Text 6895, 123 rader
Skriven 2013-11-20 06:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: humorous naming 487
===========================
 NB> Rather a black sense of humor at that... ;)  yeah, that could be
 NB> possibly just a wee bit offputting...  ;)

Yes; sometimes a little mundanity is in order.

 ML> And that. Adria has scads of brainiacs working for him as
 ML> their profession. They're the best of the best, and I'd
 ML> be surprised if they were doing it for free.
 NB> Betcha some of them WOULD do it for free, but are glad to be paid all
 NB> the same...  ;)

Crazy independently wealthy foodies who will work long hours
for all the edible film and liquid nitrogen they can eat?

Clear canape
categories: Spanish, celebrity, weird, starter
servings: 10

h - Clear Canape
10 thin asparagus spears
2 l (68 oz) water
80 g (2.8 oz) Kosher salt
10 ultra thin edible film discs (buy edible film)
10 rosemary flowers
h -  Miso Oil Foam
100 g (3.5 oz) olive oil
100 g (3.5 oz) mild miso paste
7 g (0.25 oz) glycerin flakes (buy glycerin flakes)
salt
h - Malt Crumble
20 g (0.7 oz) barley malt powder
10 g (0.35 oz) salted butter
10 g (0.35 oz) Grana Padano cheese
4 g (0.14 oz) poppy seeds

Clear canape - asparagus, miso foam, malt crumble

Miso Oil

Whisk together olive oil and miso paste and leave for 48 hr
in the refrigerator to infuse the oil with miso aromas.

Strain through a chinois by pouring in all the oil and miso
paste and leave to sit until all the oil has dripped out.

Miso Oil Foam

Heat the miso oil from the previous preparation and glycerin
flakes (8 g for every 100 g of oil) at low temperature until
they reach a temperature of 60C (140F).

Stir until the glycerin flakes dissolve.

Season with salt. Keep in mind that volume will expand 3 or 4
times after foaming so add some extra salt.

Pour mixture into ISI Whip with straight nozzle, screw 1 cream
charger (2 if using 1L ISI Whip) and shake vigorously after
each one.

Reserve at room temperature.

Asparagus Tips

In a medium pot, bring water and salt to boil.

Fill a large bowl with water and ice to cool the asparagus
after blanching.

Place the asparagus spears in the boiling water for 1 1/2 min.

Remove them and immediately place them in the ice cold water
for 5 min to stop the cooking process.

Cut the tip of the spears in 3 cm (1.2 in) sections with a
knife at a 45-degree angle. Reserve covered in the fridge
until serving time.

Malt Crumble

Oven at 180C (350F).

Mix the malt powder, cheese and poppy seeds in a bowl.

Add the cold butter and make a fine crumble by rubbing the
butter into the flour with your hands.

Spread the crumble on a cookie sheet and place in the oven
until golden brown (about 3 or 4 min). Reserve in a sealed
container until serving time.

Assemble and Serve

Make sure your working area and hands are completely dry.

Lay edible film discs on working surface or directly on
serving plate.

Pump a 3 cm (1.2 in) strip of miso oil foam in the middle
of each edible film disc.

Place one asparagus tip on top of the miso foam. Make sure
the asparagus tips are completely dry. Blot dry with paper
towel if necessary. You can also brush them lightly with
olive oil.

Sprinkle some maple crumbs on top of the foam and asparagus
tip.

Carefully remove the green base of the rosemary flowers.

Place one rosemary flower on one end of the foam strip.

Using a small metallic offset spatula, lift each side of
the edible paper to form an open U shape and press gently
the film against the miso oil foam. The edible film will
stay upright as it sticks to the foam.

After Ferran Adria

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