For the advanced kitchen chemist, or the merely curious-discover the high-tech appetizers, entres and desserts behind today's culinary revolution
Posted 10.16.2007 at 1:00 am
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Ceps Consomm
Moshik Roth. Brouwerskolkje, Overveen
Preparation
Freeze the wild mushrooms with the water and put them in the Gastrovac at 75C for 2 hours. Next, sift and cool. Clear the drained liquid and add salt to taste. The vacuum created in the Gastrovac guarantees a finished product of the highest quality, without oxidation and without any loss of flavor.
Ingredients
3l water
1.5kg chopped wild mushrooms
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