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Chef Mark Andelbradt of Morimoto - New York on StarChefs.com

Chef Mark Andelbradt

Morimoto
88 10th Ave
New York, NY 10011
(212) 989-8883


   Made possible by funding from Pernod on StarChefs.com

Hybridizing Cream Whippers
Chef Mark Andelbradt of Morimoto NYC—New York, NY.
Adapted by StarChefs.com

The cream whipper—a standard piece of equipment for aerating concentrated bases into cold or hot froths, foams, creams and sauces—is traditionally charged with a steel cream charger containing 8 grams of N2O, or nitrous oxide. While soda siphons and their respective CO2 chargers can be used to carbonate any liquid, Mark Andelbradt screws a CO2 charger into his cream whipper for a hybridized brand of carbonation, creating »fizzy tomatoes« that fizzle and pop in the mouth.

STEP 1: Place tomatoes into an iSi cream whipper.

STEP 2: Charge with 2 CO2 cartridges and refridgerate for 4 hours.

STEP 3: Gently release the gas and unscrew the top from the cream whipper. Remove tomatoes with a spoon and serve immediately.


Live King Crab Salad with Fizzy Tomatoes and Tomato Sorbet
Chef Mark Andelbradt of Morimoto NYC—New York, NY.
Adapted by StarChefs.com


Yield:
4 Servings

Live King Crab Salad with Fizzy Tomatoes and Tomato Sorbet by Chef Mark Andelbradt on StarChefs.comIngredients:

    Tomato Sorbet:
  • 4 plum tomatoes
  • 6 tomatoes, juiced
  • 1 lemon, juiced
  • 2 ounces granulated sugar
  • 4 ounces mirin
  • 1 ounce red wine vinegar
  • 2 ounces sake
  • 1 teaspoon salt

    For the Fizzy Tomatoes:
  • 1 pint mixed red and yellow cherry tomatoes
  • 1 ruby red grapefruit
  • 1 orange
  • 1 lemon
  • 1 lime
  • 1 ounce rice wine vinegar
  • 1 ounce mirin
  • salt and white pepper to taste

    Crab Salad:
  • 12 ounces cooked King Crab meat (from live or fresh crab if available)
  • 2 ounces lemon oil
  • 1 ounce fresh chopped chives
  • Salt and pepper, to taste
  • 1 ounce Oscetra caviar

Method:

For the Tomato Sorbet:
Bring a pot of salted water to boil. Score and blanch the plum tomatoes. Shock in ice water and peel away the skin. Cut tomatoes in half and remove the seeds by giving a gentle squeeze. In a sauce pan, heat the peeled and seeded tomatoes with the remaining ingredients and bring to a low simmer for 5 minutes. Puree until smooth and strain through a chinois. Chill mixture in fridge. Once cool, spin in the ice cream machine. Reserve in freezer until use. It's best to prepare this recipe the night before.

For the Fizzy Tomatoes:
Blanch, shock, and peel the tomatoes using the same method as the sorbet. Segment the citrus and cut each segment into 2 or 3 pieces. Place the pieces of tomatoes, citrus segments, vinegar, and mirin into an iSi whipped cream canister. Charge the canister with 2 CO2 cartridges and refrigerate for 4 hours.

For the Live King Crab Salad:
Mix the King Crab with the lemon oil, chives, salt and pepper to taste.

To Assemble:
Divide the salad into 4 equal portions use a 1½-inch ring mold to shape each one. Place each molded crab salad in the center of 4 shallow bowls. Release the gas from the iSi canister and gently remove the citrus and tomato mixture. Spoon the Fizzy Tomatoes and pieces of citrus around the crab. Place a quenelle of tomato sorbet on top of the crab and finish with a generous dollop of Oscetra caviar.


Published: August 2006


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  • Soft Shell Crabs
  • Service Notes Vol. 2


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