A most Gastronemous Tut Tut!

My dear cooks I’ve done it again, and through no fault of my own. I have missed the deadline for the DC’s once again. But not through design. Why yes, I cooked the daring cooks meal, but do you think I could photograph it for your exciting viewing? Do you think I could take pleasure in eating something devistatingly new for me, knowing that I’ve failed you all again? All of you so diligent and creative, you’ve made the challange a few times already, and found great ways to present and substitute! I really am wowed by you all and your efforts. Here are the updates with photos!:

The finished product

The finished product

I tried to make a lovely flower pattern with the powders, delicately scraping them into sharper patterns on the plate. Unfortunately, while focusing on the asthetics, I didn’t think that I might need a bit more powdered ingredient to go with the meal. All the powders were very flavourful, but hard to find a mix of them that was quinticentially chicken parmigana-ish, and it was a bit odd when I forgot which was which and got a  mouthful of herb! hehe The fried bocconcini in the polenta crust was lovely, fried up beautifully crisp and soft melted on the inside. I would salt it next time, as it was quite plain in flavour. The chicken was nice and tender, and the asian greens I just chopped up and steamed, then seasoned with butter to add some salt to it. I didn’t find it dry, but would serve larger piles of powder next time. Here are the powders on the plate:

from top left: parsely, parmesan, red onion, lemon. Centre: basil. from top right: sundried tomatoes, mushroom, oregano, garlic

from top left: parsely, parmesan, red onion, lemon. Centre: basil. from top right: sundried tomatoes, mushroom, oregano, garlic

 I put the lemon, parsley, onion and parmesan cheese together, as it reminded me of gremolata mix, served with other italian meals like osso bucco.


There, I’m glad I’ve posted now, here’s one last look:

Ta Da!

Ta Da!

Anyhow, I do appologise for the absence of photo’s, my friend is (hopefully) on her way to my house with my camera, ASAP, as she downloads our holiday pics!

The Challenge: Skate, traditional flavors powdered (slightly altered)

I’ll type more on the challange when I have some pics. But just for the uninitiated out there, Us Daring Cooks were asked to prepare a dish in microgastronomy style. The original called for fish served with a some greens and a starchy base, alongside dehydrated meal ingredients, that you’d dip your plain poached fish into, to get an explosion of flavour in your mouth.


I chose to sub the fish for chicken, and try to make a dehydrated chicken parmigana…the Aussie pub classic 🙂


Dehydrated goods were: sundried tomatoes, garlic, red onion, parmesan, mushroom, basil, oregano, parsley and lemon zest (without citric acid, as I wasn’t sure what it was there for?).

I swirled them in a tryhard flowery pattern (pics to come) and served them with wilted chinese greens (not traditional like spinach, I know, but I had it on hand) and instead of the suggested brown butter powder served atop like on the fish example, I crumbed some slices of bocconcini cheese (similar to motzerella, an essential in chicken parmigana, and so to is a crumbing element, usually round the chicken) and fried them, a la fried camenbert. I thought that would help preserve the creamy stringy mouthfeel of the cheese, as a fellow DC Audax had pointed out.


Anyhow, hope everyone else had fun, it was fun, and although dehydrating took time, it didn’t take attention, so that was easy to do weeks ahead. Everything else was simple to prepare, and fun to play with the dried flavour powders to be artful on the plate.


Thanks all for sharing 🙂


4 Responses to A most Gastronemous Tut Tut!

  1. Can’t wait for the pixs I’m most interested in seeing it – and did you like it I wonder you didn’t mention it in this posting. Will visit again soon to see the final result. Cheers from Audax in Sydney,

  2. Fried bocconcini in the polenta crust was lovely, fried up beautifully crisp and soft melted on the inside sounds *mouth watering* and I think the way you did the powders in flower shapes was very stylish and I LOVE how you did a gremolata and the tomato powder I’m impressed. Overall I think you learnt so much from this challenge such as – all the thinking about flavour and texture combinations (how do you recreate chicken parmigana using powders) and the idea of the polenta crusted bocconcini is inspired (recreates the topping of the pub dish)and how to do the tomato sauce.

    It is odd my sister just made this dish (the normal version) and I was thinking how yours turned.

    I think if you tweaked it a little you could get a real ‘signature’ dish from this. You can store the powders in the freezer for a few weeks. I think the finer you get the powders the better the dish

    The citric acid is there to make the lemon powder ‘fizz’ in your mouth – like ‘popping candy’ that children have, adds a huge lift and kick to the flavour.

    Congrats you are one of the few people who tried another dish as your base (I did Thai Beef salad)bravo and kudos to you Mon.

    P.S. I have just finished a post on macarons (this is my first attempt at this very expensive to buy and make dessert) if you want to see the results.

  3. I was reading your blog and ….

    Brandy honey banana, chilli and lime strudel what a great flavour combination this would be so nice and yummy.

    The bakewell tarts worked out well and you realised that the classic strawberry or raspberry are the classic flavours because they are the best.

    Your potstickers fillings are marvellous I think you have a real flair for flavours and textures that would blossom if you thought and practised enough.

  4. Just read your macaron posting – it seems that you should buy a $4 oven thermometer and calibrate your oven. I found out that mine is out by 30C (that is when the dial reads 150C it really is 180C) and it varies over the range also. I just noted the dial temp with the real temp and now I know how to use my oven. I think this is one reason why I so much success with recipes. The best $4 I have very spent and when I bake at other people’s homes I bring it with me so I can get the correct temperature there also.

    I think you totally baked the insides of the macarons that why it took so long. The crust should be egg shell thin and insides are very soft. Yes they do stick sometimes just let them dry out for a few hours on the parchment paper they will come off easier.

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