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Leek Ash
Posted by networkn
So I have been trying to reproduce a dish I once had at a fine dining restaurant.
It was fluffy butter, with leek ash and it was lightly smoked, with the flavour of charred leeks.
I found a couple of recipes online and tried to follow them, but they were a disaster (one involved splitting a leak down the center and cooking at 250c until blackended. It tasted as you'd imagine, like eating charcoal and am glad I tested before putting into my butter.
I am now wondering if I am not "getting" it. I am thinking about either using the leaves of the leek and not actually making ash but rather "dried" leek, or perhaps igniting a leek end and leaving it in a container covered, with the butter to see if the smoke will infuse with a nice charred leek flavour.
Anyone got any bright ideas?
It was fluffy butter, with leek ash and it was lightly smoked, with the flavour of charred leeks.
I found a couple of recipes online and tried to follow them, but they were a disaster (one involved splitting a leak down the center and cooking at 250c until blackended. It tasted as you'd imagine, like eating charcoal and am glad I tested before putting into my butter.
I am now wondering if I am not "getting" it. I am thinking about either using the leaves of the leek and not actually making ash but rather "dried" leek, or perhaps igniting a leek end and leaving it in a container covered, with the butter to see if the smoke will infuse with a nice charred leek flavour.
Anyone got any bright ideas?
Re: Leek Ash February 04, 2019 04:12AM |
Admin Registered: 18 years ago Posts: 7,920 |
Re: Leek Ash February 04, 2019 10:32PM |
Admin Registered: 18 years ago Posts: 7,844 |
Re: Leek Ash February 07, 2019 12:03PM |
Registered: 16 years ago Posts: 319 |
Ok. I thought I'd update you guys and gals on the thread.
I have managed to get a very passable result with some experimentation. I never managed to get edible "ash" as such, but using two different methods I got some results that were both "smoky" and "leeky" which slathered on fresh crusty bread had my wife and kids in raptures.
Two methods I used was to throughly wash and dry the green parts of a nice leek.
I put one in the oven at around 120c and cooked until they were dry and crunchy.
I put the others on a plate which had 2 paper towels on the bottom and two on the top in bursts of 20-30 seconds at a time, patting dry in between bursts.
The Oven ones were crunchiest and didn't discolour or start to caramelize/burn, where as to my surprise, the microwave ones did.
I then stuck them into a handheld food blender until they were pretty much a powder and mixed them into butter I had put in a mixing bowl for quite a long time. The butter never went fluffy, but that's another post.
Both were good, but I think personally, I prefered the microwave version slightly.
I also took the white end and hovered it over the gas cooking element of my stove until it went blackish, I then used a microplane to take those off. I recommend that if you have the patience. It's a lovely second layer of flavour.
I highly recommend giving this a go, it was really something special.
I have managed to get a very passable result with some experimentation. I never managed to get edible "ash" as such, but using two different methods I got some results that were both "smoky" and "leeky" which slathered on fresh crusty bread had my wife and kids in raptures.
Two methods I used was to throughly wash and dry the green parts of a nice leek.
I put one in the oven at around 120c and cooked until they were dry and crunchy.
I put the others on a plate which had 2 paper towels on the bottom and two on the top in bursts of 20-30 seconds at a time, patting dry in between bursts.
The Oven ones were crunchiest and didn't discolour or start to caramelize/burn, where as to my surprise, the microwave ones did.
I then stuck them into a handheld food blender until they were pretty much a powder and mixed them into butter I had put in a mixing bowl for quite a long time. The butter never went fluffy, but that's another post.
Both were good, but I think personally, I prefered the microwave version slightly.
I also took the white end and hovered it over the gas cooking element of my stove until it went blackish, I then used a microplane to take those off. I recommend that if you have the patience. It's a lovely second layer of flavour.
I highly recommend giving this a go, it was really something special.
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