14 BLUE CHEESE SAUCE YIELD: TIME ESTIMATE: STORAGE NOTES: LEVEL OF DIFFICULTY: SPEC IAL REQUIREMENTS :
600 g/ 2~ cups 15 minutes overall keeps for 3 days when refrigerated easy Wondra, sodium citrate
Use a bold blue cheese, such as Maytag, Roquefort, Gorgonzola, or
smooth sauce, the sodium citrate we use here as an emulsifier requires
Stilton. Overheating cheese sauces usually is taboo, but to make a
that the sauce simmers while you gradually blend in the cheese.
INGREDIENT
WEIGHT
VOLUME
SCALING
PROCEDURE
Wondra Sodium citrate
12 g 4g
5tsp
3% 1%
CD
Mi x until thoroughly combined.
Whole milk, co ld
200g
210 mL /1"s cup
50%
0
Wh isk together with the Wondra mixture in a medium saucepan, and bring to a simmer. If the powders clump, the milk was not co ld eno ugh.
Blue cheese, crumb led
400g
3Y3 cups
100%
®
Add gradua lly to the simmering milk mixture, and use an imm ersion blender to blend each addition until the cheese is melted and the sauce is complete ly smooth. Cool the sauce completely, and serve it cold.
0 VARIATION : Aerated Blue Cheese Sauce To make a light, airy version of the Blue Cheese Sauce, pour the warm sauce into a 1 Lsiphon, and charge the siphon with two cartridges of nitrous oxide. Dispense a cloud of blue cheese alongside chicken wings or on a raw vegetable platter.
•
CHINESE GARLIC CHILl CONDIMENT YIELD:
145 g/ 1¥3 cups
TIME ESTIMATE : STORAGE NOTES:
30 minutes overall serve within 30 minutes
LEVEL OF DIFFICULTY:
moderate
Variations of this condiment are often seen in Chinese "salt and
along with the jalapeno. This condiment tastes fabulous not only
pepper" dishes. Adjust the spiciness to suit your taste. For a more
with chicken wings but also with fried frogs' legs, fried tofu, grilled
aromatic version, include minced ginger, cilantro, and lemongrass
pork chops (see page 202), and cold noodles dressed with sesame oil.
INGREDIENT
WEIGHT
VOLUME
SCALING
PROCEDURE
Neutral-tasting oil Garlic, minced
432 g 150 g
470 mL / 2 cups 1 cup
288% 100%
CD 0 ® 0
Scallions, white parts only, min ced
27%
40g
® ®
Set a stra iner over a pot near the stove top. Combine the garlic and o il in another pot. Make sure the pot is no more than half full to all ow space for bubbling and froth. Cook over high heat, stirring constantly, until the garlic turns golden brown, about 6 minutes. Once the garli c darkens in co lor, it burns quickly, so watch it closely. Pour through the stra in er. Spread the garli c on paper towels to drain. Add to the pot of hot, stra in ed oil. Place the strai ner over the empty pot.
0 Cook over high heat, stirring constantly, until the sca llions turn golden brown, about 4 minutes. Pour through the stra in er. Spread the scalli ons on paper towels to drain. @ Measure 3 g/ 3 mL /Y2 tsp of the oi l for use in the next step. You can use any remaining o il for flavoring steamed fish or pasta.
® ®
jalapeno pepper, finely chopp ed Salt
33g
3Tbsp
22%
@ Combine with the reserved oi l, fried garlic, and fried scallions. Mix
8g
2 tsp
5.3%
@ Serve within 30 minutes, while the garlic and scallions remain crisp.
thoroughly.
CHICKEN WINGS
261