It absolutely can be applied to savory cuisine. The simple syrup is just the vehicle to coagulate the egg yolk. A hot broth, stock, sauce etc. can be used in replace of the simple syrup. The egg yolk itself can also be flavored with whatever you wish. Cold infusions work well.
Hey Russell,
ReplyDeleteI wanted to ask if this technique can be applied to a savoury aspect of a dish? Instead of the simple syrup mixture, maybe a broth or simple stock?
Thanks!
It absolutely can be applied to savory cuisine. The simple syrup is just the vehicle to coagulate the egg yolk. A hot broth, stock, sauce etc. can be used in replace of the simple syrup. The egg yolk itself can also be flavored with whatever you wish. Cold infusions work well.
ReplyDelete