Cricket Broth
by Nurdin Topham. Recipe development for our Pestival menu, by Nurdin Topham – now Head Chef at NUR in Hong Kong As part of our own learning process we tried making some simple stocks to taste the inherent flavour of these different creatures, and to determine which was the optimal proportion of insect to use to impart the flavour. After trying 10%, 20%, 30%, 40% we found that 20% was sufficient. Once determining our basic ratio, we began adding a few more variables with the following recipes cooked sous vide at 85˚C for 1 hour. White stocks 1. Cricket60g 20% Crickets0.5g 0.1% Sea salt300g 100% H20 2. Cricket & Kombu60g 20% Crickets0.5g 0.1% Sea Salt2g 0.6% Kombu300g 100% H20 3. Meal worm60g 20% Meal worms0.5g 0.1% Sea Salt300g 100% H20 4. Meal worm & … Read more