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Ravioli Ravioli, Give Me the Formuoli

In # 9: Molecular Gastronomy, Leftovers by Trace0 Comments

Molecular gastronomical cooking is one of the newest cooking waves passing over the culinary world. It involves the altering of one of the major components of food: texture, flavor, temperature, or smell. This is accomplished by the use of isolated compounds or chemicals such as emulsifiers and acids, and using these as tools to create exciting new ways of preparing food. In my research I found an incredibly striking example of this technique. Crystal clear Ravioli. This presentation allows the person dining to see exactly what is in their stuffed pasta before they eat it. This incredible feet is accomplished by the use of lecithin, an emulsifier. In this case, it is derived from soybeans, and it is concentrated and formed into a sheet of crystal clear paper called an oblate. The paper is folded in half, crimped using a heat sealer on one edge, and then filled with any filling imaginable, as long as it has a low water content. If the filling were high in water, the film would start to dissolve from the inside out, creating an …

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Nutella… a Spread to a Powder!

In # 9: Molecular Gastronomy, Leftovers by Brandon0 Comments

Ever wanted to make your favorite spread into powder? Well look no further it’s here! With the polysaccharide maltodextrin which is a breakdown of starch from potatoes, corn, wheat, or most commonly tapioca. It is used as a thickener, low-calorie sweetener, and in this case, turn high-fat foods into powder. Maltodextrin absorbs oils and fats in foods which is what makes Nutella from a spread to a powder, by simply whisking 1/3 cup of Nutella with ½ cup of Maltodextrin. Viola! Now you have a simple, and cool molecular gastronomy trick to impress the masses.

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Edible River Stones

In # 9: Molecular Gastronomy by Tyler0 Comments

Over time Molecular Gastronomy and recipes involving the method have gained much deserved popularity and attention. The idea of being able to use knowledge in food chemistry to observe and change the physical and chemical processes found in many known ingredients is an interesting topic that more people should know about. The use of such creativity to come up with such interesting and fun recipes leaves some people to call it an art and I would say I agree with that statement. When you try such recipes it’s not the same as trying just any new food. It’s a whole new dining experience. The look, taste, and texture of these foods will leave you in amazement because the possibilities are endless. One recipe that really caught my eye went by the title of edible river stones. If that title alone doesn’t get you interested or even a little bit curious I don’t know what will. These edible river stones were originally created by a chef by the name of Andoni Luis Aduriz who uses the idea of “culinary trompe” in …

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Hot Ice Cream?

In # 9: Molecular Gastronomy, Molecular Gastronomy by Cade0 Comments

Have you ever wanted ice cream in the winter, but it is just too cold? Well, now you will be able to eat Hot Maple Ice Cream. This is an ice cream that won’t melt on a warm summer day. This ice cream uses heat to actually form into a gel-type substance that resembles ice cream. The magic of this recipe is a substance called methylcellulose. Methylcellulose is another new and innovative play on food in a category which is relatively new, Molecular Gastronomy, which is an area of food science that investigates the chemical and physical transformation of food that occurs during the preparation or cooking. Methylcellulose is a chemical which is derived from cellulose, an organic compound that is an important structural component in plants. Methylcellulose is used as an emulsifier. Just like cellulose, methylcellulose is not digestible. Similar to gelatin and agar-agar, methylcellulose inhibits gelification in foods, but only creates a gel after being heated. After it cools, it will melt. So, Hot Maple Ice Cream is the exact opposite of your traditional ice cream that melts …

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Ever Tried Smoked Beer??

In # 9: Molecular Gastronomy by Elizabeth0 Comments

Molecular Gastronomy has provided new and innovative dining experiences. The term molecular gastronomy refers to the scientific discipline that studies the physical and chemical transformations of food while cooking. Basically it transforms the taste and textures of foods. Fortunately, a lot of molecular gastronomy recipes do not require any special equipment or chemicals. Unfortunately, the recipe that I found does require equipment. Smoked Beer Recipe: Ingredients/ Materials: Your favorite beer Smoking gun device ($99.95 with free shipping from Amazon) Mesquite wood chips (Set of 4 that comes with wood chips, mesquite, hickory, apple wood, and cherry wood for $29.99 with free shipping from Amazon) How to make it: Pour your favorite beer into a glass. Put the wood chips into the smoking chamber of the smoking gun. Put the gun’s tube into the glass filled with beer and cover the glass with plastic wrap. Turn on the gun’s fan and light the wood chips with a lighter. When smoke starts filling the glass, gently shake the glass. Turn off gun, remove plastic wrap and the gun’s tube from the glass. …

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Apple Caviar?

In # 9: Molecular Gastronomy by Emmalea0 Comments

After researching all of these molecular gastronomy recipes, I really think I might add a kit to my Christmas list!  The unique properties of food can really do some crazy things, I can’t wait to try out some recipes someday soon.  I am a huge fan of anything banana flavored – so this molecular gastronomy recipe peaked my interest!  It is an apple caviar with banana foam.   The Apple Caviar is similar to boba juice balls that are in bubble teas.  The apples are juiced and then sodium alginate is mixed into the apple juice.  Sodium alginate is a polysaccharide that can form gels when calcium is present. Then the apple/alginate mixture is heated to 205°F to inactivate the enzymes that cause enzymatic browning.  Then the mixture is put in the fridge to cool.   Water and calcium chloride is mixed to make a calcium bath.  Then, the apple mixture is put into a caviar maker tray.  The tray is used with a syringe to drop small droplets of the apple mixture into the calcium chloride bath. The apple …

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Watch this Ravioli Disappear

In # 9: Molecular Gastronomy by Chloe1 Comment

Molecular gastronomy’s methodical approach to cooking often comes of as inaccessible and remote to the common consumer. The scientific method applied to food, in the eyes of a food scientist, seems incredibly exhilarating. Molecular gastronomy, at its base, is the breakdown of food to its simplest parts, only to reconstruct it in new and interesting ways. The average consumer, after getting over the complex jargon, the hard to come by ingredients, and the laboratory devices, can view molecular gastronomy as the apex of art and science expressed through food. That being said, some molecular gastronomic creations are just plain weird. Here is the one I found the more crazy. Recipe: Disappearing Transparent Raviolis Ingredients: Oblates (edible film) Your choice of filling (must have low-water content) Sealer device How to make it: Fold the oblates in half, seal one side of the ravioli, this makes an open-ended pouch. Fill said pouch with your desired filling using a squeeze bottle. Seat the open end of the pouch to fully close your ravioli. The science behind it: Soy lecithin is a main component …