Go to the Article: Tips & Tricks: Homemade Granita
Guys please I want to know how to make Momofuku's Pork Buns! And a crispy delicious Peking Duck. PPPPPPLLLLLEEEEEAAAAAAASSSSSSSSEEEEEEEE!
http://www.chefsteps.com/forum/posts/friday-staff-meal Boom!
Once I made goat cheese granita with your beet sphere...amazing pairing! Making the granita was a bit tricky though. I mixed some goat cheese with water and let freeze, but it got suuuuper hard and difficult even to scrape with a fork. Maybe I should have added a touch of sugar?
This to a cold salmon starter. Yay or nay? Beetroot that is.
I just picked some of the first strawberries from my garden. In the morning, I'm headed to my cottage where some of the best oysters on the planet grow steps from from my door. I'm thinking a strawberry passion fruit granita is in order (and I'll have plenty of left over dry ice and liquid nitrogen after showcasing my rendition of the Chefsteps aided Black Forest Cake tonight!).
A PACO JET CLASS would be really great. Try to involve Jungermann, a Germany chef who he is part of the developing Team of PACO JET.
The ISI Class was amazing. We learned a lot. You can make foams in a lot of ways but here you could achieve to store them and have them available at all times. Great for a Restaurant.
Or some alcohol to prevent the water to freeze super hard.
FINALLY!!! Thanks Nicholas
You're right! But I'm afraid alcohol would taste too strong..
I try get this Class in here for 2 years now. Will it ever happen? By the way. Tried to order sonic prep and sous vide Equipment from polyscience to Austria, Vienna. I have never Seen such a bad support Ever in my life. So for non USA People only julabo Sousvide products are available compared to the standard of polyscience. But Sonic prep or zentrifuge are still not available. I am so sick of it in europe. Thx for further Infos and help
Will this keep for a while in the freezer, or will it end up getting too hard, etc?
Should stay good in the freezer if properly stored in a container with a tight fitting lid. It should stay the same texture as long as the temperature is stable inside the freezer. If it warms slightly and does harden, you should be able to fluff it up again with a fork.
