Creating a DISH/MENU from START to FINISH
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- Опубликовано: 20 авг 2024
- What should you keep in mind when writing a menu or combining flavors or utilizing certain ingredients? These are a few tips I've picked up along the way not just through my time in restaurants but through my own pop up events.
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Repertoire Podcast geni.us/repert... where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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Roasted corn with coconut milk and saffron purée smear, with pan seared scallops and cilantro oil dots around. Tiny bit of smoked paprika over the scallop.
That little notebook, you should scan it to a PDF and offer it for sale.
It’s probably got the krabby patty secret formula in there
Thanks for the great video! My corn dish would be brown-butter corn aerated cake with roasted strawberries and lime whipped cream with candied basil leaves. For the cake, I'd brown butter then soften the corn in it, puree it. Whisk eggs, sugar, salt then add milk and flour and corn puree. Put in Isi siphon then into cups and microwave. For strawberries, hull and cut into fourths. Put in baking dish, sprinkle with sugar, lemon juice, add a spent vanilla pod and bake till very soft but still holding shape. Then add lemon zest and stir to cool down. For lime cream, add cream, creme fraiche, sugar, lime zest, bit of lime juice to chilled bowl, whisk. Coat basil leaves in whipped egg white and finely granulated sugar and dry on wire rack til crisp. Plate dish by tearing cake into irregular chunks, scattered on plate with strawberries strewn about with loose quenelles of whipped cream and a few basil leaves on top.
This sounds amazing. when are you shipping one over for me to taste? :'(
For those curious about sweetened savory cuisines, Vietnamese cuisine tends to a true balance including sweet. So. Much. Palm sugar!
Speaking of constraints, Ezra Pound wrote, "Poetry is a centaur." Anyone can learn to take their time and fire and arrow at their leisure. That's prose. Poetry requires you to adhere to forms; you have to fire an arrow whilst having the lower body of a horse. Constraints give shape to your ideas, so they don't spill out entropically, and working inside of them gives a context to your creation.
Being in the pleasure business is the perfect way of putting it.
Totally 🙌
I would roast the corn and with the husk I would toast it till it’s char, with that char I would make a aioli with it with cumin and garlic and lemon juice. Plate the roasted corn of the cob on a smear of the the char husk aioli and top off with queso fresco and Tajin. (Mexican spice which we use on our street corn)
You just hit on everything I'm going through and doing right now. Just got my first head position and am doing my first own tasting dinner Monday. 2 days ago made the whole menu and was very overwhelmed and didn't know what to do. Decided on a fusion dish. For one of them and it came out great! Thai peanut curry arancini. Thanks for the video
So awesome - really glad that it helped!
This whole video was made because Justin needs an idea for a new corn dish.
Well struck sir.
For starters I would cut strips/pieces of the corn off the cob and char half of them and season. I would then steam the other half, toss them in bit of unsalted butter and season. I would also grate and lightly toast some coconut. Next I would dice up some avocado, halve some cherry tomatoes and chop up some cilantro. I would combine all these ingredients in a bowl, squeeze in some lime juice, and season with salt and pepper (maybe a touch of cayenne or other spicy chili powder depending on the crowd). Serve this with a couple of simple shrimp skewers (shrimp, garlic, salt and pepper) for a great "summery" lunch.
This one is theoretical only. I really want to try it out now though.
Cast iron seared scallops with acorn squash “pudding,” charred corn salsa, fines herbes beurre blanc, and rosemary oil
I have been a chef for a 2 years now, am loving it..feeling more inspired after watching a couple of your videos. your channel is very insightful (: keep up the good work
Tortellini filled with corn and crab (scrape cobs for milk and heat till thickened add crab, chives, s and p and mount with buerre served with charred tomato and horseradish sauce maybe some grilled corn planks for garnishing. Just popped in my head. Used to make it in Portland Maine at Back Bay Grill.
roasted corn tamales. roast corn with garlic, caramelized onions, and gouda cheese.
