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Alan Hsu
CA
Trained as an engineer, born to cook
Interests: Food, Cooking, Photography, Nature
Recent Activity
Last Meal 1 ver. 2
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Roast Chicken ver. 2 Continue reading
Posted Mar 8, 2012 at Hsu Chef
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Yuzu Distillate
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Yuzu rind and neutral vodka processed with the ultrasonic homogenizer then distilled through the rotary evaporator at 50mBar 40C. Proof raised to 80 by volume with distilled water, essential oils separated. Continue reading
Posted Feb 8, 2012 at Hsu Chef
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Mixing the Un-mixable
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ultrasonic homogenizer - mixing the un-mixable Continue reading
Posted Feb 2, 2012 at Hsu Chef
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Game Hen
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All game meat is difficult to cook: overcooked it is rubbish and undercooked it can be perceived as raw. Sous vide allows for precise doneness, maximum economy, and most importantly development of flavor. Reducing the concern of the critical cook temperature, the focus of the dish as a whole can... Continue reading
Posted Jan 13, 2012 at Hsu Chef
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Extra-Brown Butter
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brown butter good, dry milk powder bad... sometimes. Continue reading
Posted Jan 13, 2012 at Hsu Chef
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Oxalis Wood Sorrel
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"sourgrass" a pesky widespread, but edible weed with a tart acidic bite due to the presence of oxalic acid. Unfortunately, oxalic acid is poisonous in large concentrations so sourgrass must be foraged sparingly. However, oxalic acid naturally occurs in regularly consumed produce including: spinach, rhubarb, sorrel(unrelated to oxalis), and black... Continue reading
Posted Jan 10, 2012 at Hsu Chef
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Passion Fruit Cake
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Chocolate Chip Cake, passion fruit, coffee, chocolate cookie Continue reading
Posted Dec 14, 2011 at Hsu Chef
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Passion Fruit Spritzer
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Passion Fruit Spritzer kieffer lime leaf, ginger, carbonation Continue reading
Posted Dec 14, 2011 at Hsu Chef
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Passion Fruit
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passiflora edulis 'frederick' Continue reading
Posted Dec 11, 2011 at Hsu Chef
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Coffee Distillation
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Coffee without the buzz and bitterness... a different type of buzz. Continue reading
Posted Dec 6, 2011 at Hsu Chef
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Carbonation
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sparkly Continue reading
Posted Dec 3, 2011 at Hsu Chef
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Three Little Birds
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This isn’t what I remembered eating for Thanksgiving, but the flavors, arromas, and reminders of memories are all there. For that I am thankful. Happy Thanksgiving! Continue reading
Posted Nov 25, 2011 at Hsu Chef
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Cranberry Mostarda
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Cranberry Mostarda Continue reading
Posted Nov 24, 2011 at Hsu Chef
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Dashi Ponzu
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sweet, salty, bitter, sour, umami Continue reading
Posted Nov 17, 2011 at Hsu Chef
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Yuzu
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new addition to the garden Continue reading
Posted Nov 16, 2011 at Hsu Chef
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Jack the Pumpkin
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Now that Halloween is over, this guy looks like good eats. Roasted and ready to go. now what to do Continue reading
Posted Nov 12, 2011 at Hsu Chef
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Morning Coffee
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New books Continue reading
Posted Oct 28, 2011 at Hsu Chef
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Indian Summer
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Being intensely focused and busy at work is suffocating on creative engery. It creates an environment to just complete the tasks at hand and use methods and ideas that have been proven previously as a means of efficiency to meet deadlines. On the walk home, a sense of relief came... Continue reading
Posted Oct 12, 2011 at Hsu Chef
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Last Meal 1 ver. 1
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what would your last meal be? Let's cook Continue reading
Posted Sep 12, 2011 at Hsu Chef
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Alan Hsu is now following shuna
Sep 12, 2011
Cold Smoked Steak
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cold smoked steak Continue reading
Posted Sep 2, 2011 at Hsu Chef
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Grape Leaves
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Interesting how inspirations sometimes just creep up from over the neighbor's fence. Continue reading
Posted Aug 29, 2011 at Hsu Chef
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Chickpeas
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Farm visit today in Arroyo Grande, CA. One of my favorite shots of the day. Handfull of honest hardwork. Fresh and vine dried chickpeas Continue reading
Posted Aug 28, 2011 at Hsu Chef
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Catfish
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no story behind this one or particular thought process... just dinner. Fried "Cajun" catfish maple bacon, walnut, couscous, fig, squash, rosemary, lemon Continue reading
Posted Aug 1, 2011 at Hsu Chef
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Steelhead Trout
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Awhile back, I heard of a American-based company who aged soy sauce inside bourbon barrels. An interesting use of available ingredients(spent bourbon barrels and soy beans) and an even more interesting flavour profile: vanilla, butter, mollasses, and maple tagged to the depth and savory nature of shoyu. The neutral wine... Continue reading
Posted Jun 27, 2011 at Hsu Chef
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