Molecular Cuisine - Revision history

WikiSysop at 10:20, 1 August 2014

2014-08-01T10:20:46Z

WikiSysop: /* Airs / Light foam */

2013-09-08T15:39:35Z

‎Airs / Light foam

WikiSysop: /* Other Resources */

2013-09-08T15:34:45Z

‎Other Resources

WikiSysop: /* Elastic gel */

2013-09-08T15:31:54Z

‎Elastic gel

WikiSysop: /* Soft gel */

2013-09-08T15:31:24Z

‎Soft gel

WikiSysop: /* Mousse */

2013-09-08T15:31:00Z

‎Mousse

WikiSysop at 15:27, 8 September 2013

2013-09-08T15:27:08Z

WikiSysop at 15:26, 8 September 2013

2013-09-08T15:26:21Z

WikiSysop: /* Emulsion */

2013-09-08T15:22:12Z

‎Emulsion

WikiSysop: /* Mousse */

2013-09-08T15:08:22Z

‎Mousse

@@ Line 1: / Line 1: @@
 == Emulsion ==
 * vinaigrettes, mayonnaise, like a suspension of fat in another liquid
@@ Line 20: / Line 49: @@
 * carrageenan (in moderation)
 == Mousse ==

← Older revision		Revision as of 15:39, 8 September 2013
Line 51:		Line 51:

	* Soy Lecithin - natural emulsifier, can also use xanthan gum to stablise, whisk or immersion blender to introduce air into the mixture. result - light crunchy foam (airs)		* Soy Lecithin - natural emulsifier, can also use xanthan gum to stablise, whisk or immersion blender to introduce air into the mixture. result - light crunchy foam (airs)
		+
		+	== Maltodextrin ==
		+
		+	* a simple sugar derived from breaking down starch, corn, wheat, tapioca or potatoes, Maltodextrin can be used to as thickening agent which absorbs fat. example recipe: 1/3 cup of Nutella blended with 1/2 cup of maltodextrin powder will make a fluffy powder.
		+
		+	== Oblates / Edible Film Discs ==
		+
		+	* potato starch and soy lecithin used to make edible films which serve as dumpling skins which are see through. filling must be low-water content or oil based.

	== Other Resources ==		== Other Resources ==

← Older revision		Revision as of 15:34, 8 September 2013
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	* http://blog.ideasinfood.com		* http://blog.ideasinfood.com
	* http://blog.khymos.org/2007/08/14/hydrocolloid-recipe-collection/		* http://blog.khymos.org/2007/08/14/hydrocolloid-recipe-collection/
		+	* http://toastable.com/molecular-gastronomy/

@@ Line 19: / Line 19: @@
 == Elastic gel ==
-* carrageenan
+* carrageenan (in moderation)
 == Spherification ==

@@ Line 8: / Line 8: @@
 == Soft gel ==
 *beaten egg whites composed of water and protein result in a mousse. adding gelatin to the mouse allows it to gel, we then have a gelled mousse.
 * sabayon mousse + cold ratatouille: soak 6g gelatin sheets (3 sheets), 1/2 bouillion cube with 150ml water, whisk together. slowly add 3 egg yols and whisk, like a sabayon. cool in refridgerator for 2 hours. in meantime dice 1 onion, 4 tomatoes, 2 red and green peppers, mince 2 cloves garlic, saute in olive oil, add sprices, sugar and salt to taste, cook partially covered until most water evaporates, season with salt and then cool adnc chill, add mouuse on top.

@@ Line 41: / Line 41: @@
 == Mousse ==
-* a whipped cream dispenser can help obtain a mouse. but you can also chill and whisk and emulsion on ice to get a mousse.
+* a whipped cream dispenser can help obtain a mouse. but you can also chill and whisk an emulsion on ice to get a mousse.
 '''IDEAS'''

@@ Line 3: / Line 3: @@
 * blend something with oil. the resultant emulsion should be the consistency of whipped cream and not peanutbutter, otherwise its time to add more water/oil and pulse until completely incorporated.
-IDEAS
+'''IDEAS'''
 * roasted red pepper emulsion with crisp fingerling potatoes
 == Soft gel ==
 *beaten egg whites composed of water and protein result in a mousse. adding gelatin to the mouse allows it to gel, we then have a gelled mousse.
 * sabayon mousse + cold ratatouille: soak 6g gelatin sheets (3 sheets), 1/2 bouillion cube with 150ml water, whisk together. slowly add 3 egg yols and whisk, like a sabayon. cool in refridgerator for 2 hours. in meantime dice 1 onion, 4 tomatoes, 2 red and green peppers, mince 2 cloves garlic, saute in olive oil, add sprices, sugar and salt to taste, cook partially covered until most water evaporates, season with salt and then cool adnc chill, add mouuse on top.
 == Brittle gel ==
-vinegar is acidic (low ph) but agar can still form a network and gel. hard gels break to mimic crystals.
+* vinegar is acidic (low ph) but agar can still form a network and gel. hard gels break to mimic crystals.
 * crystal vinegar: 150ml cider vinegar, 20 g brown sugar, 2 teaspoons vanilla extract, ground nutmeg to taste, sprinkle 3g agar agar, whisk without incorporating air, simmer and then let cool. grate or shave the hard gelled vinegar over apples sauted in butter.
@@ Line 51: / Line 48: @@
 == Airs / Light foam ==
-* Soy Lecithin - natural emulsifyer, can use xanthan gum to stablise, whisk or immersion blender to introduce air into the mixture. result - light crunchy foam (airs)
+* Soy Lecithin - natural emulsifier, can also use xanthan gum to stablise, whisk or immersion blender to introduce air into the mixture. result - light crunchy foam (airs)
 == Other Resources ==

← Older revision		Revision as of 15:08, 8 September 2013
Line 40:		Line 40:

	* a whipped cream dispenser can help obtain a mouse. but you can also chill and whisk and emulsion on ice to get a mousse.		* a whipped cream dispenser can help obtain a mouse. but you can also chill and whisk and emulsion on ice to get a mousse.
		+
		+	'''IDEAS'''
		+	* Avocado mousse on bed of polenta: process 2 ripe avocados, apple juice, honey and lemon juice until a soft paste. sieve and put into whipped cream dispenser. chill for 2 hours. make sweet polenta by bringing 90g polenta, 500ml milk (2 cups), and 50g sugar to a boil (sprinkle the polenta over the milk slooowly), when cooked pour into glasses to set. then dispense avocado mousse and sprinkle with cashews.

	== Other Resources ==		== Other Resources ==