mymuybueno Academy of Culinary Arts

Welcome to the course

Cured Mackerel Dill Stone, served with N25 Caviar & Wasabi

Ingredients & Equipment

Module 1: Intro - Cured Mackerel Dill Stone, served with N25 Caviar & Wasabi

Module 2: Mackerel Cure

Module 3: Wasabi Infusion

Module 4: Wasabi Vinegar Fluid Gel

Module 5: Mackerel Stone

Module 6: Dill Gel

Module 7: Dipping

Module 8: Plating

Burnt Onion Crisp, Beef Tartar & Frozen Horseradish Snow

Ingredients & Equipment

Module 1: Intro - Burnt Onion Crisp, Beef Tartar & Frozen Horseradish Snow

Module 2: Caramelised Onion

Module 3: Long Pepper Infusion

Module 4: Long Pepper Fluid Gel

Module 5: Burnt Onion Crisp

Module 6: Charcoal Oil

Module 7: Frozen Horseradish Snow

Module 8: Beef Tartar

Module 9: Plating

Grilled Globe Artichoke Tart, served with Parmesan Custard & a Jelly of Tomato Essence

Ingredients & Equipment

Module 1: Intro - Grilled Globe Artichoke Tart, served with Parmesan Custard & a Jelly of Tomato Essence

Module 2: Tomato Essence

Module 3: Chopped Tomato Jelly

Module 4: Tomato Powder

Module 5: Turned Artichoke

Module 6: Parmesan Custard

Module 7: Pickled Shallots

Module 8: Parsley Oil

Module 9: Tart Case

Module 10: Plating

Liquid Nitrogen MSDS