Digital Notes
September 24th, 2009
The party line is that Ideas in Food is our digital notebook. There is irony in the fact that these notes are first usually scrawled on post it notes, legal pads, old mail and an occasional napkin. Times are changing, sort of. Today I took notes and scribbled extrapolations and inspirations while at Star Chefs using my iphone. It was a brutal experience. There was no flow of ideas, rather a choppy typing. I could not doodle and extrapolate. My imagination was not free to roam. Incoming texts broke the mental flow of idea germination. Still in all, I was charged with thoughts and noodled a number of ideas. To get an idea of what today inspired here is what I scribed:
Substitute pistachio paste in miso marinade…sake mirin soy
What other nuts. Smoked nut what other nut substitutions
Powerful pure ingredients
Ginger curd
The switching of cultural herbs and seasoning
Coat salt with oil then fold into tartars to preserve texture try with
other fats and sugar
Minced seasonal fruit relish
Bone marrow and sea urchin kinome and crispy
Pistachio soba
Use powdered sugar to dust and dry citrus skin olives nuts
Tomato miso
Use aerated brittle around foie or peanut butter etc
Roast garlic and buckwheat miso
Poached in pistachio milk flavored with lemongrass
Red wine dashi
Sauerkraut miso
Buckwheat groats with flavor purée perhaps squash
Dried onions flavored with miso
Black onion powder with roast buckwheat … Try other vegetables
Bone marrow mousse
Yuzu-wine- shallot sauce
Artichoke and soft cheese mousseline
A lighter onion sabayon
Onion or allium miso
Kasu and nut praline
Pork belly cooked in salt kasu crust
Use food grade plastic to shape and structure meats and fish
Can we make dashi in the cvap 60 c
Threads of kelp make in pressure cooker
Garlic oil or stock to enrich sauces
Toasted garlic consommé
Grilled applesauce
Prosciutto or country ham dashi
Vegetable dashi…grilled vegetable
Beer cake
Proteins help emulsions what can be a cream and what is the proteins
Fat flair up for flavor
Fruit acids help proteins to disperse
Shrimp for use as melting salt
Sodium citrate allows for remelting
What can be a cheese
25 percent gum Arabic solution as moisture barrier
Pork rinds etc 13 percent water
Grind dried pork rinds
crumbs of false cracklings how many incredible uses
Methocel foam as glue try with other tapioca starch
Try with fish skin
Use dog brush to evenly poke holes in duck skin for searing
Cook duck skin at 83 c then dry and fry
Don't forget layered duck skin in activa chapter
Deep fry or tempura smoked confit garlic: frog legs, garlic bread
soup, etc ideas
What would powdered pickled watermelon rind be like?
Garlic poached in citrus nut milk then deep fried
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