Potato terrine

I have been using pectin a lot as a fruit and vegetable glue. (thank you alex) I have also been doing a lot of sous-vide vegetables since I got my vacum sealer. The best temp is around 83 C or about 181 degrees Fahrenheit. (thank you chad) For this component we have combined both techniques to make this colorful terrine for our menu this week. Is this a terrine? No , not in the classical sense of being baked in a mold but the finished product resembles a baked and sliced product. To make it we mixed 15 grams pectin with 80 grams melted butter and .5 grams calcium bicarbonate. We then tossed the potatoes in the pectin mixture. I then layered them in a bag with salt and rosemary. They went into the vacuum sealer at #9 pressure setting and #8 seal setting. We cooked them for 50 minutes and then shocked them in ice water. The key was compressing the potato slices together after they finished cooking. This insured a tight seal between the layers.

Tasting Menu 57

I am finally ordering my commercial vacuum sealer. It only took 15 months of constant harassment to our controller. It is a 4000$ piece of equipment so I understand why it took so long. I had to show him that it was not a toy for me to play with but a necessary piece of equipment to extend shelf like of products. I made the case and my sealer should be here (to play with) in a couple of weeks. We went to the Shamrock food show today. I go to check out any cool new products. The only thing I saw was a berry that taste just like a kiwi. It was amazing, I will get some in for the tasting next week. It blows my mind that it is the same crap every year. They just add another flavor and put the same product in a different box.

Kampachi sashimi
Tobiko noodles, rice wine foam, soy dippin dots

Compressed ratatouille vegetables
Spicy octopus, fried olives, yogurt aioli

Blood orange space foam

Sou-vide truffle honey and organic chicken
Artichoke macaroni, brussel sprouts, tarragon air

Coffee crepe filled with amaretto mousse
Served with brown sugar ice cream
Made tableside with liquid nitrogen

Pate fruit

I used to make this at this pastry shop I use to work at. I wanted to try them dipped in liquid nitrogen. They come out crispy on the out side and chewy on the inside. I made it this time with equal parts guava and strawberry puree

Recipe

2500 grams Puree

60 grams Apple pectin

250 grams Sugar

800 grams Glucose

20 grams Trimolene

2300 grams Sugar

Boil puree. Add glucose and trimoline, boil again. Add pectin and #1 sugar, boil again. Add sugar and cook to 108 C. Pour into molds with a silt pad. Cut or unmold and dip in sugar