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Currently viewing the tag: "pressure cooking"
As most people who have The Modernist Cuisine books, there is always that first recipe you have to try to get a sense of all the possibilities in front of you.
Arguably the easiest one in the book is the Caramelized Carrot Soup, and thanks to the Modernist Cuisine team, [...]
As the final dish in my series of four regarding abalone and uni, I had to come up with a good way to take care of the leftovers.
They were primarily irregular sized pieces of pressure cooked abalone, a few more sous vide scallops I had from my [...]
Palta Reina (queen avocado) is a classic staple of Chilean cuisine. Traditionally it’s a very simple dish made with half an avocado (minus a slice so it can be stable in the plate) with some filling, sometimes chicken-mayo, or shrimp-mayo mix. It’s a classic starter you find almost in any Chilean restaurant.
As the third [...]
This is my second post on a series of four that I have on abalone. There is no uni in this soup, although I admit I had some uni shooters while I was making it (uni, quail egg, chopped mint, chopped green onion, a dash of mirin, a dash of yuzu and a dash of [...]
Introduction
This is the first of a series of 4 posts where I attempt to successfully combine abalone and uni (sea urchin). My goal here was to integrate them in harmony and to make at least 3 or 4 completely different preparations with both ingredients.
Previous posts here will explain how I became such an uni [...]
