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30 Oct 2020 13:59:42 UTC
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Perfectly Flat Fried Basil Garnish
This is a super simply method of frying herbs to keep them perfectly flat and completely in tact using equipment you have at home. For these flat fried herbs, I used basil but you can use tons of other herbs like parsley, sage, even baby kale. They are a great garnish for all sorts of dishes that not only add colour and interest but also crunch which is a great way of adding texture. I'm not one for adding something to a plate that you can't eat and enjoy so these are really one of those garnishes that doubles as an important textural and flavour element of a plate. All you need is some oil, herbs and a microwave and you can make these at home or at the restaurant.
When traditionally frying herbs they tend to curl under and can often break apart in the fryer which can be quite intense for such delicate leaves. This is a great way to make sure that doesn't happen and will give you perfectly flat, whole leaves every time. To store these simply place them in an airtight container at room temperature and store the leaves flat between two pieces of absorbent paper towel. This will continue to help absorb any extra oil that is left in the basil, sage or kale and make sure that the leaves don't go soggy before you use them.
Note: I learned how to make these from one of my old culinary teachers but the technique originally comes from Chef Heston Blumenthal of The Fat Duck. While recipes and techniques are meant to be shared and enjoyed by everyone with recipes such as these that are so original and unique I always try to give credit where credit is due.
Check out the twitter and instagram, I'm finally using the social mediasssss. @kaccreative on both!
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https://www.youtube.com/watch?v=KlYVUGTkZhQ
When traditionally frying herbs they tend to curl under and can often break apart in the fryer which can be quite intense for such delicate leaves. This is a great way to make sure that doesn't happen and will give you perfectly flat, whole leaves every time. To store these simply place them in an airtight container at room temperature and store the leaves flat between two pieces of absorbent paper towel. This will continue to help absorb any extra oil that is left in the basil, sage or kale and make sure that the leaves don't go soggy before you use them.
Note: I learned how to make these from one of my old culinary teachers but the technique originally comes from Chef Heston Blumenthal of The Fat Duck. While recipes and techniques are meant to be shared and enjoyed by everyone with recipes such as these that are so original and unique I always try to give credit where credit is due.
Check out the twitter and instagram, I'm finally using the social mediasssss. @kaccreative on both!
...
https://www.youtube.com/watch?v=KlYVUGTkZhQ
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PLUM
plum-and-amaretto-rose
I wanted to make a sort of Valentine's Day inspired dessert. This is a plum and amaretto rose tart, flavoured with almond extract and amaretto. Before anyone loses their minds, yes I did buy pre made tart shells. I make tart shells all the time to a point that if I'm being honestly, has really put me off wanting to make them. Also, making tart shells is really quite a basic skill and I wanted to get to the more interesting portion of the recipe. I think this makes a really lovely and unexpected Valentine's day dessert.
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Another note, if I was serving this in a restaurant I would wear gloves while assembling, these are just for me so I didn't bother ( I also hate how the purple gloves look on camera).
Recipe:
Amaretto Pastry Cream:
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https://www.youtube.com/watch?v=cgCRWqD8aKI
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VIDEO
PURPL
purple-sweet-potato-powder
Found some purple sweet potatoes at the grocery store the other day so I wanted to do something cool with them. I also recently got a dehydrator so had to put that to use :p
This purple sweet potato powder is super easy to make and mostly involves inactive cooking. Once you've blitzed it up, store it in a cool dry place for up to a month. Use it for plating, as a natural purple food colouring in pasta and bread doughs, as a colourant in desserts, creams, fillings, icings, ice creams etc. I used small stokes purple sweet potatoes but if you can somehow get your hands on ube the same technique would work.
If you don't have a dehydrator I have a video showing you how to make powders in your oven which you can check out here: https://www.youtube.com/watch?v=SZdCbTAE0OQ&t=7s
If you haven't already, consider subscribing and connect with me elsewhere @kaccreative
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https://www.youtube.com/watch?v=YuE7SLng0fQ
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VIDEO
HOW T
how-to-cure-egg-yolks
Today I'm showing you how to cure egg yolks using a super simple and basic curing method. You can definitely make this your own thought by adding sugar to the curing salt, as well as various herbs and spices. I just wanted to give you guys the base method and allow you to experiment with these on your own.
Feel free to follow me on
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Twitter: @kaccreative
For curing egg yolks all you need is salt and egg yolks of course. You also need some time as the process takes a few days but it is mostly inactive.
I served my cured egg yolks over some asparagus with a little lemon aioli today but there are a ton of different ways you can use these. Think of them much like parmesan or other hard cheeses, you can grate them on anything you'd like to add a little bit more interest or saltiness to like salads, soups and pastas for example.
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https://www.youtube.com/watch?v=v2r7utFTy0U
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MERIN
meringue-shards
Meringue shards look super cool and are great for adding texture to desserts. Here's a basic recipe for them. In mine I added in a bit of the corn husk ash that I made in my last video: https://www.youtube.com/watch?v=vtekx83Puxw
But you can add in any edible powders you'd like made from dehydrated or freeze dried fruits, lemon zest, orange zest etc.
We do this often in the restaurant where I work and that's how I learned how to make it but while I was doing research I found that Chef Enrique Olvera and Chef Daniela Soto-Innes seem to be the ones that pioneered this technique several years ago at a restaurant called Cosme in New York. Recipes and techniques are meant to be shared and enjoyed but with something as interesting and original as this I want to give credit where credit is due.
