A question that we often get is...

"Why is the temperature of my pan different than the temperature of my food?"

Healthcare institutions can see great benefits in consistency, waste reduction, health benefits for patients, tighter inventory control, enhance flavor & appearance of food, and reduced products costs.

Looking for a super-easy, super delicious recipe for pork belly? Our friend Derek, better known as "The SousVideGuy" shared this recipe with us!

 

Frozen Corn Foam

Ingredients:

2C Corn Kernels

1 ½ C Water

¼ tsp Saffron

.25oz Agar

1/8 tsp Xanthan Gum

1 Tbsp Butter

Salt and White Pepper TT

 

Method:

Step 1: Sweat the corn, butter, and saffron together in a sauté pan for 5 minutes.

Step 2: Add the water and continue to cook over medium heat for about 15 minutes until corn is fully cooked and soft. 

Step 3: Tranfer the corn mixture to a blender and blend until completely smooth.  While blender is running add agar the agar and xanthan gum.

Step 4: Pass the mixture through a fine strainer into a pot and bring it to a boil.

Step 5: Once the mixture has reached a boil, pour it into a metal bowl and refrigerate until set. The gel should be “light”.

Step 6: Once set, transfer the gel to a blender and blend until completely smooth.

Step 7: Transfer the puree to an ISI canister and charge it twice with NO2 charges, shaking vigorously after each charge.

Step 8: Freeze the mixture on the Anti-Griddle.

 

Recipe courtesy of Chef Libry Darusman

www.hospitalitycollaborative.com