Summer 2013 - Oregon State Library: State Employee Information ...
Summer 2013 - Oregon State Library: State Employee Information ...
Summer 2013 - Oregon State Library: State Employee Information ...
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like a carrot and beet salad, but the texture<br />
is entirely unexpected.<br />
Savage takes over during the second<br />
course, making a straightforward scallop<br />
ceviche (see recipe) while Sullivan describes<br />
the chemical process that allows lime and<br />
orange juices to denature the scallops’ long<br />
chains of molecules, “cooking” the seafood<br />
without heat. Savage then whizzes together<br />
a mixture of avocado, milk, and agar-agar.<br />
He pumps the mixture through a nitrous<br />
oxide-fueled whipped-cream canister, creating<br />
an avocado foam that makes guacamole<br />
look like a country cousin. Then, he<br />
uses liquid nitrogen (LN₂) to freeze slices of<br />
Roma tomato, orange, and lime, which he<br />
grinds to a fine, pastel palette of garnishes<br />
for a “scallop ceviche with avocado espuma<br />
and LN₂ dust” that would make the father<br />
of foam proud.<br />
For dessert? The menu promises “cryogenic<br />
custard.” The chefs dunk chocolate<br />
Pirouette cookies in brandy, and Sullivan<br />
Extreme<br />
Makeover:<br />
Central Kitchen<br />
Edition<br />
Doug Lang, Shawn Savage, and more than<br />
two dozen others chop, simmer, and sauté<br />
15,000 meals per day, all from a cramped,<br />
1949 kitchen in the basement of Carson<br />
Hall. Their work space is about to get a lot<br />
more comfortable—and efficient—with<br />
the construction of a new building that will<br />
bring UO kitchen and catering operations<br />
together and add about 4,800 square feet<br />
of cold storage and 1,500 square feet of dry<br />
storage space. The $8.5 million project, which<br />
includes a woodshop that will consolidate<br />
repair and maintenance operations currently<br />
scattered across campus, will be built on a<br />
site near Matthew Knight Arena currently<br />
occupied by a dozen 1940s-era cottages<br />
built as temporary student housing during<br />
the UO’s postwar enrollment boom.<br />
While the new kitchen probably won’t<br />
include liquid nitrogen caldrons or nitrousoxide<br />
espuma canisters, it will allow the<br />
university to increase its purchasing of local<br />
produce and introduce efficiencies expected<br />
to save about $500,000 per year. And that’s<br />
an appetizing thought indeed.<br />
obligingly flambés them with a blowtorch.<br />
Lang uses liquid nitrogen to flash-freeze a<br />
vanilla custard base, and the resulting ice<br />
cream has a silken-smooth texture from<br />
setting up so fast.<br />
Lang and Sullivan put on the first of<br />
these science shows in 2011, their presentation<br />
one of several Community Conversations,<br />
a series of events brainstormed and<br />
organized by students and held in the UO’s<br />
many residence halls. Sullivan is a faculty<br />
fellow with the program, which is intended<br />
to bring intellectual experiences directly<br />
into student housing.<br />
This evening’s demonstration is a far<br />
cry from Lang’s usual duties overseeing 35<br />
cooks as they slice, dice, and steam $3 million<br />
worth of groceries every year for the<br />
university’s dining halls. His kitchen produces<br />
80 gallons of ranch dressing and 90<br />
gallons of teriyaki sauce each week, contributing<br />
to the 15,000 meals served daily on<br />
campus during the academic year. “I have a<br />
lot more experience with egg cookery than<br />
reverse spherification,” Lang says.<br />
—Paige Parker<br />
Scallop Ceviche<br />
Shawn Savage, sous chef in the UO’s central<br />
kitchen, offers this basic recipe as a simple<br />
and succulent introduction for DIY molecular<br />
gastronomes. The ceviche is delicious on its<br />
own, but if you’re feeling adventuresome,<br />
recipes for the dish’s other components—<br />
avocado espuma and LN₂ dust—may be<br />
found at <strong>Oregon</strong>Quarterly.com.<br />
1 pound bay scallops, cleaned and chopped<br />
2 shallots, minced<br />
½ jalapeno, minced<br />
1⁄3 cup fresh lime juice<br />
¾ cup orange juice<br />
cilantro for garnish<br />
Mix all ingredients together and marinate in<br />
the refrigerator for four to six hours. Garnish<br />
with chopped cilantro. Serve chilled. Serves<br />
four to six.<br />
WEB EXTRA: Watch a video of Lang,<br />
Savage, and Sullivan’s cooking demo at<br />
<strong>Oregon</strong>Quarterly.com<br />
Reading the Quarterly, UO Alum<br />
Craves Daily Dose of <strong>Oregon</strong>.<br />
Downloads KLCC App.<br />
CONNECT TO<br />
Download App<br />
or Stream Live<br />
at KLCC.org<br />
COMMUNITY<br />
THE MAGAZINE OF THE UNIVERSITY OF OREGON 21