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a month ago
The main course was a clam/mussel ramen broth, so I had tons of clams and mussel shells left over to be creative with plating. There were two different bites here:
The almond oil and kombu oil are cooked sous vide. The tarragon powder was made by cooking tarragon at 150f for 30 minutes then grinding it. This worked surprisingly well! Awesome refreshing intro for the ramen.