tag:blogger.com,1999:blog-85896757708029971992024-03-12T17:02:35.032-07:00Playing with FoodThe rare opportunity to work with modernist ingredients and techniques!Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-8589675770802997199.post-27898257007955033252012-04-12T11:41:00.001-07:002012-04-12T11:41:43.789-07:00We've movedHi folks! I know it's been a while since the last post. We've been going through many changes the past few months. Firstly, THE FOOD LAB IS COMPLETED!!!! It has all (well, almost all) the toys a modernist cook would want. Secondly, the general idea of my work has really changed as well, more exciting things to do! So it was only fitting to start a new website aptly named <a href="http://torontofoodlab.com/">torontofoodlab.com</a><br />
<br />
So again, for the new site,click <a href="http://torontofoodlab.com/">torontofoodlab.com</a><br />
<br />
Here's a photo from the new site. Whiskey in a rotary evaporator.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkKd1yQf3vCuiMTtLMLN2PNW0vIMBB4JPd4wBKJZKgqP0iq7pHySTts0c7xROXpXh_0hyphenhyphenWA_6Oktw0T4kkl9SucqwFdSl_5JGoTb_VW1gOwzqOugxSRRagTiLIEN3VOfo3gyEKDo1fYA/s1600/_NKO0256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkKd1yQf3vCuiMTtLMLN2PNW0vIMBB4JPd4wBKJZKgqP0iq7pHySTts0c7xROXpXh_0hyphenhyphenWA_6Oktw0T4kkl9SucqwFdSl_5JGoTb_VW1gOwzqOugxSRRagTiLIEN3VOfo3gyEKDo1fYA/s320/_NKO0256.jpg" width="320" /></a></div>
<br />
<br />
<br />Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com0tag:blogger.com,1999:blog-8589675770802997199.post-53207769093275558222012-02-02T13:40:00.000-08:002012-02-02T13:40:18.462-08:00Making butter with a Centrifuge @ 8,000 rpmI saw that in Modernist cuisine that they made butter using a centrifuge. So I decided to do the same. It's actually REALLY interesting how this piece of equipment separates the heavy cream. As you can see in the photo below, there are 3 layers. The top layer is butter. Later on, I 'll discuss how much butter fat I think may be in it. The middle layer is apparently the water and whey, I have no idea what the bottom layer is, I can however, describe how they taste. <div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVmS_caFdxrZs6-tU23JyZX2qLu0JPYPtD0mQuKWcqU5gqNSc5zM6X6ezWrE55wQVsSTHn1gmnqBtikljzwQs_1q2_jjZbXHkynPt_VtGZVqE2C011ZnHTP4RNtgfhPaKQG9PgeIIyAc/s1600/_NKO9948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVmS_caFdxrZs6-tU23JyZX2qLu0JPYPtD0mQuKWcqU5gqNSc5zM6X6ezWrE55wQVsSTHn1gmnqBtikljzwQs_1q2_jjZbXHkynPt_VtGZVqE2C011ZnHTP4RNtgfhPaKQG9PgeIIyAc/s320/_NKO9948.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
I separated the layers by first poking a hole through the top layer of butter, and just pouring out the liquids. The water and whey is not as viscous so it pours out first before the bottom layer does. The bottom layer has the consistency of low fat yogurt that has no gums or thickeners present in it. They are also miles apart in flavour. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKSRAltHl94WrbadoYWE0hgx1yIDm9JiSRTyd__ToyQQ6tEG8q4I4tjHjWPjJ3li5fcmMGt4Z2KyRgA-i-6YfHuSmRb51bm_mqNUlQLTQfk5K_glFGn9Sv1tZdw435LDl5Sb3ZoWBsfEA/s1600/_NKO9949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKSRAltHl94WrbadoYWE0hgx1yIDm9JiSRTyd__ToyQQ6tEG8q4I4tjHjWPjJ3li5fcmMGt4Z2KyRgA-i-6YfHuSmRb51bm_mqNUlQLTQfk5K_glFGn9Sv1tZdw435LDl5Sb3ZoWBsfEA/s320/_NKO9949.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
The bottom most layer has an extremely rich texture. Thick and creamy, but in a different way. See, its creamy in the sense that it's thick, but it lacks that fatty oomph in the texture. Flavour-wise, it's very subtle. There's not a lot of milky flavours in it, but the texture is just out of this world. The whey on the other hand is packed with flavoour. It has the consistency of skim milk, but its yellowish and not as opaque in appearance. The sweetness of the cream definitely comes through in the middle layer. I derived quite the amount of pleasure from drinking it. Especially knowing that there's probably not a lot of fat in it!</div>
<div>
<br /></div>
<div>
Here, I went to see how much the fat content is in the butter. I don't have the necessary equipment so I decided to do it just by measuring weights before and after boiling off the water. </div>
<div>
<br /></div>
<div>
I tared off the weight of the pot and measured quite close to 200g. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGrYsx7dWp-ej8Mk9067vyqBwJgTbGzzFEc6iVLqT2EAgGGIYnSSBg8qaG46bgq3RKskogTn0q-Miqotc6EHHDxqfsL6QZUqcOTcfM4Dlyu_Se-O29a1iFC9K1I6gBDTgqSZZfOeIu_0/s1600/_NKO9951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGrYsx7dWp-ej8Mk9067vyqBwJgTbGzzFEc6iVLqT2EAgGGIYnSSBg8qaG46bgq3RKskogTn0q-Miqotc6EHHDxqfsL6QZUqcOTcfM4Dlyu_Se-O29a1iFC9K1I6gBDTgqSZZfOeIu_0/s320/_NKO9951.jpg" width="212" /></a></div>
<div>
<br /></div>
<div>
I then went to clarify it at a low heat. Technically, only the water would be boiled off. I'm certain there might be more, but for practicality, I just stuck with simple and basic theory that water evaporates, the rest don't. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsRl5wCFp0I-n-wD0jf6IhZVTCWeCTrfp4t2PK1pOyPOS3LKa86eYBDMcqE0AuuIo2pWN_yJOUNxiXvWARvL_RSG_cOy358J4fOjxdCVfS6R4jmN87rGCaZS-1cean1oF8__FKvNYF4Y/s1600/_NKO9957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsRl5wCFp0I-n-wD0jf6IhZVTCWeCTrfp4t2PK1pOyPOS3LKa86eYBDMcqE0AuuIo2pWN_yJOUNxiXvWARvL_RSG_cOy358J4fOjxdCVfS6R4jmN87rGCaZS-1cean1oF8__FKvNYF4Y/s320/_NKO9957.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
Since the goal wasn't exactly to clarify the butter, I didn't skim off the foam that forms. Doing so would only add another variable to the testing, and not to mention take out weight that would not have reduced from the boiling. </div>
<div>
<br /></div>
<div>
And here is the final weight of 148.01g grams.That's about a 25% loss in weight, making the butter only 75% butter fat. I forgot to mention that left the butter on paper towels before I placed them on the pot. Even if we take into account the flaws in the method of collection and give a margin of error of 5%, that would still make it 80% butter fat at most. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTs_1tEg7-W1ozeHNZLlRd3c7X9WEexmVVMmRKKngPACxj1KkqnB7Pb0jOG5vXXrHENKCZHtGDo5Qf3QjYp_O9gbRiRy2qoQ8CyTgAmu3XfjYYIM4MbunQdKxzZESyDI_19Di5WzVzQEk/s1600/_NKO9959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTs_1tEg7-W1ozeHNZLlRd3c7X9WEexmVVMmRKKngPACxj1KkqnB7Pb0jOG5vXXrHENKCZHtGDo5Qf3QjYp_O9gbRiRy2qoQ8CyTgAmu3XfjYYIM4MbunQdKxzZESyDI_19Di5WzVzQEk/s320/_NKO9959.jpg" width="204" /></a></div>
<div>
<br /></div>
<div>
I was hoping to get 90% butter fat. Perhaps I need to leave it in the centrifuge longer, and at higher rpm. I have to say, that machine scares me a little. I've heard horror stories of labs exploding from centrifuges malfunctioning. Oh well, ALL IN THE NAME OF PROGRESS! I'll be doing this trial again.</div>
<div>
<br /></div>
<div>
I also have some cultured cream I want to centrifuge to make cultured butter. </div>
<div>
<br /></div>
<div>
Till next time!</div>Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com0tag:blogger.com,1999:blog-8589675770802997199.post-76070313879074015662012-01-03T11:24:00.000-08:002012-01-03T11:24:08.123-08:00GPI Cooks in PhilippinesI was lucky enough to go to Philippines and spend Christmas with family. I thought to make the most of it by cooking a 10 course dinner, using the techniques I learned and ingredients from GPI. I had to bring some ingredients from Canada as variety is quite limited in Philippines. For example, I brought some double smoked bacon and short ribs from Cumbrae's farm. I also made the foie gras in Canada since it takes 3 days to make.<br />
<br />
All in all though, it was a VERY challenging dinner, mostly due to the limited number of pots and burners, namely 3 burners. It was a painful bottleneck, but we managed. I had some help from a friend who studied in CCA in San Francisco. Another challenging aspect of cooking this kind of dinner in the Philippines is the ingredients; it's just different. Some of the ingredients are not even available, and its actually the ingredients that you would think are easy to find. For example, the only variety of milk and cream available are the ones that have gone under UHT treatment and as a result, some properties are different especially flavour. The flour is different, starches are different. Again, it's the ingredients that you would think would be the same across the globe. One factor that I would argue impacted the dinner most significantly was the weather. Philippines is brutally humid and warm. Salts left out in the open become clumpy, my freeze dried roasted garlic started to get soft, the foie torchon is quick to melt when taken out of the fridge. Also one thing I noticed was that fridges in Philippines aren't as dry, meaning the internal conditions are also quite humid. Again, although the dinner went well, it was definitely a learning experience.<br />
<br />
Here are some photos. I wasn't able to take photos of all the courses. Sometimes I just forgot and well, the focus was really on the food.<br />
