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Cheese problems

Sofia_Carvalho_120653

I'm getting some problems with cheese... I need to do a creative entree (hot entree) with cheese. Anyone, heeeeeeeelp! I need to use Agar-Agar, but when i think about cheese as the star of the dish , nothing comes in my mind. Help?

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Sofia_Carvalho_120653

Thank you ! i did use your idea of the cheese chips... and i've done cheese rols with filo. With all the flavors you have in a Waldorf Salad. I've done a pecan nut nougat and reduced it to "dust" / Powder ; salad with yogurt and cream sauce (that was served hot) ; an apple gel/gelan and a celeriac granita. It was simple , made with diferent tecniques and it was very very very good ....
Thank for your ideas

tshewman

Must agree with Brandon here. :-) The book itself is also inspring. I suspect like others, I am finding myself less inclined to follow recipes as often and usually end up modifying for a number of reasons (taste, experience, product avalability etc), but that does not make these books any less of a masaterpiece (for lack of better words).

Brandon_Byrd_40557

For some reason all the hyperlinks in my original post were showing up as the YouTube video for Bottura's dish. Here are the proper links:

iSi's Cheese Espuma recipes: http://www.isi.com/us/culinary/for-professionals/recipes/recipes/cheese-espumas/ Wylie's Cheese Puffs: http://modernistcuisine.com/recipes/cheese-puffs/

Brandon_Byrd_40557

Massimo Bottura's "Parmesan in 5 textures and ages" is pretty inspirational. https://www.youtube.com/watch?v=LO4ZXsyI6AU

As far as other suggestions go, I don't have a great idea right off the bat for an entire entree, but here are some techniques that you could draw on:

If you have a siphon, iSi's website has recipes for cheese espumas that you might find useful. As Todd suggests, you could make a cheese broth from harder cheese (or rinds). You could then add lecithin and turn it into a foam/air.

Parmesan crisps/chips are easy to make and are always delicious (just grate some Parm on a silpat and bake until melty and crispy). You can add herbs or spices as you please.

You could always go the fondue route or have a warm cheese sauce component using sodium citrate and/or SHMP.

Fried cheese is always delicious. Deep fried cheese curds are one of the best things I've ever eaten. If you know somewhere you can buy them fresh, that will work. ChefSteps also has their squeaky cheese curd recipe. Squeaky, golden-brown cheese curds... oh yeah!

Wylie Dufresne has a super-tweaked out recipe for cheese puffs that looks amazing. Haven't tried it (mostly because I don't have a dehydrator) but I'd love to.

Finally, to add an extra cheese punch/garnish at the end of a dish, you could dust over some spray dried cheese powder. They make them in a number of different flavors and some are relatively high quality. I keep some on hand for dusting on homemade potato chips and popcorn.

tshewman

Uncertain why you need to use agar, however, you could make cheese water (grate the cheese ,add water, poach and strain). Take a relatively neutral veg (e.g. cauliflower), and poach the stem in the cheese water. Puree and add agar. Let it set then chop and blend (puree) and use it as a sauce to finish a risotto (or even a faux risotto). Many other thoughts but that one comes to mind first.