Fierce Meat Glue 2

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Shrimp Noodles (adapted from Chefsteps.com, original product credit to Wylie Dufresne)

Equipment


Digital Balance
Food Processor
Rubber Spatula
Pastry Bag (with tip)
Tamis or Fine Mesh Strainer
Immersion Circulator
Large Pot or Plastic Tub (Lexan)
Spider Strainer or Sauce Skimmer
Ice Bath (Large Bowl filled with Ice and Water)
Large Pot
Oven
½ Sheet Tray
Parchment Paper



Ingredients

400 g Shrimp, peeled and deveined
7.5 g Activa RM
6.0 g Kosher Salt
1.75 g Black Pepper

Procedure Shrimp Noodle Base

1. Place shrimp in food processor and puree until nearly smooth. Scrape down sides with rubber spatula.
2. Add Activa, salt, and pepper. Continue to puree until smooth paste develops.
3. Pass paste through tamis to remove and possibility of lumps.
4. Set desired tip on pastry bag. Load puree into bag.

Procedure Shrimp Noodle Trial 1

1. Fill pot or tub with water until 2” from rim. Insert immersion circulator and set to 730C.
2. Use spider to create whirlpool in water bath. Extrude 1/3 paste from pastry bag into whirlpool, cutting to desired length.
3. Allow to cook for 5 minutes.
4. Using spider, remove noodles and place in ice bath to cool. 
Procedure Shrimp Noodle Trial 2

1. Fill pot with water and bring to a boil over high heat. Reduce heat to simmer 1000C (boiling but not violently).
2. Use spider to create whirlpool in water bath. Extrude 1/3 paste from pastry bag into whirlpool, cutting to desired length.
3. Allow to cook for 3 minutes.
4. Using spider, remove noodles and place in ice bath to cool.

Procedure Shrimp Noodle Trial 3

1. Preheat oven to 3500F.
2. Cut parchment paper to fit ½ sheet tray.
3. Using remaining shrimp paste, pipe noodles onto parchment paper lined tray to length of sheet tray.
4. Place in oven and cook for 10 minutes (or until just cooked through).
5. Remove tray from oven and allow to cool slightly.
6. Remove from try and place in ice bath to cool.


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References

Chefsteps.com. “Shrimp Noodles”. www.chefsteps.com/activities/shrimp-noodles
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  • 2017⁄06⁄08(木)
  • 08:07

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