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
2C Corn Kernels
1 ½ C Water
¼ tsp Saffron
1/8 tsp Xanthan Gum
1 Tbsp Butter
Salt and White Pepper TT
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
Elderflower Smoked Griddled Halloumi – by Chef Eddie Shepherd
Heat a griddle pan to a medium high heat.
Slice the Halloumi into centimetre thick pieces. Cook the Halloumi for about a minute on each side (giving it a half turn while cooking each side to get a criss cross pattern if you like)
Once cooked set the Halloumi slices to one side to cool.
Trim the cooked Halloumi to even squares and place into a glass bowl.
Cover the bowl with cling film and smoke using the Polyscience Smoking Gun, loaded with dried elderflower, filling the covered bowl with smoke. Sit covered for around five minutes to allow the Halloumi to take on the flavour of the elderflower smoke.
Continue reading for the recipes of the Rhubarb Relish & Rhubarb Glass on Chef Eddie’s blog
At times, imparting smoke into dishes requires us to take a step or two back to revisit the entire concept. With this smoked ceviche, the smoked lime juice carries the flavor through the fish, not just around it. Reimagine any marinated dish and surprise your guests with every smoky bite.
Prep time: 20 minutes Cook time: 2-4 hours
1 lb (450g) fresh, skinless Snapper, Bass or Halibut, cut into 1/2-inch dice
1 1/2 cups fresh lime juice
1 medium white onion, large dice
2 medium-large tomatoes, large dice
2 to 3 serrano chiles (may substitute 1-2 jalapeños), stemmed, seeded and finely chopped
1/3 cup chopped cilantro, plus a few leaves for garnish
1/3 cup chopped pitted Manzanillo olives
2 tablespoons extra-virgin olive oil (optional)
Kosher Salt, to taste
3 tablespoons fresh squeezed orange juice
1 large or 2 small ripe avocados, peeled, pitted and diced
Tostadas, tortilla chips or popcorn, for serving
Cherry Wood Smoking Gun™ Wood Chips
While ceviche is cooked through a process of citric acid denaturation, we note:
The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.
In a high speed blender or covered container, smoke the lime juice with the PolyScience Smoking Gun™ for 5 minutes. Blend or whisk aggressively to incorporate smoke and lime juice.
In a medium glass or stainless steel bowl, combine the fish, smoked lime juice and onion. Cover the fish with enough juice that it floats freely. Cover and refrigerate for 2-4 hours. “Cooked” fish will be opaque and no longer looks raw throughout.
Gently drain in a colander.
In a large bowl, mix together the tomatoes, serrano chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt. Add the orange juice. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
Garnish and serve with tostadas, tortilla chips or popcorn. It is traditional in many places to serve ceviche with popcorn.