Monthly Archives: October 2012

Blackened beef brisket, parsnip puree, green cauliflower puree

Today was nice! Got to cook after all the paperwork that had to be done. Decided to crisp up this braised brisket that’s been sitting in the fridge. Roasted parsnip puree, sauteed cauliflower puree, kozlik’s sweet and smokey mustard and brown butter. The radish is just to further accent the mustard as well as to balance the fatty brisket. 




All ingredients now available

Good News everyone! All GPI’s ingredients are now available for ordering through Toronto Food Lab. In order to keep prices extremely competitive, we are gladly offering them at 1 lb orders. I think you’ll find the prices to be very good. Check out the available ingredients pages at the top.

If you are a distributor and wish to form a partnership, please contact me via to discuss.


CarraPure Kokumi (iota carrageenan)                   $25.00 / lb

CarraPure Kappa (kappa carrageenan)                  $25.00 / lb

CarraPure Lux (Lambda Carrageenan)                   $40.00 / lb

CarraPure FlexiGel (Gum blend)                               $32.00 / lb

H-Gell (High Acyl Gellan)                                              $52.00 / lb

L-Gell (Low Acyl Gellan)                                                $55.00 / lb

PureXan (Xanthan Gum)                                                $18.00 / lb

AlkaGel (Konjac Gum)                                                     $24.00 / lb

PureAlgin (Sodium Alginate)                                       $20.00 / lb

PureLBG (RefinedLocust Bean Gum)                         $50.00 / lb

PureGuar (Guar Gum)                                                      $18.00 / lb

Crispy Duck Threads, and also another duck dish

Sometimes, the lack of planning is required.

Opportunity stared me in the eye when I saw fresh grade A ducks in the nearby grocery store. I didn’t have any well thought out plan on what to do with it. I just wanted to cook it. So I bought it.

As soon as I got in the lab, ideas started coming. First, separate the breast and leg. I decided to brine the breasts in a hoisin and water mixture. The legs were to be cooked confit, though, I didn’t really know what to do with it after. As for the bones, well, the obvious was to roast and make a sauce base.

After the ducks have been cured and cooked, I still didn’t know what to do. The usual would be to sear it and crisp it up, but I didn’t want to do exactly that. Then I remembered one of the presentations from ICC that had beef threads. From that came the duck threads (legs were cooked sous vide @ 82c for 6 hours; butter and garlic in the bag).

Here is the breast. Cooked for 30 minutes in a convection oven at 80c. The sauce was made by reducing the base, and adding orange zest and ginger 30 minutes before its done. As a final step, the sauce is strained then passed through the sonicprep to properly emulsify. Garnished with scallions and ginger. The flavours are a definite play on Chinese Peking Duck



Here are the threads. Drizzled with toasted sesame oil, sesame seeds, lavender honey, dried lavender blossoms, and wakame powder.


Delicious bi-products (beef fat, tendon, and meat trimmings)

Everytime we make beef/veal stock, don’t you feel that all those edible bits and pieces from the animal are actually quite delicious? Yet, not may restaurants serve them. In Asia, these things are always used up! In pho for example, they’ll serve the bowl with some tendons. In Philippines, the fat around the bones is something people fight for. I suppose it’s not a widely coveted item here in Canada. 

Anyway, here’s my rendition of all the unwanted bits and pieces. After making a stock, I collected all the bits and pressed it into a mold and added some salt, pepper and other spices. Essentially making a terrine and letting it set overnight. Afterwards, slice it up, bread it, and fry it. It’s crazy delicious, but extremely rich. Especially if you get a piece with more fat. Sriracha is just something that balances it.

Nothing Food-Lab-ish about it. Just sinful cooking. 



Crisp veal tongue, enoki, and over reduction

This recipe is perhaps one of the few where, in my opinion, sous vide is not the ideal cooking method. Though, it may be as simple as me doing it wrong. I just found that when comparing the traditionally braised tongue vs the sous vide one, the sous vide kept too much of the gamy flavour. 

The reduction was first semi reduced (the only reason for doing this is so that the amount will fit into the centrifuge vials), then centrifuged to remove the solids. Once clear, its reduced until it’s really really sticky. Finished with some aged balsamic, cassis, and seasoning.