Archive for the ‘Hydrocolloids’ Category

So About That… (as well as Winter Cuisine 2009-2010)

Posted: February 19, 2010 in Avant Garde, Concept, Hydrocolloids, Menus, Modified Starches, Oakroom, Philosophy, Photos, Progressive Cuisine
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That big news I was talking about… Well, we pulled the plug before we even started. Sarah and I were about to take a job as co-chefs at a restaurant here in Louisville; but started to get a lot of precautionary information from colleagues of ours that made us uncomfortable proceeding any further… In the [...]

Ostrich Tartare

Posted: January 24, 2009 in Hydrocolloids, Menus, Modified Starches, Oakroom, Photos, Progressive Cuisine
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Ostrich Tartare beet puree, pickled beet, beet caramel, sweet potato, curried celery root, pumpernickel, buddha’s hand, bull’s blood

Crudo

Posted: October 17, 2008 in Concept, Hydrocolloids, Menus, Oakroom, Photos, Progressive Cuisine
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Days Between.

Posted: June 17, 2008 in Avant Garde, Books, Concept, Hydrocolloids, Modified Starches, Oakroom, Progressive Cuisine
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Where to begin? It’s been over a month since I last wrote. I suppose i could attribute this to being stuck in some sort of “culinary writer’s block”. I’ve been struggling for inspiration in a number of respects, and trying to reclaim my personal drive to create. I’ve been doing a ton of reading at [...]

Coconut ‘Panna Cotta’

Posted: May 9, 2008 in Avant Garde, Concept, Hydrocolloids, Menus, Modified Starches, Oakroom, Progressive Cuisine
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Technically, not a true panna cotta by definition, because it doesn’t use gelatin. So, it’s entirely vegetarian, and would be vegan if i omitted the cream, and only used coconut milk. I set this using agar and ice cream stabilizer (as a substitute for locust bean gum)

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