Pricey broth
Dave Smith
bizarre one in connection to their article on Molecular cooking. It was
a melon and ham broth that called for a special type of Spanish ham
that comes from a special breed of pig and they eat nothing but acorns
for the last three months of their life. The ham sell for $350 per kilo
( $150/lb). It costs $90 for enough ham to make this recipe for 8 servings.
Ridiculous???
Sheldon
So where's the recipe... I'm sure it can be made with a different much
less expensive ham.
Tamzen Cannoy
Dave Smith <adavid...@sympatico.ca> wrote:
Sacrilege. To waste Jamon Iberico like that! I am horrified.
Gloria P
Of course it is, but they run out of recipes for normal stuff.
They can't publish a chicken soup or hamburger casserole every
week, can they?
gloria p
Dave Smith
Consommé:
1/4 lb (250 g) iberico ham
2 cups water
1/4 tsp xanthan gum or Xantana
Cantaloupe juice:
500 g cantaloupe (about half), peeled and seeded
1 tsp algin
1 tsp maltodextrin
Calcic mixture:
2 cups water
3/4 tsp calcic
Freshly ground black pepper
Cover ham with water; simmer in small pot 15 minutes, skimming fat
continuously.
Strain through sieve lined with paper coffee filter; discard filter,
strain through new filter. Refrigerate consommé till cold, about 30
minutes. If consommé is cloudy, freeze it overnight, then thaw and
strain again. You may need to add more xantham gum to the mixture so it
will support the weight of the melon caviar.
Purée melon in blender until liquified, about 1 minute. Strain through
sieve lined with coffee filter twice, using fresh filter second time.
Refrigerate until cold, about 30 minutes.
Put one-third cup of melon juice in container tall enough and wide
enough to hold a hand blender. Add algin and maltodextrin and blend
until completely dissolved. Add 2/3 cup of juice. Blend. Strain through
coffee-filter lined sieve. Set aside. If it's too bubbly, let it sit in
fridge overnight to settle or the caviar won't disperse properly in the
consommé.
Add calcic to water in 2-cup measuring cup, whisking until dissolved.
Fill four syringes or a multi-nozzle squeeze bottle with melon mixture.
The size of the opening will determine the size of the spheres; for
larger "caviar", cut off tip with scissors.
Hold squeeze bottle or syringe horizontal to surface of water; drip
melon mixture one drop at a time into calcic. "Cook" in solution 3 minutes.
Spheres should sink to bottom of measuring cup; discard any that float.
If they all float, the juice mixture is too aerated and it needs to
settle in fridge overnight.
Pour calcic and spheres through a strainer into an empty measuring cup.
Dip strainer into separate measuring cup of cold water to wash spheres.
Lift out and blot bottom of strainer on paper towel. Gently transfer
melon caviar to plate.
Pour 2 ounces of consommé into 8 shot glasses or small martini glasses.
Stir 1 tbsp melon spheres into each.
Finish with freshly ground black pepper.
Makes 8 appetizers.
flitterbit
chef's signature is reconstructing standard dishes into new forms; this
particular recipe was to be an analog for prosciutto e melone, and
consists of cantaloupe "caviar" suspended in Jambon Iberico broth.
Gloria P
> Sheldon wrote:
>> On Oct 9, 6:10�pm, Dave Smith <adavid.sm...@sympatico.ca> wrote:
>>> The Toronto Star usually has really good recipes. Yesterday the posted a
>>> bizarre one in connection to their article on Molecular cooking. It was
>>> a melon and ham broth that called for a special type of Spanish ham
>>> that comes from a special breed of pig and they eat nothing but acorns
>>> for the last three months of their life. The ham sell for $350 per kilo
>>> ( $150/lb). It costs $90 for enough ham to make this recipe for 8
>>> servings.
>>> Ridiculous???
>>
>> So where's the recipe... I'm sure it can be made with a different much
>> less expensive ham.
>
>
>
>
> Consommé:
>
> 1/4 tsp xanthan gum or Xantana
> 1 tsp algin
> 1 tsp maltodextrin
> 3/4 tsp calcic
>
(many ingredients and process snipped)
Huh?
