Had a tuna crudo topped with pickled strawberries served with tomato dashi and shiso oil tonight. Amazing! Had to learn how to make the dashi. Thank you!
I make tomato sauce for next year in the fall. Because my garden can’t produce 120 pounds of tomatoes at once, I free them until fall. When thawed I save the tomato water and jar/preserve. As my sauce is reducing I pressure can the T water, It’s stunning. Think ground pork or chicken simmered in T water. Add some green chilies. Or white beans simmered in T water. The flavor is of a red sauce. A surprise❤️
Definitely try it! It's not all that complicated and it is super delicious. You don't need to mess around with the fiddly garnish if you don't want to. Just chuck in some chopped tomatoes and herbs and you'll be good to go.
Very nice chef.👌 Would love to see how you prepared the tomato’s, compressed melon and tarragon oil to complete the dish….. Keep up the awesome work. It’s brilliant to watch thank you.😁
Great info. Very beautifully presented. We do eat with our eyes as well as our mouths! BTW, I also use a tweezers to pic my herbs and find it relaxing. I cracked up at the "screw you" comment hahahahahaha
I was wondering if I could make dashi stock from unusual sources of umami. Considering tomatoes (specially the dried ones) content a considerable amount, I wondered "why not?". I'll try your method plus another unusual vegetable (yeah, I know most of the bones and some meat have a loooot of that magical amino acids, but I look for something "meaty free"). Thank you for sharing your knowledge! ☺️
My new favorite chef!
Had a tuna crudo topped with pickled strawberries served with tomato dashi and shiso oil tonight. Amazing! Had to learn how to make the dashi. Thank you!
proper tomato dashi! awesome video
I make tomato sauce for next year in the fall.
Because my garden can’t produce 120 pounds of tomatoes at once, I free them until fall.
When thawed I save the tomato water and jar/preserve. As my sauce is reducing I pressure can the T water, It’s stunning.
Think ground pork or chicken simmered in T water. Add some green chilies. Or white beans simmered in T water.
The flavor is of a red sauce. A surprise❤️
Looks amazing, might give it a go. Thank you 👏
Definitely try it! It's not all that complicated and it is super delicious. You don't need to mess around with the fiddly garnish if you don't want to. Just chuck in some chopped tomatoes and herbs and you'll be good to go.
Chef-Development sounds delicious
Love your videos, wish I could have seen these earlier.
Beautiful
No, you are!
Thanks for watching! Big Love! x
Very nice chef.👌
Would love to see how you prepared the tomato’s, compressed melon and tarragon oil to complete the dish….. Keep up the awesome work. It’s brilliant to watch thank you.😁
Thanks so much! I have a video for the green oil here if you are interested:
ruclips.net/video/6uVIr8fLUIA/видео.html
do you mix the twO liquids? can t see in the video
Nice video man! Thank you!
No problem brother!!
Great info. Very beautifully presented. We do eat with our eyes as well as our mouths!
BTW, I also use a tweezers to pic my herbs and find it relaxing.
I cracked up at the "screw you" comment hahahahahaha
Glad you liked it dude! Yep I tried to resist the tweezer club for as long as I could! And just when I thought I was out, they pulled me back in! 😂
I was wondering if I could make dashi stock from unusual sources of umami. Considering tomatoes (specially the dried ones) content a considerable amount, I wondered "why not?". I'll try your method plus another unusual vegetable (yeah, I know most of the bones and some meat have a loooot of that magical amino acids, but I look for something "meaty free").
Thank you for sharing your knowledge! ☺️
No worries! Love this recipe! Well done on finding a hidden gem!
After the dashi and passing it through the j cloth did you clarify it more in any way? Or should it be that color you have it when you pour
No extra clarification. That is the end result!
Where is the recipe?
Is this served cold / room Temp.?
Hot/Warm/Cold! It can work in all ways! Might just need to switch up the garnish!