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, and black powdered color as needed. The ingredients of 64ºC egg part needed 4 eggs and truffle salt.

In order to make the edible charcoal, we needed to cut the top and bottom off from the cassava, and then continuously cut it into 2 inch sections. Then we had to skin each piece with a sharp knife. We could place the cassava sections in a pot with enough water, salt, and black powder boiling them in a high temperature. Next, we had to reduce the high heat to medium and continuously cooked the mixture in a pot with gently boiling it for at least 30 minutes until it was soft enough. If the cassava was not soft enough, we could add few water to boil it. In order to make the edible ashes, we could use a small non-metal bowl to mix the tapioca maltodextrin, salt, and the black powder together well until the mixture was turned a homogenous grey color. We had to whip the mixture while adding truffle oil in it until the mixture was converted to a powder. Before passing the mixture through a tamis, we had to make it fluffier enough to prevent blocked out. Lastly, we could reserve the ashes in a sealed container. In order to make the 64ºC egg, we had to pre-set the sous vide bath at 64ºC and place the eggs in the bath to let them cook for at least 45 minutes but less than 1 ½ hours. Lastly, place three things appropriately, we would have our deliciously strange Charcoal, Ashes, and A 64ºC Egg.

Works Cited

Chef/, Http:// “Charcoal, Ashes and a 64º Egg.” Molecular Recipes. N.p., 2015.       Web. 30 Nov. 2016.


AmberStrange Charcoal, Ashes, and A 64ºC Egg.


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