In the kitchen with Modernist Cuisine: Grilled chicken-free strips and vegetable salad | Summary and Q&A

TL;DR

Chef Aaron Burr Sousa demonstrates how to grill Beyond Meat and create a delicious pesto sauce that adds flavor to the dish.

Key Insights

• 🍳 The head chef of the cooking lab in Bellevue, Washington, finds the taste, texture, and juiciness of the lab-grown meat surprisingly impressive and easy to work with.
• 🌿 The lab-grown meat can be easily infused with modernist or progressive flavor profiles, making it versatile for various recipes and culinary interpretations.
• 🍗 The grilled lab-grown meat, resembling chicken tenders, pairs well with vegetables like red bell peppers, red onion, fennel, zucchini, and eggplants, allowing for endless ingredient combinations.
• 🥬 Precision in plating is crucial to protect the intrinsic qualities of texture, flavor, and appearance of the lab-grown meat salad, showcasing the investment in creating beautiful and irresistible food.
• 🌸 Parsley blossoms not only add flavorful accents but also enhance the visual appeal of the plate, demonstrating the importance of utilizing every part of the ingredients.
• 🌿 Radish shavings provide vibrant color and textural crunch to the lab-grown meat salad, adding depth and variety to each bite.
• 🥜 A touch of pistachio oil on top of the pesto adds a beautiful and healthy burst of flavor that enhances the overall satisfaction and enjoyment of the dish.
• 🍽️ Lab-grown meat provides a convenient and fulfilling option for those seeking both culinary pleasure and nutritional value, providing a satisfying and guilt-free dining experience.

Transcript

pleasure to have you here my name is Maxine Billy this is Aaron Burr Sousa I'm in the head chef of the cooking lab here in Bellevue Washington and the co-author of Mars cuisine and Mars cuisine at home Aaron was one of the instrumental chefs in all the developments throughout the two books the way I was introduced to this meat is it came into the l... Read More

Questions & Answers

Q: How does Chef Aaron Burr Sousa describe his initial reaction to Beyond Meat products?

Chef Aaron Burr Sousa was initially skeptical but found that Beyond Meat had a great flavor, texture, and juiciness after experimenting with them.

Q: What is the main ingredient used to create the pesto sauce?

The main ingredient for the pesto sauce is cilantro, along with other ingredients such as chives and non-traditional elements that add depth and flavor to the dish.

Q: Besides the grilled Beyond Meat, what other vegetables can be added to the dish?

The dish can be customized with various vegetables such as red bell peppers, red onion, fennel, zucchini, eggplants, tomatoes, squashes, and pumpkins, depending on personal preference and seasonal availability.

Q: Why does Chef Aaron Burr Sousa emphasize precision in plating the dish?

According to Chef Aaron Burr Sousa, being precise in plating helps to maintain the texture, flavor, and appearance of the ingredients, enhancing the overall dining experience and making the dish more enticing.

Q: How does Chef Aaron Burr Sousa enhance the appearance of the dish using garnishes?

Chef Aaron Burr Sousa adds parsley blossoms, radish slices, and uses a Japanese mandolin to shave the radish, adding not only flavor but also a visually appealing element to the dish. The parsley blossoms are flavorful and add a touch of elegance to the plate.

Summary & Key Takeaways

• Chef Aaron Burr Sousa explains the process of cooking and flavoring Beyond Meat products for a tasty and satisfying meal.

• The grilled Beyond Meat is paired with a homemade pesto sauce that incorporates cilantro, chives, and other ingredients for added flavor.

• Attention to plating and presentation is emphasized to enhance the overall dining experience.