Newgrounds.com — Everything, By Everyone.

At 5/11/13 02:20 AM, lovingthedark wrote: Looks delicious. What kind of lighting are you using? It looks fluorescent, and I can't help feeling like something warmer would look a lot less sterile.

Yeah, I think they are. I want something thats close to the suns light color because food looks best in natural light, but I'm no expert in photography so I work with what I can find.

Salmon - Springtime Sashimi:

Salmon: Sear very quickly on high heat, only on the top side. Slice thin and rearrange to original form.

Lemon Caper Foam: Combine 35g lemon juice, 10g caper brine, 90g water, 8.5g sugar, and 1.5g soy lecithin in a container and blend with an immersion blender. Use a filtered foam pump to make foam

Caramel Apple Yogurt: caramelize 60g of sugar, and combine with 200g apple juice. Reduce to a thick syrup, and combine with 100g yogurt.

Fennel: Reduce 200g of white wine by half. Add 200g of Apple Juice and 3g of salt. Cut fennel thin with a mandoline and compress the fennel with the wine apple mixture in a chamber vacuum sealer.

Dehydrated capers: Strain and rinse capers. Put into a dehydrator for 6 hours at 155F

Rice Paper Chips: In 350F oil, fry very small fragments of rice paper. Season with salt and store in dehydrator.

Braised Mustard Seed: Put 25g yellow mustard seed, 25g brown mustard seed, 50g apple juice, 200g water, 3g salt, 15g sugar, and 20g rice vinegar into a small saucepan. Bring to a boil then reduce heat to a simmer. Cover and cook until there is almost no liquid left in saucepan.

Garnishes: Segment grapefruit, out of every 3 segments, cut one in half. Slice cucumber very thin on a mandoline until you reach the seeds. Remove the skin. 3 small sprigs of dill per plate, 3 fennel fronds per plate, 3 orchid blossom petal halves per plate, 3 pieces of frisee per plate.

Avocado - Citrus, White Chocolate, Cilantro:

Avocade Mousse:

Squeeze some lime juice. Put avocado through a fine seive and immeditately whisk in lime juice to prevent oxidation. Combine seived avocado and heavy whipping cream, season with sugar and just a touch of salt until flavor is right. Put into an iSi whip and add nitrogen canister. Pipe into a container and refrigerate.

Tangerine Sauce:

Squeeze tangerine juice, and a touch of grapefruit juice. Season with just a bit of sugar and salt, and blend on high, adding Ultra-Tex 3 until a thick nappe consistancy is reached.

Orange Powder:

Microplane orange zest and dehydrate. Grind orange zest in a spice grinder and put through a fine chinois. Individually grind sugar, salt, and citric acid in a spice grinder until they are fine poweders. Season the powdered orange zest until flavor is right.

Lemon Powder:

Same as above, but with lemon zest.

Lime Powder:

Same as above, but with lime zest.

Candied Lemon Zest:

Using a vegetable peeler, peel away the zest in a 2" long strip. using a sharp knife, cut away the white pith and slice the lemon zest into 1/16 x 2" strips. Bring simple syrup to a boil and remove from heat. Blanch the lemon zest strips in simple syrup for 1 minute, then remove zest. Put zest into a bowl with about 1/2" of sugar in the bottom, and toss the zest in the sugar until coated. Dehydrate.

Candied Grapefruit:
Peel all zest and pith from grapefruit, and cut segments. Cut the segments in half and dehydrate for 1 hour. Sprinkle sugar over grapefruit and dehydrate for 2 additional hours

White Chocolate Rock:

Melt 110g of white chocolate, and add 30g of avocado oil. Combine with 40g of Tapioca Maltodextrin and 3g of finely ground salt. Compress in a vacuum sealer bag until the mass is solid and breakable.

Caramelized White Chocolate Custard:

Vacuum seal white chocolate in a vacuum bag and boil for 2 - 3 hours. combine with half and half until the proper flavor is reached, then add 0.65% by weight of Iota Carageenan. Blend until the mixture reaches over 170F and pour into a container to set.

