mymuybueno Academy of Culinary Arts

Welcome to the course

Stuffed Chicken Wing, served with Charcoal Espuma, Black Garlic & Chicken Jus

Ingredients & Equipment

Module 1: Intro - Stuffed Chicken Wing, served with Charcoal Espuma, Black Garlic & Chicken Jus

Module 2: Chicken Mousse

Module 3: Chicken Stuffing

Module 4: Stuffing the Wing

Module 5: Celeriac Horn

Module 6: Charcoal Butter

Module 7: Charcoal Espuma

Module 8: Vinegar Fluid Gel

Module 9: Black Garlic Gel

Module 10: Black Garlic Crisp

Module 11: Cooking the Chicken

Module 12: Plating

Roasted Fillet of Beef, served with Mushroom Ketchup, Foie Gras Sabayon & Sauce Bordelaise

Ingredients & Equipment

Module 1: Intro - Roasted Fillet of Beef, served with Mushroom Ketchup, Foie Gras Sabayon & Sauce Bordelaise

Module 2: Brining the Beef

Module 3: Mushroom Ketchup

Module 4: Mushroom Tuille

Module 5: Pomme Purée

Module 6: Burnt Onion

Module 7: Tarragon Oil

Module 8: Foie Gras Sabayon

Module 9: Sauce Bordelaise

Module 10: Long Pepper Infusion

Module 11: Long Pepper Fluid Gel

Module 12: Cooking the Beef

Module 13: Plating

Poached & Roasted Shiro Koji Pigeon, served with Red Vegetable Variations

Ingredients & Equipment

Module 1: Intro - Poached & Roasted Shiro Koji Pigeon, served with Red Vegetable Variations

Module 2: Brining the Pigeon

Module 3: Semi Dried Beetroot

Module 4: Beetroot Fluid Gel

Module 5: Red Cabbage

Module 6: Pickled Red Onion Hearts

Module 7: Cooking the Pigeon

Module 8: Plating