SilverSage
Resident Crone
A couple weeks ago, I hosted a small party where the "meal" was a series of small plates, mostly just bites, and every dish used either modernist techniques or special equipment. I was not in charge of the camera, so I'm missing a couple pieces of the story, but most of it is here.
I started with a deconstructed tomato. Puree, then strain the tomato water from the solids. (The water has all the flavor). Add gelatin sheets to the water and chill. Strain the seeds from the pulp. Made a frico from Parmesan and peppercorns.
To assemble, break the gelled tomato water into 'crystals' with a fork, spoon into small dishes, top with a bit of the red 'sauce', garnish with tiny basil leaves and a small frico, sprinkle with flaked salt.
I started with a deconstructed tomato. Puree, then strain the tomato water from the solids. (The water has all the flavor). Add gelatin sheets to the water and chill. Strain the seeds from the pulp. Made a frico from Parmesan and peppercorns.
To assemble, break the gelled tomato water into 'crystals' with a fork, spoon into small dishes, top with a bit of the red 'sauce', garnish with tiny basil leaves and a small frico, sprinkle with flaked salt.