped with a diced squid coated with a thin layer of mayonnaise prepared green beans 5 minutes before time X. Chef, now I run into the kitchen, good job. Hello
and xanthana 4-6 grams per liter of liquid, the xanthana (which also has a function "emulsifier") is a hydrocolloid which does not gel, it becomes hard as gelatin
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