So I’ve decided I need to start keeping track of everything I’m learning at Trace.
Trace is the new restaurant opening December 9th at the W Hotel in Austin, Texas. This blog will be a way for me to keep track of notes of the day, dishes, specials, recipes, terms and new ideas.
Our Chef de Cuisine at the restaurant is coming from Daniel in NYC, which is currently rated the 8th best restaurant in the world. To say the least, in the past week I’ve learned a lot about true, high end, 3 star michelian cooking techniques. I will start with a new term.
Crash- To crash.. Through the process of cooking, keeping whatever is in your cooking vessel at a high enough heat so when you add the next item it will not slow down the cooking process.
Example: While making our tomato compote, first add rough chopped garlic and thyme with a heavy amount of EVO. Once the Thyme stops popping, remove from pan and cook the garlic until it’s slightly browned. Add in tomatoes and cook down until it becomes paste consistency (this takes awhile.) Pulse in blender or with hand blender to slightly emulsify more EVO. Add salt.
To properly Braise: Keep in mind, this is a 2 day process. Start with heavily seasoned seared meat then a heavily pincaged (browned mirepoix with tomato paste) Mirepoix ) a ratio of 50% Onion and 25%Carrot and celery, then “crash” in your red wine. Add a small handful of flour (this will help with the Jus) Put a sheet tray on top of the mirepox-then re add your meat, bone side facing up. If you have a second layer, make the bones face down so they’re on top of each other. Add cold veal stock and make sure it’s completely submerged. Simmer until the bones just pull out. Pull the meat and let cool and cut/portion the next day. Reduce the Jus until it’s correct consistency and add to the portioned meat.
Xantham gum- A powder that adds height and thickness to a sauce. The ratio of Xantham gum to any sauce is .3% (measured in grams, generally.)
Bell pepper Coulis: This is a very simple item you can add to any dish to give tons of color, height and flavor.
4 bell peppers, rough chopped,
.3% xantham gum by weight.
Salt and white pepper to taste
Sautee bell peppers until lightly colored, puree. Add Xantham gum while pureeing. Let cool.
5 grapefruits, juiced
White vinegar, 2 caps worth.
1 shallot and 1 clove garlic, brunoise.
5 fennel seeds, toasted then crushed with the side of your knife.
Salt, White pepper, Cayenne pepper.
3:1 ratio, blended oil to amount of juice.
Combine grapefruit Juice w. vinegar, garlic and shallot. Slowly wisk in oil, then add cayenne, salt and white pepper to taste.
That’s all I’ve picked up on so far over the course of the week. If I learn anything cool tomorrow, it’ll be here.