While corn season is still a number of months out we have not been able to keep its presence out of our kitchen. We use frozen corn which captures the essence of sweet corn. We do not use the kernels in their whole form because the texture of frozen corn is a bit strange. Instead, we make a puree seasoned with chipotle and butter whose flavor stands up and reminds us of Summer's seasonal bounty.
The corn puree was used in our most recent class on Methocel. We used it to create scrambled corn, a preparation we worked on a number of years ago. Since our initial developments with scrambled corn we have learned a lot. We have also made plenty of mistakes. The
combined results of learning from our failures has helped us produce our most recent formulation of corn, which may be cooked into beautiful egg-like curds. The addition of iota carrageenan adds a richer creaminess to the base and solves the syneresis issues we struggled with in the initial formulation.
We paired the corn with a vadouvan and maple syrup consomme which added spice, aromatics and a cleansing note to compliment the creamy curds. The sliced chives pick up the allium notes in the vadouvan. All in all we were quite satisfied with this creamy, tasty hint of what's to come.
combined results of learning from our failures has helped us produce our most recent formulation of corn, which may be cooked into beautiful egg-like curds. The addition of iota carrageenan adds a richer creaminess to the base and solves the syneresis issues we struggled with in the initial formulation.
We paired the corn with a vadouvan and maple syrup consomme which added spice, aromatics and a cleansing note to compliment the creamy curds. The sliced chives pick up the allium notes in the vadouvan. All in all we were quite satisfied with this creamy, tasty hint of what's to come.
