Go to the Recipe: Course 1: The Park
Any suggestions on using a blast freezer instead of liquid nitrogen? Would it still be necessary to reduce the sugar if you blast freeze it at a very low temperature?
So excited to see the rest of this tasting menu.
Yes, a blast freezer will work great. Ww only use the nitro for handling just because it makes our lives so much easier. But I have demoed and served this technique up in places that only had great freezers and it works lovely. Sometimes you might want to reduce the sugar content so it will freeze at a lower temperature.
Beautiful! For those who don't have a chamber vacuum sealer: can this be made with the vacuum container attached to a clamp style sealer? According to MC (4.310 ff.) it seems possible..
This is amazing!!! My palate is going insane thinking about these different flavorful springtime ingredients! Num!
Can I use isomalt in place of sugar without having to reduce the sweetness for freezing? Unfortunately, I don't have the equipment for liquid nitrogen.
Where can I find food grade essential fir or pine oil? Is it safe to use non-food grade?
was wondering the same. Did you try?
What do you mean by preparing liquid nitrogen bath ? Is there any other process involved or just pour the liquid nitrogen into a gn pan ?
What do you mean by preparing a liquid nitrogen bath ? Is there any other process involved or just pour the liquid nitrogen into a gn pan ?
There is an evergreen early spring bud that is edible - perhaps tasty(?) I have no recollection of what is is but but I seem to recall the photograph showing the tip bud of a branch, just opening and still partly covered with a cinnamon colored [coloured, please] papery coat. Does this ring any bells with anybody? It might be just the thing as a garnish here.
Evergreen, behaving as they do, one could probably harvest the buds in the spring and refrigerate or freeze for use later in the year.
Can you keep these jars in the freezer over night before serving ?
Hi, can I use Iota Carrageenan or Agar Agar instead of gelatin to get the same result?
