Alkaline Soy Meat Marinade

Ingredients #

Process #

1. Combine.
2. Mix until dissolved.

Notes #

• Brine chicken breast filets 24 hr.

Apricot Glaze

Ingredients #

Process #

1. Bloom gelatin in cold water, then melt.
2. Combine syrup, lemon juice, jam in saucepan and boil.
3. Blend in melted gelatin.
4. Cool glaze to 75 °F, strain and use immediately.

Notes #

Beer Cheese

Ingredients #

Process #

1. Combine, dissolve cold! water, beer, milk powder, corn starch, sodium citrate.
2. Heat to simmer (205+ °F).
3. Remove from heat.
4. Mix in cheese, in small pieces, one at a time.
5. Add oil, whisk smooth.

Notes #

• Xanthan gum for room temp dip.
• Corn starch for thin queso dip.

Benihana Yum Yum Sauce

Ingredients #

Process #

1. Combine mayonnaise, whipping cream, ketchup.
2. Combine spices.
3. Melt shortening in bowl.
4. Add all to shortening bowl.
5. Whisk until smooth.
6. Refridgerate overnight.

Notes #

Buttercream

Ingredients #

Process #

1. Using paddle attachment, cream together butter, shortening, sugar until well-blended.
2. Add liquids, blend on medium.
3. Blend in more liquid for softer buttercream.

Notes #

Caramel Sauce

Ingredients #

Process #

1. In saucepan, combine water, sugar, corn syrup.
2. Mix well.
3. Add medium heat.
4. Stir until sugar dissolves and liquid is clear.
5. Only swirl henceforth to prevent crystals.
6. Once begin to color, swirl often to prevent local caramelization.
7. Heat to ≈390 °F, dark golden, until first whisps of smoke.
8. Halt cooking immediately, remove from heat.

Notes #

• 220 g sugar makes 2 c. caramel.
• Modifications:
• • original recipe 4.36% kosher salt.
• • changed to 2.5% (better).

Chick-fil-A Sauce

Ingredients #

Process #

1. Combine all with whisk.

Notes #

Chili's Avocado Ranch

Ingredients #

Process #

1. Blend.

Notes #

• 1 qt ranch.
• 2 cup guacamole.
• 1/4 cup. lime juice.

Chocolate Ganache

Ingredients #

Process #

1. Heat heavy cream to 100 °F.
2. Pour over chocolate chips, stirring.

Notes #

Chow Mein Sauce

Ingredients #

Process #

1. Combine all.

Notes #

• 100 g sauce / 120 g dry noodle.