Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 35

Молекулярная гастрономия для креативных шеф-поваров (англ. язык)

temperature.

III.1.6.1. Objective:

The aim of this experiment is to obtain a smooth appearance, by using a cellophane film to avoid

the irregularities of the mould.

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III.1.6.2. Material:

Recipe of “blackcurrant agar”:

· 150 g of frozen blackcurrant (extract the juice and pass it in a conical strainer)

· 500 g of water

· 100 g of sugar

· 13 g of agar, supplied by Louis Francois

· 50 g of blackcurrant liqueur.

III.1.6.3. Method:

1. Make a syrup with the water, 80 g of sugar, the blackcurrant juice and the blackcurrant liqueur.

2. Put this mixture to the boil.

3. Mix 20 g of sugar with agar-agar, and sprinkle over the syrup, while shaking strongly the solution

to avoid lumps.

4. Shake the preparation from 3 to 4 minutes.

5. Roll the marzipan ball in the solution of “blackcurrant agar”.

III.1.6.4. Results:

Nine balls on ten set correctly.

III.1.6.5. Discussion/ Interpretation:

The “blackcurrant agar” is stickier and thicker than the former solutions. As it flows slowly on the

balls, the contact with the cold source is longer and allows to get an homogenous gel. To have a solid,

smooth and homogenous coating, the balls can be dipped several times into the agar solution.

Done with such a gel and ice balls, the thickness is satisfactory, and the heart remains liquid and

trapped in the coat of gel. However, air bubbles appear in the liquid inside the jellified film. These air

bubbles come from ...

satisfactory, and the heart remains liquid and

trapped in the coat of gel. However, air bubbles appear in the liquid inside the jellified film. These air

bubbles come from whisking with the Pacojet. Using ice cubes instead of ice made with Pacojet may

prevent this bubble formation.

III.1.7. Tests to make balls of ice:

III.1.7.1. Material:

· A tasty juice or a sauce.

· Flour.

· Toothpicks.

· Bowls: tubs.

· Tap water.

· Agar-agar supplied by Louis Francois.

· Cellophane

· Deep freeze Koma (system 80/20); beach 40 in +40°C; constant T°C at -30°C

III.1.7.2. Method:

1. Design half sphere shapes with a sherbet spoon on a Cellophane film, put on flour.

2. Flow some water in these prints, and place toothpicks towards the half shere.

3. Put them in the deep freeze.

4. Make complete spheres once the half sheres are frozen (by rubbing them slightly with the finger

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