LUNCH ID

CIA cooking video with Lunch iD

< 1. persimmon microwave cake > Butter Eggs Sugar A.P. flour Persimmon Puree - Method: 1. Squeeze out fresh pomegranate juice 2. Bring the juice to the boil and add agar agar 3. Boil the mixture for 1 minute 4. Pour the liquid on a hotel pan and set in the fridge 5. Blend the set gel. Add water as needed to get the desired consistency 6. Go through chinois as needed < 2. Persimmon sauce > Persimmon Sugar Citric Acid Water Persimmon Puree - Method: Peel and slice the persimmon in even thickness. In a pot place sliced persimmon, sugar, and citric acid. Pour some water into the pot to create a wet sand. Once the persimmon softens, immersion blend the mixture. Add the persimmon puree to create the desired flavor. Strain the sauce before using service. < 3. Pomegranate gel > Fresh pomegranate Pomegranate Juice Agar agar Water - Method: 1. Squeeze out fresh pomegranate juice 2. Bring the juice to the boil and add agar agar 3. Boil the mixture for 1 minute 4. Pour the liquid on a hotel pan and set in the fridge 5. Blend the set gel. Add water as needed to get the desired consistency 6. Go through chinois as needed < 4. rice ice cream > Rice Rice Drink Salt pinch Sugar Ice cream stabilizer Glucose powder Dextrose Heavy Cream A Heavy Cream B Milk A Milk B Milk Powder - Method: Cook the rice with cream A and milk A under low heat until the rice is fully cooked. Stir occasionally. Add milk if it starts drying out. Make sure step 1 is fully completed before moving on. In a mixing bowl mix together the sugar, ice cream stabilizer, glucose powder, dextrose, and milk powder. Add rice drink, salt, cream B, and milk B into a pot and bring it to a simmer. Tempered the simmered wet into the dry, only 1/3 of the liquid. Put all the wet and dry ingredients back into the pot and bring it to a full boil. Pour the hot liquid into the cooked rice and stir until well combined. Once the mixture cools down, replace it in the refrigerator overnight. Before churning

[Cold Noodle(Naeng-myeon)] Ingredients: Dongchimi Beef Broth Beef Brisket Onion, green Garlic Onion Cow Knee Cartilage Korean Radish Asian Pear Egg Cucumber Noodle Light mustard Rice Vinegar Korean Chili Powder Shredded Red Pepper Oil Canola Salt METHOD: For Dongchimi 1. Preserve the Korean radish in salt for 2hours. 2. Remove the radish and combine with all other ingredients. 3. Pour the water and ferment at least 5 days. 4. After fermentation, strain it and chill down. For Beef Borth 1. Put all ingredients for beef broth and bring to simmer. 2. Season properly and strain it; Reserve the beef for garnish. 3. Cool down it. For Egg yolk Cream 1. Boil the eggs for 4 minutes. 2. Cool down using cold water and crack them. Separate yolks and whites. 3. Put the yolks in the robot coupe or vita mix and blend it. Season properly. 4. Place yolk cream into half hotel pan and smoke it using smoking gun for 45minutes. 5. Chop the egg whites and put them into the piping bags. 6. After smoking, mix with light mustard and put the yolk cream into the piping bags and ready to serve. For Cucumber and Korean radish 1. Preserve both cucumber and Korean radish in salt for 2hour. For cucumber, after preserving, just place them into proper container and cool it. 2. After preserving the Korean radish, add them into the vinegar liquid which includes sugar, rice vinegar and salt. 3. Ferment the radish for 2hours, frequently flipping them. For Pick Up 1. Cook the noodles and chili down fast. 2. Place the noodle the bottom of the plate and put the garnish as the sequence: cucumber à radish à sliced brisket à egg whites à yolk cream à pear à pine nuts powder à chili powder. 3. Put some citron(yuja) segments, which is preserved in syrup, around the garnish. 4. Add the mixture of Dongchimi and beef broth (8:2 ratio) in the half way of the noodle.

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[LUNCHID x C.I.A Cook video] Cook with CIA and LUNCHID ! #Fresh,#tastyrecipes,#try,#dineout,#athome

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We are making viral video in manhattan hot place korean cuisine!!

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How lunch id works

Hey ! New Yorker~ Take it easy $5.99 Lunch #lunchidny,#how_it_works