What specials are you running?

Discussion in 'Professional Chefs' started by mise, Nov 19, 2014.

  1. mise

    mise

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    Post pictures with descriptions of the stuff you're making. 
     
  2. mise

    mise

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    Some recent stuff


    Teres Major roulade, shaved radish, beer jus, roasted garlic puree, grilled fondant potato, peppercress


    Seared squid, shaved fall veg, black lime, chojang-egg emulsion, thai basil


    Grilled egg plant, marigold, red ruby mustard, candied pecans, dehydrated limequat, ssam-jang emulsion. This is probably my favorite special I have ever ran. Every Saturday I do a farmers market special from stuff I get from the market that morning, this is what I came up with last week. 
     
    spoiledbroth likes this.
  3. spoiledbroth

    spoiledbroth

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    The squid looks really good, but why emulsify egg with chogochujang? The third special is probably my favourite too :D Nice stuff.
     
    Last edited: Nov 19, 2014
  4. mise

    mise

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    It's actually loosely based on a korean dish Ojingeo-bokkeum (I work in a modern Korean kitchen). So usually the squid is sauteed with a chojang mixture. I wanted more richness and depth to the usual chojang so I cooked the eggs sous vide with the chojang and white soy at 64.7*C for 75 minutes. 
     
    spoiledbroth likes this.