Gastronomie Visuelle

Pretty much followed Heston Blumenthal’s method, it turned out great.

Reward to myself the day after completing 75 Hard

My baby turned 2 today. It’s a vanilla cake with Italian merangue buttercream filled with fresh strawberries and homemade marshmallow fondant

Japanese people love cherry blossoms. They often enjoy a drink while admiring them.

I ate some egg sushi from 7-Eleven at a nearby spot where the cherry blossoms were in bloom.

For dessert, I had some mushrooms.

Let's be quick before the grey band police shows up!

Did a ~20 hour dry brine, did not take it out more than 20 mins before searing, seared in clarified butter, then popped it into a 90c oven for 5 minutes. Then I let it rest for 3 minutes.

Happy with the cook and sear but obviously less grey band would be desired, still was delicious though! Tried it with some new Shii-take Szechuan hot sauce I got but thought it was a bit too acidic, maybe it'd do well in a compound butter or butter sauce.

Reverse seared for the first time with the advice from my last post and the steak was incredible!!!

Yep, the udon are footmade too ;)

And 2 portions in the freezer for days where cooking is meh.

Kamatama Udon are served with a raw egg and mentsuyu or soy sauce. The raw egg is stirred with the hot noodles to make a creamy sauce!

I also added a small bit of butter in the bowl before adding the noodles and garnished with spring onion and katsuobushi. Sadly I didn't have any Tenkasu left.

Don't worry about the raw egg, I live in a country where this is generally safe, especially when they are fresh like this one!