For a soup made with $90 worth of ham, I expected a lot more
natural ingredients and fewer seaweed derivative thickeners.
Are we making soup or doing a chemical experiment?
gloria p
Dave Smith
It is an experiment I won't be trying.
Gloria P
>> Dave Smith wrote:
>>> The Toronto Star usually has really good recipes. Yesterday the
>>> posted a bizarre one in connection to their article on Molecular
>>> cooking. It was a melon and ham broth that called for a special type
>>> of Spanish ham that comes from a special breed of pig and they eat
>>> nothing but acorns for the last three months of their life. The ham
>>> sell for $350 per kilo ( $150/lb). It costs $90 for enough ham to
>>> make this recipe for 8 servings.
>>> Ridiculous???
>>
> >
> >
> This was a feature in an article about a restaurant, elBulli, whose
> chef's signature is reconstructing standard dishes into new forms; this
> particular recipe was to be an analog for prosciutto e melone, and
> consists of cantaloupe "caviar" suspended in Jambon Iberico broth.
Okay, now it makes more sense. He's one of the chefs who introduced the
concept of turning foods into "foams" and el Bulli is one of the prix
fixe places where you have to make reservations a year in advance.
gloria p
Giusi
news:RI2dnXSxhMuPEHPV...@comcast.com...
Why not? People here do.
Tracy
There was a story on the boston.com food blog about a local restaurant
which serves a $100 sandwich made with the same ham.
http://www.boston.com/lifestyle/food/dishing/
-Tracy
flitterbit
consommé, not broth ;~D
Nancy2
No more so than Kobe beef or truffles .... it's worth whatever you
think you want from a one-time experience (probably). This is only
about $12/person for an entree, so what's the big deal?
N.
Default User
> For a soup made with $90 worth of ham, I expected a lot more
> natural ingredients and fewer seaweed derivative thickeners.
> Are we making soup or doing a chemical experiment?
That's why they call it "molecular gastronomy".
Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
Dan Abel
Dave Smith <adavid...@sympatico.ca> wrote:
> Gloria P wrote:
> > Dave Smith wrote:
> >>> On Oct 9, 6:10?pm, Dave Smith <adavid.sm...@sympatico.ca> wrote:
> >>>> The Toronto Star usually has really good recipes. Yesterday the
> >>>> posted a
> >>>> bizarre one in connection to their article on Molecular cooking. It was
> >>>> a melon and ham broth that called for a special type of Spanish ham
> >>>> that comes from a special breed of pig and they eat nothing but acorns
> >>>> for the last three months of their life. The ham sell for $350 per kilo
> >>>> ( $150/lb). It costs $90 for enough ham to make this recipe for 8
> >>>> servings.
> >>>> Ridiculous???
> >> Consommé:
> >
> >>
> >> 1/4 tsp xanthan gum or Xantana 1 tsp algin
> >> 1 tsp maltodextrin
> >> 3/4 tsp calcic
> >>
> > (many ingredients and process snipped)
> >
> > Huh?
> > For a soup made with $90 worth of ham, I expected a lot more
> > natural ingredients and fewer seaweed derivative thickeners.
> > Are we making soup or doing a chemical experiment?
>
>
> It is an experiment I won't be trying.
Besides, you forgot the last step. Pass around twenty dollar cigars and
twenty dollar bills to light them with.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Wayne Boatwright
It's sheer idiocy.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Dan Abel
<7dbdd58e-f8ef-4df1...@q35g2000hsg.googlegroups.com>,
Nancy2 <nancy-...@uiowa.edu> wrote:
Huh!?!
Here in the US, an entree is defined as "the main course of the meal".
Other countries define it differently, but you and I are both in the US.
Here are the serving instructions for the recipe, which appears to use
all of the food:
"Pour 2 ounces of consommé into 8 shot glasses or small martini glasses.
Stir 1 tbsp melon spheres into each."
--
Dave Smith
Yep, and then complain about taxes.