Comments on: TGRWT #7: Cocoa frico with cauliflower cream http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/ - dedicated to molecular gastronomy Thu, 16 Oct 2008 01:28:28 +0000 http://wordpress.org/?v=2.5 By: orangesrhyme http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-108139 orangesrhyme Wed, 30 Jul 2008 23:11:22 +0000 http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-108139 For freshness? Something citrus-y in the cream, perhaps? For freshness? Something citrus-y in the cream, perhaps?

]]> By: Mrs.W http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-41738 Mrs.W Mon, 05 Nov 2007 20:11:17 +0000 http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-41738 Brilliant. Now I want to try it. Sounds much better than my concoction! Brilliant. Now I want to try it. Sounds much better than my concoction!

]]> By: Luke http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-41067 Luke Sat, 03 Nov 2007 04:12:19 +0000 http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-41067 Wonderful combination, indeed! The depth of both the cauliflower and the faint, haunting complexity of the cocoa are perfect companions. Coincidentally, at our restaurant, we have served a number of variations on the cauliflower/chocolate combination-in it's current guise it is a cocoa crepe with a cauliflower veloute. To cut through the richness we serve it with a black pepper gastrique, which provides a touch acidity and heat that actually seems to heighten the flavors on the plate. www.lukesgastronomy.blogspot.com Wonderful combination, indeed! The depth of both the cauliflower and the faint, haunting complexity of the cocoa are perfect companions. Coincidentally, at our restaurant, we have served a number of variations on the cauliflower/chocolate combination-in it’s current guise it is a cocoa crepe with a cauliflower veloute. To cut through the richness we serve it with a black pepper gastrique, which provides a touch acidity and heat that actually seems to heighten the flavors on the plate.

http://www.lukesgastronomy.blogspot.com

]]> By: Daniele http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-41062 Daniele Sat, 03 Nov 2007 03:37:38 +0000 http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-41062 Very interesting the chocolate factor. I find that the frico comes much better if made in a non stick pan, settling the Parmigiano in the shape you like while on a cold pan and heat it gradually. It can be molded better and it looks more "smooth". Lime would be interesting also, coriander and cardamom would probably compromise the delicate balance. Just a thought. Very interesting the chocolate factor. I find that the frico comes much better if made in a non stick pan, settling the Parmigiano in the shape you like while on a cold pan and heat it gradually. It can be molded better and it looks more “smooth”. Lime would be interesting also, coriander and cardamom would probably compromise the delicate balance. Just a thought.

]]> By: sygyzy http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-41001 sygyzy Fri, 02 Nov 2007 21:38:10 +0000 http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-41001 What was the texture of the cream? What was the texture of the cream?

]]> By: M. http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-40738 M. Thu, 01 Nov 2007 16:11:38 +0000 http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-40738 Ok, what about adding sodium alginated orange (or lime) juice 'caviar'? Ok, what about adding sodium alginated orange (or lime) juice ‘caviar’?

]]> By: Evelin http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-40676 Evelin Wed, 31 Oct 2007 17:26:24 +0000 http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-40676 That's definitely interesting. I love the idea of parmesan crisps in this combo. I'm for lime, too!:) That’s definitely interesting. I love the idea of parmesan crisps in this combo.
I’m for lime, too!:)

]]> By: patrick http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-40644 patrick Wed, 31 Oct 2007 05:44:34 +0000 http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-40644 lime would be sick. or green coriander. you could even use white cardamom if thats an avenue you would want to stroll down. lime would be sick. or green coriander. you could even use white cardamom if thats an avenue you would want to stroll down.

]]> By: Roberto N. http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-40567 Roberto N. Mon, 29 Oct 2007 21:03:42 +0000 http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-40567 I was also thinking of adding lemon or orange zest to it. Or some fennel fronds. I was also thinking of adding lemon or orange zest to it. Or some fennel fronds.

]]> By: Trig http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-40566 Trig Mon, 29 Oct 2007 20:33:48 +0000 http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-40566 I totally agree with B, a little shredded coriander and a grating of fresh lime zest would be the perfect refresher. Or maybe a few passion fruit seeds to top the cauliflower cream? I totally agree with B, a little shredded coriander and a grating of fresh lime zest would be the perfect refresher. Or maybe a few passion fruit seeds to top the cauliflower cream?

]]> By: Eric Bernhard http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-40564 Eric Bernhard Mon, 29 Oct 2007 19:06:08 +0000 http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-40564 Why do you need the xanathan...how will it take the cauliflower and the sour cream to seperate Why do you need the xanathan…how will it take the cauliflower and the sour cream to seperate

]]> By: chadzilla http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-40528 chadzilla Mon, 29 Oct 2007 11:22:56 +0000 http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-40528 I have the same parmesan tuiles on my tasting menu as a salad garnish. Instead of using powdered cocoa, I used cocoa nibs for crunch as appearance (they look like flat chocolate chip cookies). The salad dressing is a chocolate balsamic dressing finished with coffee oil. I have the same parmesan tuiles on my tasting menu as a salad garnish. Instead of using powdered cocoa, I used cocoa nibs for crunch as appearance (they look like flat chocolate chip cookies). The salad dressing is a chocolate balsamic dressing finished with coffee oil.

]]> By: B. http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-40494 B. Mon, 29 Oct 2007 05:42:31 +0000 http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-40494 That is a dish just crying out for a wee bit of shredded cilantro and lime zest! That is a dish just crying out for a wee bit of shredded cilantro and lime zest!

]]> By: M. http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-40444 M. Sun, 28 Oct 2007 23:46:31 +0000 http://blog.khymos.org/2007/10/28/tgrwt-7-cocoa-frico-with-cauliflower-cream/#comment-40444 It looks very good. What about adding caviar for the freshness. It looks very good. What about adding caviar for the freshness.

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