So roast and pure all veggies, mix that into the masa, add a piece of cheese in the middle. After steaming unwrap fully and top with a pico de gallo that has tomato, onion, cilantro, and jalapeno, of course lime. Serve with a spoon so it is easier to scoop everything with a single bite. salt of course as a base seasoning in the tamale
In short I would smoke the corn and make a puree soup with chicken stock add a small amount of red wine vinegar and top a medium amount of medium diced braised beef and potatoes drizzling the soup with some of the left over braising liquid.🤩
Hey Justin! I’m really enjoying your videos. This one, in particular, I’m definitely onboard with. Acidity is THE crucial element in the balance of flavors. Growing up in Tennessee, in the BBQ country between the Carolinas and Memphis, absolutely hammered the importance of smoke and vinegar into my palette early on. Having cooked my way through the belly of New Orleans for the last decade has also reinforced this concept, in that nearly every traditional New Orleans dish would not be complete without a lemon wedge and a bottle of hot sauce.
Thanks for taking the time to do what you do, on top of what you actually do. Big ups, man! Top notch.
Ahhhhh..CORN!. Right up my ally. I'm Native American. Corn was/(is) our staple food. And YES, we very often mixed it with acidity. Try this on for size.
Indian fritters/ aka Hoe cakes (in the south) or (Johnny cakes up north)/ Drizzled with simple maple syrup OR even better maple vinegar. SIM-PLIC-I-TY!!! The corn had to be nixtamalized. We used Lye from wood ash or lime from stone to raise the PH to break down the corn. This allowed to corn to be digestible and edible. (Dent corn didn't exist then and is also not used for the flours or meals to make modern corn breads; we used flint corn which needed to by nixtamalized and this is the cracked corn used for flours and meals. SO... PH level is already raised and given a head start. If you don't want to make a maple vinegar yourself by fermenting maple syrup, support the Native Americans and buy some online. Or in a pinch, even though it won't taste EXATLY the same because the maple fermentation is what gives it the unique taste, mix some pure maple syrup with some distilled vinegar. (Stay away from name brand pancake syrups - just pure maple syrup.)
Take it up a notch: chop up RAMP (wild garlic) in the batter. (Think of scallion pancakes for Asians but with ramp and cornmeal rather than scallions and white flour.)
Leave the ramp out of the batter but garnish with some chopped up ramp OR macerate the ramp in a mortar and pestle, then mix in your maple vinegar.
Take it up ONE more notch: Pound or grind ramp AND wild ginger in the mortar and pestle and add the maple vinegar.
Take it in a different direction: Add sumac to the corn meal and batter. Sumac has a lemon-like flavor. (You'll often hear of Sumac "LEMONADE") There's no lemon it it as the Americas did not have lemons. But it was sour due to the Sumac. The Sumac will give the sour acidic flavor to the cake. Top again either with Maple Syrup OR cook down some berries of choice and make a berry mush/puree to drizzle over the cakes.
Smoked creamed corn is a dish I usually reserve for industry folks... I have a background in smoking meats, so corn was a no-brainer. Smoke a few ears of corn, an onion, and a few poblanos. Husk corn and take off the cob, skin onion and dice, and sweat/peel/dice poblanos. Prepare creamed corn as usual using smoked ingredients, and serve as a side or dip.
THANK YOU!! I've been saying for years now that most dishes would benefit from acid, sadly most people look at me like I have three heads. Happy to hear I'm not alone out here.
Just put it in more understandable way. Like what he did in the video. Acid for some people is connected to sitrus juice only. But yes I will take a note for the next dish I'm creating
Lemon, lemon, lemon, lime if appropriate!
