Adventures in Molecular Gastronomy, Part I.5
Well.
The cucumber stock clarified wonderfully. And the color turned out to be not too bad either.
Except. Cooked cucumber and fish sauce as a reduced stock? Nasty. If there were more raw cucumber flavor, it woulda been awesome. Instead it tasted mostly like fish sauce. Erf.
Also, coconut cream doesn't whip as well as I'd like. It's extremely fussy.
The cucumber stock clarified wonderfully. And the color turned out to be not too bad either.
Except. Cooked cucumber and fish sauce as a reduced stock? Nasty. If there were more raw cucumber flavor, it woulda been awesome. Instead it tasted mostly like fish sauce. Erf.
Also, coconut cream doesn't whip as well as I'd like. It's extremely fussy.