Go to the Recipe: Unreal Quail Egg
sérieux impressionnant!
I would rather have the raw quail egg. Add a little salmon roe = heaven.
absolutely...who has all that equipment in their kitchens....come on man!!!!!
- originally posted by Steve Normand
Patagium
Unbelievable. If I ever need to explain to anyone what ChefSteps is I will just show them this recipe and video. This is fantastic and the amount of information, etc. found in here is amazing. You are setting the bar so high for yourselves. Bravo.
pretty damn sexy. Great April Fools day course.
We offer hacks for every technical piece of equipment used in the steps so anyone can make this within reason. But it's a lot of work, it is a functional concept car for sure.
- originally posted by Grant Lee Crilly
Merci mille fois!
This is phenomenal. Thank you for this.
What a cool group of techniques Dumb question: what's the purpose of the shells if the "eggs" are served on a spoon? Is it just that pouring from the shell is part of the presentation?
I love this, through and through. Using overly complicated (let's face it!), advanced recipes such as this in order to explore concepts and techniques is really helpful. I'm not sure that I'll soon make this dish just as it is but I certainly find myself inspired to explore some of the ideas in here for other plates! The level of detail and clean, concise information provide in the sidebars are insightful for the development of technique rather than simple duplication through executing the recipe; it's like learning by immersion where answers are provided to the questions that one encounters along the way. Never mind that it's a sweet video and fun concept to boot. ;)I'm really digging the new format these days, guys—thanks again for all the hard work, and please please keep it up with cool things like this!
- originally posted by Thomas Stanoulis
I want to add also that little things like points of references with respect to how a food should look after a trip through the centrifuge, the selection of ripe and ready passionfruit, and where to cut the lemon grass are so helpful for people like myself who have learned everything from reading cookbooks—in which well-meaning writers ask without clear perspective for things to be done and forget that I in reality have no experience with every little thing. It's actually one of my favourite effects of videos in general: I get great insight into parts of the process that nobody ever writes down.
Yep, that's it exactly - pouring them from the shells into the spoons adds to the illusion.
Great minds think alike: http://modernistcuisine.com/20...
So glad to hear you are liking this format and recipe. I'll tell you what, if you make this recipe and document the experience on the forum and Disqus here I'll send you a whole plate of our short rib pastrami( I am assuming you live in the states here). Also, don't forget, you don't need a centrifuge, just a blender and the ingredients and some serious motivation.
Does that mean thumbs up?
1.can i omit the locus bean and just use only xantham2.After i mixed the 140gm Lemon Grass and water (and since i do not have a high centrifuge) when i squeeze the water out, the color of the lemongrass water becomes bright green and not as near transparent as in the video..Please help
- originally posted by Christopher D'Souza
1. No, the locust bean gum works in synergy with xanthan. You need both together.2. Are you adding vitamin C to the lemongrass and water before straining? That should help. Also, look closely at your lemongrass, if parts of it are green or pink, don't use those parts, they will stain the color of the juice.
Thanks a bunch, i was able to sort out the "Egg white" dilemma but trying to find the locust bean gum. Other than modernistpantry.com is there any other place i can find the powder? P.S i live in Mumbai, India
This was awesome, and totally faked everyone out. You can absolutely do this in a home kitchen. I netted 149 g of lemongrass juice using a mesh strainer and chemex. No centrifuge, no problem. I also filled 18 shells, and probably had enough product for another 8 or so. I expected to lose a few, but had 18 finished eggs out of 18 I started with...not too bad.
Here's a summary and more pics from my go at this recipe. It was fantastic!:
http://forum.chefsteps.com/discussion/1809/unreal-...
Can i use calcium lactate if I don't have calcium lactate gluconate?
If I can't get passion fruit, can i substitute it with mango? If so, how should I change the recipe, to end up with a well balanced final product (flavorwise)?
