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Oakroom's bacon brittle

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Andrea E

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Oakroom's bacon brittle

by Andrea E » Fri Mar 02, 2007 7:22 pm

I can't let this one get lost in the archives - best.stuff.EVER.

http://www.myspeakerscorner.com/forum/s ... mid=612185
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Doogy R

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Re: Oakroom's bacon brittle

by Doogy R » Fri Mar 02, 2007 7:54 pm

Andrea E wrote:I can't let this one get lost in the archives - best.stuff.EVER.

http://www.myspeakerscorner.com/forum/s ... mid=612185


I think I have died and gone to Heaven.
Great food along with great company is truly one of lifes best treasures.
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DeeDee D

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by DeeDee D » Mon Mar 05, 2007 5:57 pm

I have never heard of this stuff. Do you put it on salads, or just eat it as is as a snack I'm guessing? Sounds interesting and worth a try!
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BDKollker

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by BDKollker » Tue Mar 06, 2007 12:09 am

It's not something I would think you would put on a typical salad, but then again we do not discourage creativity. Its more of a snack/ garnish for dishes that usually include bacon and adds a little wow appeal. It was first used at the Oakroom on a 7 herb & spice rubbed quail dish that included: ham hocks,white bean puree, turnips, corn ice cream, bourbon root beer reduction and warm collard green gelee with the bacon brittle on top. It was on the late fall menu and the concept behind it was "picnic foods" done in a fine dining sort of way. A lot of the dishes in the Oakroom have a sort of tongue in cheek concept when you think really hard about it. It's amaizing the thoughts that go into the dishes when you really get inside the heads of the chefs.
Blake Kollker

Blakekollker.com
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linda stephens

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by linda stephens » Tue Jun 26, 2007 5:47 pm

I haven't been able to find isomalt. Can you use sugar instead?
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Ed Vermillion

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by Ed Vermillion » Wed Jun 27, 2007 11:16 am

Linda,

You can order it @ chefshop.com
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linda stephens

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by linda stephens » Wed Jun 27, 2007 11:30 am

Thank You!
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Ethan Ray

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by Ethan Ray » Wed Jul 04, 2007 6:29 pm

linda stephens wrote:I haven't been able to find isomalt. Can you use sugar instead?


sugar would not be recommended.

follow Ed's link.

Isomalt is really unique in a number of ways:

- it is not affected by humidity.
- it melts easily with no added water.
- it does not take color on when heated.
- does not melt well in the mouth.
- suitable for diabetics.

it's not overly sweet compared to most sugars.

chemically it's obtained by sugar hydrolosis and subsequent hydrogenation.


...i'm sitting here reading from a spreadsheet on 'properties of uses of sugar' that i typed up from a book by Paco Torreblanca.
Pretty much anything you ever wanted to know about saccharides chemically and for use in confection/baking/desserts....

The book seriously covers 19 types of sugars.

i suggest reading this:
Isomalt on Wikipedia.org
or...
Homepage of PALATINIT GmbH which develops, manufactures and markets ISOMALT

both those pages could explain quite a bit about the product.

I'd recommend the book, but i can't even afford to buy it... :cry:
Ethan Ray

I put vegetables in your desserts, white chocolate with your fish and other nonsense stuff that you think shouldn't make sense, but coax the nonsense into something that makes complete sense in your mouth. Just open your mind, mouth and eat.

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