Daring Cook's July Challenge: Skate -Traditional Flavors Powdered
>> Wednesday, 15 July 2009
This is my first submission to the The Daring Kitchen: Daring Cook's Challenge- July. The concept of the dish was based on Molecular Cuisine- A dish from Grant Achatz, found in the Alinea cookbook - page 230. The month's challenge was hosted by Sketchy who chose a recipe that could be completed without having to order a bunch of specialized chemicals or powders.
Indeed, you don't have to order powders because you will be making it! What a challenge indeed!

But, as I moved onto the host's post, a microwave could be used in lieu of the dehydrator and so is the oven too. Thank God we have oven and a microwave. So, I decided to go on with the challenge.
The original recipe used cod but since you get to substitute any other fish you like, I used Lapu-Lapu or Red Grouper. How I love this fish!
I got an A+++ from Audax Artifex for using a mug to pound the herbs and spices =P..a daring move indeed and made me an official Daring Cook! weeeee
Milk Powder: Coconut Powder
Fish: Grouper
Powders:
Chilli: Red
Lemon: Yellow (next to red chilli powder)
Onion: Brown
Chives: Green
Ginger: Yellow
Slicing of banana and fine beans
Verdict:
I think I will have a growing affection with molecular cuisine...hmm..
3 comments:
You did such a great job, with limited equipment! Your powders are wonderfully colorful! Congrats on your first challenge!
wow! elegant plating!
I thought I had a left a comment on your blog - your powders (panit pigments almost) are so artisic and creative on the plate they make you want to try the dish. And bravo and kudos to you for doing the grinding with a mug and white bond paper (a super effort many bonus points). Your pictures are so professional and spot-on and it is great that you loved it (as I did) and that the flavours and textures worked so well for you. Cheers from Audax in Sydney. Bravo bravo bravo
Post a Comment