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!:
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:
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:
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 🙂