Jacinta D'Souza joined us for a private workshop on sous vide, hydrocolloids, the Pacojet and transglutaminase.  We made sous vide steak, sous vide chicken ballotine, smoked brisket dip, crispy chicken skins, peach fluid gel, and whipping siphon extruded microwave cake.  The most unusual item was the smoked brisket dip.  We froze brisket, homemade bbq sauce and sour cream in a Pacojet container and pacotized it the next day.  It was smoky, slightly sweet from the bbq sauce, and creamy.  It was a very unusual dip and everyone who tried it took a minute to consider it, then decided they liked it. 

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