Tangerine Dust
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.
Last edited by Penn; 02-15-2015 at 08:08.
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