Penn
02-13-2015, 09:19
I've been making a lot of different dust, utilizing everything I can to add flavor and direction to a dish.
My latest is Tangerine Dust, I have used root vegetable trimmings for meats, aromatics for fish.
Method:
Slow dry to preserve color and pure flavor profile - taste.
Puree in a HS blender.
My drying method is on top of the radiator cover. Thermostat set at 70^F
Picture#2 Is a Sous Vide Red Snapper with the Tangerine Dust.
My latest is Tangerine Dust, I have used root vegetable trimmings for meats, aromatics for fish.
Method:
Slow dry to preserve color and pure flavor profile - taste.
Puree in a HS blender.
My drying method is on top of the radiator cover. Thermostat set at 70^F
Picture#2 Is a Sous Vide Red Snapper with the Tangerine Dust.