I know sometimes I tend to go on about Hydrocollids, but this one I really find note worthy. It seems at work we've been having an issue keeping our dressings emulsified together perhaps the hand mix doesn't have enough torque I'm not sure but the servers pre-portion them into ramekins before service and that's where the real trouble starts. To get them to take a whisk and evenly distribute the sauce before portioning is apparently much greater a strain than they can bear.
This is where the fun starts, If you take a standard Vinaigrette and mix 1.5 tsp of FOOD GRADE(I can not stress that enough, I don't understand people that buy chemicals from Dow and such)Xantham Gum per Gallon of Vinaigrette just use a stick mixer for about 2-3 minutes
Xatham Dressing is on the right, regular is on the left
You will find you have and evenly distributed emulsified dressing as shown here with our illustrious Sun-Dried Tomato Vinaigrette. Which the continual breakage has been a thorn in my side until now
What would entice you more; the finest sturgeon caviar or something that you have never had before? That was the question I asked my guest this weekend, not to be up tight or overbearing but you could have had the finest caviar; and would ask yourself, was it refreshing? Did it complement the dish? DO NOT GET ME WRONG! I love Caviar of all kinds the pop,refreshing squirts of flavor...yum I just wanted summer flavors and refreshing memories of the 4th of July. What hot summer day in July could be more complete without watermelon the southern Gastronomic Crown and a none more fitting pairing of that than that of fresh blue-fin crab salad with watermelon caviar and smoked tomato aioli every flavor of the summer southern low country is represented here . Personally, I think this dish was so very successful in so many ways. Once again this was a good step forward in progressive Spherification and regional cuisine fusion.