Modernist cuisine

Kuzu gnocchi

Kuzu Gnocchi recipe (Modernist gluten-free twist on tradition)

As I was going deep into learning about various culinary starches, I came across this incredible Kuzu Gnocchi recipes. Which, I of course, modified and now I present it to you. Kuzu, a.k.a. Kudzu starch is one of the most distinctive culinary starches, in terms it its properties and capabilities in cooking. Kuzu is a root derived natural starch with neutral flavour and clear appearance. Out of all the natural culinary starched, Kuzu is the only one that had a gelatineous texture, which could be used in so many ways in cooking, especially plant-based cooking. It is also, one of the few that are not sensitive to high heats and prolonged heat exposure. [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] Directions: Make tomato water. Just blend a few tomatoes with a little bit of water and then stain off the pulp. You can also use pulpless tomato juice. Put the tomato water back into the blender and blend in Kuzu starch until completely smooth and not Kuzu lumps are visible. Pour the Kuzu tomato mix into a small pan, bring to boil, reduce to simmer and cook for about 10 minutes on low heat, while continuously whisking. After 10 minutes, add in the cheese, rasped on a microplane. Whisk it on low heat. Transfer the Kuzu Gnocchi batter into a firm/strong piping bag. Pipe small pieces of batter right into ice cold water bath, separate individual gnocchis with scissor cuts. To warm up Gnocchi before serving, drop them in a warm broth and let them come to temperature. To serve, mix in a little be of cold-pressed canola oil, top with micro greens and toasted sesame seeds. Enjoy! You can purchase Kuzu (Kudzu) starch HERE: https://amzn.to/2GldKEi If you want to learn other cool culinary techniques, click HERE. You can also see more of my video recipes HERE.

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Edible charcoal

Edible charcoal

Edible Charcoal Serving Edible Charcoal to your guest will definitely get some eyebrows raised. It’s a very bold, but memorable and tasty dish. Despite the complicated looks, making of edible charcoal is actually quite easy. I guess, I can’t hold any longer and need to reveal to your the main ingredient out of which coals are made. It’s cassava. If cassava is an exotic root vegetable for you, you’ll be surprised. However, if you are actually familiar with cassava and had cooked it at least once, you’ll understand right away how mush since it makes and why it’s actually a very simple dish to make. Cassava has such a unique texture. It’s very hard when it’s raw (do not eat raw cassava!!!), but once you get it cooked it totally changes the texture to a more soft once with its strands almost falling apart. Now imagine it’s black! Right?! It looks exactly like charcoal looks. All you need to do is use your imagination. When it comes to adding black colour to your cassava, you can use several natural ingredients. I would suggest to use either a squid ink, or activate charcoal powder. I chose the later one to me the cassava coal, as seen on the picture. However, squid ink might be a better choice, since it would dye the vegetable much better. As for the recipe, it’s a no-brainer one. Just cook cassava cubes in salted and dyed in black water (either with squid ink, or with activated charcoal) until its fully cooked and tender. Then bake for additional 5 minutes in the over to get a dry exterior. Watch the video above for detailed instructions. If you want to learn other cool culinary techniques, click HERE. You can also see more of my video recipes HERE.

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