...yes, steak and egg
All right, so hopefully by now you have seen the video. Now what did we end up
doing with our new eggs? We did not make any giant leaps. In fact, we looked to the beautiful rib eye cap we had on hand from the previous video for a sense of direction. We followed the arrow and ended up with a delicious steak and egg dish. While I am not sure it solves my steak dilemma, it certainly was fun to eat. We topped the caulifower-lime pickle hollandaise egg with grated nutmeg and Lampong pepper. The sauce is our smoked balsamic, heated and enriched with a knob of sweet butter. The finished dish is simple and delicious, exactly the type of food we like to create.
Beautiful dish! Love the simplicity and the use of molecular gastronomy to create something familiar in a new way.
I was noticing when Aki was preparing the rib eye that the meat was not superabundantly marbled but had a rich meaty hue that reminded me of Hereford. Was this beef breed specific?
Posted by: John Paul Khoury | February 17, 2008 at 03:20 AM
where would honecook get Methocel (?) and how would i know which/what recipe would call for which amount...is there a book on cooking with these types of gels?....i want to try the false egg
Posted by: Natalie Sztern | February 17, 2008 at 07:15 PM
Exactly the type of food I like to eat...
Posted by: Chad Edward | February 18, 2008 at 01:15 PM
Natalie, Willpowder.net has a good selection of Methylcellulose products.
To the best of my knowledge, "Methocel" is just a proprietary name for Dow Chemical Company's methylcellulose product. If that's the case, everyone should consider calling the chemical by its name, rather than some company's proprietary brand name. Either way, this looks delicious, and I am very thankful for the video.
Posted by: Barzelay | February 19, 2008 at 06:22 PM
thankyou for the answer
Posted by: Natalie Sztern | February 21, 2008 at 06:18 PM