Foie Gras Torchon

Hey guys, I saw a questionable looking torchon recently and it inspired me re-post this Foie Gras Torchon technique from December 2008.  This is one of my favorite versions and easily something you can do.  The beauty here is the vinegar and cure salt work together nicely to preserve the foie, giving you amazing color and smooth texture.  This technique is more of a non-traditional technique but I have had a lot of success with it.

Enjoy and please comment with any questions and I will answer all of them as soon as I can.  Ryan

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Lobster, Salted and Compressed Melon, Melon Sorbet and Caviar

A real tasty dish, the only thing the that is missing from the picture is the melon sorbet, aged balsamic and olive oil.  The sorbet was made out of ripe melon puree and equal parts of corn syrup and sugar.  We added the sugar mix to the puree till it had a brix level of 21.5.  Froze it overnight, then spun it with a paco jet.