The filet is a locel buffalo from the swabian alp. Great quality and taste but very hard to get the hands on because the demand is so high. I served a hot carrot and ginger terrine with the beef. The terrine is made with organic carrots, shallots, ginger, thyme, lota and purple carrots
You’re currently reading “Local Beef, hot carrot-ginger terrine”, an entry on The Food Lab
01.26.10 / 8pm
How do you achieve the look of that terrine?
01.26.10 / 9pm
It’s actually quite simple, i use purple carrots and normal carrots. The trick is to cook the purple carrots while the regular carrot mix is ready to go. This way the purple color is later on expaning into the terrine as well as into the carrot.
01.27.10 / 1pm
HI STEFAN, sorry not sure if you missed my last question? Whats the best way of making would you say of making an apple foam or espuma?
01.27.10 / 2pm
Hey there,
for the apple espuma, lets say a cold espuma, otherwise you would loose the nice color. Use 10 Granny Smith apples, wash, cut the core out, add the juice of 1 1/2 lemons, 1 1/2 spoons of sugar and blend with a food processor, than strain through a fine sieve. You should roughly get 500 ml. Melt 4 sheets of gelantine and stir into the apple juice, fill into a ISI bottle and charge with 2 cartrighes, shake wel and keep in the frige for at least 4 hours. Befor every use you should shake the bottle.
enjoy, Stefan
01.28.10 / 7pm
Still not sure I completely understand, but thanks for the reply! I’ve been enjoying your photography and, being a cook myself, your originality with the ingredients.
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