Gelatin/Agar Agar Clarifcation

Oatmeal in the front, gazpacho in the back.

So you make the flavor, substance, solid you want to liquefy... turn to clear liquid... shear a little agar agar over the top, freeze, let it defrost in cheese cloth in strainer over container then presto chango-clear liquid.  Not quite as quick or clear as a centrifuge, not quite clear as distilled, but still neat.  Maybe you can get kids to eat things they normally wouldn't by tricking them into drinking them ;)

Snail Roe, Clear Oatmeal And Gazpacho, And Morels!

Snail eggs tastes like dirt.  So cool.  I had them about a year ago when I was staging in the kitchen at Schwa. Michael laughed and bellied over to me with his wild eyes and said, "you wanna taste a dirt alginate ball?"  Of course I did.  And that was it, snail roe.  

Anyways.  I love clarification.  I don't have a centrifuge and it seems like the cool kids do: Alinea (I think), Moto-for sure, L20-probably, Ideas in Food-yeah, Wd-50, Modern Cuisine-absolutely.  So I have to make a consomme or "dashi," a Japanese term for a certain broth, the old fashioned way-gelatin clarification.  Today I made two-a gazpacho that is fucking delicious and an oatmeal.  Whoa!

Hi sweet babies, mama loves you!

Ok so in other news.  I can't wait for morels.  I really can't.  Headed down south soon.  Just you wait.  You will love the dishes I make with these.