Recent content by kronlyn

we went to the market the other day and got tons of mushrooms like, hedgehog, chantarel, black trumpet, hen of the woods, and a white truffle. so planning on doing the truffle rissotto tonight!

hello i just wanted to add tapioca maltodextrin how ever thats spelled, will only turn fats into a powder not like the drippings from meat unless you seperate the fats. I have done a good amound of molecular gastronomy like spheres and gels and tapioca malto and stuff. meat flavored oil..... hmm...

another trick i love to do and will give you the juiciest chicken breast is to use piping bag and pump a herb butter under the skin of the breast it will melt in your mouth.

best cookbook ever "modernist cuisine"!

i would make rissotto mushroom truffle oil maybe some quail or other bird grilled. also it would be a nice base for a asain type soup.

i also get my onion and garlic nicely browned then add all tomatoe products and herbs and cook down

ok a few more i did. one is carrot goat cheese candied almonds basalmic glaze. other is cured and deep fried pork belly with mango puree apple puree and mango apple slaw. other is sphere of bloody mary liquid pickle and tapanade.

Avacado crab with lime gel and mango puree cilantro. i like to experiment at home

I scanned through most of the posts and I didnt see anyone mention globel. the great thing about globel is that it is super lightweight and still a semi thin blade which can be very sharp. not as much as a true japanese knife but even a shun cant compare to a true japanese knife but i think for...

or you can drop them in liquid nitrogen then deep fry them!!! lol

i would also suggest croutons tossed in the fat before baking. if you have the ability you can sous vide with the duck fat it doesnt take much that way.

i have an extra little tip take all the legs and use a rolling pin on them and sqweeze the mneat out that way very easy and it adds up to a lot of extra meat you may normally miss

you should be ok. although if it doesnt work maybe incorperate jack into a marinade and marinade your product first then use dry rub over it before grilling or whatnot.

also if you have trouble with the skin curling score the skin with a sharp knife just like 3 or so slices per fish should do on an angle.

Also if you did want to make soup you can serve him a bowl of it and then this could be your appetizer for the adaults maybe serve it in a shot glass with a small bite next to it that would pair well say with mushroom soup maybe a crostini with sauteed mushrooms maybe mini bella shitake or...