Archive for June, 2018
On Shanton Demiglace
Posted by tastingmenu in ChenKenichi At Home, Fundamentals on June 27, 2018
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2018/04/29/on-the-importance-of-bone-stocks/ * https://tastingmenu.wordpress.com/2010/11/25/on-chinese-superior-broth-%e9%ab%98%e6%b9%af%e4%b8%8a%e6%b9%af/ * https://tastingmenu.wordpress.com/2011/03/22/chili-shrimp-from-iron-chef-chen-kenichi/ Recently, I’d been musing over my recent reflections on bone stocks, sauces and my thoughts about applying demiglace techniques to chinese cooking. The superior broth/stock that I’ve been making for sometime now has been: Sheung Tong Broth 1 lb chicken 1 lb smithfield ham 6 […]
Perigueux Sauce, Morimoto-Style
Posted by tastingmenu in Fundamentals, Morimoto At Home on June 16, 2018
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/11/05/ron-siegels-sanchosansho-pepper-reduction/ * https://tastingmenu.wordpress.com/2018/06/13/fondant-potatoes/ So I was thinking about what to do with frozen duck breasts in my refridgerator. After seeing Tiny Urban Kitchen’s Per Se report (http://www.tinyurbankitchen.com/per-se/), I thought ‘perfect! I bet I could make something like that!’. So I decided I’d make roast duck breast with roasted baby […]
Fondant Potatoes
Posted by tastingmenu in Fundamentals, HomeCooking on June 13, 2018
So when I decided I’d make roast duck breast with roasted baby carrots, fondant potatoes with Morimoto Shiitake Perigueux Sauce. I realized I needed to teach myself how to cook this type of potato side dish. After looking about the web, I finally decided what I needed was: 1 ~9oz yukon gold peeled 1.5” pastry […]
Lotus Root/Renkon Chips
Posted by tastingmenu in Fundamentals, HomeCooking on June 3, 2018
I have been wanting to make lotus root chips for a while since seeing this in Nobu Now (lotus root/renkon chips with tuna and white fish [p 24]) and Nishino’s Autumn Omakase (p 46). But I really wanted to avoid deep frying. So I chose to prepare this by: peeling and then mandolining renkon into […]
On Dobinmushi
Posted by tastingmenu in Fundamentals, HomeCooking, Morimoto At Home, Nishino At Home, Nobu At Home on June 3, 2018
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/01/on-suimono/ It occurred to me that dobinmushi is about how you make the soup for the dish. It was clear to me that after examining Matsuhisa-sama’s Nobu Now (p 94), Iron Chef Morimoto’s The New Art Of Japanese Cooking (p. 89) and Nishino-san’s Autumn Omakase (p. 28-32) that the template […]
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