<br />
Mango ravioli with lemon, basil, and a bit of apricot mixed in. Philippine mangoes are without a doubt, some of the best I've ever had.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-l3VVgS3JyPI/TwNSfiqvWYI/AAAAAAAAANY/51vnzbcN_kA/s1600/_NKO9093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="http://4.bp.blogspot.com/-l3VVgS3JyPI/TwNSfiqvWYI/AAAAAAAAANY/51vnzbcN_kA/s320/_NKO9093.jpg" width="320" /></a></div>
<br />
Poached pear and Gorgonzola nugget<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-gk_twwW04jQ/TwNSsm5W3_I/AAAAAAAAANk/DhdM7qwzY68/s1600/_NKO9099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-gk_twwW04jQ/TwNSsm5W3_I/AAAAAAAAANk/DhdM7qwzY68/s320/_NKO9099.jpg" width="222" /></a></div>
Tomato espuma, with guanciale, local cherry tomato, mussel and micro basil<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0iGBMW5njHc/TwNS32PzcaI/AAAAAAAAANw/lNN4sQo9ulw/s1600/_NKO9102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-0iGBMW5njHc/TwNS32PzcaI/AAAAAAAAANw/lNN4sQo9ulw/s320/_NKO9102.jpg" width="212" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Squash soup with creme fraiche, candied pecans, chive oil and truffles. The soup was poured table side. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-yOOASZP_Ri8/TwNTBEpimQI/AAAAAAAAAN8/p583K1rYwuI/s1600/_NKO9113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-yOOASZP_Ri8/TwNTBEpimQI/AAAAAAAAAN8/p583K1rYwuI/s320/_NKO9113.jpg" width="252" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Scallop and squid, uni puree, pear puree, sweet ponzu soy. Uni is incredibly cheap there. I bought about half a pound of uni for under $10. I used some gums for both purees just to increase the viscosity as well as improve the mouthfeel. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wAXt6O3t9RM/TwNTOounBCI/AAAAAAAAAOI/oKKs-HhnwXE/s1600/_NKO9122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-wAXt6O3t9RM/TwNTOounBCI/AAAAAAAAAOI/oKKs-HhnwXE/s320/_NKO9122.jpg" width="212" /></a><br />Tobacco and vanilla bread pudding, almond polvoron. The bread was soaked in an eggless custard. The custard was made using our lambda carrageenan. I love that stuff!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-oDyHWUTOtUo/TwNTwIUVc-I/AAAAAAAAAOU/KSA6uBJtWeA/s1600/_NKO9128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-oDyHWUTOtUo/TwNTwIUVc-I/AAAAAAAAAOU/KSA6uBJtWeA/s320/_NKO9128.jpg" width="241" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Here's a look at the kitchen I cooked in.
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
The 3 burners, how I wish I had 3 more!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-MG9_PZHwvdE/TwNT_SSUyLI/AAAAAAAAAOg/ivqXGGBuZyM/s1600/_NKO9043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-MG9_PZHwvdE/TwNT_SSUyLI/AAAAAAAAAOg/ivqXGGBuZyM/s320/_NKO9043.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
We had an amazing counter top to use for the final plating. I hope I didn't scratch it up though. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-XgvjqPBc2dA/TwNUG4NSFgI/AAAAAAAAAOs/PpUeOYcZdjc/s1600/_NKO9095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-XgvjqPBc2dA/TwNUG4NSFgI/AAAAAAAAAOs/PpUeOYcZdjc/s320/_NKO9095.jpg" width="212" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Would I do it again...hell yes! </div>
<br />Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com0tag:blogger.com,1999:blog-8589675770802997199.post-76261325846130707842011-11-24T12:55:00.001-08:002011-11-24T12:56:45.195-08:00GPI Culinary now available online!!!Hello everyone! I am extremely pleased to announce that our GPI culinary products are finally available for online purchasing. Currently we have only launched with 3 products, namely the Kokumi, Cream and the FlexiGel. Needless to say, we will soon be offering all hydrocolloids for online purchasing. Expect to see sodium alginate, agar, gellan, etc on the shopping cart.<br />
<br />
To view the online shop, click <a href="http://gpiglobal.com/default.asp?pID=46">http://gpiglobal.com/default.asp?pID=46</a><br />
<br />
<br />Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com1tag:blogger.com,1999:blog-8589675770802997199.post-76384931942564837822011-09-15T11:48:00.000-07:002011-09-15T11:53:32.690-07:00Apple and Pork on a saladDue to popular demand, I made something more "healthy". By healthy I mean less fat and salt. So I made this apple dressing for a salad. The apples are cooked sous vide and with apple cider to preserve the light colour then pureed. I added some iota carrageenan to add some body to the dressing. I didn't want to add a lot of butter since I wanted to keep that sharpness to the apples.<br />
<br />
So I made it healthy, but I couldn't ignore my calling for bacon. So I bought some cured pork belly and fried them at medium heat on a skillet. It turns into beautiful crispy chunks of bacon. mmmmm. I also had some freeze-dried pancetta left from last week's trials and added that to the dish.<br />
<br />
PS ~ they had the choice of putting bacon or not. :)
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi90U6IzhoRasEmdraGUkDNIXXV53L4u7F3iBs3QopRk3ctDF7fQpYrSWHYfQ0eU8ZdpgcfukMMp-NcUD7ISws-URbgMLfTIi1JZUpwkov4aIK_B926duaDobKByOYliMuDmjRnp0ZJft4/s1600/_NKO8389.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi90U6IzhoRasEmdraGUkDNIXXV53L4u7F3iBs3QopRk3ctDF7fQpYrSWHYfQ0eU8ZdpgcfukMMp-NcUD7ISws-URbgMLfTIi1JZUpwkov4aIK_B926duaDobKByOYliMuDmjRnp0ZJft4/s400/_NKO8389.jpg" width="400" /></a></div>
Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com0tag:blogger.com,1999:blog-8589675770802997199.post-80588876668107898052011-09-14T10:35:00.000-07:002011-09-14T11:00:24.301-07:00New Caprese<div>2 weeka go I spun tomato puree in a centrifuge and produced a magnificent tomato consomme. This week, I wanted to work on that component and have it as part of a complete dish. The initial suggestion from people on Egullet was Caprese salad. So now the question is how to make a modern version of that without deviating too far. </div><div><br /></div><div>There has to be a point of reference on the dish, and I decided it should be the mozarella; unaltered, and left as the anchor to the dish. Everything else is changed. </div><div><br /></div><div>The tomato consomme became tomato gelee. It's amazing how crystal clear that thing is. I placed it on top of tomato powder for colour, and again, having that colour as a point of reference for the tomato. The basil was pureed with olive oil. It's like pesto without the pine nuts and parmeggiano reggiano. To add some texture to the dish, I placed bits of freeze-dried roasted garlic - crunchy, sweet, and of course, roast garlicky. </div><div><br /></div><div>The tomato consomme was solidified using CarraPure 6455. It's designed to be used as a gelatin alternative. </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQZgeiL0jbT5aUWfCPN2Oz-J8zmCz8YR_45qaPkRb91QH-7Qcj2ZhedxcXZtwfqEgscf-Cfza9beGAucT4eGBwxn6kiu8rI1jYOjX8FIvMmz1QKH1w9IqJ5QQJ0J3M_Ip3K_X55nh44M/s1600/_NKO8370.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQZgeiL0jbT5aUWfCPN2Oz-J8zmCz8YR_45qaPkRb91QH-7Qcj2ZhedxcXZtwfqEgscf-Cfza9beGAucT4eGBwxn6kiu8rI1jYOjX8FIvMmz1QKH1w9IqJ5QQJ0J3M_Ip3K_X55nh44M/s400/_NKO8370.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5652274208640554322" /></a><br /><br /><br />Tomato gelee<br />1. Puree skinned tomatoes<br />2. Place the puree in a centrifuge and spin at 6,000 rpm for 1 hour.<br />3. mix in CarraPure 6455 at 1%. Heat to 75C and set in molds. <br />4. Place in the cooler until set, about 1 hour.<br /><br />Another photo I took. Slightly different plating.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHyemkPYlyerZ04zpm3NxRdmIjFc0aqyav91Jk-ExcAt50Kx4Pp6AWagwPLLCHqqil3b54ggcAQeK-RNhwHDlFz2FHESppajij8nx8YdgHNbdaYJ-Dm5WEKQ_6YzLq9NaMh9_TNBM5jqQ/s1600/_NKO8362.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHyemkPYlyerZ04zpm3NxRdmIjFc0aqyav91Jk-ExcAt50Kx4Pp6AWagwPLLCHqqil3b54ggcAQeK-RNhwHDlFz2FHESppajij8nx8YdgHNbdaYJ-Dm5WEKQ_6YzLq9NaMh9_TNBM5jqQ/s400/_NKO8362.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5652276672113305650" /></a>Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com1tag:blogger.com,1999:blog-8589675770802997199.post-71143017777042607662011-08-31T11:11:00.000-07:002011-08-31T11:50:26.770-07:00Ultimate Consomme<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHHFwuhQcuGnS1xbKgt64MGLSeyemhmxUOdhz8r1pgUxcFyCn3yps7Gh2nPDYZ1OLLqScT2KOC6_cNdvmiPdn5rYWVvCfKzdMt7X1GKAEC3x9RCvD0yaLbu911JUhX8kknjksdflJH-0/s1600/NKO_7325.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmi-MwKKBkBWjLUX-8f0ZH4AyQUvi8zyBZiwMebbjvM24p-YL02jcO3-Jfupj9qa0QRVZPwOFjeV4PReXAXWH3Fp7_0y0gPc6Xx38DqjWKRfbfvXhTyVEJtlmj-BarFOXGg0ECo4I47I/s1600/NKO_7328.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>I was able to take the centrifuge for a spin (pun intended). Rotating at 8,200 RPM, it creates the clearest and most pure consommes I have ever come across. The tomato consomme I made had a strong tomato flavour, and was very sweet.
