wonderful. And after about an hour you'll end up with this kind of it's see that they swell up a little bit texturally looks different. Yeah, it looks different. And then you just add water. That's all. And uh you let itsimmer until it's thick as you want.
That looks really good by the way. of textural variety. As I mentioned, I overcooked the hell out of these, and so they're all going to be pretty mushy.
Jeff Potter: I don't think that that's been done. And I don't know how you'd do that. But textural preference of meat stuff is definitely a personal preference based on what you grew up with. Male Presenter: OK. Jeff Potter: So it's the reason why--. If you look at older people, they tend to actually prefer their meats cooked well done or well. They don't like that medium rare texture.
and they will commingle nicely. And it's a textural to color thing. That's what a lot of the food is about.
We actually just put out a little piece on this to Googlers that, when you're peeling away the fiber, you're losing some of that nutrient, as well as the textural fiber. So leaving it on there-- as long as it's cooked in a proper way in the way that you slice it super thin, it's still
But I limit it to a less than 15% of that 68%. It's just a textural thing, and to add another layer of flavor, to bring a little smokiness to it too.
Is any part of any sensation changing or moving? And what's the textural quality of the sensations? Really dig in and explore.
Calibrating your palate at a certain sodium level. That is a textural experience.
Can you all see how gorgeous that is? What kind-- are we-- texturally -- Chef, is this texturally what we're going for? Do we need to emulsify it more?
But yeah, that's how I bridge my two worlds. And that's going to add the textural element, the smokiness from the chilies, and your crunchy shallots and your garlic.
And cooking for others or dining out? And so I wanted to maintain that textural element of the edges of the meat that are covered in spices.
are there any products that stand out, collaborative projects that stand out to you, that really could only happen in LA besides that one? So it's an interesting textural surface adaptation.
-All right. -Tofu Disrupt is meant to inspire the chefs to create entirely new dishes that highlight tofu's wide range of flavors and textural profiles. -So I chose to do this dish and use the okara, which is normally, as Minh told us today, given to farms for animals.
I mean -- I. That's why I made some textural -- Edwin: Yeah, I noticed that. Daniel: -- changes so as not to, umm, give away the end of the episode of "Murder She Wrote" before we reached it.
OK-- a lot of work. Do you find there's any difference texturally , or in timing-wise, or anything if you're doing it with raw? You know, I prefer to cook with something roasted because I've already caramelized the flavors.
just with a little bit of matzo meal thrown in. I like the matzo meal because texturally , I think it's nice on the inside. And also, even though we're grating the potatoes into water, obviously, when you're frying something, moisture is the enemy, right?
It's just kind of texturally perfect, the whole thing.
it another dimension. A textural dimension. But before that we're gonna taste a little molecular gastronomy. 'Cause I know that's pretty hot. So I think they're ready. They
I find it a little more colorful and texturally interesting when you have two different sizes in here, which is why I put the two together.
And cooking for others or dining out? A lot of the steps are important to make sure that you still have that textural part; especially the roasting in advance helps you get that.
FEMALE AUDIENCE MEMBER #6: It turns brown and when it breaks down you get texture. Jeff Potter: Yes. You get textural breakdowns when a number of the proteins denature. And specifically, at least in the papers I've been able to find, it seems like there are
context will be foolish in another because it needs -- it's very con textural , umm, which is why it doesn't -- I don't think it kind of fits any kind of algorithmic,
Now one thing you, you texturally want, we're gonna grate a little truffle in here. Microplane
It's like, then once you use plant-based ingredients and you're looking for plant-based proteins and plant-based protein combos, things just become so much more interesting and textural and all of that.
So I intentionally while we were traveling took photos of cool looking walls, and tile, and rock, and just all kinds of textural backdrops.
So mixing these flavors together in a dish really help bring out flavors, but there's also a textural thing.
But, you know, the interesting complexities of different ingredients-- umami, textural , color.
That's one of the things I love about the medium is it's called letter press because it punches the impression into the paper so it has a kind of textural , sculptural aspect.
The other thing I like about semolina is that a little bit of it is gonna stick on the bottom of the crust, and so it toasts, and you get this nice added textural crunch.