Tuesday, February 18, 2014

Carrots


Roasted and glazed in espresso, clementine juice and coriander. Rested on spent clementine halves, ginger scraps and clementine leaves. Sometimes reserving the offshoots of ingredients during preparation can serve as a last minute vessel for flavor before it gets discarded.

Monday, February 17, 2014

Shaved Ham

We received a spiraled Christmas ham as a gift and I've been keeping it in the freezer since the holidays. A vegetable peeler has been the preferred tool to easily shave the ham to order and only when I need it. To me, the strands produced by the vegetable peel against the sliced grain of meat are the right size for most applications. I usually don't like to bite down into thick chunks of this overly sweet, sodium-filled American classic, so these thin shavings prove more effective at transferring a delicate hamminess throughout. Peeling straight out of the freezer makes it easier because the meat is firmer. Also, the peeler is way easier then trying to balance this beast on a mandolin. (Of course, if you have the option of using an industrial meat slicer, by all means go ahead)





 At this point the ham is very useful. Omelette's, salads, fried rice, for snacking, as a topping...you get the idea. However, you can also take this process a bit further by drying out the shavings (I dehydrated them at 115ºF for 45 min). This is great if you want a crispier snack or topping. It is also great for making a quick ham stock, using it the same way you would use katsuobushi


Dehydrated Ham


After drying you can then take it even one step further by pulverizing them into a powder. Ham seasoning. Sprinkle it on everything (preferably something edible).

                                            Ham Powder