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Do a Dollop of… Cilantro

In # 9: Molecular Gastronomy by KelseyLeave a Comment

Although I think that the majority of molecular gastronomy food products are rather unusual and unappetizing for that matter, one of the recipes that really caught my attention was how to make cilantro foam. I am self proclaimed cilantro lover and I am all for doing things the conventional way by adding whole cilantro pieces to foods like salsa, burritos, and tacos. However, when you decide to take a food that is perfectly fine the way it is and transform it into something with an entirely different texture and look, I get a little weirded out. A common ingredient in the preparation of molecular gastronomy foods is gelatin, which is used in the preparation of cilantro foam. Here is the recipe: 1 cup water ¾ cup chopped cilantro 1 pkg gelatin powder 1 Tbsp cold water Preparation: In a small saucepan, bring water to a boil. Add cilantro, cover and remove from heat. Let stand for 15 minutes, then purée in a blender or food processor. Strain through a fine sieve lined with cheesecloth, and set aside. Sprinkle gelatin powder …

KelseyDo a Dollop of… Cilantro
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Watch out M&M’s! Now Ravioli “Melts in Your Mouth, Not in Your Hands”

In # 9: Molecular Gastronomy by JenniferLeave a Comment

At the beginning of the semester when I was looking over the lecture schedule and saw that one of the topics we would cover was “Molecular Gastronomy,” I immediately thought “Huh?” So naturally I did what anyone my age would do, I googled the term.  After I briefly looked at the images, I quickly decided that this topic was when chefs used liquid nitrogen in food, and since I had seen that done before on The Food Network, I moved on with my day and didn’t investigate any further. A few months later, as we began talking about molecular gastronomy in class, I realized that this aspect of the food industry is much more than simply adding liquid nitrogen to food; it’s using real scientific instruments such as pipettes, beakers, syringes, tubing, vacuum sealers, and even blow torches to make eating conventional foods into unconventional experience. One of the most creative recipes that I could find claimed to be a “Disappearing Transparent Ravioli”.  This dish first became popular on the menu of el Bulli in 2009, where world-renowned chef Ferran …

JenniferWatch out M&M’s! Now Ravioli “Melts in Your Mouth, Not in Your Hands”
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You favorite Camping food turned into a dessert

In # 9: Molecular Gastronomy by AndiLeave a Comment

What is the first food you think of when you are getting ready to go on a camping trip? Most people think about is hot dogs. When I go camping or am going to be around a campfire I think of s’mores. I love chocolate and also roasting the marshmallows.  No just think about if you were to make that into spaghetti form. When I think about it it doesn’t sound the best to me. I mean don’t get me wrong I love pasta and I love s’mores I think the two together throw me off and don’t sound as good. The ingredients that you will need to make the s’mores spaghetti is all the same ingredients that you would need for s’mores but the only things you need to add would be Chocolate milk, white milk, water and agar-agar. They said that it only takes 1 hour to make the s’mores spaghetti. You are basically making this into a gelatin form. Everything that you need you can buy it at a grocery store, online, and also at Home Depot …

AndiYou favorite Camping food turned into a dessert
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Clear Canape

In # 9: Molecular Gastronomy by KhalifaLeave a Comment

Molecular Gastronomy is the new and innovative dining experience of our century. It takes a mixture of physics and chemistry to transform the texture and flavor of food into something unique. There are many possibilities that chef’s can dish up with their creative minds. What I most enjoy about molecular gastronomy is the artistic dish presentation. These chefs present the food in such creative ways that make you not want to eat it but just gaze at its beauty. One recipe I found while researching for molecular gastronomy recipes is the Clear Canape – Asparagus, Miso Foam, Malt Crumble by a molecular gastronomy chef named Ferran Adria. Before his dish, the crepe was the thinnest edible film. However, Adria has come up with a film that is more thin and it is also clear, the clear canapes. Instead of using bread, toast or puff pastries, Chef Adria uses the thin edible film disk as the clear canape base. All of the ingredients are placed in the middle of the film to give it a U shape similar to a taco. …

KhalifaClear Canape
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“Our special today is Charcoal, Ashes, and Egg”