Cilantro Puree:

Blanch a lot more cilantro than you think you will need for 1 minute in boiling water. Immediately remove to an ice water bath to shock. In a blender, combine cilantro with simple syrup and blend until smooth. You may need to add ice cubes to the blender to keep the mixture from getting too hot. Strain through a fine chinois and add back into a clean blender. Blend in enough Ultra-tex 3 to bring the mixture to a light nappe consistancy and season with salt and sugar.

Candied Cilantro Stem:

Cut 1" strips of cilantro stem and blanchin simple syrup. Remove the stems to a bowl with sugar in the bottom, and toss to coat the stems in sugar. Dehydrate.

Cilantro Leaves:

Pick really nice, small cilantro leaves.

Watermelon - Pineapple, Basil, Creme Fraiche:

Watermelon:

Slice planks 1 x 4 x .5 inches and cut 3/4" cubes.

Pineapple:

Cut right triangles out of pineapple and juice the rest of the pineapple. Add .75% by weight of soy lecithin, .5% by weight of salt, and 2.5% by weight of sugar to the pineapple juice and whisk until everything is dissolved.

Macadamia Tuiles:

Puree Macademia nut until smooth, add sugar and whisk until combined. Add flour then whisk until combined. Add egg white and whisk until combined. Add water to thin to proper consistancy. Spread on a silicone baking mat and bake until flexible but fully baked. Shape into whatever you like (I did a circle and some triangles). Cool until crisp and set.

Nutmeg pudding:

Boil water, sugar, and salt, then remove from heat. Add freshly ground nutmeg and let steep for 20 minutes. Strain through a chinoise. Whisk in 1.5% by weight of agar agar and put on medium heat. Simmer for one minute and chill until set. Once the gel is set, blend on high until smooth and puddinglike in consistancy.

Braised Mustard Seed:

Add honey, salt, sugar, and water into a pan with mustard seed. Boil for 5 minutes, then cover and let steep for an hour.

Creme fraiche: Sweeten creme fraiche with sugar. Spread a 3/16" layer of creme fraiche on a silicone mat and freeze. Whip the rest of the creme fraiche until it's the right consistancy.

Basil Granita:

Blanch basil and set in ice water to cool. Combine blanched basil, simple syrup, and ice water in a blender and blend on high until smooth. Strain through a chinoise and freeze. Once frozen, scrape with a fork until slushy.

Honeyed Brandy Sphere:

Reduce honeyed brandy by half, and replace that half with water (this evaporates most of the alcohol while keeping the flavor strength similar). Add calcium lactate and salt, and warm while whisking until everything is dissolved. Freeze in hemisphere molds. Add water, sugar, and sodium alginate into a pan and combine with an immersion blender. Put onto high heat and continue blending until everything is dissolved. Once brandy is frozen, drop into sodium alginate solution for a few minutes, then remove, rinse, and store in any leftover calcium-brandy solution.

Garnish with basil, fresno chile powder, and flake salt

Red Snapper - Sashimi, Traditional Accompaniments:

God where do I start?

Red Snapper:

Slice very thin

Cucumber Gelee:

Remove Skins from english cucumbers and juice them. Add 1/4 of the juice to a pan with some gelatin and heat until the gelatin melts. Combine with the rest of the uncooked juice, add salt and sugar, and cool until set.

Gari Sphere:

Heat water, sugar, salt, and calcium lactate gluconate in a pan and bring to a boil until all is dissolved. Remove from heat. Add ginger and let steep for 20 minutes. Strain through a chinoise and add rice wine vinegar. Freeze in hemisphere molds. Prepare a bath of water, sugar, and sodium alginate. Drop frozen gari hemispheres into alginate bath for 3-5 minutes. Rinse well and store.