<br />
<br />The beauty of it, I think, is how light these consommes are. Flavour molecules, as I was told, are the some of the lightest molecules. So they go to the top while being spun in the centrifuge. While proteins, starches and other substances are the heaviest, therefore sinking down. So what you have then is a liquid that is free of starch, and protein and contains only water and flavour. PERFECT!
<br />
<br />Here is a photo of the tomato consomme while in the centrifuge container. Taken with iPhone.
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNHxjLHXi14jpPopnDOihIEpen-jBscwC-Fvhqo4o3itrdkM64qlhEfesIvmQrn78YbPOVhsWQPLlkRlRD2mo2S5-A9PsV5Af8uzrGpzWrdnBqd6Y7DdEp00J1IOVhPuxBzPIudiKHFFI/s1600/photo-1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNHxjLHXi14jpPopnDOihIEpen-jBscwC-Fvhqo4o3itrdkM64qlhEfesIvmQrn78YbPOVhsWQPLlkRlRD2mo2S5-A9PsV5Af8uzrGpzWrdnBqd6Y7DdEp00J1IOVhPuxBzPIudiKHFFI/s400/photo-1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5647092501213106354" /></a>
<br />
<br /><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br />I ended up putting some watermelon puree into the centrifuge as well. The liquid comes out extremely clear. The sweetness will vary depending on the sweetness of the original watermelon. White tomato sauce is on the left, which is just tomato consomme and white roux, and watermelon consomme on the right.</div><div>
<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmi-MwKKBkBWjLUX-8f0ZH4AyQUvi8zyBZiwMebbjvM24p-YL02jcO3-Jfupj9qa0QRVZPwOFjeV4PReXAXWH3Fp7_0y0gPc6Xx38DqjWKRfbfvXhTyVEJtlmj-BarFOXGg0ECo4I47I/s1600/NKO_7328.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmi-MwKKBkBWjLUX-8f0ZH4AyQUvi8zyBZiwMebbjvM24p-YL02jcO3-Jfupj9qa0QRVZPwOFjeV4PReXAXWH3Fp7_0y0gPc6Xx38DqjWKRfbfvXhTyVEJtlmj-BarFOXGg0ECo4I47I/s400/NKO_7328.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5647093554347690178" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 400px; height: 287px; " /></a>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>To make a finished dish with the tomato sauce, I sous vide some halibut, then wrapped it with a parmeggiano reggiano crust. Paired it with some pickled fennel. Yes, a very white dish. Which is exactly what I wanted. </div><div>
<br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHHFwuhQcuGnS1xbKgt64MGLSeyemhmxUOdhz8r1pgUxcFyCn3yps7Gh2nPDYZ1OLLqScT2KOC6_cNdvmiPdn5rYWVvCfKzdMt7X1GKAEC3x9RCvD0yaLbu911JUhX8kknjksdflJH-0/s400/NKO_7325.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5647094233157357154" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 400px; height: 266px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div>Another very interesting use of the white tomato sauce was pasta "Alfredo". It looked like alfredo but was far from. In flavour, it is a very delicious tomato and basil pasta, but definitely very unique in appearance, and VERY delicious. My coworkers at it all before I could take a photo.</div>Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com0tag:blogger.com,1999:blog-8589675770802997199.post-76227223922100688382011-08-30T06:15:00.000-07:002011-09-15T11:49:23.359-07:00OH HELLO!!!It's been a while hasn't it? I'm back to working on culinary applications here in GPI and I couldn't be happier and more excited. Even more exciting is that we will soon be offering our products online for chefs to purchase. They will be sold in 1lb containers at very competitive prices. Stay tuned!
<br />
<br />
I also received my copy of Modernist Cuisine by Nathan Myhrvold. It is an astonishing book with plenty of information. So what better way to jump-start the culinary work than by tackling a recipe from Modernist Cuisine, with some alterations of course.
<br />
This particular Pumpkin Pie recipe was from the MC website, found here:
<br />
http://modernistcuisine.com/2010/12/a-modernist-christmas-feast/
<br />
Here is a photo of the one I made.
<br />
Components are:
<br />
1. Pumkpin Pie Brulee
<br />
2. Filipino Shortbread Crumble (Polvoron)
<br />
3. Whipped Sour Cream
<br />
4. Fresh Ginger
<br />
<br />
The crumble provides a delicious nutty aroma and flavour from the roasted flour and it balances the sweetness of the pumpkin pie. The whipped sour cream also adds another balancing component and actually goes really well with the pumpkin. Creme Fraiche would also be an even better component for this!
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAyyXX9-UyxddzKj3vVN4O9ZEuOFYNL6xM0IO8tB0B1ixoFSRNoCURlEgBd3GvRrJ-SHxihOWNnscrN2Xdy8zMcpNFJnkdRrhgw5w1q0OXy3ldP_iv5tbNO9zahkxK-q-d84WJaHK1Xc/s1600/NKO_7265.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5646644244989738690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAyyXX9-UyxddzKj3vVN4O9ZEuOFYNL6xM0IO8tB0B1ixoFSRNoCURlEgBd3GvRrJ-SHxihOWNnscrN2Xdy8zMcpNFJnkdRrhgw5w1q0OXy3ldP_iv5tbNO9zahkxK-q-d84WJaHK1Xc/s400/NKO_7265.jpg" style="cursor: hand; cursor: pointer; float: left; height: 266px; margin: 0 10px 10px 0; width: 400px;" /></a>
<br />
<br />
Here is my recipe:
<br />
Ingredients:
<br />
<br />
Pumpkin Pie
<br />
1 Butternut Squash
<br />
50g Dark Maple Syrup
<br />
90g Organic Yogurt
<br />
80g Butter
<br />
100g Water
<br />
.8g Cinnamon
<br />
.25g Nutmeg
<br />
500g Squash Puree from Butternut Squash
<br />
6g CarraPure FlexiGel
<br />
3g CarraPure Kokumi
<br />
<br />
Method:
<br />
1. Slice the squash in half, remove seeds and coat with butter.
<br />
2. Roast the squash for 40 minutes at 205C(400F), and remove skin when cool to the touch.
<br />
3. Measure 500g of Squash and puree in a high speed blender. Add all the wet ingredients in the blender.
<br />
4. Mix the spices and CarraPure blends together, then add them to the blender. Mix for 1 minute.
<br />
5. Heat the mixture to 75C(167F) and then pour into a mold.
<br />
6. Place in a cooler for 2 hours.
<br />
<br />
Filipino Shortbread (Polvoron)
<br />
Ingredients
<br />
300g AP Flour
<br />
50g White Sugar
<br />
50g Unsalted Butter
<br />
50g Rendered Pork Fat (Preferably from bacon)
<br />
<br />
Method
<br />
1. Roast the flour for 30 minutes at 190C(375F).
<br />
2. Cool the flour to room temperature.
<br />
3. Mix all the other ingredients once its cooled. Optionally, you can compress the mixture if you want to form shapes with them.
