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| Both sides previous revision Previous revision Next revision | Previous revision Next revisionBoth sides next revision | ||
| open_sauces:smoke_vapour_recipes [2013-11-18 17:11] – [Peppers in granular dust] nik | open_sauces:smoke_vapour_recipes [2013-11-18 17:35] – [Algal reminiscences from forest and sea] nik | ||
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| * ? herb jus ? | * ? herb jus ? | ||
| - | Steam of boil the eggs for 2 minutes. Cool down under cold water to stop them from getting too hard. Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper. | + | Steam or boil the eggs for 2 minutes. Cool down under cold water to stop them from getting too hard. (alternatively cook ~65ºC for ~1hr (further details about [[:cooking eggs]])) |
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| + | Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper. | ||
| ==== Peppers in granular dust ==== | ==== Peppers in granular dust ==== | ||
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| * ~1/2l of boiling water | * ~1/2l of boiling water | ||
| - | Heat the stones in the oven for about 1/2 hour at 200C. Boil the water and add the essential oil (divide in 3 flasks: 1 cedar, 1 rosemary, 1 cedar and rosemary, 5-7 drops per flask). Place the stones in the space, pour boiling scented water over them 2-3 times. | + | Heat the stones in the oven for about 1/2 hour at 200ºC. Boil the water and add the essential oil (divide in 3 flasks: 1 cedar, 1 rosemary, 1 cedar and rosemary, 5-7 drops per flask). Place the stones in the space, pour boiling scented water over them 2-3 times. |
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| - | Steam rice for about 15 minutes on 100C. Leave to cool until luke warm. Divide the rice in 4 parts. Mix one part with dulse flakes, another part with icelandic moss, arctic salt and truffle oil, the third part with bush tomato, samphire and fleur de sel, the last part with a few drops of thyme oil (watch out it's very intense!) and add wasabi to taste. Make small cubes of each mixture. Serve in a row, perhaps with different seaweeds and/or raw samphire in between each cube. | + | Steam rice for about 15 minutes on 100ºC. Leave to cool until luke warm. Divide the rice in 4 parts. Mix one part with dulse flakes, another part with icelandic moss, arctic salt and truffle oil, the third part with bush tomato, samphire and fleur de sel, the last part with a few drops of thyme oil (watch out it's very intense!) and add wasabi to taste. Make small cubes of each mixture. Serve in a row, perhaps with different seaweeds and/or raw samphire in between each cube. |
nik