Friday, March 25, 2011

Yolk Implosion

There's little less satisfying than a rich and runny egg yolk.
However, they always taste the same.
Nothing wrong with that, but how can we impart flavor the same way we do for meats and vegetables and practically everything else without sacrificing it's viscous and texturally delicious integrity? Reverse trickery, perhaps...
Hard-boiled, half-salty and 1000 year old egg's have a flavor profile all their own.
But what if we could have those preserved and marinated flavors with the texture of a runny egg yolk?
Maybe I'm a fool, but it's a work in progress.
Here I've made an alginate bath that I steeped a mixture of salted duck egg yolk, butter & calcium lactate into for a few minutes.
I then poached the newly formed "yolk" in water for a minute.
After fishing it out and straining it I achieved what you see above. A runny egg "yolk" made from a previously cooked egg yolk.
Only one problem: it didn't taste very good. The texture was way too chalky.
These are the kind of failures that promote perseverance. So I will be doing further experiments to see if some kind of breakthrough can be made and I can move on up to "New Yolk"

Monday, March 21, 2011

•Pork Blood Pasta
•Beef Heart-Tomato Sauce

This is the first time I've made fresh pasta (except gnocchi), so my noodle shaping skills are not worthy enough for a name or any sort of distinction outside of "pasta".
The sauce is very much a tomato sauce.
The mussels and beef heart combo is my little surf 'n' turf.
This is a rather nice dish.

Friday, March 18, 2011


New ingredients automatically create new inspiration

Saturday, March 12, 2011

Corned Beef & Cabbage

•Corned Beef Tendon
•Brussel Sprout
•Fennel Frond
•Colman's Mustard

The beginning's of a new dish and ode to the week ahead...

Monday, March 7, 2011