Wylie Dufresne: Unusual Garnishes

Wylie transforms ordinary ingredients into extraordinary garnishes, such as crunchy dried capers, crisp peanut butter "wafers," and puréed popcorn.

Wylie transforms ordinary ingredients into extraordinary garnishes, such as crunchy dried capers, crisp peanut butter "wafers," and puréed popcorn.

Read the transcript of this video
[MUSIC] We had some fun here. We've taken traditional [UNKNOWN]. Again. Nothing necessarily all that new and unusual. We've blended it up with a couple different gums and locust being gum and some agar and an emulsifier. We've heated it up to hydrate the gums to activate the gums. We've cooled it back down to about 100 degrees and then what we've taken is a big bath of oil that's hot on the top and cold on the bottom sitting in an ice bath. We put the liquid foie gras into a squeeze bottle, We rain it into the oil and because of the surface tension, it causes the foie gras to bead up. It passes through the oil cuz the oil is warm and less viscous at the top, creates these spheres. They're not actually perfect spheres. And then as they sink, they come in contact with the cold oil, which causes the gums to set. And we do that over and over and over again. We get something very fun. Again, it's foix gras, very familiar but an unusual texture. This leads us into another technique we serve this foix gras with something we call balsamic vinegar pebbles and they are a fun little technique that we've come up with here at the restaurant. You can get spray dried flavors Basically, they take a flavor, in this case it's balsamic vinegar. There isn't enough solid matter in the vinegar, so they take some sort of long chain carbohydrate, maltodextrin, something like that, which is a sugar made from corn. They'll mix it with the liquid and they'll spray it out of a very fine nozzle in these huge silos, and it will Almost instantly dry and fall down in a powder. You'll have balsamic vinegar powder. So what we've done is taken that powder, put it into a bowl, and in a ratio of more or less 3 to 1, mix it up in the bowl. The oil, pinch of salt, and the powder, make almost a paste, a very sort of dry paste. And then we press them into these forms. Then we place them in a hot pan. We just roll them around in the stove. And they come out, they're kinda fragile, but they're called Pebbles. And here in the restaurant, we serve this Fuadra with Balsamic Vinegar Pebbles. Actually everything on this particular dish is round. So we call the dish Fuadra on the Round. Another pebble that we make We take coconut, spray dried coconut. We take it, put it in to a bowl, a little bit of olive oil in this case, and mix it up, make the paste. Somebody with very small, delicate hands presses them in to these little balls. We roll them in the pan and then you get coconut pebbles. And you can see, they're fairly fragile, and what they have in the mouth, this one has almost a creaminess because The process of spray drying doesn't eliminate all the fat from the coconut. It just, again, it dries in to a powdered form. So in the mouth, this one happens to be very creamy. And along the lines again of playing with the gums, we have played off the idea of what's become a familiar technique, you know, Faram Adria of [UNKNOWN] fame has Popularize the idea of taking alginate and using it to make something into a sphere of sorts. And we've been playing a lot with pectin lately and pectin has a very nice mouth feel. So what we've done here is we've just taken gruyere cheese and we've just grated it on a box grater and we've put it in the salamander. We've blended that with some milk. And an [UNKNOWN] and we've piped it into little demi-sphere molds, frozen it, and popped it out. And we're gonna use the calcium that's present in the milk and the cheese and we've dropped these into a pectin bath so the outside is only able to form a shell, but what the inside is still liquid. So here we have the ravioli, for lack of a better word, of cheese. It's just gruyere cheese. This is part of a dish where we make French onion soup at the restaurant, but we play with all the textures of French onion soup, puree of onion, beef consumme, crispy pieces of toast, and we serve it all with the ravioli of cheese. So again, very familiar idea French onion soup is melted with cheese, and bread, and onion Beef stock, a little bit of alcohol. We just sort of move that around, and turn it on it's ear, and hopefully it found an interesting way. [MUSIC]
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Wylie Dufresne: Unusual Garnishes


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