In # 9: Molecular Gastronomy by LucasLeave a Comment

When I think of Molecular Gastronomy, I think of a combination of cooking and science that results in a food experience that the customer has never had.  Chef Andoni Luis Aduriz from Mugaritz, Spain had this intention when he created his Charcoal, Ashes and Egg dish.  Aduriz’s restaurant, Mugaritz, has been on the top ten list of Restaurant Magazine the last ten years.  It closes 4 months a year just so he can spend time making creative dishes. Aduriz’s Charcoal, Ashes, and Egg dish obviously has three main components.  The wow factor of the dish comes from the charcoal, which is cassava.  Cassava, we call it yuca in the U.S., is a woody shrub from South America, and is a staple crop for developing countries because of its ability to grow in areas with little rain and poor soil.  Nigeria is the world’s largest producer of the crop.  The tuberous root is eaten and contains dense carbohydrates. The edible “ashes” are mainly composed of truffle oil and Tapioca Maltodextrin.  Tapioca Maltodextrin is derived by drying tapioca and putting it through …

Lucas“Our special today is Charcoal, Ashes, and Egg”
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Strange Charcoal, Ashes, and A 64ºC Egg.

In # 9: Molecular Gastronomy by Amber1 Comment

Molecular gastronomy is considered to a sub-discipline of food science. It basically transformed different food ingredients by utilizing physical and chemical methods to replace ordinary cooking methods. Nowadays, molecular cuisine becomes more and more popular and being accepted by the public as it gets very good use of operatively scientific renovations from natural sciences such as physics, chemistry, and biochemistry. Since molecular cuisine required lots of science background to process, it really limited most of normal chefs. There was a recipe which I found from called Charcoal, Ashes, and A 64 Degree Celsius Egg. The edible charcoal is made from cassava which was motivated by a 2-Michelin star Chef Andoni Luis Aduriz of Mugaritz in Spain. For the ashes part were made with truffle oil powder, and the egg part was cooked utilizing sous vide method setting at 64ºC. The ingredients of the edible charcoal part included 1lb of trimming cassava, 1g of black powdered color, ½ tbsp salt, and 4 cups of water. The ingredients of the edible ashes included 40g truffle oil, 15g tapioca maltodextrin, 1.5g salt, …

AmberStrange Charcoal, Ashes, and A 64ºC Egg.
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I’m a Little Bit Salty

In # 9: Molecular Gastronomy by LeoLeave a Comment

Molecular Gastronomy is basically mixing the fun parts of science with food. The “fun parts” being bright colors and interesting textures, and the food part being, well, food. The result is food that is prepared and served differently from the way we are used to it. Imagine spaghetti, but instead of being made of flour, it’s made of spinach, or steak. Imagine inhaling a glass of wine instead of drinking it. Imagine eating tofu that doesn’t taste bad. This is what molecular gastronomy does. There are many unusual and weird recipes out there that make use of molecular gastronomy. However, I want to talk about a recipe that, in my opinion, is downright ridiculous. It’s called “Salted Prisms.” Essentially, it’s salty jello. There are only three ingredients, and only three steps. To make it, you need 1.5 cups water, 1-tablespoon salt, and one packet of agar-agar.   Step 1. Mix and bring water, salt, and agar-agar to a boil. Step 2. Pour into bowl/mold and set in refrigerator for ~15 minutes. Step 3. Remove from mold, cut, and serve.   …

LeoI’m a Little Bit Salty
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What A Fancy Dessert!

In # 9: Molecular Gastronomy by Zixiang1 Comment

Molecular gastronomy is a newly generated cooking method, which mainly based on understanding the theory of chemical and physical changes as they are cooking the food by using some unique methods. Nowadays, food scientists are interested in it, because they can enhance relevant functional properties of the food, and develop new products by adjusting ingredients and cooking methods, and to deliver health-promoting ingredients, as well as to understand how brain responses to those special foods by studying molecular gastronomy. After I searched on the internet, I found a fancy one that is based on the molecular gastronomy cooking style, which was named “Cigar Smoke Ice Cream”. It is a dessert with a comparatively same shape as a cigar on an ash tray. The dark chocolate cigar is filled with ice cream, which is infused with cigar smoke and served with dipping spices that seems like ashes. This dish was created by a molecular gastronomy Chef named Joan Roca, from Three Michelin Star Restaurant in Girona, Spain. At the time Joan Roca attended an ice cream course, he learned that ice …

ZixiangWhat A Fancy Dessert!
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Vegan Scallops With Carrot Ginger Caviar

In # 9: Molecular Gastronomy by PhillipLeave a Comment

Molecular gastronomy is a new cutting edge technique used throughout the culinary industry. I watched a lot of cooking competition shows when I was younger. My favorite one growing up was Top Chef. Watching these shows, I was fascinated by all the new techniques used by the chefs. One of the chefs who appeared on the show was Wylie Dufresne. He was one of the first chefs to bring molecular gastronomy into the mainstream part of the industry. He was the person who made me interested in how food could correspond with science. One of the dishes that I found to be the most interesting is vegan scallops with a carrot ginger caviar. This dish uses the process of spherification. This process allows you to make different liquids into small jell spheres. This particular recipe calls for a puree of carrots and ginger. This blend will be the base of the liquid jell spheres on the dish. The process involves pureeing carrots, water, and ginger into a blender. The next step is to strain the mixture to make sure that …

