Go to the Recipe: Course 5: The Bay
So if i can't get watercress, is there a substitute or do i just leave it out?
Thinking about doing this with some sort of squid ink presentation for the brininess of the caviar. Do you need to do anything to the ink in order to use it? Also thinking of mimicing a gazpacho with some raspberry and piquillo pepper
House Buttermilk. Do you guys make your own? How?
I would recommend arugula or nasturtium, not the flowers, for there peppery notes. Arugula, being the more susceptible at your local grocery store, is probably your best bet.
You get buttermilk when you make butter. First start with high quality cream, considering this is the main ingredient you want it to be great. Your choice on to culture your cream, or not. I do, but thats what separates good butter from great butter, but everyone has a different palate. If you choose to culture you can either use plain yogurt or purchase butter cultures via amazon. Add a tablespoon or two of yogurt to every pint of heavy cream, stir to fully combine and let sit at 70 to 75 degrees fahrenheit for 24 hours. Once your heavy cream is cultured simply whip it in your stand mixer or do it by hand, I'm lazy......so stand mixer it is. Whip till the butter solids separate from the buttermilk, probably 5 minutes, depending on how fast your stand mixer is working. Soon, your solids will come together and boom, thats your home made butter. Whats left behind is your home made buttermilk. Grab some cheese cloth or a dish towel and strain. Make sure to get a ice cold bowl of water to "clean" your butter. Squeeze your butter in the water to release any extra buttermilk and throw away the dirty water. Repeat until the water is clear. Now you have both butter and buttermilk. At this point you can add salt to your butter if you want.
whats the consistency like compared to supermarket buttermilk?
Not as thick as store bought buttermilk.
i went to eat at a restaurant i used to work at the other day; one dish was charred octopus with fermented cucumber juice. i want to test this grilled octopus, cilantro puree and buttermilk. maybe a micro green salad with jalapeño vinaigrette to garnish. although I'm not sure how the cilantro and jalapeño will go with the cucumber. we shall see
“Robot-Coupe”… do you also get your guests to arrive in their “auto-gyro”? It mentions that one can also cut by hand and or use a grater… just curious, wouldn’t a high quality, non-commercial food processor work? I’ve never had a problem getting uniform chunks of something like cucumber or carrot in my food processor…
