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Discussion in 'Professional Chefs' started by mise, Nov 19, 2014.
Post pictures with descriptions of the stuff you're making.
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.
The squid looks really good, but why emulsify egg with chogochujang? The third special is probably my favourite too Nice stuff.
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.