Sesame Powder:

Combine sesame oil, salt, and tapioca maltodextrin, whisk until it reaches the desired consistancy.

Wasabi foam:

Heat water, sugar, and salt until dissolved. Remove from heat. Steep grated wasabi for 15 minutes. Strain through a chinoise and cool. Add soy lecithin and whip into a foam with an immersion blender.

Red Pepper Chip:

Seed and rib peppers. Remove inner membrane and add to blender. Blend until smooth. Pour into dehydrator tray and dehydrate at 105F for 8 hours, or until crisp.

Ponzu:

Combine Soy Sauce, Xanthan Gunm, Agar Agar, Lime Juice, and sugar in a pan and heat until everything is dissolved. Cool and let set. Once set, blend in a blender until smooth. Strain through a chinoise.

Compressed Daikon:

Vaccum seal daikon with a simple syrup and salt blend. Let marinade for 4 hours.

Japanese Pumpkin, Sage, Cherry, Butter:

Pumpkin Puree:

Sous Vide Pumpkin, Sage, and Butter at 175F for 2 hours. Remove from sous vide bag and push through a tamis. Season with salt to taste.

Brown Butter Sauce:

Cook butter over medium high heat until the milk solids in the butter are golden brown. In a bowl whisk a little bit of heavy cream with an egg yolk until well incorporated. slowly whisk in brown butter until a very thick sauce is formed. If you notice the sauce starting to break, add more heavy cream and whisk really hard.

Ginger Braised Red Cherries:

Bring water and baby ginger to a boil. Remove from heat and let steep for 10 minutes. Strain the ginger water, add honey, sugar, a touch of salt, and dried red cherries. Simmer until almost no liquid is left in the pan.

Pecan Crusted Pumpkin:

Grind Pecans in a spice grinder until it starts to clump to itself (almost to a pecan butter). Remove the larger chunks. Sous Vide a small rectangle of pumpkin with a little maple syrup and butter for 2 hours at 175F. Once finished, top pumpkin with a layer of the pecan mixture and lightly season with salt.

Pecan filled with Maple Almond Custard:

Sous Vide a large thick peice of pumpkin with maple syrup and butter at 175F for two hours. remove and cut into a circle with a cookie cutter. Cut a hole out of the middle of that round with a smaller cookie cutter. Heat oven to 250F. Mix eggs, egg yolks, maple syrup (real maple syrup please), almond milk, and a little salt until well incorporated. Put the pumpkin rounds on a silicone baking mat and fill with the custard filling. Bake in 250F oven until the custard is just set. remove from oven and trim any overflown custard.

Pomegranate Sage Reduction:

Reduce Pomegranate juice on high heat. until it is thickened. Remove from heat, and add sage. Let steep until the reduction takes on a noticable hint of sage. Remove sage and strain the reduction through a chinoise.

Prosciutto Crisp:

Heat oven to 350F. Using as thinly sliced a sheet of prosciutto as possible, cook prosciutto sheets on a silicone baking mat in the oven until they are crisp. Remove and let cool.

Raspberry, Many Accompaniments:

(God there is a lot of stuff on this dish)

Raspberry coulis:

Push raspberries through a sieve. Sweeten to taste.

Rum Mint Syrup:

Bring rum and sugar to a boil and reduce until thickened. Remove from heat and add mint. Let steep for three minutes, then remove mint and strain through a chinoise.

Black Pepper Gelee:

Bring water and whole black peppercorns to a boil. Meanwhile, bloom some gelatin in cold water for several minutes. After the black pepper water takes on a noticeable black pepper flavor, strain the black pepper water and sweeten to taste. When the sweetened black pepper water cools to 160F, add bloomed gelatin and stir until dissolved. Cool until it sets (do not put in the freezer, as it will weaken the gelatin structure. It is best to cool at room temperature for as long as possible for the best texture.)

