From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot Ingredients: 10 oz Ahi Tuna Sashimi Grade cut into ¼” dice 2 oz Light Soy Sauce 2 oz Rice Wine Vinegar ½ oz Pickled Ginger Juice 1 Teaspoon Sesame Oil ¼ oz Wasabi Powder Salt and Pepper to Taste Preparation Method: A[...]
Posts Tagged ‘tuna’
Molecular Gastronomy Recipes
From the demo: Molecular Gastronomy Recipes, Courtesy of Chef Andi Phillips Green Onion, Ginger, Sake “Caviar” 1 T calcium chloride 5 cups water 6 ounces green onion, green part only 2 ounces peeled ginger, thinly sliced 21/2 cups sake 1 ½ t sodium alginate ½ t salt In a medium bowl, dissolv[...]