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 unpleasant, mushy mess. After filling, the heat sealer is utilized again to seal the remaining side. This creates an amazing, glass-like presentation that is sure to amaze any guest at a restaurant or even at home.

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