OMG, I really cannot believe you didn't use the special scissors for quail eggs every cook should have (if he works with quail eggs, of course)
My lemongrass water always has a green hue. I cut away all the green parts and it still turns green. How can I fix this?
Yes. Cutting & pasting from CS's Science of Spherification page:
"There are many salts, but calcium salts are used for spherification. A salt is a crystalline solid, and once it dissolves, it dissociates into positively and negatively charged ions.
Gram for gram, different calcium salts contain different amounts of calcium. This means that to end up with the same concentration of calcium in the solution, we need to use different amounts of different calcium salts.
The following are some common calcium salts and the percentage of each that is comprised of calcium ions.
So if you prepare a 1 percent calcium chloride solution, by weight it will be a 0.36 percent calcium solution. To prepare an equal calcium solution from calcium gluconate lactate, you would need to use about four times as much salt, since it contains only a quarter of the calcium.
Calcium chloride tastes bitter, but it can be rinsed off spheres created using direct spherification. Calcium gluconate lactate, with its neutral flavor, is best for reverse and frozen reverse spherification."
https://www.chefsteps.com/activities/the-science-of-spherification
The most complex thing I've ever attempted in the kitchen, but it blew my friends away. Totally worth the effort! Served it as the amuse-bouche for a 4-course dinner party (paired with a 1998 Dom Perignon P2 champagne).
A few hacks:
1) Most grocery stores don't carry quail eggs, but Market Basket does in New England. I actually got mine online from D'Artagnan
2) Forget the tiny scissors (although one doesn't hurt for tidying up a few ragged shell edges...get a Revlon cuticle scissors at CVS), try an actual quail egg scissors to save a ton of time: https://www.amazon.com/gp/product/B000AR2J5M
3) The French company Boiron makes a really high quality frozen passion fruit puree. Don't freak out when the yolk base gets viscous after degassing, the yolks still turn out fine
https://www.amazon.com/Passion-Fruit-Puree-Frozen-2-2Lbs/dp/B01MTYKN7O
4) Someone mentioned in the comments about centrifuging the lemongrass pulp in a washing machine. I tried it (purchased centrifuge bottles), and it works, sort of. Yes, I tried it lol. Frankly, just wrap the pulp in cheese cloth and give it a good squeeze is more effective (the washing machine works better for centrifuging pectin-free strawberry juice).
5) To pump up the intensity of the lemongrass, I added a couple of drops of lemongrass essence. Not necessary, but I think it helps
https://www.aftelier.com/category-s/1830.htm
6) To transfer the "whites", a 10mL disposable plastic pipette and pump is convenient:
https://www.amazon.com/gp/product/B01E16BCE6
https://www.amazon.com/gp/product/B0787MVG9H
7) I make several different sized "yolks", 2mL, 2.5mL, and 3mL. They all seemed to work, but I think the smaller ones worked better for the size eggs I had.
8) To serve, I purchased lucite egg display stands (size 1), which I "glued" to a serving plate with a dab of honey to prevented it from sliding around:
https://www.etsy.com/transaction/1465194070
9) Make at least 2 or 3 eggs per person, since everyone will want more than one! Play a game and ask them to guess what the flavors are (after you repeatedly assure them the shell is the only part of a real egg involved...they really do look like raw quail eggs!)
My lemongrass puree also has a light lime green color, but when I make the finished dish it is not apparent in the spoon.
Totally mandatory!
If you use the Boiron frozen purée, as it is 90% fruit and 10% sugar, do you still need to add the fructose as per the recipe? Or will the purèe be sweet enough on its own even after you add the water as per above recipe? (The package label states unadulterated purèe is 13ºBx; I am not sure what the final Brix is meant to be)
Can I use Calcium Lactate instead of Calcium lactate gluconate . If so, how much?
Can I use Guar Gum instead of Locust Bean Gum?
You can use it, just reduce the amount by 20%
How much Calcium Lactate should I use instead of Calcium Lactate Gluconate gluconate?
