Hi!
First time posting here. I am currently designing my new summer menu and I have been trying to work on a way to make a thin puffed black rye cracker that will go with one of my dishes.
At first I've overthought way to much about how I could actually achieve the same results that you can get with rice paper (this is the original inspiration for that part of the recipe) trying to play with some of the starches I have at the restaurant with rye flour.
After doing some reading through my modernist cuisine, I came across an interesting way (come to think of it, it is actually quite simple) of making rice cracker (I think the original recipe was from Ferran Adria) using whole over cooked rice that you would then dehydrate up to a rough 10% water content, than deep fry so it would puff into one nice even layer.
Now I was thinking that this could probably be done with actual whole rye grain, and treated in a similar fashion. and then adding either charcoal or squid ink to make it black (there will be oysters involved in the dish so I would say squid ink might be just the right thing).
I haven't gotten to test this method just yet with rye but it does work really well with rice. I will be doing test this week but I was wondering if anyone here on the forums ever tried it before (maybe with buckwheat, barley, or any other grain)
Cheers from Canada
