Read the transcript of this video
For those that have seen Simply Ming, it's based on
a master recipe. It could be a mango salsa, it
could be a cranberry teriyaki glaze, it could be shrimp
mousse. And the idea of the book and the show,
is probably, actually this usually applies when I say it,
but this group may not The statement is most of
you probably work for a living, and then probably half
of you don't so congratulations. [LAUGH] Very nice. I wish
I would be in those shoes one day, I hope,
and most people have more time during the weekend than
during the week. So by making a master sauce during
the weekend, like the teriyaki or shrimp mousse, you can
then easily put tasty food on your table without, All
the chopping and stuff, cuz you have your master flavor
base. This one's a little different cuz it's a protein.
Most of the master sauces are like a black pepper
sauce or things like that. But it does work for
this mousse. I'm gonna make a very simple shrimp mousse,
really east west cuz it's French technique and Asian technique.
You can use any types of shrimp. Smell your shrimp.
Should smell like the sea not fishy. These are great
these are the wild shrimp that we have down south.
Which have been wiped out obviously Katrina, so the fact
that they can actually get shrimp together and get out
there. They don't even have 20% of their fleet out
like they used to. So if you can support that.
I also work with tesher shrimp as well, obviously they
under my show, but in this instance we gotta support
everyone down in New Orleans and Mississippi and what not
so everyone here should be able to give back cuz
if you can afford to see me inside cook then
you can afford to give some money. [LAUGH] Kosher salt,
not because I'm Jewish, cuz I'm Chinese. But I do
have a lot of Jewish friends so in honor of
them, just kidding. Kosher salt Because you can grab it
and feel it, has a better [INAUDIBLE] than the iodized
salt. Iodized salt tastes like iodine, so don't use it.
I mean it's good for driveways and kosher salt's great.
All the wonderful flora cells and malden salt, from all
over the world, that's awesome on salads. I would never
cook with it cuz, again I'm Chinese, it's so expensive.
Why waste it on a piece of fish and cook
it cuz then all the texture Is gone. Use it
at the very end to season so you have crunch.
That's freshly ground black pepper. We have. [BLANK_AUDIO] Eggs. Jesus
Christ, guys. [LAUGH] [LAUGH] Woo! Okay. Wine's kicking in. [LAUGH]
Eggs. In the Chinese shrimp mousse, it'd be egg white.
Some parts of China they actually lift it To make
it even lighter and that's it for Chinese trip news.
We're not in Chine we're in Aspen! And I trained
in France, so we need the beurre, butter. [LAUGH] Yes
this is in honor of you Julia. Oh so much
butter, I love that! Add the butter last. Get the
mousse really smooth. We're gonna add a little bit of
truffle oil. Buy truffle oil, very expensive, 20, 30 bucks.
Just when it's smooth, add a little bit in, not
too much. All right, then the [UNKNOWN]. [BLANK_AUDIO] Now this
is a patented move that you have to do. It's
called the Ming Lean. Now serious, the reason I'm doing
this is there's centrifugal force here. Don't turn it upside
down, the blade could come off. But by doing this,
it gets the butter To incorporate it all the way
and then you bring it back. So that when you
do this you don't have to open it up. Now,
you never wanna puree the butter smooth. You want little
pieces of butter. All right? So there's little pieces. Reason
being, when you cook it, cook a mouse or cook
a pastry crust, that butter melts. It flavors but leaves
air pockets. And that's how you get a very light
mousse or a very light, flaky pastry crust. That I
didn't make up. Now. I like to take a little
mousse. I season this, right? I'm gonna now make shumai
and halibut and shrimp toast. And I'm gonna do all
that. And then if I didn't try the mousse and
it wasn't seasoned enough All my dishes are gonna be
bland. So try your base [UNKNOWN]. Try your gnoshes, try
whatever, try your sweet and sour sauces, make sure it
tastes good, cuz that's really the foundation of the flavor.
This is actually when a microwave is great. In a
microwave, six seconds, the mousse is cooked. You can try
it and it's easy as well, that's very important. I
also know this [INAUDIBLE] tastes pretty well, but we're gonna
go through the motions, we're gonna try it. Let's make
sure we did alright there. Chef's have, we have asbestos
mouth for some reason. Oh, God. That's awesome. [laughs]