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Ultrasonic Shrimp Stock

Technique: Ultrasonic Shrimp Stock
Chef Sang-Hoon Degeimbre of L’Air du Temps — Belgium
March 9, 2010

Over the past decade, Combi-ovens, immersion circulators, Cryovac® machines, and thermomixers have turned the modern kitchen into a scene more traditionally reminiscent of a lab than a kitchen. The Hielscher ultrasonic device may be the latest arrival to the high-tech kitchen. Impressively Sci-Fi in appearance, the UIP1000hd has a number of culinary applications. It can extract color from herbs to make basil essence, for example, or emulsify ingredients that would eventually separate when mixed with conventional methods, such as oil and vinegar.

In Belgium, Chef Sang-Hoon Degeimbre uses this newcomer at his innovative, Asian-inflected French restaurant, L’Air du Temps. Degeimbre’s goal is to extract the most aromatic and flavorful elements of each ingredient. The freshness that he strives to express in his cuisine would normally be lost during excessive cooking. To preserve its essential character, shrimp is lightly cooked in the oven before being combined with the other ingredients in his Ultrasonic Shrimp Stock. Degeimbre currently uses this stock for a cooked risotto entrée, but it can also be reduced to produce a more intense sauce.

Step One: Bake shrimp at 130°C for 20 minutes.
Step Two: Put all ingredients in a large pot.
Step Three: Set device to “sonication” at 50% amplitude. Process for 10 minutes.
Step Four: Mix, strain and reduce to the desired consistency.

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Ultrasonic Shrimp Stock
Chef Sang-Hoon Degeimbre of L’Air du Temps — Belgium
Adapted by StarChefs.com
March 2010
Yield:1.5 liters


INGREDIENTS


125 grams grey shrimp
1.5 liters of water
1 tablespoon tomato purée
½ carrot, chopped
½ teaspoon salt

METHOD

Bake shrimp in at 130°C for 20 minutes. Put all ingredients in a large pot. Set the device to sonication at 50% amplitude for 10 minutes. Blend, strain, and reduce to the desired consistency.

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  Published: March 9, 2010