Working with other chefs provides insight into their processes, techniques, and experiences. The other day I talked about using an ice filled bain-marie to cool down broths, sauces, and such. The liquid being cooled was an aromatic whey created by Viet. He added sliced ginger, lemongrass, jalapeno, cilantro, peppercorns, coriander, and fish sauce to buttermilk. He gently brought the buttermilk to a simmer. The dairy proteins coagulated into a thick, massive, aromatic raft of ricotta. He gently removed the thickened buttermilk solids and placed them into a cheesecloth lined hotel pan to cool and drain. Once the ricotta is cooled he will pass it through a tammis it to separate out the aromatics and retain the creamy, flavorful curds.
November 2, 2009