Just one seat left for tonight’s pop up. Grab it before it’s gone! Link in bio.
Today’s Modernist Techniques was a ton of fun! Beet noodles, sous vide carrots, cilantro gel, Parmesan whey and cauliflower foam, and a lot more! Next week is The Modern Burger.
I held on to the jar of sake lees after I removed the yellow beet umami jewels that I purchased from @culturedpickleshop . I decided I'm not as patient as the craftsmen there, so adding new vegetables to the lees to ferment and waiting a year was just not going to happen. Instead I dehydrated the sake lees and now I have the most umami rich, funky crackers you can imagine. Delicious!
Anyone want to guess what’s going on here?
Here are the 17 different ice creams we tasted today in the @pennstate Ice Cream Short Course. There were small changes made in the amount of fat, sugar, emulsifiers, stabilizers (hydrocolloids) and air in the different samples and we compared them all. I was surprised to learn that by far the best ice cream texture was achieved using a small amount of emulsifier and stabilizer. It's a small amount and makes a HUGE difference in the softness and mouthfeel of the ice cream.
We tasted the same ice cream using 12 different freezing methods. The #cattabriga #effe was my favorite.
We tasted 16 different ice creams in the commercial products lab at the @pennstate Ice Cream Short Course. It’s a great way to experience the differences in flavors and textures of ice cream on the market. This is the most serious I’ve ever seen people while eating ice cream!
Guess what’s for breakfast at the @pennstate Ice Cream Short Course?! Yup.
This was the most unusual ramen we had in Japan on our research ramen trip. At Tsukumo Ramen, they shave Hokkaido cheese into the ramen. This version even has tomatoes and basil. I was skeptical, but the tonkotsu and miso with the cheese went really well together. We tried a version without the tomato and basil, and it was even better.
7 days of ice cream class started yesterday!!
The 2018 Bold Food Cupcake Challenge!!
Red potato chips were new to the pop up menu this week. If you are making potato chips for the first time, use purple or red potatoes. They stay intact better than russets when boiling and frying. And they are beautiful!
Another amazing pop up last night with @eatfeastly ! Thanks to everyone who came out. The next pop up is Jan 21 in SF. Link in bio.
There were a few requests for a picture of a completed cheese crepe. This one is almost done.
Cheese crepe made from perfectly melting cheese!
Happy New Year! 🎊🎆 2017 has been an amazing year for Bold Food. Thank you to all our customers and followers!
Anyone else having ramen this weekend? If so, I hope it’s as good as the @noodleinhaystack yuzu shio I had today! They make some of the best ramen I’ve ever had outside of Japan.
2017 has been a great year for Bold Food. Thank you to all our followers! Have a happy 2018! #2017bestnine
The breathtaking #kyushunationalmuseum is one of four national museums in Japan. The building is tucked behind some hills and perfectly blends in to its surroundings. And while visiting the shrine and town at #dazaifu you can try delicious roasted red bean paste mochi! And of course the best news of all is that it’s only 30 minutes from the birthplace of #hakataramen.