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Hanz Gueco
Sydney Australia
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Jen It took me a while to dig through to find the recipe again but it was something like 7 leaves of gelatin to 375g young coconut juice. Whipped in a kitchen aid with a ice bath underneath the bowl. I also remember that i had to remelt the whole mixture a few time because the gelatin was getting too cold and setting before it could trap in all the air. I hope this helps
Brining pork in milk sounds very interesting. Meats brines for me are usually just water, salt and maybe some sugar or seasonings and heres why. Most restaurant will not use milk because well, milk is quite expensive product for restaurants, especially something your essentially going to pour down the silk. Also your going to affect the flavour of the pork much more then you would be with scallops because you brining for a much longer period. You want the salt to penetrate the middle of whatever pork cut your using. This could take hour, even overnight while the scallops only get 10 min in which only the first few mm from the surface actually have salt draw out some of its flavour. For the pork you want the salt to start drawing out certain moisture away from the meat but at the same time the actual brine liquid is penetrating back into the meat, a lot more then what was originally their. This is why brining is so useful because at the same time as it equally seasons the meat it also make it much more juicy and even if you overcook it SLIGHTLY it will still remain somewhat moist. But if you have the money their are some advantages of bring in milk. Milk is high in alkaline which helps tenderise meat (think about bicarb). Their are a fair few traditional French recipes in which a tough pork shoulder are cooked in milk and its served with the reduce milk as a sauce. I cant imagine it helping with the crackling of the skin( i think it would burn before it dried and crisp up) but brining in milk would help with like pork fillets. Pork fillets which are traditionally very dry can be cooked sous-vide then given a very brief sear before serving. I think the milk would help with the colour with really giving you much of a grey overcooked ring around the meat. I hoped this help you out in some way and I would be really interested to hear back for more of your findings
Toggle Commented Oct 18, 2010 on Scallops Brined in Milk at En Place - Menu Planning
'Pain Perdu' Brioche; flan and biscuits, cocoa, hazelnuts and banana curry powder In this dish I really like the flavour the hint of spice brings to the bananas. Which in turn works well with the cocoa and salty hazelnuts. Grant Achatz from Alinea Restautant in Chicago articulates his process of... Continue reading
Posted Oct 11, 2010 at En Place - Menu Planning
Due to some domain registration issues i have had to change the address of the blog from to Subsequently the blog is now titled En Place - Menu Planning What does En Place mean? En Place is short for Mise en place (pronounced Miz un plas) and is... Continue reading
Posted Oct 11, 2010 at En Place - Menu Planning
Two Weeks in...... Continue reading
Posted Jun 13, 2010 at En Place - Menu Planning
When I originally had this floating around in my head I imagined a tall slender Lemon Tart/Bombe Alaska. It was a very simple idea which consisted of a small disk of sable pastry for a base, frozen cylinder of lemon curd and piped Italian meringue around the sides. In reality... Continue reading
Posted May 24, 2010 at En Place - Menu Planning
I did not use nitrogen in the photo. I used dried ice and an aluminium tray. Although liquid nitrogen would have been a far more efficient way to do it. I once saw a chef on television who submerged a aluminium tray in a vat of liquid nitorgen for a few seconds. He took it off and used it like Anti-Griddle, it was exactly the same minus the $2000 price tag.
The snowballs were made by setting a marshmallow (made from whipped coconut water and gelatin) in a semi-spherical mold until set and then scooping out the center with a hot parisienne scoop. Once filled with mango puree, they are joined together to form a sphere. Finally the balls were then... Continue reading
Posted May 20, 2010 at En Place - Menu Planning
I grated a block of celeriac straight over some hot oil(150°c). Once it started to brown I strained the oil through a fine chinois. It had a really novel texture; it was crispy but at the same time, had a melt in your mouth quality. Continue reading
Posted May 12, 2010 at En Place - Menu Planning
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In Michel Bras wildly influential, outrageously stunning book Essential Cuisine. It contains a recipe for licorice powder that consists of dried olives, demerara sugar and ground almonds which together "evoke the aroma of licorice." In Sydney alone you will often see black olive, licorice powder feature on the top restaurant... Continue reading
Posted May 8, 2010 at En Place - Menu Planning
Like most crackers(rice, quioa etc.) the proccess is easy and nearly always the same. Simply cook your grain in plenty of boiling water, till it becomes overcooked and starts to turn into mush. I have cooked the quinoa here for almost 1 hour. You then strain and blend(ive added some... Continue reading
Posted May 2, 2010 at En Place - Menu Planning
Rhubarb is destined with an unfortunate fate. For all that this plant gives us; from its undemanding nature to its almost everlasting, rejuvenating crop. It is usually rewarded by being drowned in sugar, grossly overcooked, and being stripped of all it's wonderful characteristics. The vegetable desires to be cooked gently... Continue reading
Posted May 1, 2010 at En Place - Menu Planning
I originally started reading the Hervé This book Molecular gastronomy - Exploring the Science of Flavour during the latter years of high school. But it's really only been the last year or so that ive been equipped with the knowledge to fully grasp some of the concepts. I was recently... Continue reading
Posted Apr 27, 2010 at En Place - Menu Planning
I still have fond memories of eating pretzels as a child. I would have one everyday for breakfast whilst on exchange with a family in Germany. It was the first time i'd ever had a soft pretzels and probably the first time i've had bread, fresh and still warm from... Continue reading
Posted Apr 20, 2010 at En Place - Menu Planning
Due to the limitations of Blogger, I have moved my Blog to Typepad You can now find me at With the new platform will be a new focus towards the blog as well as more frequent posts. I have included all my old posts and suggest you subscribe to... Continue reading
Posted Apr 20, 2010 at En Place - Menu Planning
Knowing what we know about Maillard Reaction from my previous post on Pretzels. I raised the question of, what would the effects of brining scallops in milk be prior to searing? To investigate I took two scallops: I brined the first in a mixture of 90% milk and 10% salt... Continue reading
Posted Apr 18, 2010 at En Place - Menu Planning