After making Rosella-Plum Kelp relish for the suckling pig main course at Will Goldfarbs fairy tail dinner, this sour and bright red fruit keeps suprising us. Right now we infuse it in Vodka, Brine, Syrup, Vinegar… pressure cook, saute, juice and so on.
Floss 1.05 to 1.07 are from lamb shoulder, cooked in vegetable stock, in a hotel pan covered with parchment paper and a lid on 160 degrees in the oven. They were dried in the same fashion as floss 1.01, spread flat on a tray.
Mayor aim was to see the influence of the Maillard reaction 1.06 to the final floss and the difference between pork and lamb 1.05 no seasoning applied and 1.07 with 10% soy after cooking and shredding.
|Colour (6h)||Dark brown||Dark brown||Dark brown|
|Seasoning||NO||YES salted before||Yes soy after|
1.05 and 1.06 floss were both finished after 9 hours with regular breaks to shred / floss. The frying of 1.06 did not have any influence in taste, colour or drying speed.
1.07 Floss reacted in the same way as 1.04, it took longer to dry and had an increased taste.
Notes for future trials
Use of light salt brine instead of soy to prove that salt is slowing down the drying process
Use of smaller pieces (ragout size) to see if its possible to benefit from frying
For the dinner with Will Goldfarb, we decided to work with Durian, which is loved and hated equally.
All our experiments have been cooked in a pressure cooker since using a regular pan or pot was not satisfying.
The diameter of the pressure cooker is about 20 cm, which is important if you want to redo our experiment.
First trial was 1 part cream 1 part durian flesh, just cleaned of the seeds and fork mashed into the cream and pressure cooked for 1 hour.
The water in cream and durian was completely evaporated and proteins burnt like in a beurre noisette in the center of the pan was a dark brown pulp of caramelized durian, which tasted like rich condense milk caramel with little pleasant durian after taste.
Second trial was 1 part durian 2 parts water cooked for half an hour, the mix changed in colour to dark blond, the stingy – classical smell of durian was light, more like unripe wine, texture was that of a light puree soup and taste was soft durian with a light wine not.
After an hour it was like dark caramel sauce in colour and texture, smell and taste similar to caramel and boiled wine. The bottom of the pan was slightly burnt, but did not show the same interesting beurre noisette characteristics as in the first trial.
As a final product we used the burned durian-cream mix from the first trial to make feuilletine and the durian cream from the half hour cooked patch from the second trial.
Third trial was whole durian cooked in salt dough for 4 hours on 200 degree Celsius, with 2,5 hours of resting before opening.
The result was a light caramel note in taste to a lightly softer durian taste and smell.
Another side experiment.
This was conducted for Will goldfarb’s Fairy tale dinner.
Task: achieve a “volcanic” reaction for Jack & the Beanstalk
Clear transparent bubbles
40g Vegetable stock
30g egg whites
1) Blend the 2 ingredients together and pour over crushed dry ice
CATEGORY: PORK FLOSS
TAG: 2am lab
Pork floss ca. 1kg
4.000g Pork shoulders
Caramelize mire poix vegetables, add water, bring to the boil and cover pork shoulders with liquid and vegetables.
Cover with parchment paper and lid and cook in the oven on 160 degree for 3.5 to 4 hours.
Clean the cooked meat from any fat or skin. Tear in small pieces/fibers and transfer on trays in thin layers to dry evenly in the oven on 55 degrees for about 7 hours, depending on the size of the pieces.
While drying, stir and rip the meat in smaller pieces.
Finish by rubbing floss with your fingers.
Adding soy to the cooked meat slowed down the drying process, seasoning should be added at the end / before use.
Pairings: sandwich, garnish etc.