Compulsive List Making | Cooking Momofuku at home

Posts Tagged ‘compulsive list making’

February 5, 2010

Produce, protein, carbs and dairy in Momofuku Ko recipes

Here it is, the last of the obsessive-compulsive lists, I promise! There just aren’t any more lists I could possibly make…Or are there?

Produce and Produce Byproducts

apple cider (31)
apple juice (20)
carrot (20, 22)
chanterelles (15)
chervil (10)
chives (2, 4, 19, 22)
daikon (21)
empire apples (31)
fingerling potatoes (12)
fuji apples (31)
garlic (20, 22)
green onions (13, 20)
hass avocado (26)
kohlrabi (14)
lemon juice (31)
lime juice (33)
lime zest (33)
napa cabbage (7, 22)
onion (9, 11, 20, 22)
parsley (10)
pear juice (20)
white button mushrooms (22)
yuzu juice (6)

Protein

American hackleback caviar (10)
bone-in short ribs (20)
diver scallops (13)
eggs (9, 10)
fluke (4)
foie gras (19)
ground pork (9)
oysters (7)
pig skin (1)
pork belly (8)

Carbohydrates
rice (24)

Dairy
butter (2, 3, 11, 13, 18, 29, 30, 32)
buttermilk (2, 5)
heavy cream (25)
sour cream (5, 33)
whole milk (25)

Tags: compulsive list making

ko recipes, obsessive compulsive lists

0 comments

February 3, 2010

Herbs, spices, sauces and other strange ingredients in the Momofuku Ko recipes

There aren’t too many crazy ingredients in the Ko recipes. I think the only one I had to look up was “gianduja,” which is chocolate with hazelnut paste (like what’s inside a Ferrero Rocher!) Use this list with the Master Ko recipe list if you’re curious as to what goes into what.

all purpose flour (30)
bay leaves (3)
bittersweet chocolate (27)
bourbon (19)
bread flour (2)
canned lychee (16)
cinnamon stick (31)
citric acid (26)
corn starch (30)
cornflakes (25, 29)
cornmeal (2)
gelatin (17, 25)
gianduja (27)
glucose (18)
grapeseed oil (1, 12, 13, 20, 27, 30)
green yuzu kosho (6)
ground cinnamon (31)
hazelnuts (28)
isomalt (18)
iwa/unpressed nori (13)
kosher salt (1, 2, 3, 5, 8, 11, 12, 13, 14, 15, 18, 19, 25, 26, 27, 28, 29, 30, 31)
light brown sugar (25, 31, 32)
light corn syrup (27)
liquid smoke (10)
mirin (20, 23, 32)
non-fat milk powder (29)
non-stick vegetable oil spray (2)
nori (23)
pectin crystals (31)
pepper (13, 19, 20)
pine nuts (18)
pink salt (19)
poppy seeds (4)
pork fat (3, 24, 30)
rice wine vinegar (15, 17, 30)
riesling (17, 19)
sea salt (2, 4, 13, 24)
seltzer (19)
sesame oil (20)
sherry vinegar (10, 32)
shichimi togarashi (1)
shiro miso (32)
shiro shoyu (5)
smoked salt (10)
sriracha (5)
sugar (2, 8, 15, 18, 19, 20, 26, 28, 29, 30, 33)
usukuchi (20, 22, 23)
whole grain barley miso (22)
yeast (2)

Tags: compulsive list making, ko recipes

ko recipes, obsessive compulsive lists

2 comments

January 31, 2010

Ko Recipes

ko recipes

The kitchen mentality at Ko is “make it soigné,” which means make it perfect. Ko was and is Chang’s chance to showcase technique. No menu, no options, the ultimate omakase. This is by far the most technique laden of the three chapters: it will be my first time making consommé and foie gras torchon. Wish me luck!

Ko Recipes (The numbers beside the recipes correspond to the recipes that you need: ie. english muffin needs recipe #3 – bay leaf butter. NB stands for Noodle Bar recipe needed. SB stands for Ssäm Bar recipe needed.)

1. chicharrón
2. english muffin (3)
3. bay leaf butter
4. fluke (5, 6)
5. buttermilk dressing
6. shiro shoyu vinaigrette
7. ko kimchi consommé with pork belly, oysters, napa cabbage (8, 9)
8. pork belly for ko kimchi consommé
9. kimchi consommé (NB2, NB16)
10. soft-cooked hen egg (11, 12)
11. onion soubise
12. fingerling potato chips
13. roasted new jersey diver scallops (14, 15)
14. kohlrabi puree
15. pickled chanterelles
16. shaved foie gras (17, 18, 19)
17. riesling gelée
18. pine nut brittle
19. frozen foie gras torchon
20. 48 hour short rib (NB15, SB18, 21)
21. dashi braised daikon
22. rice with miso soup (NB15, NB16, 23, 24)
23. nori powder
24. grilled rice
25. cereal milk (26, 27, 29)
26. avocado puree
27. chocolate-hazelnut thing (28, 29)
28. praline paste
29. caramelized cornflakes
30. fried apple pie (31, 32, 33)
31. apple pie filling
32. miso butterscotch
33. sour ice cream

Tags: compulsive list making, ko recipes

commentary, obsessive compulsive lists, ssäm bar recipes

0 comments

January 30, 2010

Produce, proteins, carbs and dairy in Momofuku Ssäm Bar Recipes

ssäm bar lists

Ssäm Bar is the chapter that includes the pig’s head torchon, which I’m still not quite sure if I’m ready for yet, but at least I know where to buy pig’s heads!

