While waiting in line, I met and chatted with Kathy of http://www.kathycancook.com/. Very cool to meet other food bloggers. I have to admit that as much as I like to write posts about food and food related things, I’m terrible about publicizing this blog. I think it’s just a result from my personal wish for some level of anonymity. Or something like that. I don’t know.
The subject of tonight’s lecture was “Exploring thickeners to manipulate mouthfeel” with Carles Tejedor (Via Veneto), Fina Puigdevall and Pere Planagumà (les Coles).
- les Coles provided the “recipes” for tonight, demonstrated by Pere. The first two were apertif recipes. Apertif #1 – boiling water mixed with Spanish black flour, spread thinly onto a Silpat, and then baked at 150C for 20 minutes. It makes a sort of delicate cracker. Apertif #2 – 400g corn flour, 1L water, and a pinch of salt is cooked. Pork pieces can then be added and let to cook for 30 minutes (or until done). This is poured into a loaf pan and let to set in a fridge for 12 hours. The corn loaf can then be cut and the sides browned in olive oil. This corn “sandwich” is then served with ground corn kernels.
- Then there were video demonstrations – pear syrup with vanilla and thickened with xanthan gum; duck sauce made from a torched duck braised for a long time with olive oil, garlic, and rosemary; muscat syrup and pudding made from kuzu, muscat wine, and muscat graps; pear nectar jelly made from kuzu and fruit nectar; and the nectar jelly cut into cubes and served with the duck sauce until softened.
- We got tasting spoons of muscat grapes in a pear sauce.
- I forgot that Carles Tejedor was all about olive oil. We got pretty blue glasses with an olive oil that had been made thick enough to use as a moisturizer and an olive oil gummy cube. The glasses also had a QR code that leads you to this app:
Download it now and thank me later! (^_^)
It even includes the olive oil gummy recipe!
Also, it is just a really, really cute app.
- Sticker winners got a copy of the Via Veneto book. Alas, I was not a winner.
So, I guess last week, copies of the Lucky Peach magazine were handed out. I’m sorry I missed it but it all worked out. I got a copy today from the extra copies.
[Picture at the top of this post was taken from Tejedor’s Oil Lab app.]
edit: My notes from Tejedor’s lecture last year has some measurements for the the olive oil gummy if you can’t use the app.