Gelification
Inspired by Thanksgiving menu
This was the first Chapter11Lab dinner party for a long time. The table was set for 8 – Fiona did a beautiful job of setting the stage & also pairing the wines for a meal inspired by Thanksgiving. Each course included a tiny bit of kitchen theatre – my intention was to serve as if the guests Read More…
experiment #8
This was my first full meal (well, 2 courses anyway). There were a number of new things here for me; the powdered items being the main one. Let me break it down; for main we have slowly smoked duck breast on a bed of parmesan spaghetti with crispy duck skin crumbs. Smashed smoked chat potatoes Read More…
experiment #7
Rocket (arugilla) spaghetti with Chèvre, tomato & topped with balsamic pearls. Seriously I think this is my favourite one yet. Not only because it looks spectacular, but because it tasted lovely too. There are two slightly different gelication techniques used here; i.e.: the gelling agent is the same, but the method of ‘setting’ to shape Read More…
experiment #5
My interest and experimentation with gelling agents started with a conversation with our friendly neighbourhood Sushi Chef, Tim from Armanogawa Sushi Noodle Bar. We were chatting about my recent truffle fun…(that’s going to be a post on it’s own)… I was telling Tim that I’d made some truffle vodka and how much I thought it Read More…