March 22, 2011
Jon Rowley sent me to a post about Olympia Oysters (my favorites) on a blog called Salty Seattle. Linda Miller Nicholson served the oysters with this rather amazing sounding air. I haven't tried it yet, but I'm heading out, soon, to buy some powdered soy lecithin. If you do try it, please tell me how you like it.
Here's the link to the original:
Salty Seattle's Simple Sriracha Bubbles
Yield: enough to adorn 12 dozen oysters on the half shell
*In the interest of full disclosure, this recipe will perfume your kitchen and your nostrils with a spicy Sriracha aura. You may sneeze. Most people love it.
1/4 c sriracha or other hot sauce of your choice
3/4 c purified water
1 teaspoon powdered soy lecithin (available at nutrition stores)
1. In a small saucepan, heat the sriracha and the water over medium heat until fully incorporated and lightly simmering. Your kitchen will smell fiery and your nasal passages will love you.
2. Remove from heat and pour into a small, shallow bowl that allows an immersion (hand) blender to plunge into the liquid just barely above blade height. Add the soy lecithin.
3. Agitate with an immersion blender just at water height in order to introduce the maximum amount of air into the liquid. The more air you introduce, the fluffier your bubbles. The soy lecithin acts as a stabilizer, and once your bubbles form, they will hold for a good 20 minutes. Spoon bubbles off into a shallow serving dish and place near the ice-filled platter that holds your oysters.
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