MasterChef Audition Result!

This is the cocktail I made myself after a 5hr drive home from Dallas:

Dirty martini with a sphericated olive and olive salt rim.

The MasterChef casting in Dallas went really well. Oddly enough, I was the only person with a portable immersion circulator in the tasting. Feel free to call me if you want the details, but I’ll share this highlight from the audition:

Casting Lady: What is your inspiration for cooking?

Me: I’m really inspired by my family…

Casting Lady: (After sampling my plate which featured SIX modern molecular techniques- Pressure infusion, alcohol powderization, xanthan gum, espuma, sous vide, and flavor scenting.) Who is your family? Wiley Dufresne? Jose Andres?

And I’ll take that as a compliment!

I’ve got a call back on Monday. Thank you all for the support!

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Wonders of extraction: Pressure

Wonders of extraction: Pressure.

Check out this awesome technique for quickly infusing liquids (water, ALCOHOL!!!!!, or Oil) with unique flavors…the process literally takes 60 seconds!

Reading the article above was enough to send me over the purchasing edge for a iSi whipper I’ve been wanting…I got a thermo whip which will allow me to do both hot and cold foams/espumas…but this infusion method can be done in a normal “cold-only” whipper…about $40 from your local kitchen store.

My first go was toasted coconut Vodka…shots started off tasting like ordinary vodka, but right at the end…BAM! Toasted Coconut flavor explosion!

You’ll like this one Steph!