This is our contribution to the ginger blog rallye that “1 x umrühren bitte” started: Pineapple Ginger Kebab à la Ferran Adrià, a classic dish from El Bulli’s laboratory kitchen. This dish is quite easy to prepare and the finished product is a tasty, but not so much surprising rhizomatic combination of sweet maringue, sweet-sour pineapple and sweet-hot ginger:
Ingredients
- Crystallized ginger
- Sliced pineapple
- Egg white
- Icing sugar
Method
- Cut pineapple in small slices of approx. 1/2 centimeter (squares or diamonds), do the same with the ginger.
- Thread on a small skewer (shashlik), alternating ginger and pineapple.
- Whip egg white with some sugar until firm.
- Dip the fruit kebabs in the meringue and dry in a warm oven or let air dry.
Broth has been the most importen supplier of umami in occidential cooking á l’ancienne. Preparing Stock is time consuming and starting the process results in producing several litres - allthough most recipes only aks for one or two cups and die produce can’t be kept fresh for long.
Excepting experienced gourmets, fresh broth has been regularly replaced by instant stock or substituted by even more elaborate convenience solutions.
“Stock Options are plentiful” is Denver Post’s passionate plead to preparing stock at home again. But Colorado seems far off the usual cultural pessimism of neocon back-to-the-roots-goode-olde-home-cooking.
No cook’s kitchen is complete without an ample supply of stock, or at least the fixins thereof. Thus, our mission to get you to make your own.
Thus we need broth in molecular gastronomy. All hands to Glace, Demi Glace Stock Broth or whatever …
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