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Lecture Molecular gastronomy: Scientific cuisine demystified: Chapter 9 - Jose Sanchez

This chapter will help you: Learn the historical importance of alcohol in religious rites, learn about how wine, beer, and distilled spirits were created, trace the history of the tavern in Europe and America and recount the role that taverns played in the American Revolution,. | Surprises 9 Photo by Koji Hanabuchi OUTLINE: Fizzy Grapes, Flavor Gels, Freeze-Dried Fruits, Chocolate Eggs, Paletillas, Stained Glass, Candy Ball 1 Fizzy Grapes Food Hydrocolloids/Modern Applications: Fizzy Sucrose CO2 Lecithin Techniques: Carbonation Bubbles Served with Grape Flavored Bubbles Notes: 1. Use a seedless grape variety and avoid using ripe grapes. 2. The grapes can be placed back in the esuma canister and charged with CO2 to prolong the carbonation effect. 3. Cherry tomatoes and cherries can be used instead of grapes. 2 Flavor Gels Food Hydrocolloid: Agar Technique: Fluid Gels Lemon, Cola Coconut, Orange, Plum, Basil, Chocolate, Salsa, and Strawberry Notes: 1. Remelt the set gel and add more of the flavored liquid if the gel is too brittle. 2. If shear force has already been applied to a gel that is too stiff, add hot liquid (from the same source). 3. If the gel is too soft, remelt and add more agar. 4. It is advisable to pass all gels through a super bag or fine tamis . | Surprises 9 Photo by Koji Hanabuchi OUTLINE: Fizzy Grapes, Flavor Gels, Freeze-Dried Fruits, Chocolate Eggs, Paletillas, Stained Glass, Candy Ball 1 Fizzy Grapes Food Hydrocolloids/Modern Applications: Fizzy Sucrose CO2 Lecithin Techniques: Carbonation Bubbles Served with Grape Flavored Bubbles Notes: 1. Use a seedless grape variety and avoid using ripe grapes. 2. The grapes can be placed back in the esuma canister and charged with CO2 to prolong the carbonation effect. 3. Cherry tomatoes and cherries can be used instead of grapes. 2 Flavor Gels Food Hydrocolloid: Agar Technique: Fluid Gels Lemon, Cola Coconut, Orange, Plum, Basil, Chocolate, Salsa, and Strawberry Notes: 1. Remelt the set gel and add more of the flavored liquid if the gel is too brittle. 2. If shear force has already been applied to a gel that is too stiff, add hot liquid (from the same source). 3. If the gel is too soft, remelt and add more agar. 4. It is advisable to pass all gels through a super bag or fine tamis for a smoother consistency. 5. Cold Fluid Gels: can also use 160 Bloom gelatin, Iota, or Kappa carrageenan as a gelling agent. 6. Hot Fluid Gels: can also use agar, lactic acid, gellum, and xanthum gum as a gelling agent. 7. Avoid incorporating air when using the immersion blender to purée the flavor gels. 8. Plum wine and plum juice are available in specialty stores or in Asian grocery stores. 3 Freeze-Dried Fruit Modern Application: Freeze-Dried Fruit Technique: Freeze-Drying Served with Freeze-Dried Milk and Cereal Notes: 1. Prepared fruits and vegetables must be prefrozen to extract excess water from the product, before placing them in the freeze-dry machine. 2. As an alternative if a freeze-dry machine is not available, a dehydrator can be used to remove excess water from the ingredients. The texture will be slightly different. 3. Freeze-drying whole berries requires more time compared to sliced fruit due to the larger surface area and higher water content. 4. Milk should be poured