Monday, May 08, 2006

The science of cooking

This link is a good way to get some ideas about MG cooking.

Sunday, May 07, 2006

Ceasar Salad Dressing

This recipe makes about a litre of ceasar dressing. This is one of my favorite recipes it is absolutly packed with Umami. Parmasan cheese is one of the highest sources of naturaly occuring MSG (through the fermentation process). This is my version of ceasar dressing...

6 Egg yolks
2 Hard boiled eggs chopped
4 Tbsp English mustard
4 Tbsp Crushed garlic
2 small tins Anchovy chopped
10 Tbsp grated parmesan
1 tsp Salt
1 Tbsp Black pepper
3 Tbsp lemon Juice
1 ½ Tbsp soy
2 Tbsp Balsamic vinegar
5 Tbsp Red wine vinegar
2 ½ Tbsp Lee and perrin

Extra virgin olive oil 300 ml
vegetable oil 300 ml

Put A in a bowl…wisk very well
Start adding B slowly…wisk very well

Tuesday, December 20, 2005

Molecular Gastronomy
Molecular Gastronomy
(This list is still under construction)

Ingredients/Applications/Sources/Ingredients/Uses /Suppliers and Weblinks/Notes, recipes and Ratios

Agar agar
NO2 Foam~I have been using my ISI siphon to make several different types of hot foams using agar agar

Gellam gum
Mayonnaise can be fried by adding gellam gum, allowing the obtention of a solid and thermal resistant gel.

Lecithen combined with an imersion blender and double cream makes nice clouds( ratio= one teaspoon per cup). It is possible to foam water which isn't supposed to be possible. with lecithen you can foam just about anything.

Liquid Nitrogen
pour liquid nitrogen over orange puree to make "ice cream" or try frozen mayonnaise. Wylie Dufresne deep fries mayonnaise?

(no info at present)

This enzyme catalyzes the formation of covalent bonds between proteins, and thus, the protein gel network obtained is thermal resistant. We have used for stabilizing gelatine, keeping the gelatine solid up to 100 C. It may also be used for linking of proteins for Glueing of meats or fish together

Core tempuratures
For perfect pink lamb 58°C, for rare roast beef 54°C

Wednesday, October 26, 2005

White chocolate mousse

UMAMI (Flavour number 5)


Rob Shipman
Executive Chef
P.O. Box 60136,
CY-8125 Pafos,

At the Almyra, I use only the freshest of ingredients. I cook with intuition and follow my heart. I experiment constantly, and enjoy the thrill of innovativation, nevertheless not just for the sake of being in vogue. Sometimes I place ingredients that don’t normally meet on the same plate. Mind you I can’t just randomly throw ingredients together and hope for the best, consequently there is a rulebook that I employ. Regarding these rules…in a word, I would say…understanding. I do everything I can to value the properties of each ingredient I use. Over the years I’ve dug deep into the science of cooking. Allow me to explain… of all the gems that I have unearthed in my studies, this one… that I share with you now is the most precious…UMAMI.

In the last ten years a revolution in the understanding of taste has occurred. Western science has traditionally identified four basic tastes: sweet, sour, salty and bitter, Asia, on other hand, has traditionally favored the notion of five basic tastes: sweet, sour, salty, bitter and hot (pepper hot). These five tastes have been referenced in Chinese literature from the third century B.C. In Japan however, umami has replaced the fifth taste (hot). In 1908 Mr. Ikeda at Tokyo Imperial University was intrigued by the distinctive flavor of seaweed broth, during his studies he was the first to isolate and identify one element of the umami taste, the amino acid glutamate. umami is difficult to translate into English. Linguists have suggested that umami has English equivalents, of savory, or meaty. In Asia there is considered to be a spiritual and mystical quality to umami.

A large number of the world’s population regularly eat fermented fish and like it! In the Mediterranean region, salted anchovy has been used since the roman times. Throughout Asia, fish sauce is used as a food seasoning. Why…when used correctly the umami component in these seasonings appeal to our 5th taste sense...our "protein tooth". The five senses of taste help us acquire foods that are necessary for survival. The "sweet tooth" motivates us to like high calorie sweet foods. The taste for salt helps us get the salt we require to maintain our osmotic balance. Sour and bitter tastes trigger an avoidance reaction because many acid or alkali natural products are hazardous. So what's left? We have to eat essential amino acids to remain healthy. The "protein tooth" likes the taste of free amino acids because they keep us healthy.

Tomatoes, seafood and soy sauce all contain active umami substances. Fermented proteins such as cheese and miso are especially high in umami. It's important to note that various active umami substances have synergistic properties. That is to say that when combined with each other, their delicious umami taste is multiplied rather that added up. In other words amino acids put together in one dish are worth more than the sum of their components.

When I discovered umami it changed my way of thinking. I became able to create dishes without relying so much on herbs and spices. I still use herbs and spices in my cuisine of course, although I recognize their place and the roll they play.
Umami has enhanced my cooking, and helped me to achieve the results I was looking for. At the Almyra I base my cuisine on Umami.

Wednesday, September 28, 2005

Mediterranean Sashimi

White Tuna Sashimi with Aubergine Salsa and Roasted Red Pepper Sauce
I am working in Cyprus now, and I enjoy developing a cuisine based on Japanese techniques
and of course I use many Mediterranean ingredients.

Recipe websites

Sometimes when I'm looking for ideas and recipes I use these Sites...
Give them a try, there's loads of great ideas out there!!!

Sushi in Cyprus

about menus

The menu Poem

The process we follow each day
To construct a menu in such a way
So many aspects we contemplate
Before the food arrives at the plate
Think of the season
The weather
The colours of the food
The room the dishes will be served and it’s mood
The plates, their shapes…colours, and textures
The number of dishes to be served
The way the dishes will be eaten
The techniques to be employed
The raw…
The boiled
The sautéed
The fried
The pickled
The marinated
The sliced
The smashed, the mashed, the Crushed
The personality of the guest
Their religion
Their culture
The style of cuisine
The flow of flavours…from the delicate to the rich
From the simple to the complex
Subtle connotations that dishes purvey
The names given to the dishes
The poetry of it all
The way the menu reads…the choice of words…
The power of suggestion and how it will tantalise
The economics
The size of the portions
The cost and availability of the ingredients
The frame of mind of the chef
The mood of the guest… and our ability to understand it
To contemplate a masterpiece,
To provide the simple human petrol that sustains life
So much thought of the pleasures of the table…
The steps we go though day to day
As our thoughts assist the birth of the menu
Bon appetite.