The sausage had at some point are still prepared by us (on popular request feast of true rival fans). For a World Cup Final game but we found pieces of sausage in curry sauce with corn casserole even something simple - and quite unworthy of the occasion. In vain we tried to put ourselves into the minds of top chefs. Our last hope we therefore saw in the molecular gastronomy. Never even tried to date - but delighted by the visual and taste experience.
For molecular processing: prepare sodium alginate bath; 500ml silent, calcium-deficient water in a tall vessel type 4-5 level scoops of sodium alginate and cook with a mixer completely dissolve the cold mass Currywurst with a teaspoon (or pipette) into the sodium alginate bath give. The capsules can be maintained for a few minutes in this bath now be reshaped Thereafter, until the outer shell is strong enough, states of matter the finished sausage capsules with a slotted spoon from the bath and rinse draw in a separate water bath Drain
Preparation of two-ply corn jellies: Polenta with milk boil water Chopped Chilli (s) to give the consistency should remain very fluid - and his seasoned the polenta slightly saltier than usual
For molecular finishing: 5 level scoops iota carrageenan with 100ml very liquid polenta in a small pan iota Carrageenpulver with a whisk well into the polenta stir until it is completely dissolved under constant stirring briefly boil the hot mixture onto a silicone mat or a pour and cool baking sheet blank (alternatively, the mixture in heat-resistant forms pour) prepare a decoction of water, broth and fresh herbs for the "green intermediate layer" - and then the Sud sieve with iota Carregeenpulver accumulate and repeat the procedure described above If both jellies are cooled (preferably in the refrigerator): both layers placed states of matter on each other, cut in half, and stack again (giving four layers!) Now you can either gouged out different forms or be cut with a knife
(Blank and a bitzeli pull) Wash the tomatoes and cut into small pieces, as well as the fresh herb puree the tomatoes pieces finely and sieve (only the pure juice is needed) The tomato juice with fresh herbs and spices boil Thereafter, all the liquid in turn: Preparing tomato foam mashed and cooled
For molecular processing: 1-2 level scoops of powder to 100ml tomato broth lecithin states of matter in a wide, shallow bowl give open foam with a milk frother on the surface of the liquid
Enter your comment here ...
Authors Bettina Tuor Nadia Holdener Recent states of matter Posts Argentine sausage from molecular cuisine Dutch Dutch Flan Brazilian farofa (cheese) states of matter dumplings Costa Rican Stroopwafels
Aji Algeria App Argentina Australia Bacalhau states of matter Baleadas Bar Belgium beer Bitterballen Brazil Burger bush bread Caipirinha Cervelat Chile Couscous Damper Dessert Germany Dulce de Leche Ecuador Emmentaler England espresso feta fish Food Blog Frankfurt France Gazpacho Ghackets Ghana Gouda Greece cucumber Holland Honduras Hotdog Italy Japan Coffee Colombia Croatia cheese states of matter Landjäger corn Maraschino Mexico Pasta Pasteis de Nata peppermint pesto Portugal Public Viewing states of matter quiche salsa mexicana Sangria Sauce Spaghetti Spain Switzerland Streusel Sweet Potato Sushi Tapas tiramisu tomato Uruguay USA wine Weisswurst wm WM2014
% D bloggers like this:
No comments:
Post a Comment