Abalone Jelly from Umami: The Fifth Taste by David Kinch
Rehydrate gelatin in ice water, strain and remove as much water as possible. Heat abalone liquid to 140°F (60°C), melt gelatin into liquid and stir until fully dissolved. Pour liquid into a metal...
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Cooking tools:
- Instant-read thermometer
- Fine-mesh sieve
- Saucepan
- Mixing bowl
- Ice bath bowl
- Stove
- Whisk
- Spoon
- Ladle
- Measuring cup
- Kitchen towel
Ingredients
- ½ cup (100 ml) olive oil
- ½ cup (100 ml) shiro dashi
- About 3 cups (750 ml) cooking liquid
- 13 1/2 g silver-grade sheet gelatin
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