The beginning of a dish is of course related to inspiration, but on a technical level it relates to a technical knowledge that allows you to combine the components together. With today's technologies and the knowledge all the chefs are sharing, we have extended the possibility. Which is great.
But you also want to keep some personal style and change nuances to make the menu more dynamic. When we opened the restaurant we worked on liquid gel (a flavored gel which is emulsified to a liquid but firm consistency), dropped in an organized way over the plate. But even if you love it, it becomes boring, and after few weeks it is time for a change. So I started to use stencils with other preparations to spray and create, not only a garnish but a design or shape over the plate.
It gives you a starting point to the process of putting the ingredients together in a definite structure. There is of course a succession of plating and variations until it feels right and we agree that this is a good point to start the dish. As in any kitchen, the details will change over time, hopefully towards improvement. Flavors and textures are the most important, but the visual effect of the finished dish creates the first impression which is also very important. The wow factor creates a good personal feeling before the first bite and hopefully that feeling will will remain.
Salted caramel and butter are just magical words that at any time of the day can be a temptation. Caramel of course, but with salt. Salt has the power to enhance flavors and reduce the level of sweetness in any preparation. When you add butter melted into hot caramel, it just become a substance than you cannot even catch between your fingers.
As our macaroons have been very well received at the restaurant, the flavors have changed over the course of the past months. Lately Shawn, who is becoming the specialist of the macaroon, has incorporated browned butter powder (freeze dry butter browned in the oven) into the macaroon mix and baked them with successful results. It is not always the case with macaroons, a every time you change a flavor the PH of the flavoring can have a negative impact on the recipe. If the PH of the flavor is high it has an affect on the egg white and destabilize the mix which can become to runny. Sometimes a recipe just needs readjustment, or sometimes we just leave it aside.
But this filling, this uncatchable caramel, mixed with almond powder and more butter, really defines the salted caramel macaroon and makes one of my favorite flavors.
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