ʻOpu puaʻa me ka Lacquer Pākē, Melon Salad

Hiki ke hoʻomākaukau ʻia i ka lā ma mua: e hamo i ka ʻōpū puaʻa me kahi ʻaila ʻoliva liʻiliʻi a me kahi ʻāpana o 5 mau mea ʻala a hoʻopiha i kahi ʻeke sous-vide a me ka sila vacuum. E ʻai i loko o ka Gourmet Thermalizer no 36 mau hola ma 64 ° C.

Inā makemakeʻoe e hele wikiwiki, hiki iāʻoe ke kuke no nā hola 24 ma 85 ° C. Eʻoki i ka'ōpū puaʻa mai loko mai o kaʻeke, e mālama i ka brew. E ʻoki i ka ʻōpū, ʻo ia hoʻi, e ʻoki i nā ʻāpana cartilage a me ka ʻili. E ʻoki i ka ʻōpū i ʻāpana ʻāpana a me ka mahana. E hoʻokomo i ka ʻili me kahi kīʻaha liʻiliʻi mai loko mai o ka ʻeke maloʻo i loko o kahi huila a hui maikaʻi loa e like me ka hiki a palahalaha ma kahi moena Silpat. E puhi i ka crispy ma 160 ° C no kahi. 20 minuke & e hooluolu.

E ho'ēmi i nā meaʻai no ka varnish (koe naʻe nā lau coriander) i loko o ka pā sauté, e hoʻohui i kahi Textur Basic inā pono a kāpīpī i nā mea kanu ma luna ma mua koke o ka lawelawe ʻana.

E ʻoki i ka ʻalani i loko o nā ʻāpana like ʻole, ʻāpana ʻāpana a me ka marinate me nā mea ʻai & mālama i ka mahana i ka umu ma 50 ° C. E kāpīpī me ka paʻakai Maldon & nā mea ʻala tandoori ma mua o ka lawelawe ʻana.

E hoʻomākaukau i ka mayo maʻamau a me ka manawa me kahi teaspoon o ka miso paste (hiki paha i kahi mea hoʻonani hou aʻe)

E hoʻonohonoho i ka ʻōpū puaʻa i loko o nā ʻāpana ʻāpana ma nā papa preheated a ʻaʻahu i nā manawa he nui me ka lacquer ʻAsia, e hoʻohui i ka ʻōpala a waiho pōkole ma lalo o ka salamander. E lawelawe kaʻawale i ke koena o ka ʻuala. A laila kāpīpī me ka lau coriander. E hoʻohui i ka misomajo e like me nā kiko liʻiliʻi. E kau i ka salakeke melon a lawelawe ma kahi pā liʻiliʻi ʻokoʻa a i ʻole me ka ʻiʻo ma kahi pā nui.