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Lemon Curd Ice Cream
Ice Cream Architecture Ice cream is not frozen cream. Ice cream is a temperature-dependent multiphase system. You are not freezing dairy. You are engineering water. Instructional Videos: Instagram | TikTok | Youtube Short Identity: Ice Cream Is a Controlled Frozen Emulsion Ice cream exists as three simultaneous systems: The serum phase forms the continuous water-based matrix in […]
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Parsnip Sorbet — Aroma, Science, and the Extraction Corridor that Makes it Work
(By: Waymond Wesley II) Parsnip sorbet sounds ridiculous until the moment you taste it. When the aroma lands correctly—bright, floral, green-apple, spicy in a clean way—it becomes one of the most surprising frozen preparations I’ve ever developed. But that aroma only exists inside a razor-thin scientific corridor. Push heat too low and the sorbet tastes […]
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Heated Herb Oil Extraction: A Science-Forward Alternative To Traditional Blanch-And-Blend
My albeit anecdotal culinary R&D shows that chefs can achieve vivid, chlorophyll-dense green herb oils without pre-blanching. My heated oil extraction method uses controlled thermal exposure, high shear, and immediate thermal arrest to outperform the traditional workflow on color density, flavor integrity, and free-water management. Introduction: Why Revisit Herb Oil Extraction? Chefs inherited the blanch-and-blend method as […]
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The Modern Quince Sorbet: Extraction, Acid Control, Color Development, And Pectin-Driven Texture
By: Waymond Wesley II Quince gives me something that very few fruits deliver: powerful aromatics, structural pectin, naturally moderate-high acidity, and a dramatic color transformation that rewards scientific control. I approach this sorbet the same way I approach any modern frozen dessert — I set clear extraction objectives, I control the chemistry, and I build […]
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Cranberry Sorbet: A Technical Journey Through Acidity, Extraction Maceration, and Freeze-Point Control
Cranberry sorbet looks simple on the surface—bright color, sharp acidity, clean fruit character. My process taught me otherwise. Cranberries resist extraction, fight balance, and punish mistakes with tannin, bitterness, and harsh acidity. This article documents my complete journey from V1 to the final optimized formulation, using techniques inspired by modern sorbet science, professional pastry literature, […]
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Hōjicha Sorbet
Miyazaki farmers roast spring-harvested green tea over charcoal until grassy freshness turns into aromas of toasted grain, smoke, and caramelized sugar. The roasting transforms sweetness through Maillard reactions, reducing bitterness and softening caffeine’s edge. I build this sorbet around that flavor—the calm warmth of roasted tea balanced with charred pecan and ripe Bartlett pear. I […]
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Persimmon Extraction-Maceration: Bridging Raw Aroma and Heat-Dependent Complexity
By Waymond Wesley II This technique demonstrates how extraction maceration captures the aroma of raw fruit and the depth of a cooked dish within a single controlled process. I use a low-temperature vacuum environment to manage volatility and solute transfer with precision. Persimmon, a true berry within the genus Diospyros, contains high soluble sugar, natural pectin, and mild acidity. Its […]
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5-course Tasting Menu & Open Bar
Join Chef Way and Chef Marcos Juarez of Hidden Omakase for 5-course tasting menu and open bar.
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Lemon Pesto (Pesto di Limone)
Its bright, refreshing and lemon forward with a modest garlicky undertone, nutty flavor and toothsome bite from the almonds.
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