This stuff is from Japan.........it was like eating cold butter..really good butter
Protection
We were doing some serious work with meat glue today and didn't want to take any chances...safety first
Thanksgiving
We served alot of turkey today....here we used TG to serve boneless medallions of turkey.........they were delicious, glued, brined, poached and fried.....we served them with foie gras stuffing
Hollandaise
We use methocel SGA150 and gelatin to shape the strips of hollandaise for our ribeye dish.....we make between 35 and 60 of these every day
Under Pressure
Inspired by a few conversations with Alex Talbot about how pressure affects food and what a great tool it is, we began to brainstorm tools that would help us achieve our goals....We discussed building new pieces of equipment and talked about everything from food marinators to isi chargers. Yesterday we pressurized scallops with foie gras broth and the results were incredible.
Activa
We discovered activa a couple of years ago and have used it on a daily basis ever since......
It allows us to restructure things so that we can have more control over the cooking process.....Here we were concerned about the thickness of the halibut we have been recieving.....it was rather thin and was very easy to overcook. We simply dusted the skin side with activa and folded it over.....now it is twice as thick and will cook more evenly.....
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