One Chef Obsessed

With real authentic caviar being astronomically expensive, and over fishing killing off most of the caviar market I decided to make my own version. I can’t use real caviar at work because at Kimpton we must use only sustainable aquaculture, and authentic caviar is not sustainable. So I pressure cooked black sesame seeds for 4 hours until they were soft and burst in the mouth. Then I thickened some salt water with xanthan gum to give it a velvet mouth feel, and added some sesame oil to play on the sesame theme. At first glance you can’t even tell the difference.

This entry was posted on September 27, 2009 at 9:29 pm and is filed under Chef with tags sesame seeds. You can follow any responses to this entry through the RSS 2.0 feed You can leave a response, or trackback from your own site.