1 litro caldo perdiz (partridge stock)
4 gramos kappa (bulli powdered sea algae gelatin)
this has added meat of the perdiz (partridge), other reserved meat heated with it, and then spooned on top of a salad in a ring mold to keep it into a solid flavorful shape. When the stock cools just a bit, the kappa kicks in and holds the greens in place.
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Blog Archive
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2008
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October
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- Interior layout
- a tour of Lolita
- Escarcha
- Semisphera de Foie
- Menu de Mercado, October 08
- Menu de Mercado, October 08
- Menu de Mercado, October 08
- Menu de Mercado, October 08
- Grisinis
- Caldo Perdiz-Kappa
- Simple syrup, rosemary
- Crema Calabaza
- Gelatina - Discos
- Kappa para Arroz
- Caldo Pichon
- Espuma Queso de Cabra
- Agua de Azafran - Xantana ratio
- Mojito
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October
(18)
About Me
- stachichach
- Alicante, Spain
- I'm an American, born and raised in the city of Philadelphia. I have also lived in Orlando, Port St. Lucie, Chicago and Kansas City. In March of 2007 I moved to Alicante, Spain. I am living here with my wife, Mette, who is Danish. I feel like I've been cooking my whole life, but I always feel like I need to be so much better at it. When I was 10, my family had a boat and summer place in Cape May, NJ. When I wasnt catching flounder and weakfish, I was cleaning them for the tourists on the party boats for $2 a fish. When I was a patrol leader in boy scouts, I was cooking for my team on weekend camping trips. Then it was on to Florida for high school, and I started cooking in a restaurant. 4 years of college and a degree in cultural anthropology later, with several years of cooking jobs in the meantime, I entered into culinary school...and have not looked back since. I've met a lot of great people and have cooked for many, but my favorite meal is always the one that can be....I had a dream job that I just left behind to start a new life with the one I love, and every day that comes is filled with so much promise, with just so much.....
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