Chef Barry's Balsamic Fluid Gel
This hydrocolloid has the correct viscosity when it forms a teardrop shape that’s bulbous at the bottom. Pipe the fluid gel atop a rich puff pastry for more of an impact than the typical drizzle of
Finding Umami with a Fermented Mushroom Dish
The word umami describes one of the five main tastes, alongside bitter, sweet, salty and sour. Over 100 years ago, Dr. Ikeda in Japan discovered Umami as an addition to the already documented four
Two Ways to Take Mashed Potatoes to the Next Level
"Contrary to popular belief, you never want to boil a potato," Chef Barry says. "Simmer[ing] allows them to cook through very evenly." He sources French ratte potatoes, which are rich, decadent and
Testing Texture with Goat Cheese and Beets
Sat Bains from Restaurant Sat Bains in Nottingham, eloquently says his job is to "f--- you up with flavor”. As chefs, when we combine elements for flavor, we have the opportunity to refine each
Experimenting with Koji in the Culinary Technology Lab
From vinegars and black garlic to krauts, natto, koji and fermented juices, I am learning so much about the value of time and temperature and the life that these elements bring. Fermentation is a
Chef Barry on Finding Your Culinary Voice
Food unites us all – its vast reach can mean so many things to so many people. It can signify life, nourishment, health, taste, aroma, art, travel. A meal can be a warm embrace to welcome an
Chef Charcutier Arthur Dehaine Reimagines Tradition
I am here to spend the day working with one such master of trade, Arthur Dehaine, the chef charcutier for the restaurant group. Chef Arthur oversees the entire charcuterie department, from design to
How to Prepare Sous Vide Lamb this Spring
It is also the start of lambing season. Often confused with when lamb is in abundance, “spring lamb” refers to the breeding cycle. Lambs are born early in the year and are in peak supply in summer and
Chef Barry's Scallop Crudo and Balsamic "Caviar"
This dish uses simple and fresh ingredients and showcases them at their best. I used fresh scallops, very finely sliced; a peppery nasturtium oil made with nasturtium leaves; red grapes for sweetness
Chef Barry's Salt-Baked Celery Root Recipe
This dish comprises several layers of flavor. The celery root, baked in a fennel-crusted salt dough, is the earthy base. Creamy, marinated goat cheese adds richness; the balsamic-marinated figs add
Chef Barry Visits AeroFarms' Aeroponic Farm
AeroFarms’ patented, sustainable growing system is designed for fully controlled growing environments adapted to each product. This optimized growth allows for a speedy harvest cycle, a fully
Pro Plating Tips for Holiday Hosting
Choosing your plate: This step is quite often overlooked. Choosing a perfect canvas will allow you to create contrasting colors and shapes and enable you to provide maximum exposure for your food