tailieunhanh - Lecture Molecular gastronomy: Scientific cuisine demystified: Chapter 11 - Jose Sanchez

This chapter will help you: Decide what to buy, what to look for in competitive buying; establish par stock for each; know the functions and relationships of purchase orders, invoices, and credit memos; store each type of beverage properly, efficiently, and safely;. | Sweets 11 Photo by Koji Hanabuchi 1 Ants on a Log Food Hydrocolloids: Modified Starch (Pure-Cote) Fructose Ascorbic Acid Maltodextrin Techniques: Film Powdered Fay Served with Nutella Powder 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 chinois can be used if a Superbag is not available. 3. If a dehydrator is not available, let the celery gel set at room temperature for 15 to 18 hours or until dry, or place in a warm oven set at 131°F/55°C until dry. 4. the acetate sheet can be replaced by a silicon pad. 5. Celery juice can be replaced by any juice such as rhubarb or pineapple. 6. An alternative to acetate sheets is to place the celery gel on plastic sheets from flat chocolate or cookie packages. These sometimes work well due to the small dents and shapes. 7. Tapioca maltodextrin has a unique characteristic that changes fat into a . | Sweets 11 Photo by Koji Hanabuchi 1 Ants on a Log Food Hydrocolloids: Modified Starch (Pure-Cote) Fructose Ascorbic Acid Maltodextrin Techniques: Film Powdered Fay Served with Nutella Powder 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 chinois can be used if a Superbag is not available. 3. If a dehydrator is not available, let the celery gel set at room temperature for 15 to 18 hours or until dry, or place in a warm oven set at 131°F/55°C until dry. 4. the acetate sheet can be replaced by a silicon pad. 5. Celery juice can be replaced by any juice such as rhubarb or pineapple. 6. An alternative to acetate sheets is to place the celery gel on plastic sheets from flat chocolate or cookie packages. These sometimes work well due to the small dents and shapes. 7. Tapioca maltodextrin has a unique characteristic that changes fat into a powdery texture. Any paste with high fat content such a peanut butter can be also substituted. 2 Frozen Macarons Food Hydrocolloids: Gelatin Xanthan Gum Techniques: Freezing Anti-Griddle Served with Lemon Cream Notes: 1. Use cream chargers for espuma (NO2) or espuma Advanced (available in Japan). 2. Diced fruit can be added to the macaron disks approximately 2 minutes into the anti-griddle freezing time or before flipping the disks over. 3. To produce macaron disks faster, the batter can be placed on the anti-griddle for 5 minutes. Then drop the disks in an insulated bowl containing LN2 for about 1 minute or until fully frozen. 4. The lemon cream can be replaced with any other flavors (. basil cream, chocolate cream, cassis cream, hazelnut cream, etc.). 3 Jaleas Food Hydrocolloids: Pectin Trehalose Glucose Citric Acid SHMP Technique: Gel Strawberry-Balsamic, Lobster-Tarragon, and Tomato-Saffron Notes: 1. Different clarification techniques can be used. Examples include centrifuging, .