Aug
17
2015
0
Peach-Poppy Emulsion
By jacob burton
A sweet summer emulsion that we used for a grilled quail and peach salad dish.
A sweet summer emulsion that we used for a grilled quail and peach salad dish.
A refreshing and simple summer dish to be served at the height of melon season.
Basic mayonnaise recipe.
Tangy, spicy, smokey, and robust, this barbecue sauce is one of our favorites for smoked ribs.
This kaffir lime aioli was originally developed as a dressing for our Thai inspired french fries served at Stella. I love kaffir lime because it just permeates with tropical fruit and citrus. This aioli will work great for just about anything you'd use a citrus aioli for, just taken to the next level.
This aioli is rich and flavorful; the umami brought by the boquerones make it a great condiment for many applications.
Standard recipe for herb simple syrup that can be used for cocktails, desserts or flavor extractions for savory dishes. This recipe will work with fresh herbs, including mint, basil, oregano, parsley, thyme, etc.
This recipe is scaled to yield 10, 4" hamburger brioche buns scaled to 100 grams a piece. This is a good size bun when working with 4 ounce/113 gram hamburger patties formed to a 3.75"/9.5 cm diameter.
For detailed instructions, please review our original recipe here. You can also watch our video demonstration.
This recipe is scaled to yield 19, 3 inch / 7.6 centimeter hamburger brioche buns scaled to 55 grams a piece. This is a good size bun when working with 2 ounce / 56 gram hamburger patties formed to a 2.75" / 7 centimeter diameter.
To scale this recipe, simply change the yield number from 19 to however many slider buns you want, and hit "change."
This all purpose ginger brine is a great way to add flavor and tenderness to pork chops, chicken or other lean cuts of meat. All ounce measurements in this recipe are by weight and the yield is set at 32 cups (1 gallon) to make scaling easier.
