Lobster Coins. I was inspired by a FCI tutorial on how to properly use Meat Glue. I added my own little finesse to it though. Brining, and sous-vide with clarified brown butter. Note the complete red meat on the outside, and pure white middle.
Barry, taking time off from chirping me to come up with what I consider to be the best brined/spiced braised/seared pork belly I have had.
Molecular Gastronomy finally came into my house. It was high time to learn about it.
The Ginger-Ale Caviar set-up.
From left; Ginger-Ale Gel (Sodium Alginate), Calcium Chloride Solution, Water, Ginger-Ale steeped with Ginger and Lemon.
Mark (thank you very much for your help and all the chemicals!) Anins, staring in fascination at the syringe (thank you to my family for the supply of syringes....) the Ginger-Ale Gel.
This was the easy part. Cutting the whole thing was the tricky part.
So, the big issue with having an arancini stuffed with gelatin egg yolk is how long and at what temperature do you need to fry it so that a) It actually melts and does not remain a solid piece of crap, and b) It does not overcook and you look like a solid piece of crap.
We needed to know this before the dinner so we did a trial run...