The other day I went over to our croyvac machine and started to shove leaves of red cabbage into large croyo bags. Another very intelligent Chef was staring at me from the corner of his eye, thinking “What is he doing Now!?! and I immediatly said, “How else do you make Borscht”. To many this make not make sense but between Will and I it was all that was needed to be said. We see how everyone works, reacts, and moves on a daily basis so it is pretty easy for us to read eachother especially when someone is up to something….
Okay So I had six bags of cryovaced red cabbage, then I took up all the room in another guys circulator bath…oops…(of course he still got his veg. cooked). The cabbage was cooked at 85 C for 1 hr. and 15 min. then pureed with roasted shallots, white soy, fish sauce, and local honey. It was important to me to make sure that it still tasted like cabbage, was bright purple but, of course was delicious.
I did some research on borsht and have spoke to Russians, Ukranianes, and other easter Europeans over the years and there is such a variety of different types of borscht its crazy. It can be red, green, light, heavy, hot, cold, filled with meat, boar, shellfish, vegetarian, beets, cabbage, sour, rich, Russian,… the list goes on and on. So yes that leaves me with a lot of room for a broad interpretation but I do not want to disrespect such a widely respected international staple.
Yogurt In Textures; Whey “Curd”, Emulsion, Croquant
Red Cabbage Borscht
Green Apple Ribbon
Yogurt Whey “Curd”
Yogurt Horseradish Emulsion, Greek Yogurt, Horseradish root, U-Tex 3
Yogurt Croquant, Isomalt, Fondant, Freeze Dried Yogurt Powder
Pickled Parsley Root
Parsley Fluid Gel, Parsley, Agar Agar, Low Acyl Gellan
Re-hydrated Japanese Mustard, Water, Lemon Juice, Lemon Zest Salt, Rice Vinegar, Distilled Vinegar
Sprouted Malabar Spinach