Some More Molecular Gastronomy

In BONUS by Casie

I’ve personally been a fan of molecular gastronomy for quite a while, but I didn’t know that the subject of studying and manipulating the science of food actually had a name until I took this class. Recipes that bent the way that some foods worked have fascinated me for a long time, and I absolutely love reading and watching videos about chefs taking some pretty normal foods and reconstructing them into new forms. The recipes always seem so intricate, and the food looks so beautiful once it’s been made. Now, before I ramble on even more about how I love the topic of molecular gastronomy, I actually wanted to write about another recipe that I found that involves the subject of molecular gastronomy.
The recipe I found is for “vegan scallops with carrot ginger caviar.” The simplest part of the recipe, which is making the “scallops,” is actually just taking a large king oyster mushroom, slicing it into thick, scallop shaped pieces, and marinating the mushroom pieces in some vegetable stock. Then, to cook them, simply sauté them in a skillet, using vegan butter of course, until they gain a slight char on the outside. The “caviar” on top of the faux scallops is definitely the more complicated bit of the recipe. To make them you would need to obtain some more obscure materials, namely calcium chloride and sodium alginate. To make the mixture that would eventually become the veggie caviar, the recipe says to blend the carrots and ginger, adding water to the mixture, and straining it, making sure that the mixture is exactly 250 grams before chilling for an hour. Next is to dissolve the calcium carbonate in some water, and mixing some sodium alginate into the ginger and carrot mixture before pouring it into a squeeze bottle. Then, in order to actually make the spheres of caviar, you would need to squeeze drops of the carrot and ginger mixture into the water and calcium carbonate mixture. The sodium alginate in the carrot and ginger mixture reacts with the calcium carbonate in order to create a thin membrane around the drops of liquid, turning them into spheres. Once all of the “caviar” has been strained and drained from the calcium carbonate mixture, it can be placed on top of the vegan scallops.

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