Waring WSG30 Commercial Spice Grinder - 120V

Hi my name's Justin Bogle, i'm the executive chef here at Gilt Restaurant in midtown Manhattan New York City. Today we're going to be making a hamachi sashimi with preserved lemon, yogurt, chamomile, and za'atar, all using the Waring spice grinder and food processor. So for the za'atar spice that we're going to be making today, we have our spice mixture here. The za'atar spice is really gonna work with the flavors of the dish we have some preserved lemons, some crispy cous cous, like I mentioned, the yogurt snow, they really work all together this is a middle eastern spice mixture so they're all really gonna work, uh, combine together. We have dry oregano, a little all spice, some sumac, it's going to bring a little sour note to the dish, toasted cumin, toasted sesame seeds, and some dried thai chilis. We're going to take all of our spices except the toasted sesame seeds, we're going to leave those for last, we're going to mix those in at the very end. We're going to take them all, we're going to add them to the Waring spice grinder, uh, what's good about this spice grinder is that is has a pulse option, so you can really get the consistency that you're looking for, you can have a fine powder, you can have a coarser spice grind. So we're just going to go ahead and combine everything in the spice grinder. Take all those and we're going to pulse them into a fine powder. The Waring spice grinder really gives you the power and capacity to take this down to an ultra fine powder, which is really going to, what we are looking for when we are seasoning the fish for this dish. We'll take that, we're going to add it to the bowl, the fine powder, as you can see, and then last we're just going to add the toasted sesame seeds to the mixture and then we're going to just fold those in. And there we have it, our zatar spice to season our hamachi sashimi. So we're going to go ahead and make our chamomile-infused yogurt "snow." First we're going to start off by making the chamomile-infused yogurt. Here we have a little simple syrup that we infused with chamomile. Made a simple syrup, added the dry chamomile, brought it up, let it steep, and that's what we have right here. We also have a little organic greek yogurt, we're going to add that to the bowl first. Nice and creamy yogurt. After that, we're going to add our chamomile-infused simple syrup to the mix. So we'll get all that in there. We're going to give it a couple spritz of lemon, some fresh lemon juice, we'll go with two of those, and just a little salt to season it up. Now we're going to mix all this together, give it a good whisk, get it really incorporated, get all those flavors in there. Alright we're going to take our chamomile-infused yogurt, we're going to take that and transfer it to just a disposable piping bag, that way we can pipe it easily into the liquid nitrogen and we really don't have any mess. Just pull this up, twist it off, so we don't really have any leaks, move that out of the way, and then we're going to go into the liquid nitrogen, which we have here, in a bowl. Uh, be careful with liquid nitrogen if you can get your hands on it, it's really, really cold. So we're just going to take a pair of scissors and we're just going to take the tip off the pastry bag, and then we're going to squirt it in here slowly, and it'll automatically freeze, I mean it's so cold in here, that it's just going to start to freeze instantaneously. Once we have it all in here we'll just stir it around, let it freeze completely through, and then we'll break it up a little bit before we transfer it to the food processor. As it's going we will just break it up, you can see it's starting to freeze into solid pieces like that, but we'll just break it up a little more that way when we transfer it to the food processor it'll puree a lot faster into that powder consistency that we're looking for for the dish. So we're going to be using the Waring food processor here, it's 2 and a half quarts, 3/4 horsepower so it's really going to give us that consistency that we're going for. Uh, we're just going to take the lid off, be careful with this once again it's very cold, and we're going to transfer that, the contents of this bowl to the food processor, put the lid on, lock and load, we can start off with a quick pulse, there's two options, you can give it a pulse or a continuous running with the on button so we're going to start off with a pulse like that. Break it up a little, and then we're just going to go for it. So now that we've pulverized it into our snow consistency, we're just going to remove the lid, we're going to take this over here, and we're just going to take everything out of the bowl. But as you can see, we've taken yogurt, we've frozen it in liquid nitrogen, and then we pulverized it into snow, this is going to balance our hamachi sashimi, so we can go ahead and start the plate up. We're going to start off by seasoning the fish with a little florida salt. Nice crunchy salt, bring a little texture to it, we'll continue with the za'atar spice that we made in the Waring spice grinder, just season each little fish individually with the spice mixture. Then we're going to transfer that t our plate, which we have here, give it a quick wipe. Just arrange them sporadically, it doesn't need to be any order whatsoever. Just have fun with it. Then we'll uh, little micro-chamomile, we used chamomile when we made the yogurt snow, that we will finish the dish with. So we're just going to reinforce that chamomile with the micro-chamomile, adds a little grassy note to the dish. The crispy cous-cous, which we've cooked like pasta, dehydrated, fried in hot oil, so it's nice and crispy, couple viola flowers on there for some color, brighten up the dish. Some star flowers. Bright red. And the baby cucumbers with bloom, nice little garnish on there. They are beautiful for em and tasty. We got our preserved lemon puree, put a couple dots on the plate, couple on the fish. Put a little chili oil, a little heat. And then we're going to finish the dish with the yogurt snow that we made earlier in the liquid nitrogen and the Waring 2 and a half quart food processor. So, we blitz that into a powder, and we're just going to garnish the fish with the snow. So there we go, hamachi sashimi, preserved lemon, yogurt, chamomile, and za'atar spice.

You call this fresh? Let me show you fresh. Chef Fabrizio Bottero here introducing our new WSG30 professional spice grinder. Let me show you exactly what it does. Our professional spice grinder comes with three stainless steel bowls and lids to cover and keep everything fresh. So first thing we're going to do is do some nutmeg: very, very hard. Almost like rocks. Look at that! Okay, two of them in. Lid on, and grind. What happened to the rocks? You know what happened to the rocks. Perfect. Now, the more you grind, the finer you're going to get. Just as hard as nutmeg, cinnamon sticks are an incredible challenge for a spice grinder. Let me show you how it works. Just put three of them right in the bowl. And the nice thing about this, you can also have a pulse. The flavor is coming right out. You can see the spices turning and grinding to a powder. Fresh! Fresh! Any hard spices in the world, you name it, we'll grind it, and the flavor will be fresh! Now, when I have some pasta, or some pizza, what is better than beautiful, red hot pepper flakes? Two seconds. Really. Let me show you. Voila! Again, the pulse feature and then on... and it's done. Isn't that fabulous? And the flavor in here, in our spice grinder.