Pressure cooker time

What do you need to do this?  Use vodka or better yet, everclear.   Depending on what you choose you can simply weigh it all out, can it cold, and place in the refrigerator for a few days then strain and you got yourself a nice bit of extract for sauces, marinating, baking, or whatever.   Some lend themselves better to going sous vide for about three to four hours.  So get to work, there are tons of crazy extracts for you to make!

Flavors I made today:

Saffron, Orange Zest, Candied Ginger (slice ginger thin, make some simple syrup and as it’s cooling down throw in the ginger then place in refrigerator for a day, take out ginger, dehydrate for 5 hours then toss in sugar with a little malic acid), Cocoa Nib, Adobo, Chili Flake, Coffee, and Licorice Root.

The possibilities are endless!

Eric

Then pack them lightly in salt, reserve them in an airtight container, rinse, and make something fun.

Take the heads and spines and make a stock with them then add a great tomato sauce and fold into rice. Pretty damn good, I grew up on that.

Eric

Eric

Needs a lot of refining in the presentation department but all of the flavors are there. Hope to do this a few more times this month and have it look up to snuff.

Eric

Ferment the chili flake first then I worked it into a simple syrup.  Hot, sour, and sweet….perfect.

Eric

I was at a store one day and I noticed those packages of dry yeast.  I had no idea what to do with them and bought them anyway because they were cheap.  When I got home I did a little research and now I’m in the rice wine making business, well nobody is buying and I’m not selling so I’ll just continue my private label activities.

Eric

Dough + Water + leaving the dough out for a week and feeding it some flour and a little water every once in a while = awesome dough.  Make a pizza, make bread, or just stare at the bubbles in amazement.

Eric

You don’t need to ferment kimchi but when you do it tastes so much more amazing (shrimp paste FTW!) Want a deeper flavor? Cavitate the liquid.

Eric

Saw these little containers from Le Creuset and they were $20 a pop…..found something like them at World Market for $4, just like that, gratin time!

Eric

Saw it on Gizmodo, thought I would give it a try.

It’s equal parts sugar, vodka, and whole milk. It’s flavored with two oranges and a meyer lemon.  Takes a couple of weeks to be amazing.

Eric

Eric

Congratulations Scott!  You’re gonna kick ass for Modernist Cuisine. I still think you should get this tattooed on your knuckles.

Congrats!!!!

Click

Eric

In New Jersey/New York right now so I’ll have a ton of new pictures to add.

Eric

Not sold on the shape of the base but the components are solid. Need to bring it home with the Puerto Rican guy that grew up in the Northwest.  Hot and cold aspects to the dish.   Needs to be me, organic and less structured with shapes.  Terrine mold base??? No way. Or maybe it works, crazy culinary school thinking.   Either way a good start.  The voices in my head are high fiving each other.

Eric

Mom, I got this!

Eric

Eric

Needs more depth, needs to be brought in tighter, a plate, and those roasted brussels look awful.  Meh.

Eric