Tuesday, 12 February, 2013

Watermelon experiment

The watermelon carpaccio from Mugaritz is known to almost everyone. Loving the idea and having 2 watermelons left, we started a little experiment on freeze – thawing and dehydrating whole watermelons.

First we peeled the watermelon to just leave a thin layer of the peel on them. We pickled the white part of the peel in kaffir lime leaf brine, the green part tends to be very tough. 



We froze them for 24 hours, if you use very big watermelons freeze them for 48 hours so they are frozen to the core. Then defrost until completely thawed, approximately another 12 hours.


repeat the process 3 times to break the fibers. you will end up with a lot of clear watermelon juice which can be use for granite, cocktails, mocktails, ice cubes,…


dry the watermelon at 90 degree celsius for 10-12 hours.



we are still working on dishes using this watermelon, sweet and savory. it is not very sweet, the texture reminds of semi dried tomato. 


POSTED BY Food Lab AT GMT +8 4:25pm | No Comments
  • Drying,
  • Experimental,
  • ideas,
  • inspirations,
  • preparation,
  • recipes,
  • watermelon,
Friday, 8 February, 2013

Mangosteen bark recipe


Every time we were making fresh mangosteen puree we ended up with 90% skin & seeds, after a little research we found recipes which used the whole fruit and not just the flesh, but mainly drinks and medicinals use.

Very informative read is http://herbs-treatandtaste.blogspot.sg/2011/07/mangosteen-fruit-information-health.html


After many experiments we end up with a crisp made from the skin which can be flavored and sweetened to low the strong flavor of the tannins, most important is to serve it really dry, as soon as it starts to pull humidity the tannins get stronger.

Miso Bavarois. Miso bark2

Mangosteen Bark               recipe for 20 serving


300g        Mangosteen skin
120ml      Water
   50ml     Balsamic vinegar
   80g        Icing Sugar
100ml      Yuzu Juice (concentrated)



Blend mangosteen skin with 120ml water until smooth.
Add balsamic vinegar, yuzu juice and icing sugar to the blender.
Blend until smooth.
Spread thinly on a silpat and dehydrate at 120degrees for 20 minutes

POSTED BY Food Lab AT GMT +8 1:43pm | No Comments
  • cooking,
  • Drying,
  • Experimental,
  • ideas,
  • mangosteen,
  • preparation,
  • recipes,
Thursday, 10 November, 2011

Pork Floss recipe


TAG: 2am lab


Pork floss ca. 1kg


4.000g Pork shoulders

350g onion

250g leek

200g carrots

200g celery

3.000g water



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.

POSTED BY Food Lab AT GMT +8 2:47pm | No Comments
  • Chinese cuisine,
  • Drying,
  • floss,