IDEAS IN FOOD - Homogenized Watermelon-Bacon Fat

 

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Here are the latest updates for jorgehumbertocoelho.cooking@blogger.com   "IDEAS IN FOOD" - 1 new article Homogenized Watermelon-Bacon Fat More Recent Articles Search IDEAS IN FOOD Prior Mailing Archive Homogenized Watermelon-Bacon Fat We are thrilled to have the opportunity to work with Polyscience's newest piece of equipment, the Sonicprep homogenizer. It uses sound waves to homogenize disparate ingredients. In this application we blended 30% bacon fat and 70% watermelon juice, seasoned with 0.5% salt, 0.125% lactic acid and 0.15% xanthan gum. The finished liquid is heat stable and does not separate over time. In our first application, we used it to bake fluke fillets topped with slices of purple torpedo onions. What surprised us was how the watermelon-bacon fat emulsion held together through cooking and even glacaged like heavy cream. It's flavor was amazing and it made for a delicious dinner, which is the point of any cooking endeavour. Technology made it possible but the flavor made it worth repeating.   Years Past: August 5, 2010 August 5, 2009 August 5, 2008 August 5, 2007 August 5, 2006 August 5, 2005   • Email to a friend • Article Search • View comments • • More Recent Articles Better Garlic The Same But Different Breakfast for Dessert Seared Eggplant "Steak" Strip Steak and Green

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