Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 37

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

of view?

III.1.9. Setting of the technique in the restaurant:

III.1.9.1. Material:

The gel:

· 1 l of “water of tomato” (press some tomatoes, get the juice without the pulp and the colored

pigments)

· 80 g of agar-agar

· 4 gelatine leaves (Rousselot)

The liquid:

· Juice of tomatoes with aromatic herbs (thyme, rosemary, tarragon, basil, oregano).

· 1 stamp of 3.5 cm of diameter (precision 0.01 mm)

· A pan

· A kitchen marble.

III.1.9.2. Method:

1. Make 1 l of a solution of water of tomato and add 80 g of agar-agar and 4 sheets of gelatine.

2. Make a 2 mm thick film with the former mixture (at 50°C) of “water of tomato”.

3. Place frozen half spheres (2.5 cm in diameter) of tomato juice on the film, and flatten their top.

4. Pour the mixture on the top of the frozen spheres in order to cover them completely.

5. Stamp the obtained dishes out

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III.1.9.3. Results:

During this test, we obtained 9 jellified tomato ravioli out of 10. Their shape is regular and smooth;

they have a pleasant colour, and their manipulation is easy. The ice cubes are perfectly trapped and the

agar agar gel keeps the round shape while the ice is melting.

III.1.9.4. Discussion/ Interpretation:

Although easier to use, sometimes the two layers of gel don’t stick together and split up while

they are used. Is it a problem of gel concentration or a problem of sticking? We tried first to use some

gelatine instead, but it neither...

’t stick together and split up while

they are used. Is it a problem of gel concentration or a problem of sticking? We tried first to use some

gelatine instead, but it neither worked. We tried to mix a solution of gelatine with one of agar agar but

these two solutions didn’t mix well together.

III.1.10. Assessment:

III.1.10.1. Evaluation:

This last method remains the most effective in terms of use for the restaurant. Indeed, the joint

between two films of gel is satisfactory, and the manipulation is still practical during the service. This

technique can be realized in two times, where the tomato ice and the gel can be made in advance

(concerning thermoreversible gels). Further, the ravioli can be made and stored at low (but positive)

temperature in the fridge without any problem.

However, the manufacture of spheres is abandoned for pratical and aesthetic reasons. Indeed, it

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