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


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