Wylie Dufresne: Food Transformations

Wylie explains how he transforms cheddar cheese into a delicious spread, papaya into "carrots," and other unexpected presentations of familiar ingredients.

Wylie explains how he transforms cheddar cheese into a delicious spread, papaya into "carrots," and other unexpected presentations of familiar ingredients.

Read the transcript of this video
[MUSIC] Here, we've taken cheddar cheese and we've cut it up into blocks and treated it just like you would chicken bones. We've made a stock. We've made a cheese stock. Wrapped it up in cheese cloth, placed it in a pot, covered it up with water and we simmered it For about five or six hours, we pull the cheesecloth out, we let the liquid cool, we skim the fat that forms off the top, and we have a stalk just made from cheddar cheese. It's delicious very simple and what we've done is taken this product which is a mixture of xanthan gum and cellulose gum, this is a product that was originally used, To be a replacement for mayonnaise. What we've done is we've adapted the company's application for this product and we ended up with this here, which, for lack of a better term, is essentially Cheez Whiz, but a very sort of grown up version of Cheez Whiz. It's a spreadable, delicious way of experiencing the cheese. We serve this at the restaurant with short ribs, pickled apples, and cabbage. And see along the lines of some of the more interesting things we do with the gums is we make these fake lentils here. This is [UNKNOWN], we take a [UNKNOWN] sauce that we blend with a little bit of water, then we strain it and then we mix some pectin in with it. And then we have a machine that drops it out drop by drop by drop into a calcium bath, and by dropping that in there we get the right distance so that they don't form spheres or beads, but so they form Almost like an M&M. And what we realized is that they greatly resemble a lentil. And so we're playing off the idea of the French lentil being served with carrots and foie gras. And what we decided to do was to try to mimic something that looked like carrot but played off the flavor of the [UNKNOWN]. So we took papaya. We took papaya juice and papaya puree, mixed the two together with another gelling agent. Called gellan gum, which is a very interesting gum. It makes a very, very firm, short gel that breaks in the mouth very nicely, very easily. And so the flavor release on the gum is fantastic. What we've done is we've taken papaya, blended it with the gum, and then heated it up and poured it back out and we make these blocks. We dice it up and it very much resembles carrots. Again, what is something you might see lentils with? Foie gras, so we take a beautiful piece of foie gras, and we serve it with lentils and carrots, but what it really is is its mole and papaya. And it's a fun way to use these gums to allow us to manipulate flavors and textures in ways previously sort of unexpected or unfamiliar in a traditional Freestanding restaurant. [MUSIC]
Sponsored Stories
Wylie Dufresne: Food Transformations


Advertisement