Thawing 2×4 Table 2 (120g each) Lobster Tail 200g Spiny Lobster Salt Cold Water (4°C) Make 3% of salinity of brine. When salt is fully dissolved, put the lobster tails and spiny lobster into the brine and thaw it for 40 minutes. Cooking 2×4 Table 2 Thawed Lobster Tail 200g Spiny Lobster Salt Make 1.5% […]
Lobster Tail with Tortellini and Bisque Sauce Read More »
Clarified Butter 2×4 Table 125g Butter Put the butter in the pot and melt it on the low heat. As it melts, the butter will separate into three layers: foam on top (milk solids), clarified butter, milk solids at the bottom. Then skim off the foam from the surface using a spoon. Make sure to
Paul Bocuse’s Potato Scaled Snapper Read More »
Mirepoix Stock 2×4 Table 100g Onion 50g Celery 50g Carrot 500g Water Dice the vegetables into cubes. Heat up a pot with drizzle of oil. Once heated up, reduce the heat to the lowest point and put the vegetables and cook them for 5 minutes. Keep stirring to prevent them from browning. After, pour the
Mushroom Duxelles 2×4 Table 265g Button Mushroom 4 Dried Shiitake Mushroom 15g Unsalted Butter 2g Salt Soak dried shiitake mushrooms in 80℃ water for 20 to 30 minutes until softened, then drain, and finely chop them as well as button mushrooms. Heat up the pan over medium heat and melt unsalted butter. When butter is
