13 August 2011

Reverse 'Fried Egg' Using Polyscience Anti-Griddle







We are having a bit of fun in Sweet Studio this weekend playing with our new Anti-Griddle from Polyscience. We have made a new dessert based on the eggs and bacon idea and it is available this weekend in store. The Anti-Griddle is a cool piece of technology which has a surface which cools to around -30C. It allows us to instantly freeze or chill small quantities of food which is convenient for so many applications it is hard to list. On this occasion we made a Swiss meringue of egg white and sugar and whisked until stiff peaks, we then let the meringue down with a solution of coconut puree, vanilla, ascorbic sugar syrup and fresh lime juice. This mixture was stabilised with gelatine and reserved for use at room temperature. We made a mango curd as per a normal curd recipe but used reduced mango puree for an accentuated flavour. This curd/yolk was piped onto the griddle as in the image and then we poured the coconut lime mixture over the top. What happened was a sort of reverse 'frying' of the egg. The curd hardened and the coconut ran away slightly before setting due to the low temperature. We left it to sit for a minute before sliding it off with a palette knife. The perfect sunny side up! For the dessert special on today and tomorrow we made a vanilla infused custard and soaked toast shape pieces of brioche. This was then fried in clarified butter before being glazed with icing sugar. Once cooled the egg sits on top of the toast and is garnished with our own maple cured bacon and a raspberry & tomato ketchup! As we write this blog, we have had greta interest from this and lots of people have asked about the technique, hence  us compiling this information now. It shows that it is an exciting time to be in the kitchen with so many great technologies being introduced all of the time. This Anti-Griddle is so versatile, we have been using it for chocolate work, mini dessert canapés and now this. If you are in Australia and you want more information on this piece of equipment, you need to contact the official distributor Sous Vide Australia, our contact there is Dale Prentice and he will be happy to help you with your enquiries.

4 comments:

Phuoc'n Delicious said...

Oh I wish I was in Melbourne to try this. I've seen this technique only once but nowhere in Australia. This is so awesome!

Anonymous said...

Bought One today, Can't wait to share with a friend tomorrow, who is expecting traditional Eggs and Bacon

Rich said...

The friend I shared it loved it and has since gone back and ordered Caramel/ Banana cake for her partners birthday this week.

Went back again yesterday and indulged in my weekend treat of egg and bacon and thought it was even better this weekend.

Burch & Purchese said...

Thanks for the feedback and the custom!