TAILIEUCHUNG - Lecture Molecular gastronomy: Scientific cuisine demystified: Chapter 10 - Jose Sanchez

This chapter will help you: Explain and demonstrate methods of drink mixing, frozen and ice-cream-based drinks; understand how to prepare cocktails from families; take drink orders accurately, fill them efficiently, and train others to do so; develop a suitable drink menu for a limited-menu bar; create signature (specialty) drinks. | Composed Dishes 10 Photo by Koji Hanabuchi OUTLINE: Beer Pork, Caesar Salad Soup, Foie Royale, Béarnaise, Lobster Tokoroten, Hot Truffle Gel, Puffed Chicken, Ras el Hanout 1 Beer Pork and Cotton Candy Food Hydrocolloids: Sucrose Locust Bean Gum Xanthan Gum Techniques: Cotton Candy Gastrovac Cooked in the Gastrovac Notes: 1. A pressure cooker can be used if a Gastrovac is not available; however, the texture and the flavor absorption will be altered. The Gastrovac cooking method will infuse the food item with the liquid contents by absorbing the flavors (similar to a sponge) while maintaining a certain texture. 2. Sous vide cooking method can also be used instead of the Gastrovac. See table Basic Sous Vide Temperatures for appropriate temperatures and cooking times. 3. Locust bean gum has synergy with Xanthan gum and is used to thicken sauces in addition to tis sweet flavor profile. 4. To avoid sucrose particles to be present when collecting the candied threads, carefully place the

• 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