Simply Carrots

by Chef Ben posted July 15, 2010 category General, Test

Carrots.

Probably one of the most underrated vegetables of our time. To the humble professional cook it s just one of the 5 components that make up his/her mirepoix. To the love giving home cook, it is just for boiling to ensure that everyone at home gets their fiber and vitamin fix. I must admit that I had similar conceptions of the carrot as well. Not till way back when I came across a particular chef who said, every single ingredient has it’s own unique selling point and that every ingredient is equally valuable. And no one person should think that a piece of truffle has more value than a piece of carrot. Upon hearing this I truly felt shame for the way I looked at things on a whole not only in cooking.

So then, my new found obsession for taking this humble vegetable to the limits, with quite a fair bit of reading, trials and a few tummy aches from all that fiber (hahaaa too much info I know!) I have over the years come up with so many practical and non practical ways of presenting le Carot !

Carrot Candies

Simply carrots soaked in a gastrique and dried for a few hours. Very intense carrot aroma.

Carrot Wine

Basically carrot juice left to “ferment” with yeast, sugar, fructose, wood chips and carrots pieces. The only down side to this is it does not really keep very long. (wine was not served)

Instant Carrot “oats”

Carrot juice and eggwhites beaten like a meringue. Then transferred to a paco jet, freeze and processed. Then dried out and processed again. When added with hot water gives a oatmeal like texture. I must admit its not very tasty (dish was not served)

Carrot Alginate (top) inspired by friend Adam M.

Dehydrated Carrot Meringue (bottom) light with intense carrot aromas.

Textured Carrots

Yes this was a compulsive behavior of mine before. One “dish” made with all the influence from texturas. Alginate, lecithin, xanthana, MC, agar and kappa. (dish was not served)