Foie Gras


March 5, 2008 by seanbrock



5 thoughts on “Foie Gras

  1. simon says:

    Nice! You got the comments turned on! I was wondering what the light yellow stuff is. I assume the darker flesh colored stuff is the foie gras.

    Thank you, and I LOVE your work!

  2. soussurvivor says:

    Hey Chef,
    What are the layers?
    (I assume the thicker one is foie)

  3. seanbrock says:

    the top layer is foie fat emulsified and whipped with gelatin

  4. simon says:

    and the other one is???

  5. seanbrock says:

    foie gras that is soaked in carbonated milk, then cooked at 37 c for 1 hour…it is then clean and beaten in a kitchen aid with the paddle attachment…then piped out

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: