For an indulgent touch to holiday festivities, we've rounded up the South's best caviar, from Kentucky to the Carolinas, to brighten appetizer spreads.
"Molecular gastronomy is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general." Wikipedia (click on each picture to enlarge) 1. "Champagne & Caviar" - nicolas feuilllate gelee, american sturgeon caviar 2. Kumamoto Oyster - yuzu lemonade air, soy mignonette, pop rocks 3. Hiramassa Crudo - sweet & sour tangerine sheet, beet sorbet, avocado Current objectives: Looking for the mechanisms of culinary transformations and processes (from a chemical and physical point of view) in three areas: the social phenomena linked to culinary activity the artistic component of culinary activity the technical component of culinary activity 4. Ahi Tuna Nicoise - kalamata 'olives', 64*C quail eggs, haricot vert 5. Kurabota Pork Belly - kimchee consomme, freeze dried banana, peanut butter powder 6. Foie Gras Tarchon - cherry-yuzu gel, bacon dust, iced celery, 'instant' ginger-pineapple brioche Example areas of investigation: How ingredients are changed by different cooking methods How all the senses play their own roles in our appreciation of food The mechanisms of aroma release and the perception of taste and flavor How and why we evolved our particular taste and flavor sense organs and our general food likes and dislikes How cooking methods affect the eventual flavor and texture of food ingredients How new cooking methods might produce improved results of texture and flavor How our brains interpret the signals from all our senses to tell us the "flavor" of food How our enjoyment of food is affected by other influences, our environment, our mood, how it is presented, who prepares it, etc. 7. Jidori Chicken Confit - himalayan black truffle, butternut squash, chanterelles, hazelnut brittle 8. Elderflower Parfait - tangerine tapioca 'caviar', rose merinque,jasmine sorbet, thyme fluid gel 9. Misoyaki Black Cod - garden vegetables 'a la greque', foie gras miso broth 10. "Looks like Tartare" - compressed watermelon, mango 'egg', dehydrated caper
Though no one wants to say it, China is producing some of the most delectable fish eggs available.
Aardappelen met kaviaar, uit het kookboek 'Goede smaak' van Trish Deseine. Kijk voor de bereidingswijze op okokorecepten.nl.
Siberian Select is easy to love. Here’s why: delicate black pearls, from naturally raised Siberian sturgeon; a satisfyingly complex taste, quietly embodying the essence of the sea; a velvety smooth finish, with just a hint of fruitiness. It’s delicious as part of an invigorating breakfast, a rewarding midnight snack, or a compliment to your favorite cocktail.
Create the perfect caviar-and-Champagne match with these tips from wine and caviar professionals.
