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Soya Lecithin?

trev_teich

So I'm adding sounds of the sea as a course for a home dinner. It's asking for soya lecithin? What is the difference between soya and soy, and if anyone has any tips on holding components or execution I'm all ears.

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Chris_Young_80640

Nope, but you will want de-oiled soy lecithin for preparing the surf foam. Good luck.

trev_teich

Thank you sir!

Chris_Young_80640

You're welcome. Let me know how it goes with your recreation.

trev_teich

oui! It's hard to tell how he plates it any tips?

Chris_Young_80640

It's been a while, but IIRC it is seafood down first, in a line. Seafood used varies—abalone, clam, uni, and ankimoe were used in the early days. Then garnish along the line seafood—samphire and yurri-ne (lily root) were typical. Edible sand (N-Zorbit, miso paste, dried and ground baby-eel) down in parallel with the line of seafood. Surf foam over the whole thing. Serve with a conch shell that has headphones.

Ingredients may have changed since the very early version I recall. The Big Fat Duck Cookbook should have these details.

BlvCook_25591

@Trevor I'm curious, is the recipe a British or European recipe? I thought Soya and Soy were the same but Soya was British spelling. I could be totally wrong.

trev_teich

Yea, that's the first question I asked at the top of the page.

Chris_Young_80640

The dish is a famous one at Heston Blumenthal's Fat Duck restaurant. So it's a British dish. Except it's not. The dish was developed at The Fat Duck Experimental Kitchen by two Americans, one Icelander, and a Venezuelan in 2006.

trev_teich

I'm guessing you are the Venezuelan.

seijoed

How many iterations did that dish go through before it hit a diners table?

Chris_Young_80640

Nope, I'm one of the two Americans. Otto was the Venezuelan (he's still at The Fat Duck). That dish probably went through about 6 months of development. Like at Fat Duck dishes, it continues to evolve and is substantially different today than when first put on the menu.

trev_teich

hehI was just joking. I know you are not venezuelan,

trev_teich

Also this is the only time I have ever seen any recipe call for table salt. Why?