Some elote saute it with butter and cayenne throw some salt and lemon juice in there when I plate it add some more cayenne on top
Many many many words. Thanks for the concepts, they're very helpful. I'm dying for powdered tomato on umm some kind of corn and tuna chowder with parsley. Somewhere radish
justin, thanks for the video! i was looking all day for a video that explain about the combination of all 5 tastes. Can you do a video about texture for the food? how to play with liquid, solid, soft, crunchy and others if any. Thank you again
Justin, you are one of the smartest people I know........so many ideas, so many tips, my mind is blown.
I would boil the corn then slice it off of the cob to a blender with some of its water and flour and make a tuile and then make a corn bread batter but deep fry it in a ball shape topping it with a pomme puree and the tuile with a reduced sauce africaine on the side
😳 second week of Culinary Arts school is Pome Purée! I’ll try your suggestion of red wine vinegar!!!
Rock it out!!! You got this
You're a very smart person. And obviously have passion.
I came from a region in Brazil where a lot of sweet corn's trade is made by farmers, lots of corn festivals, I still don't like corn that much. but def; corn soup, crispy pork, and a cooked cabbage with bacon was something so good back then, I remember, it would cost you less than 5 dollars a meal. That what I miss of small towns cheap good homemade food.
Good food or cheap food, not always mutually exclusive 😋
I work at more of a fine dining restaurant but I love traditional bbq and pizza so a favourite summer food of mine is a hickory smoked pulled pork pizza with a maple chilli BBQ sauce, roasted corn, with a jalapeño cheddar and mozzarella mix
I do a slow roast pork usually with a hickory smoke pack in the fire while cooking it then pull it, homemade sauce Doug from scratch allowed to properly rest before stretching a total favourite of mine
Culinary artistry is also a tried and true book for pairing flavours. And helping to plan a menu if I'm looking to do something different
Great video....I always wonder how you don't have more subscribers, maybe is just that is only starting....but do talk to some social media manager, do a collaboration with them or something...Ok...cheers!!! I'll keep watching and learning...
@Justin Khana ur videos are an inspiration man keep it up your enthusiasm reinvigorates my passion for cooking thanks man
Man, very cool video. You have awakened my curiosity in working within said constraints. How about a play on pomme dauphines...I would incorporate a couple different types of roasted corn into the pomme batter. From savory garlic butter to a little sweet creamed corn jalapeno. Bake them to make a great crust for dipping with a couple dipping sauces such as a Tex Mex green salsa blended with a ripe avacado, sour cream and lime. Outside the box enough?
Your video just hit on all the attributes of a chef in the UK called Sat
Baines. He works on all of the same flavour combos of acidulation to make a dish. 2 star, been there for a meal and blew away. You should come to the UK!
I have been diving into making ramen and I took a bit of corn lightly sauteed in a bit of sesame oil to top on my ramen and it was super tasty!
Dont know how many people will read this. But there is a book "Food Bible" we use it in the advance culinary classes at my school. It basically has a huge list of ingredients and other ingredients that go with that ingredient. It gives some sample ideas with the ingredients but overall it's a good place to start.
Flavor bible is great too!
cream of corn rice pudding with cacao powder and small diced cherries
for the corn I will roast it over the charcoal then cut it keep that on the side for now then make a corn sorbet then I am going to whip some corn pretty much steamed then pureed whipped with eggs and then baked and that's it baked corn with corn sorbet and charred corn
and yes there will be acid in the puree!
besides the eggs, would this be vegetarian?
@@frankstein1776 yes
Thank you Justin for the educational videos you make. Defenetely I want to be more professional in the future. Keep it up same way.
Thanks for shout out Justin! Super informative video! My corn dish not nearly as creative as yours, but I thought the flavors were spot on. I did a corn risotto that i started with a chicken stock in the beginning, and then continued with a corn stock, and then because of kosher I added nutritional yeast and cashew cream for that cheese like effect, and then served it with a egg yolk jam, toasted pink peppercorn and roasted asparagus
Yossel Backman how are you making that egg yolk jam? Sounds super interesting. The dish sounds really nice. Love the kosher constraint.
sean sales the kosher aspect is defi9a constraint. Anyways the egg yolk jam, the first time I made it I sous vide the whole eggs at 62.5 degrees for a while and then the whites just fall off the yolks and just blend it, if it needs some thickening you can add xantham and then season. The second time I was told to just sous vide the yolks and then blend adjust texture and then season
Yossel Backman that sounds really interesting. I'll sous vide some extra eggs next brunch and try it out.
sean sales let me know how it goes!
