How ingredients react to different elements has always interested me. Simply asking the questions why and what if? Why does a soufflé rise in the oven? For that matter why does an egg react the way it does when heat is applied? what else can we replace the egg with? (Chris Jones has every question covered in that department) classes of bread? Tempatures of sugar? What is the act of tempering chocolate? (Chocolate become one of my favorite parts of pastry, however that is a story for a future post) I had so much to learn and so much hunger to find it.
Each photo is based on 1 hour sous-vide
Roasted hazels nuts in a sheet of caramel
Scaled, sheeted, portioned and rolled
Let the research begin. Over the next few months all my questions would be answered
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