Archive for category Fundamentals

Sauce Soubise, Keller-Style

I recently came across a French Laundry course item from the 11 Nov 2018 menu.  That menu had an offering of Sauteed Sea Trout, Vidalia Onion Potato Relish, potato puree and ‘Sauce Soubise’.   It inspired me to consider making Chef Keller’s Sauce Soubise to pair with roasted arctic char.   But where to find the sauce […]

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On Soboro

Previously, on tastingmenu.wordpress.com: * https://tastingmenu.wordpress.com/2014/05/28/morimoto-zhajiangmianza-jan-noodles-for-two/ As I had mentioned earlier, “….Growing up, my mother used to make me (乾)拌麵 “(Gan) Ban Mien” (Mand.) [“Giao Mi” (TW)] which literally means “(dry) stir noodles”. Basically, it was a ground meat sauce flavored with garlic, rice wine (read: sake), soy with whatever vegetables were on hand and thickened […]

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Asian Chicken Demiglace

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2018/04/29/on-the-importance-of-bone-stocks/ * https://tastingmenu.wordpress.com/2018/02/19/a-note-on-salt-and-soy-sauce-salinity-equivalence/ Mr. Robuchon…preached the use of only three or four ingredients in most dishes. His goal was always to show off, not mask, their flavors.                                                                                                                               -Washington Post, 6 Aug 2018 Fusion requires a strong culinary foundation, taking into account local products and showing restraint in applying twists, […]

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On Shanton Demiglace

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 […]

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Perigueux Sauce, Morimoto-Style

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 […]

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Fondant Potatoes

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 […]

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Lotus Root/Renkon Chips

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 […]

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