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กระดานสนทนานี้มีให้สำหรับผู้เรียนที่ลงทะเบียนเท่านั้น
Man of Manzanilla: Modernist Spain Takes on the Big Apple - Dani García of Manzanilla – New Y
Dani García graced the ICC Main Stage like a seasoned performer. The modernist chef, who has restaurants in Spain and New York City, brought his lively wit, humility, and talented Chef de Cuisine, Santiago Guerrero, to a packed audience. García started the demo with an interesting rice paper preparation. Painting it with egg white and seasonings, he deep fried the papers for 10 seconds, during which time they puffed and became shatteringly crispy. He then garnished them with dried Chinese pork, dried shrimp, a dusting of shrimp powder and dots of textured Spanish olive oil. Two lucky participants experienced the texture and umami-forward flavors (with García holding the microphone to their mouths as they ate) and described the sheets as elegant, oceanic, and nori-like.
Santiago next made a quick emulsion of Spanish olive oil and seasoned tomato water at a 1:1 ratio with an immersion blender. After adding powdered egg whites and gelatin, he poured the mixture into a whipper, charged it, and expelled the mixture directly into liquid nitrogen. García tested the popcorn-esque result on more audience members and used the pieces as a garnish on his tomato-lobster salad. “Our technique is always in service of taste,” said García. “You cannot do this without liquid nitrogen. It’s how you can eat 50 percent olive oil with a nice mouthfeel,” according to the man who first introduced liquid nitrogen to the kitchen. Ending his presentation with some awe, García presented his dessert, Marbella’s Full Moon, a provocative display of White Chocolate Mousse, Mandarin-Yuzu Center, Walnut Brownie Crumble, Chocolate-covered Corn Nuts, and Citrus Yogurt.
Santiago next made a quick emulsion of Spanish olive oil and seasoned tomato water at a 1:1 ratio with an immersion blender. After adding powdered egg whites and gelatin, he poured the mixture into a whipper, charged it, and expelled the mixture directly into liquid nitrogen. García tested the popcorn-esque result on more audience members and used the pieces as a garnish on his tomato-lobster salad. “Our technique is always in service of taste,” said García. “You cannot do this without liquid nitrogen. It’s how you can eat 50 percent olive oil with a nice mouthfeel,” according to the man who first introduced liquid nitrogen to the kitchen. Ending his presentation with some awe, García presented his dessert, Marbella’s Full Moon, a provocative display of White Chocolate Mousse, Mandarin-Yuzu Center, Walnut Brownie Crumble, Chocolate-covered Corn Nuts, and Citrus Yogurt.
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