🤯 I gleaned so much info from this vid 👌🏾
thank you so much fir this channel !
Roasted Corn Purée with seared duck breast: For the corn purée I would roast the corn on the grill cut it off the cob and purée it some oil, lemon juice, salt, and a dab of cream, and some white pepper. Then I would quenelle that on the plate. For the duck breast I would render the fat, and then give it a good sear, and then baste with butter and sage. I would then slice the duck breast and plate with quenelle of corn purée, 2 slices of the duck breast and then a couple leaves of the sage that were cooked in the pan.
It is different eating as cook then normal . I calculate labor cost even when I'm trying to relax and enjoy the meal . My brain counts the servers the cooks I can see . I even think about what vendors they might use .
i would make a savory corn bovaris one bite on a spot, garnished with bits of popcorn, crispy ham and pickled shallot
Nice, I was just discussing menu planning with a coworker.
Working to make sweet cream corn gelato with cheese curds🙌🙌🙌
Corn risotto made with chicken stock and lime juice , topped with fresh cilantro
Would eat ⚡️
really enjoyed this video! needed it. thanks justin!
Great video my guy- by far one of my favorites!
I subscribed in under a minute. Thanks! Looking forward to seeing more of your videos
Appreciate you Barak!
I love your content and energy man, but I have to say a few well chosen pauses would make it feel less like an assault lol :)
Good man⭐👍👍👍👍
Justin have a good mouth ohh boy
That was such an informative video about creating a menu from scratch! Speaking of creative constraints (maybe as a challenge to you?:), could you make a video on a vegan menu? I would really like to get your original twist on that!
thank you so much, I was so waiting for this video
Awesome video, first i have seen of your channel. Will 100% be back for more!
Thanks Sam, and welcome!
Would love to know more on forming that 100% Kosher (or a variant) approach you mentioned early in the video.
A play on elotes, a corn juice flan mango salsa and a chili lime powder
this was a very informative video. i got inspired by Rene Redzepi Mexican popup and would definetly use corn to make a simple tortilla. may i ask if you will do a video on how you organize and gather your notes for your inspirations, it would be great if you did a video on it.
An Idea for a new corn dish is a sweet corn and bacon taco
so sweet corn on a flour tortilla with a lime zest and yogurt sauce topped with chopped red onion.
Sounds great! Is there a reason you use Yogurt vs anything else?
@@justinkhanna it’s add a bitter balance to the richness and sweetness of the dish
I loved this video! This is just the kind of fundamentals based content I was looking for! I’m a home cook that’s just starting to get into recipe development. I’m thinking I’ll steam the corn cob in a butter/water/sugar mixture a la Anita Lo, shaking the pan occasionally until the kernels just start to get tender. Let the corn cool and then shave/pluck the kernels off depending on how lazy I’m feeling. I might toss that into a simple, parsley based panzanella with smaller croutons (maybe something even bordering on large breadcrumbs) with a champagne vinaigrette, premixing the panzanella with that and then tossing in the corn.
Just a theory, would love to hear any thoughts/critique!
Awesome to have you here Lexi! Do you like cherry tomatoes in your panzanella or small diced heirlooms? I'd maybe take some of the corn kernels and pickle them with some of the champagne vinegar too...
@@justinkhanna Thank you! I like heirlooms a lot more, especially peach tomatoes! Ohh that’s a really good idea!! I’ll have to try it!
When going out for dinner as a new chef what are things we should look for. To gain new ideas? How did you go about learning new techniques and ideas when going out for dinner and also what other ways would you suggest besides going out for dinner?
