America's Culinary Cup

Baker:

Season:

Week:

Matt

America's Culinary Cup Season 1

7

Challenge Type:

Molecular Scotch Egg

Molecular Scotch Egg - Ham Consommé Sphere, Spherified Egg Whites and Yolk set in Ham Jelly, with Pork Fat Tapioca Powder - second half, the most technically complex dish of the episode at 6 techniques. Techniques: Spherification, Gelification, Powderizing, Compression, Infusion, Sous Vide. Matt Peters: For the scotch egg, I'm using six techniques. I took a consomme of the ham and then spherified the egg, egg whites and egg yolks, stuffed that inside of the egg. The gelatin sets on the inside of the egg. Through the frying process, that jelly liquefies again. I'm also powderizing pork fat - you take tapioca maltodextrin and blend it in together until it has that same consistency of powder. Matt had entered the second half in fourth place and this dish vaulted him upward.

Michael Cimarusti: Oh, my God. I understand now why it took you almost three hours. We've seen a few powders already — yours was the best we've seen so far and actually tasted like Iberico ham fat. Wiley Dufresne: You gave us six techniques, all of which I think really were effectively executed.

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