posted by Nastassia Lopez (photos courtesy of John M. Sconzo)
They started the demo off with a mokume-gane of lamb and yellowfin tuna. After molding together the two proteins with meat glue,Â Dave and NilsÂ par-froze the block Â and sliced the result paper-thin on a Hobart 3000 Slicer.
They dressed each corner of the mokume-gane Â slice with a different, delicious condiment. First,Â the “Egg-on-Egg-on-Egg.” Step one, pressure cookÂ egg yolksÂ withÂ bakingÂ Â powder at 15 psi for 40 minutes, slice into cylindrical discs and saute in butterÂ for a toast-like texture and flavor. Step two, pressure cook egg whitesÂ (to Â get brown, Maillard-reaction flavors), finely chop and placeÂ on top of the yolk disc. Finally, pileÂ a hefty spoonful of Italian caviar on top and garnish with chives. We’ll post more on this technique later.
NextÂ the team vacuumed-infused shaved Honeycrisp apples with centrifuged pistachio oil, and cucumbers with chorizo oil, Â and placed moundsÂ in opposite corners.Â Finally, NilsÂ rolled aÂ savory spoonful of pumpernickel ice cream ( milk, sour cream, glucose syrup, salt and fresh pumpernickel bread blended and tammied) onto the plate. Pistachio and chorizo oils dressed the center to finish.
The Ike Jime Black Sea Bass Dish
On toÂ the main event: Ike Jime-ing a live black sea bass. At noon,Â True World Foods delivered a truckload of 6 happy sea bassÂ andÂ dumped themÂ into a large black tub.Â A chillerÂ kept the water at 50F, bubblers provided oxygen, andÂ and a tank filter duct-taped to the side continuously cleaned the water.
At 5:30pm Mindy and the interns rolled the bass onto the stage.
Dave and Nils poured 85 mL of Aqui-S fish anesthetic into the tub to sedate the fish (the flesh of sedated fish is better and the killing is more humane – see the Aqui-S link).Â In 15 minutes theÂ fish were knocked out, andÂ Dave and Nils worked faster than clowns-on-fireÂ to ike-jime the bass inÂ 20 seconds flat.
Nils filleted the fish as DaveÂ showed how to makeÂ some unorthodox serving plates — cut,Â boiled and oxy-cleanedÂ tuna vertebrae. Â The tuna spine provided more thanÂ just plates:Â inside the spinal columnÂ was fresh spinal jelly, a key component of the dish that tastes likeÂ sea water gelee. They mixed it with diced celery and put it back into the cleaned vertebrae.
Nils added theÂ fresh, crunchy, ike-jime bass and finished the dish withÂ pecan oil, yuzu kosho, squares of pecan yokan and rotovapped hyper-reduced Sansa apple syrup.
A fitting end: Dave and Nils passed around test tubes of our own houseÂ aquavit and SkoaledÂ the audience.
If the remaining fish in the tub had opposable thumbs, they would have skoaled too. Instead,Â folks hung around after the demo and got a hands-on lesson in Ike Jime.
Thanks,Â Star Chefs!
Thank you, John.