Food Network: Olive oil and Corn starch

[Zhlake]

Did anyone see the program last night that was a cooking competition in Miami Beach. Cat Cora was one of the judges.

I saw a chef do something interesting. He whisked together olive oil and corn starch and said that it makes the tastes of the dish melt in the mouth of the eater. Looking intriguing. The judges seemed to like it as well.

What is the name of that technique? Anyone ever do that before?

 

[ironchef]

Did anyone see the program last night that was a cooking competition in Miami Beach. Cat Cora was one of the judges.

I saw a chef do something interesting. He whisked together olive oil and corn starch and said that it makes the tastes of the dish melt in the mouth of the eater. Looking intriguing. The judges seemed to like it as well.

What is the name of that technique? Anyone ever do that before?

How exactly did he incorporate this into the dish? If it was as a marinade, it could be similar to the Chinese technique of "velvetting" which normally involves egg whites and cornstarch. This could be a new way of doing that, but hard to say unless you specify how it was used in the dish.

 

[Zhlake]

Well it appeared that it was just spooned on the dish.

 

[Zhlake]

Well I tried to google to see if there was any description of this technique, but I can't seem to find anything.

 

[jennyema]

Olive oil and uncooked cornstarch used as a sauce?

 

[Zhlake]

Olive oil and uncooked cornstarch used as a sauce?

It appeared that he was cooking it. He was whisking it in a sauce pan.

Come on...didn't anyone else see this?? I know I am not making this up!

 

[ironchef]

Can you please describe and tell us exactly how he used it from start to finish? The way you're telling it now, you're only giving us bits and pieces and only when we're asking pointed questions.

 

[Zhlake]

That is about all I know!

He had olive oil and corn starch in a sauce pan and was whisking it! He then spooned it over the the lobster.

I just thought it was interesting and wondered if anyone else had caught that.

 

[Zhlake]

I am sure there is more to the technique than that, but that is all they showed.

 

[mudbug]

He must have cooked it at least a little if it was in a saucepan. A bowl would work for something "raw." Interesting. Wish I'd seen it.

 

[ironchef]

It sounds like he "invented" his own version of velvetting then. That's the only thing I can think of.

 

[Zhlake]

Yeah, it must be. He said that "not many chefs are doing this in this country."

 

[Zhlake]

The show will be on again on the 12th at 6pm and the 13th at 3pm Eastern time.

They only briefly describe this technique so don't blink! The chef who makes this is a british guy.

 

[karadekoolaid]

The show will be on again on the 12th at 6pm and the 13th at 3pm Eastern time.

They only briefly describe this technique so don't blink! The chef who makes this is a british guy.

THAT would explain it.
We Brits do some funny things!

 

[Robo410]

I saw it...it was olive oil and a cornstarch derivative called maltodextrin. It was wisked together in a pan, but I'm not sure it was over heat.

 

[Zhlake]

I saw it...it was olive oil and a cornstarch derivative called maltodextrin. It was wisked together in a pan, but I'm not sure it was over heat.

Oh yes you are right! I totally forgot they said that!

 

[thecactuswill]

The only way to know is to try it!

 

[ronjohn55]

I saw it...it was olive oil and a cornstarch derivative called maltodextrin. It was wisked together in a pan, but I'm not sure it was over heat.

Aha! Maltodextrin is used in brewing beer and such, so I actually know a bit about it. It's a non-fermentable sugar (although it doesn't add a sweet taste) that is often used to add body/mouthfeel to a beer. (or wine, or cider, etc.)

I can't say if it would make something "melt in your mouth" but it would defintely affect the mouthfeel of a dish.

John

 

[black chef]

I saw it...it was olive oil and a cornstarch derivative called maltodextrin. It was wisked together in a pan, but I'm not sure it was over heat.

he created "powdered" olive oil... i saw it too.

it was just maltodextrin as you mentioned whisked together with olive oil. i'm sure the proportions are very important... he didn't even get close to disclosing that info.

 

[phu]

Some kinky sort of roux?