lundi, janvier 18, 2010
Molecular Cooking - Spherification
There are 2 "classes". This is actually Italian cuisine class. They are making Tortellini.
At "Backstage", where molecular cooking class is.
The Chef starts the class by explaning some theories. On the table, are the items we will be using later. Chef Sergio introduces us to the different scientific ingredients.
Measuring 2.5 grams of Calcic for 500g of water - for the bath.
The bath is ready, and now measuring for the mint syrup + water
Mix the mint syrup water with algin. Let it settle for 1 hour or so. This is important to let out all air in the mix.
After 1 hour, use small pipette(what is the name in english?) or syringe to produce droplets.
Prepare also a simple chocolate mousse and use the siphon to make the mousse "airy".
Et voila!! Mousse au chocolat aux perles de menthe! :D
Another basic spherification using tomato juice.
The different sizes of spoon determine the different time to let the sphere "rest" inside the calcic bath. 1-2-3-4 minutes.
Practice makes perfect sphere :D
After the estimated time in the calcic bath, spoon out the sphere and put it rest in a normal water in order to "wash away" the calcic taste.
See the blob on the absorbant paper towel? That is an example of failed sphere LOL It will have the shape of Barbapapa LOL
Reverse spherification using olive juice.
As said before, the bath for reverse specification is algin, and and Xantane is used in the olive juice as thickener.
Olive spheres in olive oil.
Great thing about reverse spherification is not only it makes the sphere more stable, but also you can have different taste at the outside than the inside. For example, you can put the olive spheres in spicy olive oil. So that when you put the sphere in our mouth, you will first taste the spicy oil, then when you broke the jelly membrane, you get the natural olive taste, and they made a nice combination in your mouth :D