This is a Pork set I was running recently. The Loin was brined for 1 hour in a 15% salt solution. Cooked at 56C for 1:15. The puree at the base is a beet fluid gel seasoned with worchestshire, celery seed, horseradish and rice wine vinegar. The beet juice was set with a 1% concentration of Gellan Low and .5% xanthan gum. I used the total weight of all ingredients but set the gel first. Something in the worchestshire will not allow the gel to set. Set fist. Then season.
The vegetables came from our local market. Baby carrots, hakurei turnips, bok choy and spring onion. Baby beets were pickled seperately. Nasturtium came from my home garden. Just a really fresh delicious dish.
