Silky
Smooth and coating on the tongue, with no perceptible grain — usually from emulsification or fine straining.
Recipes using this tag
six- First revision
Roasted San Marzano tomato soup
Tomato soup for 2 from one can of San Marzano tomatoes. Brown the tomato solids and keep the juice raw.
American · Emulsifying - First revision
Sauce Périgueux Spaghettini with Seared Duck Breast
Sauce Périgueux is the classical French truffle sauce. It is built on demi-glace, not on butter.
French · Italian - Second revision
Dan Dan Udon
Hard-fried pork with bloomed dried chilli, garlic, ginger and Yibin suimiyacai, on udon. A cold sauce of blended silken tofu and peanut satay binds the bowl.
Sichuan · Chinese - First revision
Carbonara
Roman carbonara with a sauce of egg yolk, cheese, pork fat and pasta water. Four yolks dress 280 g of pasta for four people.
Italian · Emulsifying - First revision
Demi-Glace
Classical demi-glace with a dual-bone foundation, triple clarification and a staged reduction. A preparation other recipes pull in rather than a dish.
French · Roasting - First revision
Giga-Brûlée
A vanilla custard baked as one thin sheet in a tray. This version uses 2000 ml of cream at 34 percent fat and 355 g of egg yolk. The custard is 1 cm deep.
French · Steaming