<br />
<br />
Whipped Sour Cream
<br />
Ingredients:
<br />
100g Heavy Cream
<br />
50g Sour Cream
<br />
<br />
Method
<br />
1. Whip the heavy cream to almost stiff peaks
<br />
2. Slowly fold in the sour cream.
<br />
<br />
<br />Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com1tag:blogger.com,1999:blog-8589675770802997199.post-31574466192335659842010-08-05T08:27:00.000-07:002010-08-05T08:31:26.057-07:00Pulled Beef Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYxbXFTsSzQBSLCgpx4AplSUKZXzZikKHCAuExNTlVvl8t1xrjMr0p_UVXH6mzu7o1MTL6S-ZL5CMwyk9ZlZXjFVIVG3GKGf4HYgKVcy-foB2ycNogmrbplROCUcs90XNGlNpIkkw_H_8/s1600/DSC_2741.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 262px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYxbXFTsSzQBSLCgpx4AplSUKZXzZikKHCAuExNTlVvl8t1xrjMr0p_UVXH6mzu7o1MTL6S-ZL5CMwyk9ZlZXjFVIVG3GKGf4HYgKVcy-foB2ycNogmrbplROCUcs90XNGlNpIkkw_H_8/s400/DSC_2741.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5501948733869232098" /></a><br /><br />Sandwiches are a definite pub classic. Burgers in the menu is a rule. Pulled beef however, is not as common. I think it's a burger that is just taken up a few notches. I mean, its still beef that has been physically altered by pulling it apart. In the case of burgers, the beef is just grounded. But pulled beef has so much more flavour because of the braising process. Also, you can reduce the braising liquid and add it to the pulled meat to heighten its succulence.Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com0tag:blogger.com,1999:blog-8589675770802997199.post-49283273957244433822010-08-04T12:24:00.000-07:002010-08-04T12:33:40.329-07:00Haddock fingers and Pickled Fennel Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5LPsAoH5bbmhC0f3Nknb0GWWh3HbRzW8koMZ8ngKfvJjFwnNHRwtn22JtgVrz0VBizlpklO5uh7ucXCTdz0fQ5zuPhK_3X7HsNe44UOWKRRestEZQjEsPDNRR9OBNdWGyOUZ_QZURA4/s1600/DSC_2732.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 311px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5LPsAoH5bbmhC0f3Nknb0GWWh3HbRzW8koMZ8ngKfvJjFwnNHRwtn22JtgVrz0VBizlpklO5uh7ucXCTdz0fQ5zuPhK_3X7HsNe44UOWKRRestEZQjEsPDNRR9OBNdWGyOUZ_QZURA4/s400/DSC_2732.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5501639005255550258" /></a><br /><br /><br />It's a really nice contrast in flavours, with complementing textures. The haddock tastes as it should, and the pickled fennel pairs wonderfully with the haddock. It also tastes good on its own. However, the pickled flavour also cleanses the palate quite well. So by alternating which one you eat, your mouth takes longer to adapt to the flavours, and therefore each bite still gives its full flavoured impact. Both the fingers and fennels have a nice crunch to them, with the fingers leaning a bit more towards crisp than crunch.Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com0tag:blogger.com,1999:blog-8589675770802997199.post-13588599361935769302010-07-13T09:17:00.000-07:002010-07-14T05:55:24.656-07:00Rib Eye - 3 ways<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaarQsUA35gGgiPDA9n-sKjrBv3UBE2ed6V0oRBRzZG8pd5CyuXoIJGTt0qx9BnteTaEKTGvA8GtijsNysyRobCFOwV5aRbnMR9tVl1afuSuqhxrNv2ac0S972UsjSWfj9L2RN0sXDcY/s1600/DSC_2636.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuaarQsUA35gGgiPDA9n-sKjrBv3UBE2ed6V0oRBRzZG8pd5CyuXoIJGTt0qx9BnteTaEKTGvA8GtijsNysyRobCFOwV5aRbnMR9tVl1afuSuqhxrNv2ac0S972UsjSWfj9L2RN0sXDcY/s400/DSC_2636.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5493427774527845522" /></a><br /><br />The Rib eye is most defintely my favourite cut of beef. It has great balance in flavour, tenderness and richness due to the different parts. The cap is the most succulent part, tender and rich with marbling. The eye is flavourful and still tender. Then there is that small piece of meat attached by the eye and the bone. I like to call it a chuck, though I'm sure butchers probably have an official name for it. The idea really came started with the thought that these 3 parts cook in different rates, and should have varying doneness. The cap, having much more fat should be cooked closer to medium in order to render and melt as much fat without sacrificing the tenderness. The eye, having less fat content, and can be lean in some instances, should be cooked at medium rare. The chunk should take advantage of all the connective tissue and bone; I think this part should be braised or slow cooked. So here, The rib eye is separated into those 3 parts. <br /><br /><br />The cap is rolled and cooked sous vide to medium, and then lightly seared.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ94GTuCkCs3Af06JR2jJkgM2vaVYmcDgGMr39Rs7cmdH7AYAOosxsaUANjstRFLjjkZQmyFyyUSs2EDuksek2Q9X66GaL-_N0GqNBnJO2InRWMPd0hcKsDVBNdVYW9R9KAKEtyTC7R6Q/s1600/DSC_2644.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ94GTuCkCs3Af06JR2jJkgM2vaVYmcDgGMr39Rs7cmdH7AYAOosxsaUANjstRFLjjkZQmyFyyUSs2EDuksek2Q9X66GaL-_N0GqNBnJO2InRWMPd0hcKsDVBNdVYW9R9KAKEtyTC7R6Q/s400/DSC_2644.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5493744524044254994" /></a><br /><br /> The eye is grilled to medium rare, and... <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZDPHrdlHbruteOXIHYT1X9QB31djEilo_FWePLrcfFBEXjqcND4ZFGKdpr3bBvuQ47H_7QzkqY1KgWrTRFmG51TJHU-LCHBNeH6MfZvsZ011_1CYlGug_-4ozttkn0Obkp5PkfXkp60/s1600/DSC_2645.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZDPHrdlHbruteOXIHYT1X9QB31djEilo_FWePLrcfFBEXjqcND4ZFGKdpr3bBvuQ47H_7QzkqY1KgWrTRFmG51TJHU-LCHBNeH6MfZvsZ011_1CYlGug_-4ozttkn0Obkp5PkfXkp60/s400/DSC_2645.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5493743992493495106" /></a><br /><br />the chunck, which is the most flavourful, is poached in butter for 20 hours, then broiled to obtain a crust. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFAdhiS_9YX3JoZ5zGPJrk7wuiaO90shM5VzZhyphenhyphenPsxOjprcDnrtZNvTBQLuB5iEhAV71Tg5CJCdB4EtwprUvWNxZEYYb_fzZ1pgSX1NHC8AhJobzaFYIEwWN6DqcHi6cYOb6TjKN30-s/s1600/DSC_2643.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFAdhiS_9YX3JoZ5zGPJrk7wuiaO90shM5VzZhyphenhyphenPsxOjprcDnrtZNvTBQLuB5iEhAV71Tg5CJCdB4EtwprUvWNxZEYYb_fzZ1pgSX1NHC8AhJobzaFYIEwWN6DqcHi6cYOb6TjKN30-s/s400/DSC_2643.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5493742059571359298" /></a>Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com0tag:blogger.com,1999:blog-8589675770802997199.post-11919547653998887462010-06-29T11:32:00.000-07:002010-06-29T11:41:56.331-07:00Back from Culinary SchoolIt's been a month well spent at the French Culinary Institute in NY. I love that place. Well-equipped kitchens! Also a massive thanks to Chefs Jessica and Ryan. They were great instructors. I also got an opportunity to do an short internship there. They have a small group that cooks using all sorts of newer, 'scientific' methods. Hopefully I get the cookbook done in time for that before I start at George Brown. <br /><br />I definitely learned a lot of hints and tricks during my stay at FCI. Those tricks will be showing up in my future dishes...ahem bacon...ahem butter. <br /><br />First week back and I couldn't wait to get back to playing around the kitchen. So I made some cream puffs and panna cotta. For the panna cotta dish, carrageenan was used as the gelling agent, as well as the thickening agent for the white and dark chocolate sauces. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi69L0VZeOHdCEwD-QkwI3zAZXMTZeoBA24h664j7lxoU02SbzIwHM5SjFkFaU3zzBpPFlBEZcGHJm_hKZFy_cxdFNb7qBMefli-Cz4n9Pm9imAlxjHH53Ld8CmgxoZN8cC9h8iNm5vdjU/s1600/DSC_2394.