Friday, September 13, 2013

Crab, Smoke, Textures

Lemon Air
 On this “duo” dish, we used the same flavors on both sides but if different forms. Only the crab cake side got the smoke to give it a little twist and the guest like the presentation and the puff of smoke at the table. 
To make and air it is pretty simple to do but gives your dish a nice pop of flavor and visual appeal. I use versa whip to get and nonfat liquid to whip in to an air. For the base of the lemon air its lemon juice, lemon zest, limoncello, white verjus, sugar and a touch of salt. Bring that up to a simmer and then cool to room temperature in the pot.  Add some fresh lemon juice to give it a fresh lemon flavor then chinois the liquid. In a mixing bowl put 220g of base, 3g of versa, and 1g of xanthan gum and whip it for 3 minutes on high, it will become a dense air let it sit for another 3 minutes and it will become lighter in texture. You can rewhip the already whipped base to if need be.
Crab Salad
Lemon Puree
Tomato Powder
Fried Avocado
Basil Blossoms
Citrus Marigolds

Crab Cake
Basil Powder
Marinated Cucumber
Heirloom Tomato Seeds
Pressed Avocado
Lemon Air
Opal Basil

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