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playingwithfoodandgel.blogspot.com

Playing with Food: August 2010

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The rare opportunity to work with modernist ingredients and techniques! Thursday, August 5, 2010. Wednesday, August 4, 2010. Haddock fingers and Pickled Fennel Salad. Subscribe to: Posts (Atom). Currently working as a corporate chef for GPI. Thankfully, my official title is as corporate as it gets. I am allowed free creative reign - to do what I want to do, to create what I want to create. Their lab is my playground, and their ingredients are my toys. View my complete profile.

playingwithfoodandgel.blogspot.com

Playing with Food: Apple and Pork on a salad

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The rare opportunity to work with modernist ingredients and techniques! Thursday, September 15, 2011. Apple and Pork on a salad. So I made it healthy, but I couldn't ignore my calling for bacon. So I bought some cured pork belly and fried them at medium heat on a skillet. It turns into beautiful crispy chunks of bacon. mmmmm. I also had some freeze-dried pancetta left from last week's trials and added that to the dish. PS they had the choice of putting bacon or not. :). Subscribe to: Post Comments (Atom).

playingwithfoodandgel.blogspot.com

Playing with Food: July 2010

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The rare opportunity to work with modernist ingredients and techniques! Tuesday, July 13, 2010. Rib Eye - 3 ways. The cap is rolled and cooked sous vide to medium, and then lightly seared. The eye is grilled to medium rare, and. The chunck, which is the most flavourful, is poached in butter for 20 hours, then broiled to obtain a crust. Subscribe to: Posts (Atom). View my complete profile. Rib Eye - 3 ways.

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Playing with Food: Ultimate Consomme

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The rare opportunity to work with modernist ingredients and techniques! Wednesday, August 31, 2011. I was able to take the centrifuge for a spin (pun intended). Rotating at 8,200 RPM, it creates the clearest and most pure consommes I have ever come across. The tomato consomme I made had a strong tomato flavour, and was very sweet. Here is a photo of the tomato consomme while in the centrifuge container. Taken with iPhone. Another very interesting use of the white tomato sauce was pasta "Alfredo". It ...

playingwithfoodandgel.blogspot.com

Playing with Food: April 2012

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The rare opportunity to work with modernist ingredients and techniques! Thursday, April 12, 2012. I know it's been a while since the last post. We've been going through many changes the past few months. Firstly, THE FOOD LAB IS COMPLETED! It has all (well, almost all) the toys a modernist cook would want. Secondly, the general idea of my work has really changed as well, more exciting things to do! So it was only fitting to start a new website aptly named torontofoodlab.com. Subscribe to: Posts (Atom).

playingwithfoodandgel.blogspot.com

Playing with Food: GPI Culinary now available online!!!

http://playingwithfoodandgel.blogspot.com/2011/11/gpi-culinary-now-available-online.html

The rare opportunity to work with modernist ingredients and techniques! Thursday, November 24, 2011. GPI Culinary now available online! I am extremely pleased to announce that our GPI culinary products are finally available for online purchasing. Currently we have only launched with 3 products, namely the Kokumi, Cream and the FlexiGel. Needless to say, we will soon be offering all hydrocolloids for online purchasing. Expect to see sodium alginate, agar, gellan, etc on the shopping cart.

playingwithfoodandgel.blogspot.com

Playing with Food: September 2011

http://playingwithfoodandgel.blogspot.com/2011_09_01_archive.html

The rare opportunity to work with modernist ingredients and techniques! Thursday, September 15, 2011. Apple and Pork on a salad. So I made it healthy, but I couldn't ignore my calling for bacon. So I bought some cured pork belly and fried them at medium heat on a skillet. It turns into beautiful crispy chunks of bacon. mmmmm. I also had some freeze-dried pancetta left from last week's trials and added that to the dish. PS they had the choice of putting bacon or not. :). Wednesday, September 14, 2011.

playingwithfoodandgel.blogspot.com

Playing with Food: Making butter with a Centrifuge @ 8,000 rpm

http://playingwithfoodandgel.blogspot.com/2012/02/making-butter-with-centrifuge-8000-rpm.html

The rare opportunity to work with modernist ingredients and techniques! Thursday, February 2, 2012. Making butter with a Centrifuge @ 8,000 rpm. I separated the layers by first poking a hole through the top layer of butter, and just pouring out the liquids. The water and whey is not as viscous so it pours out first before the bottom layer does. The bottom layer has the consistency of low fat yogurt that has no gums or thickeners present in it. They are also miles apart in flavour. And here is the final w...

playingwithfoodandgel.blogspot.com

Playing with Food: New Caprese

http://playingwithfoodandgel.blogspot.com/2011/09/new-caprese.html

The rare opportunity to work with modernist ingredients and techniques! Wednesday, September 14, 2011. 2 weeka go I spun tomato puree in a centrifuge and produced a magnificent tomato consomme. This week, I wanted to work on that component and have it as part of a complete dish. The initial suggestion from people on Egullet was Caprese salad. So now the question is how to make a modern version of that without deviating too far. 1 Puree skinned tomatoes. 4 Place in the cooler until set, about 1 hour.