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Info: I've often thought about the early days of the French Laundry cookbook and how it shaped my way of thinking. By no means is it a holy grail of a book; it certainly has its flaws. I mostly admire and draw from the stories and anecdotal sections of recipes like these. There's a section that references cooking eggplant low and slow until it forms a fondue like texture. That line was the single point of inspiration for this technique. We learned a version of the Croquant technique when chef Paul Liebrandt came and did a pop-up at CVI. He's a remarkable chef with unbelievable raw talent. There was a crispy eggplant wafer with chocolate ice cream and a spice from laBoîte NYC called appalonia. This recipe has been streamlined and stripped down for efficiencies. Sous Vide Eggplant Fondue with Eggplant Croquant Recipe
Concepts: ISVA Sous Vide Recipe Collection, Sous Vide Eggplant, Sous Vide Fruit and Vegetables, Sous Vide Recipes, Sous Vide Vegetable , Vegan Sous Vide, Vegetable, Vegetarian Sous Vide

Info: This sous vide eggplant croquant recipe has been streamlined and stripped down for efficiencies, making it fast to put together and easy to add to other dishes. Sous Vide Eggplant Croquant Recipe
Concepts: Garnishes, Getting Started, Maltodextrin, Maltodextrin Oil Powder Recipes, Recipe, Tapioca maltodextrin

Info: An easy way to get started with modernist cooking is through the incorporation of tapioca maltodextrin powders. Tapioca maltodextrin is simply a extremely fine powder that acts as a thickener when mixed with fat. This modernist recipe focuses on making a succulent bacon powder to be used as an entree topper. Bacon Powder
Concepts: Garnishes, Maltodextrin, Maltodextrin Oil Powder Recipes, Powder, Recipe, Tapioca maltodextrin, Thickener

Info: An easy way to get started with molecular gastronomy or modernist cuisine is through the creation of tapioca maltodextrin powders. Tapioca maltodextrin is simply a extremely fine powder that acts as a thickener when mixed with fat. This modernist recipe focuses on making a sesame oil powder. Sesame Oil Powder Recipe

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Sous Vide Eggplant Fondue with Eggplant Croquant Recipe

I've often thought about the early days of the French Laundry cookbook and how it shaped my way of thinking. By no means is it a holy grail of a book; it certainly has its flaws. I mostly admire and draw from the stories and anecdotal sections of recipes like these. There's a section that references cooking eggplant low and slow until it forms a fondue like texture. That line was the single point of inspiration for this technique. We learned a version of the Croquant technique when chef Paul Liebrandt came and did a pop-up at CVI. He's a remarkable chef with unbelievable raw talent. There was a crispy eggplant wafer with chocolate ice cream and a spice from laBoîte NYC called appalonia. This recipe has been streamlined and stripped down for efficiencies.

Sous Vide Eggplant Croquant Recipe

This sous vide eggplant croquant recipe has been streamlined and stripped down for efficiencies, making it fast to put together and easy to add to other dishes.

Bacon Powder

An easy way to get started with modernist cooking is through the incorporation of tapioca maltodextrin powders. Tapioca maltodextrin is simply a extremely fine powder that acts as a thickener when mixed with fat. This modernist recipe focuses on making a succulent bacon powder to be used as an entree topper.

Sesame Oil Powder Recipe

An easy way to get started with molecular gastronomy or modernist cuisine is through the creation of tapioca maltodextrin powders. Tapioca maltodextrin is simply a extremely fine powder that acts as a thickener when mixed with fat. This modernist recipe focuses on making a sesame oil powder.

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