White Chocolate Pebbles:

Melt white chocolate over a double boiler. Keep warm. Heat sugar in a pan with enough water to get the texture or wet sand. Heat the sugar on high heat until it turns a very light brown. Immediately remove it from heat and add white chocolate. Whisk vigorously.

Lime Milk Pudding:

Boil milk on high heat, stirring and skimming often.once reduced by half, add lime juice to taste. Reduce heat to a low simmer. Make a cornstarch slurry with milk and cornstarch, then slowly add to milk lime mixture, stirring constantly, until it gets really thick. Remove from heat and cool until it reaches a pudding texture.

Anise Spun Sugar:

Bring sugar, water, and a couple cloves of star anise to a boil. Once most of the water is evaporated, remove the anise. Continue to boil the sugar until it just starts to color. Immediately remove from heat. Using a fork while the sugar is still hot, dip the fork in the sugar and whip the fork back and forth in a swift motion, repeatedly (Making sure not to get let the sugar touch you). The sugar will stream off the fork and cool into a solid strand of sugar.

Garnishes:

Candied Orange Zest:

Fine julliene the zest of an orange. Bring a simple syrup (one part water, one part sugar) to a boil, and blanch the zest for 10 seconds. Remove the zest and discard the syrup. Repeat the blancing process.

Lime Powder: Using a microplane, zest a lime and set on a sheet pan to dry completely. This will take a while. After dry, crush between fingers to make a powder.

An Exploration of Thai Flavors:

Rice Noodles:

Soak rice noodles in cold water until pliable, then blanch for 15 seconds. remove and coat with sesame oil, salt, and toasted sesame seeds.

Fresh Herb Salad:

Cut some fresh basil into bite sized pieces, add a little cilantro leaf, shredded carrots, and diced lime. Make a dressing out of sweet chili sauce, coconut milk, honey, lime juice, and palm vinegar. Lightly cover herb salad with dressing.

Shrimp:

Blanch in a lemongrass and anise infused vegetable stock.

Rice Noodle 'Cannoli':

Wrap blanched rice noodles around a cannoli form and deep fry until crispy. Remove from the form (carefully) when cooled. in a saucepan, add minced basil, cilantro, coconut milk, salt, minced shrimp, mint, and minced ginger. Cool until done. Carefully stuff the cannoli with the shrimp mixture.

Bulgogi:

Beef:

Marinade flank steaks in say sauce, water, mirin, sugar, scallions, garlic, and shallots for 3 hours. Grill until desired doneness is reached.

Salad:

Whisk rice wine vinegar, salt, dijon mustard, and sesame oil until emulsified. dress romaine or green leaf lettuce. Top with toasted sesame seeds.

Lime soy Pudding:

Combine soy sauce, lime juice, sugar, and honey until desired flavor is reached. Make a slurry with cornstarch and a little bit of your mixture. heat over high and slowly add the slurry until you have a very thick sauce. after cooling, run through a sieve to keep it smooth.

Roasted Garlic Siracha:

roast garlic in the oven for about 45 mintues. put through a sieve and combine with siracha, heavy cream, and honey.

Chicken Congee:

Chicken:

Season a chicken breast with salt and powdered ginger. Sear skin until crisp and golden brown, then flip and cook until done. You may finish it in the oven if necessary.

Broth:

Start with 2 cups of chicken stock for every cup you will need to end with. Simmer with ginger until its half the volume. Season with salt and strain the ginger.

Garnishes:

Finely shred napa cabbage, steam some rice, fry thinly sliced lotus root chips, mince red bell pepper, blanch bean sprouts in your broth, blanch an oyster mushroom in your broth, rinse off some dried black bean and blanch VERY breifly, fry a thinly sliced ginger chip

Hopefully I'll have some desserts coming up later this week!

At 1/13/11 06:14 PM, Piggler wrote: Miniscule portions for huge sums of money. What's not to love?