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi69L0VZeOHdCEwD-QkwI3zAZXMTZeoBA24h664j7lxoU02SbzIwHM5SjFkFaU3zzBpPFlBEZcGHJm_hKZFy_cxdFNb7qBMefli-Cz4n9Pm9imAlxjHH53Ld8CmgxoZN8cC9h8iNm5vdjU/s400/DSC_2394.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5488266986631583170" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvybY6mKUfMxvEqum8_5LCxeXBAJcuQnFsWS4bKaBZuYrunAGofamq5nZFRkxepHEf2o1OAGOOo073oPP1sCGomEKV9L6d1zAATZXLRtrdzFCKNUg0YjuI3s9MJ2V5BM6FPXV3PMNPT9Y/s1600/DSC_2406.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvybY6mKUfMxvEqum8_5LCxeXBAJcuQnFsWS4bKaBZuYrunAGofamq5nZFRkxepHEf2o1OAGOOo073oPP1sCGomEKV9L6d1zAATZXLRtrdzFCKNUg0YjuI3s9MJ2V5BM6FPXV3PMNPT9Y/s400/DSC_2406.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5488267621709057874" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKpZB-7Pr8OzXripZPwi-432Ky-Ln9KKTbO-iJ16lltD3EILSRmWlSFgY9fETB2cF1zRQyY54ZJW-Ndy_cpTCgnmFPGWbyR_XOzj4NbCmkRlcYu1jBgqaqz6WMWmFv9jYOgSl6cF87wCU/s1600/DSC_2397.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKpZB-7Pr8OzXripZPwi-432Ky-Ln9KKTbO-iJ16lltD3EILSRmWlSFgY9fETB2cF1zRQyY54ZJW-Ndy_cpTCgnmFPGWbyR_XOzj4NbCmkRlcYu1jBgqaqz6WMWmFv9jYOgSl6cF87wCU/s400/DSC_2397.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5488267218326701474" /></a>Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com0tag:blogger.com,1999:blog-8589675770802997199.post-76813512025295193042010-05-07T12:35:00.001-07:002010-05-07T12:37:19.435-07:00it's been a while!Well, with the initial draft, recipes and all else done, I can start posting again. To start things off, here's a risotto tempura nugget. Mixed mushroom risotto, truffle oil, balsamic reduction. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGiLGaz-59toXWrJFwbCPTjds26KDeqEuV7lcqLNOxYDz-mbItb04RK8Kul9Prk7q3h2jBlKff0w9CMq4_P4gx06EcnUbwRvb0-xxDghoAXwkF49oRNfp9tt4ByljTGav-IUiG18lLwlc/s1600/DSC_1453.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGiLGaz-59toXWrJFwbCPTjds26KDeqEuV7lcqLNOxYDz-mbItb04RK8Kul9Prk7q3h2jBlKff0w9CMq4_P4gx06EcnUbwRvb0-xxDghoAXwkF49oRNfp9tt4ByljTGav-IUiG18lLwlc/s400/DSC_1453.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5468614470890492962" /></a>Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com0tag:blogger.com,1999:blog-8589675770802997199.post-25238154361529969662010-04-07T09:09:00.000-07:002010-04-07T18:24:00.813-07:00The Day Draws NearMy deadline to create this cookbook for the company is nearing, so for the past week or two, I've been busy creating as many recipes as I can, about 1-2 a day. So not as much write ups on each of my posts, but I'll still be sharing the photos :). Enjoy! <br /><br />Shrimp Terrine - avocado puree, garlic and chive cream, bacon bits<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4H8OV3D7HTZN2iQUA3TZaOu9q62Kj37lKFB_BPH5NDzs0Tcet7X4G9mb1BNh5i1-esfk1clXoNgIsj1MZSGGBrYsPkzWFC5R5FQyN_0LzJQbdDxYaF-GKFL-xc6ysCGtwVjNQoAHe4D0/s1600/DSC_1272.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4H8OV3D7HTZN2iQUA3TZaOu9q62Kj37lKFB_BPH5NDzs0Tcet7X4G9mb1BNh5i1-esfk1clXoNgIsj1MZSGGBrYsPkzWFC5R5FQyN_0LzJQbdDxYaF-GKFL-xc6ysCGtwVjNQoAHe4D0/s400/DSC_1272.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5457430756856901762" /></a><br /><br />Pulled Ox Tail - pan-toasted bread, arugula salad, onion tempura (Think of pulled short ribs, only more succulent)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBo6p6QjRIgG3BfJYX13DbYV603upbhZt-AvohbArUZhTfc9jkySV7KLaytPfNps-kqrTCz2LSHEyV7LyNQMG2gH7Mj7oNo1pR-ckK4u7hT3UVDbkPjCCqQDGJsCHWWkKqf8pFa5Vpuik/s1600/DSC_1222.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBo6p6QjRIgG3BfJYX13DbYV603upbhZt-AvohbArUZhTfc9jkySV7KLaytPfNps-kqrTCz2LSHEyV7LyNQMG2gH7Mj7oNo1pR-ckK4u7hT3UVDbkPjCCqQDGJsCHWWkKqf8pFa5Vpuik/s400/DSC_1222.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5457430680334938466" /></a><br /><br />Porkchop with Asian Flavours - smoked soy sauce, sriracha, grilled scallions, fried onion and garlic, cripsy vermicelli with ginger<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfoYcxGj_rBgj2St8ieoUXb4LOo36izwQXP5g1iP6xSBD5vPaa2ElkLbUD8y1yYHLV97j1M8JTLoUpOxu5CV2TM1F47bKKMQ8YkPqBqbtxaw6itGpeEi-JhHjHyF46PHD-guKcDTMnsk/s1600/Porkchop+Photo.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfoYcxGj_rBgj2St8ieoUXb4LOo36izwQXP5g1iP6xSBD5vPaa2ElkLbUD8y1yYHLV97j1M8JTLoUpOxu5CV2TM1F47bKKMQ8YkPqBqbtxaw6itGpeEi-JhHjHyF46PHD-guKcDTMnsk/s400/Porkchop+Photo.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5457429986516291074" /></a><br /><br /><br />Strawberry and Cream Crepe - assorted fruits, maple syrup (The strawberry and the cream ARE the crepes) <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrsxdjKGMLnQjpotRHYHqWg0U32NmYubEurZK05doS7DhNU3Phr5jTUwIKqceCpnncCQKTsVAFOyghziJF3EVilAnOlii6v-fYlz6nXVHCr-TVFIgAMYHBp4iM1HYX0SSxAC43p4Csxtw/s1600/DSC_1267.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrsxdjKGMLnQjpotRHYHqWg0U32NmYubEurZK05doS7DhNU3Phr5jTUwIKqceCpnncCQKTsVAFOyghziJF3EVilAnOlii6v-fYlz6nXVHCr-TVFIgAMYHBp4iM1HYX0SSxAC43p4Csxtw/s400/DSC_1267.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5457429118680128626" /></a>Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com0tag:blogger.com,1999:blog-8589675770802997199.post-67223260307215217002010-03-31T08:49:00.001-07:002010-03-31T09:01:30.526-07:00Almond cream, marinated strawberries<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LnSaX01tlZBswWp9SYQBV0FyZSguAvr4tYmCnTen2PfbPjo-Dhu-XKtkHl-1-VLnDAmNFehmnLxNjXu_ynXdEuvkk3xnIxtYL_cAnGdZhdmlIz1yHbh1M3Rq2Sz7EL0K5KFjTIwkNLU/s1600/DSC_1208.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9LnSaX01tlZBswWp9SYQBV0FyZSguAvr4tYmCnTen2PfbPjo-Dhu-XKtkHl-1-VLnDAmNFehmnLxNjXu_ynXdEuvkk3xnIxtYL_cAnGdZhdmlIz1yHbh1M3Rq2Sz7EL0K5KFjTIwkNLU/s400/DSC_1208.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5454825720512283170" /></a><br /><br />A play on the classic strawberries and cream. The classic version is simple and oh so decadent! This dish attempts to improvise the tried and true and add a few more components. The strawberries are marinated in grappa, then sprinkled with some sugar. The cream, which usually used full fat (35%), is made with table cream (18%). Using carrageenan, we can achieve a texture that is just as creamy if not creamier than full fat cream. The carrageenan also helps to allow the flavour to linger just a bit more. I also added pure almond extract to the cream and just enough sugar to enhance the almond flavour without making the cream too sweet. Some chocolate and blueberries to complement and colour the dish. The people who tried it said the sweetness was just right. Just enough to be considered desert sweet, but not too much to be the dominant flavour.Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com0tag:blogger.com,1999:blog-8589675770802997199.post-77252733579292774602010-03-24T08:59:00.000-07:002010-03-24T09:07:10.191-07:00Creamy Chicken Pate<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXrJWsvxyIiuZSqADHJxZER8709PkLmSeDcdnXR-Zihu26kiuJjNnwpT4fBg0miNVMDmTgqk5v7Oz6DFAM9oo-OMXUnjRerT2m5DLMrROFNsrtlzb2m2aUgu_Hl3YD4rXQO4qcsVh1fI/s1600/DSC_1142.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXrJWsvxyIiuZSqADHJxZER8709PkLmSeDcdnXR-Zihu26kiuJjNnwpT4fBg0miNVMDmTgqk5v7Oz6DFAM9oo-OMXUnjRerT2m5DLMrROFNsrtlzb2m2aUgu_Hl3YD4rXQO4qcsVh1fI/s400/DSC_1142.