PhillipVegan Scallops With Carrot Ginger Caviar
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Crazy Recipe using Molecular Gastronomy

In # 9: Molecular Gastronomy, Leftovers by NicoleLeave a Comment

This is unit about molecular gastronomy that we are learning in class is very interesting to me. I have seen chefs use this technique in videos or on television but I have never been able to try there interesting treats. While looking on the internet I came across a website that had crazy recipes where molecular gastronomy was used. The recipe I am going to share with you is an Avocado Mousse with Soy Sauce Gelée or Jelly. I thought this recipe was interesting because I have only seen soy sauce as a liquid and never as a gel. For the avocado mousse you need: 1/2 of a ripe avocado that has been pitted, skin removed, and diced, 1/2 cup of silken tofu (soft tofu), lemon juice, milk, heavy cream, salt, honey, and unflavored gelatin. The full recipe can be found in the link below. To make the mousse you add the salt, honey, milk, and heavy cream in a non-metal bowl and heat it up in the microwave until the gelatin dissolves (about 30 seconds). The gelatin will help …

NicoleCrazy Recipe using Molecular Gastronomy
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In # 9: Molecular Gastronomy by JanelleLeave a Comment

Liquid parmesan gnocchi and mushroom infusion dish, a molecular gastronomy recipe, by Chef Jordi Cruz of Barcelona. According to the chef, the reason for the creation of this dish was to separate the liquids to be able to taste the distinct flavors of each food. The technique of spherification allows for these liquids to be separated. Spherification captures a “controlled jellified liquid” in a water bath creating a thin membrane-like encased ball, either in caviar or gnocchi size spheres which enable the name. The flavor composition of this plate is parmesan gnocchi (using the spherification process), mushroom consommé (a soup made with concentrated stock) with lemongrass, fresh mushrooms, garnished with walnuts, rosemary, arugula flowers, and thinly sliced fresh truffle. To make cheese into liquid spheres, mineral water, sodium alginate, parmesan cheese, mascarpone cheese, and calcium lactate gluconate are needed. Sodium alginate dissolves in hot or cold water, activated by calcium, the flavorless substance forms a gel, which suspends and shapes the cheese spheres. The mushroom consommé is prepared in a traditional, non-molecular way. To assemble, in a soup bowl place …

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Heavenly Octopops

In # 9: Molecular Gastronomy by MaeLeave a Comment

Go to a restaurant – look at the menu – and then eat it. Well, that’s just boring. Molecular Gastronomy is an innovative way of cooking that combines culinary arts with science. As food is prepared and combined – in what’s called a “colloidal system”; ingredients go through physical and chemical changes. Chefs utilizing Molecular Gastronomy, use their artistic and technical abilities to influence the food’s transformations. These techniques turn boring, traditional cuisine into a modern sensory experience. Growing up watching Masterchef, the competitive cooking reality show, I was introduced to all these well-known and successful chefs in the industry. One chef in particular caught my attention. He was Heston Blumenthal, a man who uses lots of science and technology to make his food such as chocolate water, bacon and egg ice cream, and dipping chicken liver parfait into mandarin jelly to make it look like an orange – meat fruit. I was so amazed at his ways and means of taking traditional cooking to the next level that made me want to know more; more of such gastronomic wizards. …

MaeHeavenly Octopops
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Carbonated Mojito Spheres

In # 9: Molecular Gastronomy by Madeline1 Comment

I’ve heard of molecular gastronomy before and I find it so interesting! On the cooking show Chopped, some of the chefs use this technique minimally to make foams or thicken sauces. I like both the visual and practical uses of it. The first recipe that caught my eye were these carbonated mojito spheres. I think the mixology industry could really use molecular gastronomy to their advantage since there are so many ways to present beverages other than a homogenous liquid. The main process to make these treats is called reverse spherification. You need a sodium alginate bath and a liquid with a high calcium content. The bath is made by simply blending together water and sodium alginate. It is likely that unwanted air bubbles will form during this process, so the bath needs to sit in the fridge overnight so they can settle out. The liquid that will undergo spherification does not have to have a naturally high calcium content because Calcium Lactate Gluconate will be added to ensure it is high. This liquid needs to be mixed well and …

MadelineCarbonated Mojito Spheres