TAILIEUCHUNG - Lecture Molecular gastronomy: Scientific cuisine demystified: Chapter 8 - Jose Sanchez

This chapter will help you: Develop an overall concept and tailor it to meet the needs and desires of a particular clientele; study the market, choose an appropriate location, and determine financial feasibility; plan an atmosphere and décor suitable to a concept and its intended clientele;. | Small Treats: Hot and Cold 8 Photo by Koji Hanabuchi OUTLINE: Blood Orange, Caviar Tempura, Farmer’s Market, Konnyaku, Olives and Cheese, Olive Oil Gelatin, Perfect Rancheros, Uni Caviar 1 Blood Orange Sphere Food Hydrocolloids: Sodium Alginate Calcium Lactate Techniques: Spherification Cryo-Poach Served with Mint Oil and Cryo-Poached Blood Orange Teardrops Notes: 1. If a Thermomix is not available, a heating element such as a gas burner or an induction burner can be used in conjunction with a thermometer and an immersion blender. 2. A fine sieve or a chinois can also be used if a Superbag is not available. 3. Other fruit purée can be used, but those with higher acidity may require more alginate. 4. Other types of oils can be used. 5. Increase the cooking time in the calcium chloride bath for larger-size spheres. 6. If an insulated bowl is not available, it can be replace by a Styrofoam container 2 Caviar Tempura Food Hydrocolloids: Soy Lecithin/Obrato Sheets Trisol Lambda Carrageenan

• Mỹ thuật
• Molecular gastronomy
• Scientific cuisine demystified
• Cooking techniques
• Professional cooking
• Culinary arts
• Papillary Cells
• Bitter Tastes
• Tenderness and Juiciness
• At Table in the Nursery
• Food Allergies
• Public Health Alerts