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5452231198310870882" /></a><br /><br />This thing is actually inspired from faux gras, but instead of using butter, I used cream. MAN it's good. A very creamy and LIGHT texture to it. Not as fat-filled since I used butter. The taste is also more pronunced. So I decided to pair it with some fairly sweet complements, all with different textures. Crispy, crunchy and...crushy? The sugar brulee on the side, with some sauteed cried currants, and sliced apples. <br /><br />In retrospect, I wish I had sprinkled some fresh thyme as an aromatic and for a bit of colour.Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com2tag:blogger.com,1999:blog-8589675770802997199.post-55761620880614297372010-03-24T08:50:00.001-07:002010-03-24T08:59:35.940-07:00Scallops and Saffron!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyanOyjhJ_hBFjEHPGcnIFfXzcZVusgiBvJ_sh2b-xQPRQPkiUGjBuZ7VgGo_5r6Rt-FBBq4qWnznUQAwnI-SCNoWd1JI0qXlROdwLmIoY2m7y76jshHTrNNaiwE_N0so7bISuvtXuaAo/s1600/DSC_1174+(1).jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyanOyjhJ_hBFjEHPGcnIFfXzcZVusgiBvJ_sh2b-xQPRQPkiUGjBuZ7VgGo_5r6Rt-FBBq4qWnznUQAwnI-SCNoWd1JI0qXlROdwLmIoY2m7y76jshHTrNNaiwE_N0so7bISuvtXuaAo/s400/DSC_1174+(1).jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5452228451830911858" /></a><br /><br />It's been a while since my last post! I was kept busy attending workshops during the research chef conference in Phoenix, AZ. I'm back now though, with plenty of ideas sparked from the conference. <br /><br />First creation, seared scallops with saffron cream. Those 2 key ingredients are really the base for this dish, and everything else is only complementary. Saffron tastes incredible with almost any seafood. Unfortunately, it's quite expensive, $9 Canadian per gram in grocery stores. Regardless, its price is well worth it. Scalded the saffron with table cream for about 30 minutes, VERY low heat. Added some carrageenan into the cream to make it behave as if it was 35% cream. Parsley puree is made with blanched parsley and thickened with carrageenan as well. I could use xanthan as a thickener, but I'm not a fan of xanthan gum for this dish. Its mouthfeel is too clingy for the puree. I wanted the puree to be tasted, and then disappear, not linger. Added a twist to the puree by putting in some grill flavour. Complements are roasted peppers and sauteed asparagus. OH, and of course, extra virgin olive oil.Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com0tag:blogger.com,1999:blog-8589675770802997199.post-19623721047166277852010-03-11T10:15:00.001-08:002010-03-11T10:31:13.856-08:00Chicken SlidersRecently, sliders have been getting plenty of attention. Pick up a fod magazine, and theres bound to be a few slider recipes in there. Restaurants are picking up on the trend as well. This rise in popularity may be because sliders seem to hit several spots simultaneously. In terms of variety for example, I would imagine a slider main course to be a trio of sliders served with some thin cut fries. Each slider being different from another, say, burger trio; lamb, chicken and beef burger all with different complimentary flavours. If a restaurant wants to kick it up a notch, foie gras slider with brioche, wagyu beef on a mini kaiser. ENDLESS IDEAS. So to partake in this trend, I created my own. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGqJsXRINO7n13XoKdEJJQqac1kBcOxveuaVyWYKg1D5c6CHOEBxzd8bx7q3tXw_aI3HRaxY8IOHU0pKfzkKhrSSTJr98H4INIeFftYw7OPOznWDk0fF6xVFx2YxxbgC6tyVEEnP0CW0/s1600-h/P1070144.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGqJsXRINO7n13XoKdEJJQqac1kBcOxveuaVyWYKg1D5c6CHOEBxzd8bx7q3tXw_aI3HRaxY8IOHU0pKfzkKhrSSTJr98H4INIeFftYw7OPOznWDk0fF6xVFx2YxxbgC6tyVEEnP0CW0/s400/P1070144.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5447445544727035762" /></a><br /><br />Smoked chicken slider. Nothing fancy. I wanted it to be approachable, non pretentious. What's interesting is that the chicken wasn't actually smoked. Instead, I added a char smoke powder flavour. Also some carrageenan to keep the patty juicy and hold it together without using eggs. It's smoky, crispy and oh so juicy. Another wonderful attribute of carrageenan is that it is able to hold the juices inside, helping to keep the patty crispy. I'm not a fan of soggy sandwiches. I wanted the smoky flavour te be the main attraction here, so I didn't go crazy with the extras. Just fresh tomatoes, spinach and onion sprouts.<br /><br />I can just imagine, summer back porch party food.Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com0tag:blogger.com,1999:blog-8589675770802997199.post-64942873947179852532010-03-10T08:25:00.000-08:002010-03-10T08:52:59.363-08:00Da Vittorio, Bergamo, Italy (3 Michelin stars)Man was this place to die for! That was some sublime seafood. I ordered the seafood tasting which had some of the best, freshest seafood I have ever tasted. Everything was cooked perfectly. See, the difficulty in cooking seafood is getting it at the perfect temperature. Too rare, and the flavours don't come out. Too cooked, and it becomes tough, rubbery and dry. This place had their seafood cooking perfected all around. Unfortunately, some of the photos did not turn out very well. I did not want to use the flash since it might disturb people who are eating, it lights up the entire room. We all know how annoying that is, when you just want to enjoy a meal and have lights flashing all around. <br /><br />This is the restaurant. Quite elegant, almost French. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQ0oV40h8TZFWrNvhIMmTms-e6VXZQGEpDO7OzvRoqas88vW3a1myYXfX91qvrVVZhchn-1c0A6uKHyVqrPOWzt3Y4PqIblAgTiY3-dXLBgiYeioc3Vp45ZPBQrlfrr0N4C58Mp1dJsA/s1600-h/DSC_0914.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQ0oV40h8TZFWrNvhIMmTms-e6VXZQGEpDO7OzvRoqas88vW3a1myYXfX91qvrVVZhchn-1c0A6uKHyVqrPOWzt3Y4PqIblAgTiY3-dXLBgiYeioc3Vp45ZPBQrlfrr0N4C58Mp1dJsA/s400/DSC_0914.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5447042882634464658" /></a><br /><br />The next two photos are images of the Amuse Bouche. The one below is a parmeggiano regiano ball. It's deep fried, with a creamy, semi liquid centre. The 2nd image is a slice of banana topped with a cinammon ice cream. There was also a crispy component to it that tasted like bruleed sugar. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjqGrPkXFfWOuDyQJa4HdW1cKGeaDGW4SchrFYNVWX5Fhf-O_BOYVwnQXhBsjuRIX4jK54CmUSihZ6KHOumjo8PSZTFmaZZmgCNPlvrar8hme75xYvM2CU6wBjsIBULEHZk5IZwRpdmc/s1600-h/DSC_0910.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjqGrPkXFfWOuDyQJa4HdW1cKGeaDGW4SchrFYNVWX5Fhf-O_BOYVwnQXhBsjuRIX4jK54CmUSihZ6KHOumjo8PSZTFmaZZmgCNPlvrar8hme75xYvM2CU6wBjsIBULEHZk5IZwRpdmc/s400/DSC_0910.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5447043422938333218" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgsjmSsBDHeUoqvSuGh9GCiMD701V82YM4msV7XUgjWoll-x7u65DI5vAZwbasFcQd1jyApVKCEjcOveRNQb_MaNHMHDMhk_zVBn8XXXJii1rH2PzI1jyl8NjGhtvypEtvVr3brW_hjs/s1600-h/DSC_0909.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgsjmSsBDHeUoqvSuGh9GCiMD701V82YM4msV7XUgjWoll-x7u65DI5vAZwbasFcQd1jyApVKCEjcOveRNQb_MaNHMHDMhk_zVBn8XXXJii1rH2PzI1jyl8NjGhtvypEtvVr3brW_hjs/s400/DSC_0909.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5447043369212885026" /></a><br /><br />This dish was a bit of a mystery to me because of the texture. It's scampi, and it's damn good scampi too. Served with a cream sauce and a variety of caviars. See, the texture of the scampi was almost raw, but the flavour of it was very present. It was seemed like the perfect middle between raw and cooked. But wasn't just cooked medium, it was also too cooked to be rare. My guess is this had to be cooked sous vide to get these results. Very low temperature to avoid overcooking, just enough to bring out the flavour, not too high to actually "cook" it. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPueJQlHJoAtC2vRKY5XeZAz_3xR46qTJn-JM_tBRll9_up5GN5eax8SfEA6QmP4Gaer9zxLmiYVclkUJNc3q7g-DB6OE-D6fJslPG_r-oEJack6MeD_G4sZuHQfXFE7Zs1y7e_xv0Oo8/s1600-h/DSC_0917.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPueJQlHJoAtC2vRKY5XeZAz_3xR46qTJn-JM_tBRll9_up5GN5eax8SfEA6QmP4Gaer9zxLmiYVclkUJNc3q7g-DB6OE-D6fJslPG_r-oEJack6MeD_G4sZuHQfXFE7Zs1y7e_xv0Oo8/s400/DSC_0917.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5447043301848329122" /></a><br /><br />Another extremely interesting dish. Cod espuma, cod broth and bits of cod. See, the bits weren't the flesh of the fish. They were the best parts, which are mostly found in the face. Parts like the cheek, lips and other bits that have that tender, melt-in-your-mouth OH SO GOOD texture. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9wBelVrnPXr766XX1IML1U5KHbkiwR6zPJv8XYpncweGlYDMUwAZJPlio1E6P5ZKSVu8InKEgTt7txjFS0bzwNLdXJHcEEy6yqQFEerI6vUnOn6ptcuf_-k-e8S6FTbDrlAEwtMDWC7E/s1600-h/DSC_0918.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9wBelVrnPXr766XX1IML1U5KHbkiwR6zPJv8XYpncweGlYDMUwAZJPlio1E6P5ZKSVu8InKEgTt7txjFS0bzwNLdXJHcEEy6yqQFEerI6vUnOn6ptcuf_-k-e8S6FTbDrlAEwtMDWC7E/s400/DSC_0918.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5447043211917092162" /></a><br /><br />Aahhh, main course. Variety of deep fried seafood. To a Torontonian whos been to many chinese restaurants, this somewhat looks like Cantonese chow mein. At least, that was the first impression I got. Obviously the flavours are completely different. Each seafood was allowed to shine, the flavour of each piece was exquisite and unique. It wasn't just jumbled up flavours that has that generic seafood taste. No, the langoustine tasted like wonderful langoustine, the calamari was distinctly calamari, and so on. I believe this dish is a great example of how a dish does not have to undergo complicated processes to be delicious. Just simple, but perfect technique. As Thomas Keller would say, "It's all about finesse". <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTk1z97H6BTwCBUTqJOmd-kLXDd1y5qmYogyFsHr-iUZJxNozmXO6XPOhbC9gglI88nDVU_lhxkXU-_OM0eBvKi-Ncup9fW3RzX3plWrQt4vC2LWSf6AEw84atBTxBa7xa-1u1an0mB8I/s1600-h/DSC_0928.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTk1z97H6BTwCBUTqJOmd-kLXDd1y5qmYogyFsHr-iUZJxNozmXO6XPOhbC9gglI88nDVU_lhxkXU-_OM0eBvKi-Ncup9fW3RzX3plWrQt4vC2LWSf6AEw84atBTxBa7xa-1u1an0mB8I/s400/DSC_0928.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5447046558525461458" /></a><br /><br />On to desert. Tiers of various cookies. The first photo makes me wish I was better versed in the realm of baking. Soon! Needless to say, they were amazing. On the 2nd photo, the one that really caught me is that green semi circle. It's pistachio cream, but extremely light. It had a butter tart on the bottom and a crispy component as well, most likely candied pistachios. Very delicious. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixguaSiCg2rSJmHcwlqs_-BAeVBx0LABDcIo-1kmPEpIvEE5C72EpMFufk9qeSi0hNwivH5zKmcLykNqoiRzxtxBGZygEUApwM6Gk30_9LEyeiwQnIPunmboM3O7CCbxYvA28HBm_QF_w/s1600-h/DSC_0933.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixguaSiCg2rSJmHcwlqs_-BAeVBx0LABDcIo-1kmPEpIvEE5C72EpMFufk9qeSi0hNwivH5zKmcLykNqoiRzxtxBGZygEUApwM6Gk30_9LEyeiwQnIPunmboM3O7CCbxYvA28HBm_QF_w/s400/DSC_0933.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5447043096149745890" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgSRplinpcsqGF7vAeZp0mHIZyOzzAcefCxrjT5BHI5IKFWvs24Jz7jpAD65xTmMFlt1x6gkf8YetQwNobDCRFmQU1KeJkIW5CLgm47aZOHHNTFDzsIwNUpkZFxkLbSz7kY60khPkl58/s1600-h/DSC_0931.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgSRplinpcsqGF7vAeZp0mHIZyOzzAcefCxrjT5BHI5IKFWvs24Jz7jpAD65xTmMFlt1x6gkf8YetQwNobDCRFmQU1KeJkIW5CLgm47aZOHHNTFDzsIwNUpkZFxkLbSz7kY60khPkl58/s400/DSC_0931.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5447043008260472434" /></a><br /><br />I have to say, the presentation and general feel of the restaurant, from the ambience to the food seemed French. However, when you taste the flavours, it was undeniably Italian. I'd love to go back.Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com3tag:blogger.com,1999:blog-8589675770802997199.post-16762580809641927372010-02-16T13:11:00.000-08:002010-02-16T13:20:06.964-08:00Raspberry and BaconThis time, I started with basic flavours first, and then the form after. I'm a big fan of polvoron, a filipino pastry that originated (I think) from Spain. It is a crumbly pastry that somewhat resembles shortcake. Its flavour is quite delicious with nutty tones from the roasted flour. It is made with roasted flour, butter, milk powder and sugar. In my case, I decided to use rendered bacon fat instead of butter, and added bacon bits. The raspberry took the form of a sorbet. These should provide great contrast. You have the acidity and freshness from the raspberry sorbet and a delicous, nutty, BACONY taste from the polvoron. It's quite a treat. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWfOWRHnELhIldS5Euzx06jFCDRYjjst4C2sM4ydSoblxR6-ZL-FNKRQ3SNlqEhxz0zpPDTmpxz0Lo0ua60M5v5RrubYV02i6-7-HJGRrbpvi7P2ydQciGhYhPiRtwu1bTzwaynlRwsI/s1600-h/DSC_0549.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWfOWRHnELhIldS5Euzx06jFCDRYjjst4C2sM4ydSoblxR6-ZL-FNKRQ3SNlqEhxz0zpPDTmpxz0Lo0ua60M5v5RrubYV02i6-7-HJGRrbpvi7P2ydQciGhYhPiRtwu1bTzwaynlRwsI/s320/DSC_0549.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5438954142811260210" /></a>Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com0tag:blogger.com,1999:blog-8589675770802997199.post-63780417105794712882010-02-12T09:24:00.000-08:002010-02-12T11:49:40.679-08:00Back to Basics - Molecular Gastronomy vs ComfortWhen I started my job, my initial understanding of molecular gastronomy was that it is a method of cooking that involves all these high tech equipment only available to food technicians. Things like a refractometer, PH meters, vaporizers and of course, liquid nitrogen. As my knowledge grew, and took more knowledge from chefs who practice molecular gastronomy, my understanding of it evolved. I would like to say that molecular gastronomy is really just the study of food and knowing exactly what happens when you cook. <br /><br /> In reality, chefs have been practicing molecular gastronomy for ages! The act of cooking meat, in and of itself, is already a complicated process. Proteins denature, moisture evaporates from the meat, carmelization of the meat's surface, breaking down of collagen, and so many more physical and chemical occurances. My current interpretation of molecular gastronomy is, in a nutshell, a very basic but exact understanding of the scientific occurances in food. It is simply the pursuit of knowledge as well as using this knowledge in the kitchen. With this, chefs can manipulate, improvise, or perfect current dishes. <br /><br /> Molecular gastronomy is also not limited to the fancy 3 Michelin star restaurants and Iron Chefs. As I stated, it is simply knowledge. It can be part of your very own home cooking. Take this duck for example:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjho8ArKwpWLtArwXutx4WTMJyNinF3-AJixpMR4J-kuJPhvZdW9Vc4844pTUWwy1IJn2WpQVbwdu8VHiRWGFoKkCPB7gW5n_XQ1E-VPG8G3SA0Ul9yLuO2GeqzgF2wWuy34B-b-psHw4o/s1600-h/DSC_0540.