Check out their socials: @cosmenyc
And website: http://www.cosmenyc.com/
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https://www.youtube.com/watch?v=pZ8NDXEZXGs
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VIDEO
AERAT
aerated-chocolate-how-to-make-homemade
Have you ever wondered how they get the bubbles in aero chocolate? I'm showing you how to make aerated, aero bar style chocolate at home. It's actually a lot easier than you might think.
All you need is chocolate, in this recipe I used about 300 grams of dark chocolate but you can use any chocolate you like. Then you need two pieces of special equipment, the first is a whipping siphon and the second and more important is a vacuum seal container.
Whipping siphon: https://amzn.to/3l2mv5o
Vacuum Seal Containers: https://amzn.to/2HQiy5n
Method:
Place your vacuum seal container into the freezer. Chop your chocolate of choice and melt over a bain marie. Pour the chocolate into a whipping siphon and charge with two N20 charges. Shake well for about a minute.
Pull the vacuum seal container out of the freezer and spray in the aerated chocolate. It will look lighter in texture and colour but it's the vacuuming that creates the big aero style bubbles.
Once all the chocolate is in the container, place the lid on securely and vacuum out the air. You'll see the chocolate lift upwards as the bubbles expand. Gently place the container into the freezer to set. Once set, your aero chocolate is read to eat and serve.
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I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook. I’ve been inspired by star chefs and food publications like NY Times Cooking section, America’s test kitchen, Chef’s Table, and Chefsteps, just to name a few. Hope you enjoy our kitchen tested recipes.
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https://www.youtube.com/watch?v=HCZga6Wtm8k
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VIDEO
SOY C
soy-cured-egg-yolks
Here's an easy tutorial on how to make soy cured egg yolks.
These are ridiculously easy to make and the only thing you need to really think about is how long you want to leave them to cure. Leaving them for a total of about 6 hours gives you nice runny yolks while leaving them to cure for 48 hours gives you really nice gel like jammy cured yolks. Up to you how you like them but I prefer the yolks that have been left to cure for longer.
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https://www.youtube.com/watch?v=s_I-yGKqZrA
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VIDEO
THIS
this-company-helps-you-grow-mushrooms-in
Today we head up to a local mushroom inoculation and cultivation business in Ontario that inoculates hardwood logs with shitake and oyster mushroom spawn. We talk to Bruno and his wife Paula about what it takes to run this business and why running Mycosource is so important to them.
Feel free to follow me on
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Check them out at mycosource.com
Next week, I'll be making a dish based on my favourite mushroom dish, mushrooms on toast.
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https://www.youtube.com/watch?v=JDqMImrQy5g
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THE C
the-cherry-blossom-tree-sakura-inspired
Symbolic of the transient nature of life, the emergence of cherry blossoms welcomes a season of renewal and change. This cherry blossom dessert is inspired by the beauty of the sakura season in both Japan and here in Edinburgh, where I live. In springtime the streets and parks near my home are lined with rows of cherry trees in bloom. I wanted to bring that experience and that feeling of hopeful optimism as the seasons change to a dish. The full recipe is below and can be found on the website. Check out
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Cherry Blossom Dessert Recipe:
Chocolate Meringue:
2 egg whites
Pinch of salt
100 g sugar
24 g cocoa powder
Method: whip whites with pinch of salt. Once soft peak, stream in the sugar. Once stiff peak add in the cocoa. Pipe onto parchment lined dehydrator trays in the shape of a tree.
Cherry Meringue:
2 egg whites
Pinch of salt
100 g sugar
2 tsp maraschino cherry juice
A few drops of cherry flavouring
A few drops of red food colour
Method: whip whites with pinch of salt. Once soft peak, stream in the sugar. Once stiff peak add in the maraschino cherry juice, cherry extract and food colouring. Place in piping back with small flower tip and dot the flowers onto the chocolate tree base. Dehydrate for 4-6 hours on low.
Maraschino Cherry Cake:
250 g butter
412 g sugar
4 eggs
1 tsp almond extract
360 g flour
1 tsp salt
1 tbsp baking powder
160 g milk
225 g maraschino cherries
50 go maraschino cherry juice
Method: Cream together softened butter and sugar. Stream in eggs one at a time. Once emulsified add in almond extract. In a separate bowl combine flour, salt and baking powder. Blitz up 225 g maraschino cherries and 50 g cherry juice and add this to 160 g of milk. Alternate adding additions of the flour mix and the cherry/ milk mix into the batter until everything is well combined. Add in some red food colour to give the cake a more vibrant appearance.
Whipped Chocolate Cremeux:
150 g milk
305 g cream
55 g golden syrup or glucose
60 g egg yolks
270 g dark chocolate
Method: Heat milk, cream and golden syrup until simmering. In a separate bowl att in the egg yolks. Slowly temper the milk mix into the eggs so they don’t scramble and are heated gradually. Once tempered pour this all back into the pot and se
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https://www.youtube.com/watch?v=HXpG9uCo6aI
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ONE I
one-ingredient-chocolate-mousse
All you need is 300 grams of dark chocolate to make this chocolate mousse. That and some elbow grease as you're going to have to whisk for about 5 minutes but it's worth it, trust me. It's a bit of a strange technique but super cool. Keep in mind that the chocolate mousse is made with 70% dark chocolate and basically nothing else so it's super rich and should be paired with something else like fruit, cream or ice cream to cut through the richness.
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https://www.youtube.com/watch?v=TmKyFSDhUTI
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