New Flavor Adventures
Infusing Foods and Infusing Cuisines
With Executive Chef Joshua Ingraham
Today we’re going to explore the make up and
chemistry of food.
As a chef I should be your greatest resource for
executing your prescribed diet plans.
Eating with color:
A simple way to teach people to eat better is to walk
them through a farmer’s market and point out how
colorful and vibrant the food is.
This is nature’s way of telling us to eat them so that
we as humans can help carry the plants’ seeds
across the land after we digest them.
Today we are going to be working with “The Carrot”.
Carrot Juice Vinaigrette
Step 1
• Clean & Juice the
Carrots
• Measure Out 1 Cup
Carrot Juice & 1 oz. Rice
Wine Vinegar
Step 2
• Using Xanthan Gum
• Xanthan Gum is made
by fermenting corn
sugar with a bacteria
• .05 x Total Volume of
Carrot Juice
• Season with Fresh
Chives, Salt & Pepper
Step 3
• Use the Hand Mixer or
Mix by Hand until
Fully Blended
• Another option might
be to add a tbls of
Dijon Mustard
• (Note this Dressing
was made without
Oil!)
What else can we infuse juice into?
Carrots
Yellow Pepper
Beets
Mashed Potatoes
Folding in Carrots Cooked
in Stock
Using Yellow Pepper Juice
instead of cream
Alternating Sliced Beets &
Sliced Potatoes in an au
gratin
Melted Butter
Add Carrot Juice plus
fresh Grated Ginger,
Chopped Garlic & Chives
to melted butter, freeze in
ice cube tray for quick use
in an Asian stir fry
Mixing Yellow Pepper
Juice into whipped butter
before using in a pound
cake. Sneaky way to eat
more vegetables!
Adding Seasoned Beet
Juice into a Risotto
instead of butter makes
for a vibrant dish
Using a spiralizer we can
blanch carrots like pasta
Adding Yellow Pepper
Juice to a classic 3-2-1
pasta dough to make it
pop with color and
vitamins
Beet greens are under
used and make a great
pesto for any pasta dish
Fresh Pasta
Let’s make Beet Pasta!
Step 1
• Clean & Juice the Beets
• Using our 3-2-1 method
• 3 Whole Eggs
• 2 Cups Flour
• 1 tbls Olive Oil
• We will substitute the
beet juice for one egg
and the oil.
Step 2
• Create a well with the
flour
• In the center drop the
eggs and beet juice
• Season with salt &
pepper
Step 3
• Using a fork gently
begin to mix in the
sides of the flour
towards the middle
• Once combine knead
by hand or in a mixer
for 10 minutes
• Set aside until ready
to roll out and cook.
Using acids,
Pickling & Tea
I think you
blow your
nose with it.
What
is a
Tisant?
Sometimes all that dish is missing is a little lemon juice.
In this next segment as we wait for our carrot pasta to rest we will explore adding flavor with acids, brines,
teas, and coffee!
Quick Pickled Carrots with Garlic and Dill
Try with cucumbers, carrots, or asparagus.
Ingredients
•4 large carrots, peeled and sliced lengthwise to fit in jar
•1.5 tablespoons Celtic sea salt
•1 tablespoon organic sugar
•¾ cups distilled white vinegar (5 percent acidity)
•1 tablespoons coriander seeds
•3 large garlic cloves, halved
•8 dill sprigs
Instructions
1.Pack carrots, dill and garlic into 1 clean 1-quart glass jar. In
another jar, combine the salt, sugar, vinegar, and coriander.
Shake until the salt and sugar dissolve. Add water and pour the
brine over the vegetables. Add extra water if needed to keep the
vegetables submerged. Close the jar and refrigerate overnight or
for up to 1 month.
What is Koshering and why are some dill pickles called Kosher Dill?
It is called kosher because of its flavor profile made popular by New York's Jewish pickle makers, known
for their natural salt-brined pickles heavily seasoned with dill and garlic. So any pickle that is seasoned in
the same fashion is referred to as a kosher dill
Koshering is a process of removing the blood from the meat by soaking in a salted water solution and
repeated such steps of washing over a period of 72 hours.
Sounds to me like they’re brining their meat… Is meat actually bloody?