Don't be hatin' :C

Allow me to explain why portions are so small at really nice restaurants and the common misconceptions about them:

There are scientific reasons that portions sizes are so small at fine dining restaurants. The first bite of a dish is the most physically and mentally stimulating. The reason that portions are so small in fine dining is to prevent the diner's palate from getting 'bored' of the dish.

In any fine dining restaurant worth their salt, they have lots of courses to a meal (which remedies the small portion sizes). A standard tasting menu usually runs 8 - 15 courses, I've seen them go up to 45!!! This is also one of the reasons for an exorbitant price tag.

Another reason for an exorbitant price tag is the meticulous preparation and level of detail that goes into every dish and the quality level of the ingredients. They just plain cost more to prepare than most restaurants dishes.

I usually like to compare fine dining restaurants to concerts or sporting events. Why go to a concert when you can just buy the CD? Why go to a sporting event when you can watch it at home on your TV? The answer is simple: The experience is leagues different.

You go to a diner to fill up the tank, but going to The French Laundry or any similar fine dining restaurant isn't about getting full. Its about experiencing flavors and textures that you've never seen or tasted before. Fine cuisine can evoke strong emotions and feelings that normal food cant. Its romantic, its exotic, its unusual. You aren't just buying food when you go there, you are buying memories and an experience.

You aren't paying $15 for just a bit of food, you're paying for a piece of art that you can experience will all of your senses.

Wow, look at me rant. Thats enough I guess ;)

At 1/13/11 03:54 PM, Kinsei01 wrote: is anyone else really hungry right now?

As a matter of fact, I am :\

Also, thanks to Twilight for the scout! :3

I am honored!

At 1/13/11 01:57 PM, maficmelody wrote: These are wonderful works of art. I've stared at each of these pictures for quite a while, possibly longer than I've ever looked at any picture in the portal. Thought I'd share that..

<3 Aww.... shucks. Thanks! :D

and...

Braised Cabbage 'Cannoli':

Choux Rouge (Red Cabbage):

Mince shallots and garlic. Shred red apple and acidulate with champagne vinegar and calvados. Dice red onion and leek. Large chiffonade red cabbage. Heat a saute pan with butter to high heat and sautee the onions, leeks, shallots, and garlic. After its somewhat caramelized, deglaze pan with calvados, champagne vinegar, white wine, a little red wine, a little vegetable stock, and a little balsamic vinegar. Add apples and cabbage and stir until coated. Cook in a 350F oven for 2 hours.

Root vegetable purees:

Dice carrot and boil in lightly salted water until done. push cooked carrots through a fine mesh sieve and season with salt and white pepper. Finish with a splash of heavy cream.
Dice turnip and boil in lightly salted water until done. push cooked turnips through a fine mesh sieve and season with salt and white pepper. Finish with a splash of heavy cream.

Saffron cream:

Bloom saffron in warm white wine. Simmer mixture until reduced by half and add cream. Season to taste with salt and cayenne pepper.

Next!

Seared Lamb Tenderloin:

Tenderloin

Season Lamb Tenderloin with cracked pepper. Wrap Tenderloin in bacon and sear on all sides.

Steamed Asparagus:

Steam asparagus, season with sea salt.

Sage-honey glazed carrots:

Jullienne carrots and rough mince sage. In a saute pan, add 1/4 inch layer of honey. Add another 1/4 inch layer of white wine and water. Lightly season with salt and put over med-high heat. Add carrot jullienne and sage and cook until done.

Lamb Sauce:

Make a brown roux and add it to hot brown lamb stock. add dijon mustard and shallots and simmer until done. Season with salt and black pepper. Finish with butter and cream.

At 1/13/11 10:34 AM, Xcyper33 wrote:

At 1/13/11 10:21 AM, test-object wrote:

"Just submit at least four pieces of quality art and be patient, someone will find you!"

Apparently not :/

You were kind of being a dick right here.

At 1/13/11 10:58 AM, Xcyper33 wrote: Assumptions much? On the contrary I did not select those options at all.

And right here.

