Second Episode with Davis Waite
In this second episode of Chef's Roll's KOTF: Davis Waite, Executive chef in restaurant the Plot. At the Plot they do a lot of fun stuff with plants. They like to transform plants into something that resembles meat so that it’s not too far out of peoples comfort zone. Using a vacuum sealer, combi-oven and blast chiller in conjunction helps them to speed up their efficiency in the kitchen and makes their life easier.
Watermelon ‘beef’ briskets
To turn a watermelon into a brisket, first remove the skin. Definitely leave the rind intact because it emulates the fat cap and it is a little more firm and helps to hold things together. Put the watermelon in a vacuum bag with a salty marinade and some lemon slices to counter the sweetness of the watermelon. Use the marinate function . The Henkelman vacuum sealer helps to marinate really quickly because it opens up the pores and literally pulls the marinate into the meat. They also can use a lot of less marinate because of the efficiency of the marinate function.
To get a little bit of smoke flavour they use the smoker attachment on the Rational iCombi-Pro, set the temperature that you would normally use for a beef brisket and the oven does the rest.
If you are looking to do large badges you can use the Irinox blast chiller to quickly bring the food through the danger zone. Vacuum pack it and and put it away in the fridge for later use.
Cut the watermelon brisket in slices, add some jacked red potatoes and broccoli onto the slices and pour vegetable stock over the ingredients. Finish with some flat leaf parsley.
Butternut squash ‘tuna’ Sashimi
For the Butternut squash tuna it is great to have the iCombi-Pro to control the humidity while roasting it to create a little bit the texture of fish. Than blast chill to get it to a workable temperature really fast.
Skin the butternuts and cut it in sashimi slice pieces. Put the pieces into a vacuum bag and marinate it in a mixture of cabbage juice, beet juice and sea weed broth. Use the marinate function on the Henkelman vacuum sealer to draw in the flavour and the colour of the mixture and achieve a seaweed salty balance to the sweetness of the squash and the reddish burgundy colour of tuna.
Put a little of vegan herb crème on the plate. Arrange the pieces of butternut squash like a crudo and add a bit of tangerine salsa. Finish it with a little bit of dill and lava salt.
Chef Davis Waite uses a Henkelman Boxer 35 vacuum sealer in his kitchen. Read more on this table-top model and related chamber machines. This was the second episode of Kitchens of the Future 2020. Four episodes will follow, so stay tuned!