Wylie分享他的鹅肝，香醋鹅卵石和WD-50中使用的其他独特成分。

[音乐]嗨，来自WD50的Wylie Dufresne，在克林顿街在距离东边曼哈顿的克林顿街。以为我们会向您展示一些不同的我们使用这些专业成分以及厨房里的一些设备。再次非常熟悉的口味和口味，并以不寻常的有趣有趣的方式操纵它们。我们使用我们的脱水者很多。我们购买的家庭版本约为150美元，您可以使用脱水机。它有几个托盘，既含干燥和湿成分，你也可以在那里放入那里短时间或几天。并获得一些非常有趣的结果。在这里，我们拥有刚刚漂洗的刺山柑，然后它们过夜地进入脱水器，然后出来，他们出来了，他们很脆脆。但是因为他们被冲洗，他们不会过于咸。这可以以多种方式使用。 With caviar, serve it as garnishing a hard boiled egg or a soft poached egg. Any place you would expect to find a caper, you have another nice, unusual textural way of reading it. We've done the same thing with lichees. We've taken lichees. We've rinsed them off. Here we've put them into a bag and cyrovaced them with a little bit of compary. And then we've put them in the dehydrator on a tray for about four and a half, five hours. Just to sort of begin to pull the moisture out of them. Like this they're almost like a fruit roll up, for lack of a better term. They've still got a little bit of chew to them but they're delicious. The sweetness of the lychee offsets the bitterness of the Campari and you can really get some interesting results with dried and semi dried fruits. Particularly some fruits that have a nice sugar content like a date. Or lychee. Some other things that we've dried again using some of these chemicals is we've taken peanut butter and what we've done is blended the peanut butter with some water and some methyl cellulose. Methyl cellulose is a gum, a hydrocolloid that is made from tree pulp. We've taken it, mixed the water To make the peanut butter spreadable. Some of the methylcellulose, we heated it all up, cooled it back down, and then we spread it on a sil bad and dried in in the oven, and what we've got is we've got a piece of peanut butter that's now crunchy. And what's fun about that is you don't typically think of things that are fatty as being crunchy, but here you are experiencing it in a different texture. Same taste, but crunchy. Along the same lines, we've taken hibiscus. Typically you see it as a tea. And we've taken that and we've mixed it with three kinds of sugar. We spread it out and we dry it overnight. And then what you get, it's very beautiful, almost like a stained glass and it's a nice way to take a flavored liquid And turn it into a garnish. We serve this with [UNKNOWN] that we serve on top of a puree of popcorn, which again, is another fun, unusual way of experiencing a familiar flavor. We just take popcorn. No salt, no flavor, nothing added. Pop it in the microwave. Then you put it in the blender with a little bit of water and some melted butter. You puree it up. At the very last second, you drop a poached egg into the blender. Again, a very familiar flavor, but in an unfamiliar texture. And it's really quite fun. [MUSIC]