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjho8ArKwpWLtArwXutx4WTMJyNinF3-AJixpMR4J-kuJPhvZdW9Vc4844pTUWwy1IJn2WpQVbwdu8VHiRWGFoKkCPB7gW5n_XQ1E-VPG8G3SA0Ul9yLuO2GeqzgF2wWuy34B-b-psHw4o/s320/DSC_0540.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437412091054153410" /></a><br /><br /> Defintely not as fancy in appearance if compared to dishes from Alinea and Elbulli (and I am also not at their caliber, not yet). Yet, its preparation does share some similar methods. Molecular gastronomy highly popularised sous vide cooking - to cook food in a vacuum bag, immersed in water at a low temperature. In this specific example, I placed the duck in a ziploc bag filled with some foie gras fat, thyme and shallots. I also squeezed out as much air as i could. I then immersed the bag in water at 130 degrees F for 40 minutes. This is a temperature that makes it impossible for the duck to overcook. At the end, simply sear it at high heat for carmelization. <br /><br /> It is simply a new tool with which cooks can use to heighten the food they create. In little ways, we can all incorporate a little bit more knowledge into our cooking. It requires no fancy gadgets or exotic ingredients, just a better understanding of the food you make. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDthbqiMW587iQ7Z4gModfGIyWz5O1Qws1sH_xD3go8HY3kHIq-c0My-W8W5iqy1PBrOJjpKAUZE67b3f5lbFgX4RD_v3DnHloIylapZE-qc96tsTeINuqVGsOI8svoQ9dGa9LH_2djZM/s1600-h/DSC_0433.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDthbqiMW587iQ7Z4gModfGIyWz5O1Qws1sH_xD3go8HY3kHIq-c0My-W8W5iqy1PBrOJjpKAUZE67b3f5lbFgX4RD_v3DnHloIylapZE-qc96tsTeINuqVGsOI8svoQ9dGa9LH_2djZM/s320/DSC_0433.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437445319410588610" /></a><br />Sous vide tenderloin with foie gras, red wine and balsamic reduction with currants. Served with crispy thin cut fries.Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com0tag:blogger.com,1999:blog-8589675770802997199.post-31393487877436378962010-02-12T07:46:00.000-08:002010-02-12T11:48:49.386-08:00Liquids! Lots of em (Shooters)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZi7FXDMpGJCZphtAJJXW120rHfNLNB16IHPiSK41DcSN-mUMQm1pKoanCfU-bv0Q1K7Cq3fF5rSyuQeuZGxhNQPN83T57bAChl8-Zl9uM1_jpkyRdy_Ilj-PUnoAztlwRfOV5eS4dWkI/s1600-h/DSC_0546.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZi7FXDMpGJCZphtAJJXW120rHfNLNB16IHPiSK41DcSN-mUMQm1pKoanCfU-bv0Q1K7Cq3fF5rSyuQeuZGxhNQPN83T57bAChl8-Zl9uM1_jpkyRdy_Ilj-PUnoAztlwRfOV5eS4dWkI/s320/DSC_0546.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437384665659891538" /></a><br /><br />Quite a colourful collection of purees, consommes and extracts. Purees of butternut squash, sweat peas, carrot, strawberry consomme, and the darker green is a cucumber extract. Any of these can be combined to make a soup. Butternut squash would be a great hearty soup served warm for the colder weather. The carrot and sweat pea purees are to die for when served cold on a hot summer's day. <br /><br />Here's a shot of the cold soup shooter. Carrot puree with nutmeg, sweat pea with mint. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLj7xqz83AUP11_ytVdLo7j2UlzlN-YGDmiLwXlx-h4eTgpAYeXqrrSAayEa-emBGo6Nbt-mT10lxelQn_RspDew8qhVdv1g6dU3O-7yoZfNhuaCkOfDFXH2GY41kbIjhj6yWOn1PUjwQ/s1600-h/P1070134+(1).jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLj7xqz83AUP11_ytVdLo7j2UlzlN-YGDmiLwXlx-h4eTgpAYeXqrrSAayEa-emBGo6Nbt-mT10lxelQn_RspDew8qhVdv1g6dU3O-7yoZfNhuaCkOfDFXH2GY41kbIjhj6yWOn1PUjwQ/s320/P1070134+(1).jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437384872291410226" /></a>Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com0tag:blogger.com,1999:blog-8589675770802997199.post-31243507939272552282010-02-10T08:31:00.000-08:002010-02-10T08:35:55.869-08:00Strawberry TerrineClassic pairiing of strawberries, blueberries and cream.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi731rU9ta8zgmmurZL47YW6ho-dw3srwbihsHaUG6auhPQXZM2EOxGRAKV7ToGF1WmvNiNGNX3vFTQBoGidTYoyp987VAfeQ3a0OSl27MdTQcRd9HVFfB65-5tiut17TbruX_v8qwpHeU/s1600-h/P1070125.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi731rU9ta8zgmmurZL47YW6ho-dw3srwbihsHaUG6auhPQXZM2EOxGRAKV7ToGF1WmvNiNGNX3vFTQBoGidTYoyp987VAfeQ3a0OSl27MdTQcRd9HVFfB65-5tiut17TbruX_v8qwpHeU/s320/P1070125.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5436653905693248722" /></a><br /><br />Devon cream is just so luxurious to have. Unfortunately something that cannot be enjoyed often due to its insane fat content, but once in a while, INDULGE. Mint cream sauce just to give it a refreshing component. The terrine is made with fresh strawberries and gelled strawberry consomme.Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com1tag:blogger.com,1999:blog-8589675770802997199.post-24621146734818550412010-02-08T11:21:00.001-08:002010-02-08T11:27:17.310-08:00Food PlatingSo today, I had some extra ingredients left from my previous experiments - a flank steak in the freezer, as well as some garnishes. So I decided to have fun with plating some of the flank steak. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9oZZLcZvNmVLdEvOmyvNpwlgvmVL0I_eIsYW37LacTgId5gdzg8MoL-rnP5QbKd_0eB_26pjqN_vftUkghN0h8V1u5Q0MC5ifGrAm8QwqsM4hTl3Kfk4fhg8Oqsv7fJxI7H_D3_CTJeY/s1600-h/P1070117+(1).jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9oZZLcZvNmVLdEvOmyvNpwlgvmVL0I_eIsYW37LacTgId5gdzg8MoL-rnP5QbKd_0eB_26pjqN_vftUkghN0h8V1u5Q0MC5ifGrAm8QwqsM4hTl3Kfk4fhg8Oqsv7fJxI7H_D3_CTJeY/s320/P1070117+(1).jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5435955864746894770" /></a><br /><br />And heres something inspired by the colours of the Italian flag.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4N56oemlMq-YgLW9WBQdtoAVZ-XFSZftmL3Z1MCLaa55S3MottpzufR7DSILSTvsJqQKZQIvuj1nPye9HlyHY5XISuJZNIrqtI3v0Y1VZj7oEcddkhr6cft5EKtgOsv1XqTAxzmMRMTo/s1600-h/P1070120.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4N56oemlMq-YgLW9WBQdtoAVZ-XFSZftmL3Z1MCLaa55S3MottpzufR7DSILSTvsJqQKZQIvuj1nPye9HlyHY5XISuJZNIrqtI3v0Y1VZj7oEcddkhr6cft5EKtgOsv1XqTAxzmMRMTo/s320/P1070120.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5435956116753988962" /></a>Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com0tag:blogger.com,1999:blog-8589675770802997199.post-40748215661431386422010-02-05T09:17:00.000-08:002010-02-05T09:29:46.388-08:00Another StepYes, I am again revisiting the chicken tempura. This time, however, the differences are much more apparent. I decided to add panko crumbs to the batter, making the chicken tempura resemble traditional japanese tempura more closely. Also, I diluted the goat cheese in milk to soften its flavour, as well as to change the texture into something with a yogurt-like consistency. The dish still retains the basil pure and sundried tomato paste. There is also roasted pepper puree and some Onion sprouts for garnish. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBxmresUlTK26TOii5jNtFArOXAPztcttAcIvcPL5hj430G5_MWmjMAt6RdqYoiWfgnDg1gHpIGdh9WWV0EU2F4y3AMPeuVsnNFl71uECQupuqYwytWcNdY6gGMPoOCsIlMGnvSdpOQrg/s1600-h/P1070115+(2).jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBxmresUlTK26TOii5jNtFArOXAPztcttAcIvcPL5hj430G5_MWmjMAt6RdqYoiWfgnDg1gHpIGdh9WWV0EU2F4y3AMPeuVsnNFl71uECQupuqYwytWcNdY6gGMPoOCsIlMGnvSdpOQrg/s320/P1070115+(2).jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5434812831937410178" /></a><br />I think I can give this recipe a break, and work on other things. I'm quite satisfied with this.Nicholo Plazahttp://www.blogger.com/profile/03073720879886668563noreply@blogger.com0