Differences
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| open_sauces:smoke_vapour_recipes [2013-11-19 09:08] – maja | open_sauces:smoke_vapour_recipes [2013-11-23 10:36] – [Herbal water] maja | ||
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| * 12 quail eggs | * 12 quail eggs | ||
| + | * smoked black tea | ||
| * pinch of smoked salt flakes | * pinch of smoked salt flakes | ||
| * pepper | * 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]])) | + | Boil the eggs for 2 minutes |
| - | Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper. | + | Cut in 1/2 and smoke with [xxx] wood. Sprinkle with smoked salt and pepper, serve with herbal mayonnaise |
| ==== Peppers in granular dust ==== | ==== Peppers in granular dust ==== | ||
| Line 75: | Line 76: | ||
| * splash of lemon (to taste) | * splash of lemon (to taste) | ||
| * a few slices of ginger (to taste) | * a few slices of ginger (to taste) | ||
| - | * agave syrup (slightly smoky one) | + | * agave syrup (we used the one smoked over volcanic rocks in Oaxaca) |
| - | + | * mesquite wood chips | |
| - | Wet the mate with cold water, strain. Add ginger and pour boiling water over it. Infuse for 5-6 minutes. When it cools down a to about 50C add agave syrup and lemon to taste. If too strong, add more water. Chill before serving. | + | |
| + | Wet the mate with cold water, strain. Add ginger and pour boiling water over it. Infuse for 5-6 minutes. When it cools down a to about 50C add agave syrup and lemon to taste. Smoke the tea using the smoking gun and reserve in the fridge. You can sparkle the tea if so desired //(Talk to Kate Rich about their DIY sparkler next time!)// | ||
| ===== Solitary immersion ===== | ===== Solitary immersion ===== | ||
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| - | * 2 japanese-style incense sticks "Atlantic | + | * 2 japanese-style incense sticks "Atlas Cedar" |
| Burn the incense ~10 minutes before guests arrive in the Solitary space | Burn the incense ~10 minutes before guests arrive in the Solitary space | ||
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| * 2-3 drops of lemon juice | * 2-3 drops of lemon juice | ||
| - | Boil and filter | + | Boil tap water. Cool it down and filter to remove impurities. Add the other ingredients. Fill in a small lab pipette. |
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| * pinch of vanilla | * pinch of vanilla | ||
| * a twig of rosemary | * a twig of rosemary | ||
| + | * a handful of leek sprouts | ||
| + | * a few twigs of cress | ||
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| - | Layer each vegetable with some grit and soil, every few layers place a celeriac sediment in between. On top put a thicker layer of soil and decorate with cauliflower florets. | + | Layer each vegetable with some grit and soil, every few layers place a celeriac sediment in between. On top put a thicker layer of soil and decorate with cauliflower florets, sprouts and cress. |
| Served with: | Served with: | ||
| Line 368: | Line 371: | ||
| ==== Poached seasonal fruits ==== | ==== Poached seasonal fruits ==== | ||
| - | * 3 large quinces | + | * 2 large quinces |
| * 1l port wine | * 1l port wine | ||
| - | * 1 orange | + | * 1 orange |
| + | * a few cloves | ||
| + | * teaspoon of allspice | ||
| - | Slice quinces in at least 4 parts. Poach quinces in wine, orange juice and orange peel until soft, but not falling apart. Reduce the juice until becomes a syrup, pour over quinces | + | Slice quinces in small parts. Poach quinces in wine, orange juice, orange peel and spices |
| ==== A selection of smoked fudge and caramels ==== | ==== A selection of smoked fudge and caramels ==== | ||
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| * milky oolong | * milky oolong | ||
| * shincha wakama with yuzu peel | * shincha wakama with yuzu peel | ||
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| + | ---- | ||
nik