I got a lot of value eating out in perpetuity with my culinary school education. I was learning and working while also getting context to people doing food that was way out of my league. Notice the nuances, I remember one of my chefs having really high standards on the cheese being tempered in a cheese course....that came from his experience eating out a lot in Paris.
@@justinkhanna I need a different answer than 'eat out'. I don't get that many hours at work and I grow food and have a surplus of jarred ingredients, but I'm only cooking from what I know and the internet. Do I have to wait till I can make more decisions at work? who can I talk to now?
Corn purée formed into a rectangle severed over top a queso fresco powder with harissa foam and piece of burnt citrus marinated duck breast pan roasted and finished with brown butter and wilted mache for garninsh
Chris Vapes if he thinks this is a good idea for a dish.
@@matthewreeks6323 don't burn it, do the bartender trick. and no cheese powder... wtf? crab shell powder.
Brilliant video
I would try this: make a polenta from corn flour (boiling It in salty water), no It flat about 1 cm thick, then cool It down, slice It in round medallions (with coppapasta) and grill them or fry them. then i would stack them like a Little cake, with a creamy Cod stuffing (baccalà mantecato) and a generosi amount of fermented cep topping (maybe with the incredibile cep shoyu from zilberg and redzepi) bye . Sorry for the hurry and the english
This sounds awesome dude!
@@justinkhanna thankyou Justin, i don't know if you can believe It but your appreciation means a lot to me. I am learning a lot from you sharing your experience, and It Is just three days since i have been in contact with your Channel. Greetings from Italy !!!
There’s a scientific reason why we like sour. Sour is a taste that’s attributed to vitamins (think citrus, vitamin C, and scurvy), and our brain sees it as a good thing and so we enjoy getting massive amounts of it
Talk about injuries taking care of your body health habits or laziness in the chef world
Yes! Knees and backs. I'd love to see a video about posture and shoes.
justin, can you send a link to modernist cuisine? there are several out there and looking for your recommendation on which one. thank you and good luck. love love love your channel
i learned a lot..thank you
You're so welcome!
I feel like the constraints werent so much a box to play in, but carving paths in a forest of choices to not get lost.
Such a good way to think about it
@@justinkhanna Thanks!
dude you are awesome
Hi Chef! This is the video that took me down the “rabbit hole” of all of your wonderful content!! I’m curious as to if you own the “Modernist Cuisine” set? If not, how did you go about taking notes on the “Modernist Cuisine” without owning it? Library? If someone is a professional chef and can’t afford the “Modernist Cuisine” set would it be worth their time to save and invest in the “Modernist Cuisine at Home?” ...the professional chef already has hundreds of cookbooks!😬. 😂
Hey Rebecca! So happy to have you here, RUclips recommendations are funny sometimes 😂 yeah my culinary school had a copy at the library so I would head there after class for like 4-5 weeks and every day I’d just chip away at all the volumes. I’m actually working on digitizing all my notes from that time every weekend, maybe that’ll become a Patreon exclusive video or something down the track? It’s definitely not cheap though. Biggest takeaway you might get from MCAH vs the full set might not be as impactful, but if you can constantly question everything in the kitchen, that’s a win.
This begins today.
If the guy who cooks purely Kosher sees this... HELP! I need to up the game on my familys passover feasts!
I have a plan. Wondering if you should be hired... how do you feel on goth stuff?
Did you ever make the fusion video?
It's easy , chicken, pork and sometimes beef can be sweet or salty. The rest is history
Which of the modernists cuisine books was the acidity stuff in?
Hi
Just wondering if the gmail recipe thing is still on?
Justin Khanna how do I get in? I applied in the news letter but I dont know how to get in
I still never submitted the recipes I had in mind. I’l get to it here some day...
Justin, I thought you told me you don't want any Michelin stars ;)
😩
taco
Get to the point!