November's BrightRx is focused on restaurant-worthy meals that you can make at
home. Many of us are no longer able to enjoy restaurants in the way we used
to, so we are bringing ambitious, elevated meals to your kitchen.
Miles Thompson is a James Beard-nominated chef who is currently working
alongside Nick Montgomery and Akira Akuto at
Los Angeles' Echo Park. Thompson comes from a family with deep culinary
traditions on both sides, his mother’s being a family of Jewish immigrants and
his father’s of Jamaican and African-American descent.
Put the sugar and vinegar in a saucepan and place on the
stovetop. Stir slightly to combine with a wooden spoon, heat on high until the
mixture comes to a boil. Using a candy thermometer, heat until the sugar syrup
reaches 238OF degrees, or soft ball stage.
the vinegar syrup is cooking, place the egg whites in a bowl of a stand mixer.
With a whisk attachment, beat the egg white on high until stiff peaks form. This
should take about 7 minutes. If started just after the sugar mixture is placed
on the stove, both steps should be ready at about the same time.
Once the vinegar syrup has reached 238OF, remove from heat. Let
the syrup rest about 30 seconds to let the bubbles settle. While the mixer is
still on high, slowly pour the syrup into the egg whites. Season with salt.
Continue mixing on high until the meringue comes to
room temperature. The outside of the bowl will no longer be warm to the touch.
Remove the marshmallow to a piping bag and refrigerate.
In a small bowl, whisk the egg yolks until smooth. Slowly stream
in the olive oil, whisking constantly to form an emulsion. Season with the salt
and whisk to dissolve. Remove to an airtight container and reserve at room