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Molecular Gastronomy
XC Shrimp, Lemon foam, Honey caviar, Mango spaghetti.
XC Shrimp, Lemon foam, Honey caviar, Mango spaghetti.
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Oh wow that is pretty!! bet it tasted nice as well!Brian
Certified Sausage & Pepper Head
Yoder YS640
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Beautiful plate!Good One Heritage Oven
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Dat Dares Mighty Puuuurdy!!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Lovin' the Molecular Gastronomy gig. That looks sweet!
Drinks well with others
~ P4 ~
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Did you fix that?
Craig
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Very Nice!
"The Man" says I gotta spread the
around, butt totally worthy
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Looks delicious!! I'd love to try that honey caviar.Comment
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This guy ain't no noob, even has the bubble stuff I saw on TV down. WOW!Comment
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Add about 5 more to that plate, and then we're talking.
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Hmm, have to try the honey caviar - how's it hold it's contents ?
I made some marmite caviar and wasn't that impressed with the permeability of the membrane.
Bet the mango sphagetti was good
What do you use for that ?Made In England - Fine Tuned By The USA
Just call me 'One Grind'
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With chemicals, Agar Agar, a natural chemical derived from sea weed. Combined with water & honey. Brought to a boil, then droped into a glass of very cold veg oil with a pipette or eye dropper, and rinced in cold water. Molecular Gastronomy.Comment
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Well technically molecular gastronomy is actually the study of the chemistry of food and cooking to extend the understanding of the chemical processes.
It's not the actual application of the chemistry.
The application I prefer to call food alchemy.
Interesting, caviar method I've got is the calcium lactate and sodium alginate powders.
It works - but the membrane is quite permeable and the caviar tends to leak after a few hours. Maybe I should try thicker liquids.
Might try your method as well
You read herve thiis book ?
I think there's a copy in the food books download (have to check)Made In England - Fine Tuned By The USAJust call me 'One Grind'
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