Here’s what kind of produce, proteins, carbohydrates and dairy you’ll find in the Ssäm Bar recipes:

Produce and Produce Byproducts

apple juice (14)
arugula (11)
bibb lettuce (12, 14, 15, 17)
bok choy (8)
brussels sprouts (10)
butter lettuce (26)
carrots (18, 26)
cauliflower (10)
cherries (26)
chives (4)
cliantro (10, 17, 27)
cucumbers (16)
daikon (18)
edamame (6)
enoki mushrooms (9)
fingerling potatoes (24)
fuji apples (11)
gai lan (20)
garlic (8, 9, 14, 19, 25, 26, 28, 29)
ginger (8)
green onions (16, 20, 26)
horseradish (6)
lemon (22)
lemongrass (17)
lime (19)
long beans (8)
melon juice (2)
microgreens (9)
mint (17)
mustard greens (24)
onion (14, 20, 26)
oyster mushrooms (9)
pea shoots (6)
pineapple (4)
red bird’s eye chili (19)
red radishes (9)
rhubarb (31)
salted yuzu juice (5)
shallots (17, 20, 23, 28)
strawberries (32)
sugar snap peas (8)

Proteins

bacon (11)
bay scallops (4)
bone-in ribe eye (23)
Boston pork butt (12)
chicken (25)
chicken liver (28)
country ham (7, 8)
eggs (7, 26, 30)
fresh ham (29)
ground pork (17, 20)
hamachi (6)
hanger steaks (14)
Jonah crab claws (5)
oysters (1, 2, 12)
pig’s head (26)
pork belly (15)
pork shoulder steak (21)
tofu (20)

Carbohydrates

baguettes (27)
rice (12, 14, 15, 17)
rice sticks (20)

Dairy

butter (9, 23, 25, 30)
heavy cream (30)
labne (11)
sour cream (30)

Tags: compulsive list making, ssäm bar recipes

commentary, obsessive compulsive lists, ssäm bar recipes

0 comments

January 29, 2010

Herbs, spices, sauces, and other strange ingredients in the Momofuku Ssäm Bar Recipes

Ssäm Bar Recipes have even stranger ingredients than Noodle Bar Recipes based on the transglutaminase (meat glue) alone. A quick Google search showed me that I can buy a 1kg bag of Activa brand transglutaminase for $88. I’m hoping that I’ll be able to find a smaller quantity somewhere, otherwise I have the feeling that you’ll be seeing a lot of posts on frankensteinish meats soon. (I’m thinking chicken-quail-pork roulade!)

The numbers in brackets denotes which recipe the ingredient is used in when you look at the Master Ssäm Bar list.

baking powder (30)
bay leaves (29)
canned lychee juice (31)
Chinese five spice (28)
Chinese hot mustard (16)
cinnamon stick (29)
coriander seeds (6)
dijon mustard (16)
dried red chili (8)
dried scallops (8)
dried shrimp (8)
elderflower syrup (31)
fish sauce (17, 19, 28)
flour (17, 26)
gelatin (2, 3)
grapeseed oil (4, 7, 8, 9, 10, 13, 20, 24, 25, 26)
green yuzu kosho (1, 5)
icing sugar (30, 33)
instant coffee (7)
Japanese mustard (26)
kewpie mayonnaise (5, 16, 22, 26, 27)
kochujan (13)
kochukaru (20)
kosher salt (6, 7, 9, 11, 12, 15, 16, 17, 20, 21, 22, 23, 24, 25, 26, 28, 29, 30, 33)
light brown sugar (12, 30)
maple syrup (11)
olive oil (11)
panko (26)
pepper (3, 9, 11, 14, 16, 21, 22, 23, 25, 26)
pink salt (29)
pistachios (9)
puffed rice (10)
rice wine vinegar (2, 3, 19, 26)
sea salt (4, 9, 12, 14, 15, 17, 23)
sesame oil (14)
sherry vinegar (7, 9, 13)
shichimi togarashi (10)
Sichuan peppercorns (6, 20)
sriracha (7, 17, 27)
ssämjang (13, 20)
star anise (29)
sugar (3, 6, 9, 12, 15, 17, 19, 20, 28, 30, 31, 32)
thyme (23, 25)
transglutaminase (25)
usukuchi (6, 14, 20)
vegetable shortening (30)
wakame chazuke (6)

Tags: compulsive list making, ssäm bar recipes