Male Speaker: This foam used to be wasabi powder. We're going to show you what happens when you combine the art of cooking with the smarts of science. A little thing called Molecular Gastronomy.
Today I am going to make a Pan Seared Tuna with wasabi foam. To make the wasabi foam you need rice wine vinegar, water, lecithin and wasabi. For the tuna I am going to use an ahi tuna, I'll season with salt and pepper and pans here on an induction burner. We'll start off tuna over here.
These are pretty neat, they don't get hot on the touch, I can touch the burner just about at any time. But they heat up incredibly fast, and it's all done using magnetic fields. So that'll start searing right off the bat. And while it's cooking we will start to make the sauce over here.
Basically what I am going to do is I am going to add some cold water. Lecithin stabilizes liquids that are cold.
Female Speaker: Lecithin is a phospholipid that comes from soya or egg yolks. It is used in candy bars to separate butters from cocos and for stabilizing cold liquids like foams.
Male Speaker: So if we try to do with the hot liquid it's not really going to work. This is some rice wine vinegar and I am adding powder wasabi, and some of the lecithin.
Alright, and now what I am going to do is going to blend it with a hand blender to incorporate a lot of air into it. Once it's nice and fluffy like this, we're going to turn this off and let it sit for a minute. Let it sit so the foam will rise to the top and the liquid will remain at the bottom. So in the meantime I am going to make the base to this dish which is going to be a salad which is made of napa cabbage, cucumbers, carrots, daikon raddish, and red pepper. So we'll just dress this with a little bit of dressing and then we're going to toss it and then we're going to build our plate. So the salad I want to try to make it stand up kind of tall because that'll look good for the end result.
So our tuna is just about ready here, nicely seared, now our foam is kind of separated out. See how it's separated out. What I want to do is gently lift off the very top layer and that's the actual foam part. It's stabilized, so it's not going to fade away. Foams are kind of cool because what you can do is incorporate a whole lot of flavor.
That needs to be a big puddle of sauce on the plate, it kind of here -- the protein a little bit, and it's just a little bit different. It's not the typical thing to see.
Not let's put a little bit of -- these are wasabi sesame seeds on this as well. And I am just going to garnish it with a little bit of snow peaches, and there you have it. A pan seared tuna with wasabi foam.
Female Speaker: It's not hypothetical, amazing flavors are a director's off of lab coat cooking.
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