· Red wine of Haut Medoc wine.
· A stainless steel bowl.
· A hand whisk (stick of 0.7 mm of diameter).
1. 24 hours before the experiment, mix some oil and some wine (same amount). Separate the two
phases and keep the use one.
2. Mix the cream of black rice with the white stock.
3. Warm the mixture then let it cool at room temperature.
4. Add one pinch of salt and homogenize.
5. Whisk the mixture while adding some tasty oil, like a mayonnaise.
We observed a loss of the colour of the cream of rice which clarifies as we incorporate some oil,
tasteful loss of the cream of rice for the benefit of that fragrant oil. The mixture wins in unctuousness,
which is similar to that of the mayonnaise. We lose however the sweetness of this cream of black rice. At
the level of the taste, this device is not convenient for the Chef because the taste of the cream of black
rice is not any more the same.
III.10.5.5. Discussion/ Interpretation:
This emulsion did not correspond to the expectations of the Chef, but the change of colour is an
interesting point to exploit. We may try to do this emulsion with the aim not to lighten the black rice cream.
The experiments give positive results on a technical point of view, but do not answer to the
expectations of the Chef on the improvement of the cream of black rice. After these two experiments, the
cream of black rice by itself seems to be the best texture for the Chef.
It seems that improving a cream of black rice (foam or emulsion) is difficult as this recipe is
III.10.7. Other suggestions openings, ideas, applications of the technology :
The colour given by the black rice can be introduced into a recipe of bread, like cuttlefish ink, for
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III.11. Duo of warm and cold gels.
The aim of this test is to give a new sensation of “hot and cold” in the same time, by the use of
two jellies (or very thick liquids) set side by side in a glass.