Anyways, checking the "This is NOT a sketch" box is how you include them in the art portal and since none of your drawings were sketches, it would make sense to check the box and have the ability for people to scout you. Your drawings are decent enough to be scouted, but you aren't presenting yourself well and you're burning your bridges.

Whoops, forgot to go into my chef profile first :\

At 1/12/11 08:34 AM, Zodape wrote: Wow... I wasn't expecting that... but... I guess it's art.
Keep it up! ;3

My art is 45% less coherent than most art, but infinitely more delicous :3

Beets and Chevre:

Beets:

Roast beets until tender. Peel and season with salt. cut into 1/4 inch medalions.

Chevre (Goat cheese):

Chill the chevre. Slice into 1/4 inch medallions roughly the same diameter as the beets.

Beet greens:

Saute beet greens in butter and season with salt and pepper. Add heavy cream to finish.

Citrus compote:

Peel and julliene the tangerine zest. Supreme the tangerine and dice the meat. Choffonade basil and almonds. Make a vinaigrette with the tangerines juice and olive oil. Mix all ingredients together and season with cayenne pepper, salt, and sugar.

Tangerine reduction:

Reduce juice of 1 tangerine in a saucepan by 3/4. Add a little sugar and cornstarch slurry until it reaches proper thickness.

Beet reduction:

Blend 1/2 a roasted beet in the blender with water until a smooth mixture forms. strain through a chinoise or fine mesh strainer. Reduce strained juice and a little red wine by 3/4 and season with cayenne pepper, salt, and sugar.

Sure I could include the pics in the thread, but as far as recipes go, I could inly give rough instructions. I just kind of throw shit together as I go along haha.

Rabbit en Vermouth Demiglace:

Rabbit:

Debone one rabbit. Wrap the tenderloin of the rabbit in the breastmeat and season with salt and cayenne pepper. Set aside for 10 minutes. Remove the silver skin from the strip loin of the rabbit, season with salt and cover top with dijon mustard (prefferably a dijon with whole or cracked seeds intact). Then cover with panko breadcrumbs. French the ribs of the rabbit and season with salt and black pepper. make a liquid consisting of vermouth, white wine, brandy, veal stock, dijon mustard, 1 peice of star anise, mustard seed, celery seed, black pepper, and salt. Debone and sear the lower portion of the rabbit legs in a hot pan and remove them to the braising liquid. Over medium heat, simmer the rabbit legs until done. Sear the rack of rabbit in hot oil. Roast the breast wrapped tenderloin and the dijon crusted strip loin until done (the tenderloin will be done before the strip loin).

Vermouth dijon demiglace:

After rabbit legs are finished simmering, transfer one cup of liquid to a saucepan and reduce until there is about 1.5 oz remaining. Whisk in 3 tbl of butter and 1 tbl of heavy cream.

Tomato, onion, and Balsamic Jam:

Remove the seeds and center portion of roma tomatoes. Roast in the oven for about 10 minutes. After roasting, remove the skin and mince. Mince red onions and add to a pan with butter, olive oil, and basil. Cook over medium high heat until the onions start to turn brown. Add vermouth to the pan and stir. After most of the vermouth has evaporated, add the tomato, a little bit of sugar and salt. cook over med-high heat for about 5 minutes and add a little balsamic vinegar. Cook until a thick shapable mixture forms.

Mashed potatoes and steamed asparagus should be pretty simple for most anyone to do.

Whoops, my bad. What do you mean by legit? As in whether or not I made it? Or whether or not its allowed in the art portal?

I thought the art portal needed a little diversity in its artwork types, so I decided to upload MY art.

http://ironchefgriffin.newgrounds.com/ar t/

Let me know what you think!

And before you say anything:

Q: No photographs? What about a photo of a painting I did in real life?
A: A photograph of a sculpture, painting, or some other piece of art you have made are in fact exceptions to this rule. Feel free to submit scans and photographs of your art if it's not already in a digital format.

This is food art!!!