Had some friends over for a four-course meal Saturday. Hadn't cooked anything that ambitious in a while, but things went well.
Made a goat cheese panna cotta with a batter that simply wasn't goaty enough. So I added some extra goat milk, which helped. Except I didn't add any more gelling agent (gelatin), so even after seven hours it wasn't set and pretty much puddled when turned out of the ramekins. Flavor was good; but it looked of butt.
Started with Miso Corn with Egg (ChefSteps egg calculator told me 18m 33s @ 70 for the egg I wanted, and it was right!)
Barely Cooked Scallops With Thai Curry-Lime Broth (Ripert)
Duck Breast With Blood Orange Sauce And Celeriac Puree
(Using ChefSteps duck breast sous vide and crispy duck skin crumble, and the fresh [blood] orange fluid gel recipes)
[Insert mental image of what you think a goat cheese panna cotta with 38-second microwave lemon-vanilla cake and Earl Grey ice cream should look like]