The answer is: No
Myoglobin and hemoglobin store oxygen and iron
within the cells of the muscle. The muscle needs this to
be able to react and contract quickly.
Once the cells are exposed and the oxygen and iron are
revealed the meat will turn red.
Which means the juice that escapes from your finished
roast is not actually blood at all.
While most home cooks believe Lemon Juice is the highest food with acid
in your kitchen, there is actually something we generally consume much
more of that holds the lowest ph of them all…. Soda
We often use cola or
root beer to help
breakdown pork
shoulders right before
we smoke them to
become pulled pork.
Soda can really do a
number on meat; just
think about what it is
doing to your body’s
ph…
Cola in Cooking
Ginger Ale Simple Syrup
Root Beer BBQ Sauce
Dr. Pepper Bourbon Glaze
The Acid Levels in Soda
Short of drinking undiluted vinegar, cola
is about the most acidic thing you can buy
to drink. The pH level of soda is
approximately 2.5
Cola is about 10,000 times stronger on
the acidic scale than water.
To get an idea of the scale of the acid in
soda, by comparison, battery acid that
will eat away your skin has a pH of 1.
How to make a brine, Marinade & Tisant
Brine
Marinade
Tisant
• Used to cleanse meats and
hydrate cells. A brine works
through osmosis
• Marinades are very similar to
brines with the addition of Soy
and usually vinegar
• A Tisant is a water solution
of fresh herbs, flowers, dried
fruits and herbs
• A 5% Salt Solution in water
• My favorite marinade is a
simple Orange Juice & Soy
with the addition of fresh
garlic and ginger
• Many of our “teas” aren’t tea
at all. Mint tea, Chamomile,
Orange Zinger are all actually
Tisants
• This marinade is perfect for a
meaty fish such as Salmon or
Tuna Steak
• Sometime as chefs we need
to think outside of the box
and steep flavored teas to
poach fish with, boil
cauliflower in, or add a little
sugar to them and reduce
into a simple syrup which
could flavor a sorbet or ice
cream with
• Salt 1.6 oz.
• Water 32 oz.
• Fresh Rosemary, Bay Leaves &
Peppercorns to season
• Brines can also be injected
into the meat for a faster result
• Observe the marinade graph
on slide 7 to get a better idea
as to how long each food
should be marinated
Tea Time!
There are hundreds of teas out there, or is there?
Technically tea comes from one plant called the
Camellia Sinensis.
The difference in taste is through the process of
drying and fermentation.
Many of our herbal teas are not really teas at all but
instead they are Tisants which like teas have
tannins.
Both Herbal Tisants and Teas are great for infusing
flavor into cuisines.
Cloudy iced tea? Try squeezing in some
lemon juice to clear it up!
What is the difference when steeping a
tea in a microwave or in boiling water?
Thickening Sauces with Vegetables!
We’re always looking for ways to reduce sodium and fat
without sacrificing the flavor and what it comes down to is
matching the vegetable with the right cooking technique to
render a smooth texture and result.
Let’s take a classic Italian Alfredo sauce
Typical ingredients:
Our ingredients:
Cream
Parmesan
Garlic (Optional)
Cauliflower
White Onion
Almond Milk
Parmesan
Garlic (Optional)
• Roast or boil your cauliflower florets in a tisant!
• Roasting garlic add as deep rich flavor and while you’re at if
roast a single white onion as well.
• The Onion and the Garlic play a huge role in making sure that
this sauce stays emulsified. Both have tensioactive properties in
their molecules with fit so perfectly within water creating a
very tight bond between the liquid and these vegetables.
• Once the ingredients are hot and ready to puree make sure
you’ve heated up some of that Almond Milk.
• Next we’ll blend all of our ingredients together in a blender
parmesan and all. You’ll typically want to make this sauce just
before service as reheating can be tricky.
• Due to the low fat content this sauce should never reach a boil.
The agitation could cause the sauce to split resulting in a
chunky white mess
• To add a little more protein feel free to add a few cooked white
beans into the puree!
Time to roll out
our pasta!
I’ll teach you how to develop great pasta
which we will then toss into our
cauliflower alfredo and serve!
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