Comments on: YUBA, shrimp, orange, miso

By: Jason B.

Jason B. — Mon, 07 Mar 2011 14:20:19 +0000

JJ-
Mayonnaise is traditionally never cooked. Egg yolks have a low chance of harboring salmonella, and research has shown that the levels of acid (from the lime juice in this case) in mayonnaise will kill most of what may be in there within about an hour at room temperature. If you’re nervous about eating raw eggs, you can always use in-shell pasteurized eggs, or add some miso and lime to store-bought mayo.

By: JJ

JJ — Sun, 06 Mar 2011 16:43:15 +0000

Do you cook the mayo in any way? Since it has egg it feels like you should, but I don’t see it in the directions or your description.

By: Lisa

Lisa — Tue, 30 Jun 2009 12:05:56 +0000

Wow, cooking out of the Alinea book — you are so ambitious! The food looks delicious and elegant. Way to go.

By: Jason

Jason — Tue, 16 Jun 2009 02:09:45 +0000

Thanks for the kind words. Most techniques aren't hard, per se, but they may take longer or not look as good without experience. This recipe is really just a (long) combination of very classical techniques put together in a new way.

By: Almost Vegetarian

Almost Vegetarian — Tue, 16 Jun 2009 01:26:24 +0000

You are a brave soul – that's complicated stuff for a home kitchen, but what fun (and how brilliant looking!).

Cheers!