tailieunhanh - Lecture Molecular gastronomy: Scientific cuisine demystified: Chapter 8 - Jose Sanchez

This chapter will help you: Develop an overall concept and tailor it to meet the needs and desires of a particular clientele; study the market, choose an appropriate location, and determine financial feasibility; plan an atmosphere and décor suitable to a concept and its intended clientele;. | Small Treats: Hot and Cold 8 Photo by Koji Hanabuchi OUTLINE: Blood Orange, Caviar Tempura, Farmer’s Market, Konnyaku, Olives and Cheese, Olive Oil Gelatin, Perfect Rancheros, Uni Caviar 1 Blood Orange Sphere Food Hydrocolloids: Sodium Alginate Calcium Lactate Techniques: Spherification Cryo-Poach Served with Mint Oil and Cryo-Poached Blood Orange Teardrops Notes: 1. If a Thermomix is not available, a heating element such as a gas burner or an induction burner can be used in conjunction with a thermometer and an immersion blender. 2. A fine sieve or a chinois can also be used if a Superbag is not available. 3. Other fruit purée can be used, but those with higher acidity may require more alginate. 4. Other types of oils can be used. 5. Increase the cooking time in the calcium chloride bath for larger-size spheres. 6. If an insulated bowl is not available, it can be replace by a Styrofoam container 2 Caviar Tempura Food Hydrocolloids: Soy Lecithin/Obrato Sheets Trisol Lambda Carrageenan | Small Treats: Hot and Cold 8 Photo by Koji Hanabuchi OUTLINE: Blood Orange, Caviar Tempura, Farmer’s Market, Konnyaku, Olives and Cheese, Olive Oil Gelatin, Perfect Rancheros, Uni Caviar 1 Blood Orange Sphere Food Hydrocolloids: Sodium Alginate Calcium Lactate Techniques: Spherification Cryo-Poach Served with Mint Oil and Cryo-Poached Blood Orange Teardrops Notes: 1. If a Thermomix is not available, a heating element such as a gas burner or an induction burner can be used in conjunction with a thermometer and an immersion blender. 2. A fine sieve or a chinois can also be used if a Superbag is not available. 3. Other fruit purée can be used, but those with higher acidity may require more alginate. 4. Other types of oils can be used. 5. Increase the cooking time in the calcium chloride bath for larger-size spheres. 6. If an insulated bowl is not available, it can be replace by a Styrofoam container 2 Caviar Tempura Food Hydrocolloids: Soy Lecithin/Obrato Sheets Trisol Lambda Carrageenan Calcium Lactate Techniques Crispy Texture Sous vide Served with Instantly Frozen Crème Fraîche Notes: 1. Do not fry the tempura caviar for more than 45 seconds or the caviar eggs will overcook and become dry. 2. The crème fraîche can be dispensed into LN2 and reserved for service if an anti-griddle is not available, or it may also be served directly as foam. 3. If caviar is not available, salmon roe or flying fish roe can be substituted. 4. The shape of the obrato paper can be adjusted and modified to preferred shape. 5. Obrato paper sheets can be found in specialty stores or at drugstores (often used as an alternative method to ingest powered medication to avoid leaving bad test in your mouth from the medication. 6. A fine sieve or chinois can also be used if a Superbag is not available. 3 Farmer’s Market Food Hydrocolloid: Monoglycerdie Techniques: Emulsion Sous vide With Eggless Pistachio Mayonnaise Served with Sous Vide Vegetables Notes: 1. If a Pacojet is not available, using an

• Mỹ thuật
• Molecular gastronomy
• Scientific cuisine demystified
• Cooking techniques
• Professional cooking
• Culinary arts
• Papillary Cells
• Bitter Tastes
• Tenderness and Juiciness
• At Table in the Nursery
• Food Allergies
• Public Health Alerts