Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 57

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

III.7.6. Evaluation:

This technique is easy to realize and easy to adapt in a restaurant. Its time of realization is short;

although it is necessary to realize them shortly before to consume them. We can preserve them in some

water before raising them, to avoid drying out them.

III.7.7. Conclusion:

This is a simple technique to make pearls giving a caviar texture with the savours of your choice.

This technique is however already present in other gourmet restaurants.

III.7.8. Other suggestions openings, ideas, applications of the technology :

This technique is already a "classic".

_

_

_

III.8. How to create a mist.

III.8.1. Objective :

The aim of this study is to produce an effect of mist in a glass. The mist would be induced by a

warm white liquid (eggs, cream) poured into a glass cooled with ice cubes.

III.8.2. Introduction:

A recipe from “hotel and restaurant” is made with a fried fois gras with a warm duck stock poured

into a glass containing an ice cube. The picture shows a thick white smoke. Is this reproducible?

Figure 27 : Illustration of the recipe.xix

« Foie gras de canard poele, glacon au vinaigre de sureau et

poivron dans une brume de lait de canard. »

Recipe, for 4:

· 500 ml of duck stock.

· 2 soft-boiled eggs.

· 100 ml of liquid cream, 1 spoon of vinegar.

· 1 red sweet pepper.

· Salt and pepper.

· 4 slices of livers of fois gras of 50 g each.

27 / 63

The day before, prepare...

iled eggs.

· 100 ml of liquid cream, 1 spoon of vinegar.

· 1 red sweet pepper.

· Salt and pepper.

· 4 slices of livers of fois gras of 50 g each.

27 / 63

The day before, prepare ice cubes. For this, mix the sweet red pepper (remove the skin) with the

vinegar and 100 ml of duck stock, season. Freeze the cubes in a deep freeze.

15 min before serving, make a duck stock, reduce it in half, add the liquid cream and mix it with

the soft-boiled eggs, put it in a sauceboat.

Fry the foie gras, 1 minute on each side. Absorb the fat in excess using a absorbent paper.

Set the foie gras in a plate close to a frozen glass with one ice cube.

In front of your dinner guests, pour the boiling milk of duck on the ice cube. The thermic shock will

induce a mist which will get free of the glass.

III.8.3. First test:

We first used some water as the liquid poured in the glass, and an ice cube made from tap water

Страницы: Пред. | 1 | ... | 55 | 56 | 57 | 58 | 59 | ... | 253 | След.

Еще статьи