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/ck/ - Food & Cooking


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File: 50 KB, 300x200, mush3-300x200.jpg [View same] [iqdb] [saucenao] [google]
7705688 No.7705688 [Reply] [Original]

Need some advise. A cornmeal mush. would blast chilling it speed up the process for it to keep its form? I'm thinking of this as a cool idea for a plating since a corn mush can mix with any flavor well for gastro pub style cooking. what do you all think?

Im in a 3 hour cooking comp coming up soon and am trying cool plating ideas.

>> No.7705727

>>7705688
anyone?

>> No.7705789

>>7705688
I enjoy leftover grits the next morning by dredging/frying and topping with maple syrup

>> No.7705792

>>7705789
I smash the leftover grits into a flat square container to help them keep their form for cutting into little squares/triangles when I fry them

>> No.7705795

>>7705792
>>7705789I never thought of frying them. I want to use them in a cylinder and make the entire meal like a tower.

But it litterally just a few things im looking at now because im given a basket with 5 items in it that i dont know. So yeah. just ideas that could work for some items that could pop up.

>> No.7706400

>>7705795
Are you gonna be on chopped mother fucker?

>> No.7706442

Do you mean you want it to stay mushy or you want it to become firm as usual? If the latter, yes, the faster you cool it, the faster it will turn solid. The solidifying of cornmeal into polenta is a result of the retrogradation of amylopectin, which is fastest at just above the freezing point of water

>> No.7707473

>>7706442
thank you!, Just looking at options for a cool ass plating and thought that could make an epic tower. With what ever dark protein they give me. any seasoning i can add to the mush and the meat, and any starch or veggies i can make the top level. Thank !!

>> No.7707478
File: 96 KB, 520x340, rp_Crab_and_Lemongrass_Rice_Tower.jpg [View same] [iqdb] [saucenao] [google]
7707478

>>7707473
something like this with multiple layers and larger.