Two from wd-50

posted by andrew, Sep 27, 2011

I’ve been going through a dry spell with regards to molecular gastronomy, as teaching has been kind of a grind and I’ve sort of been at an impasse when it comes to ideas. Anyway, I did try two recipes I’d heard about from wd-50. The first was the rather controversial carrot and coconut sunny side up. I have to say that it was completely delicious. This is what I did.

Cyberpunk Scrambled Eggs

posted by andrew, Aug 26, 2007

Cover Detail From Spook Country

I’ve just finished reading William Gibson’s new novel, Spook Country, and I really enjoyed it. More importantly, though, there was a bit about eggs that attracted my attention:

p(quote). “Anabaptists,” Milgram corrected. “These are really delicious scrambled eggs.”
“I use water, rather than butter,” she said. ‘’The pan is a little more trouble to clean, but I prefer them that way. Anabaptists?”

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TGRWT #5: Rum-braised Beef & Chocolate Ravioli w/ Golden Raisin Emulsion & Sweet Pea Emulsion

posted by andrew, Aug 19, 2007

Photo of my recipe

I created a recipe for the They Go Really Well Together blogging event, this time hosted over at Le Petite Boulanger. The challenge was to create a dish using chocolate and meat. The initial discussion on the host blog was about mole and chilli. Rather than making the chocolate in a sauce for the meat, I wanted to do a dish where the chocolate was the main component and the meat was the flavoring agent. My initial idea was to fill a molten cake with consomme jelly, but I decided that would be disgusting.

�

(more…)

First Molecular Recipe: Fresh Fruit Plate

posted by andrew, Aug 06, 2007

Fresh Fruit Plate

h3. Molecular Fresh Fruit Plate: Watermelon Caviar on Watermelon Foam, Kiwi Noodles, and Pineapple Poi

Ingredients

For Watermelon Caviar on Watermelon Foam
* 1 Small, seedless Watermelon
* 100g Sodium Alginate Base (20g Sodium Alginate blended with 1 liter of water)
* 20g 1:1 Simple Syrup (boil 1 cup sugar in 1 cup water until sugar dissolves), plus more for whipped cream
* 5g Calcium Chloride
* 500g Water
* 1c Heavy Cream

For Kiwi Noodles
* 1 very ripe kiwi fruit, peeled
* 1/2 t “Agar Agar”:http://www.bulkfoods.com/agar_agar.htm
* Sour Mix

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Whipped Cream Explosion!

posted by andrew,

Whipped Cream Explosion Splash Image (the point of detonation)

(more…)

Caviar, day 2

posted by andrew,

Caviar, day 2 Splash Image

Note: This has been languishing in rough draft Hell for over a week. I apologize. I got swamped with grading and my experimentation is beginning to lap my writing. As classes end next week, I imagine I’ll be getting back to a more sane schedule.

Following the previous caviar outing, I decided to step into the kitchen, once again, to see if I could further perfect the caviar making technique (and hopefully arrive at a general methodology) for producing this stuff. Additionally, in the course of browsing the internet (and watching television) for caviar information, I came across some useful tidbits.

(more…)

Caviar, day 1

posted by andrew, Jul 30, 2007

Caviar Splash Image

After the Xantham Gum explorations, I decided to start toying with the instant classic technique of making caviar. Everyone either eventually starts playing with ravioli or caviar early on in the process of fooling around with food chemistry, because it’s just so shockingly cool.

Anyway, when I first started working on this, I was still trying to use volume based measurements to work out the magic ratio to make small spherical pellets any liquid. Also, I’d read some brief mentions that reversing the typical formula of sodium alginate plus ingredient into a calcium chloride and water bath yielded better results. (more…)

Xanthan Gum!

posted by andrew, Jul 27, 2007

Xanthan Gum! splash image

This blog is going into production a little faster than I had anticipated due to the arrival of a shipment of chemicals and the inevitable playing around in the kitchen that results from having new toys. Nonetheless, I’m starting to have some problems with some of the availability of recipes for doing some of the more out-there future cooking suggested by the molecular gastronomy boosters.

My main problem is a lack of recipes in British measurements, as most of the formulas I’ve found are in metric and, more frustratingly, are articulated in terms of mass rather than volume. So, I set out the other day to see what I could discover using volume rather than mass. (more…)

Manifesto

posted by andrew, Jul 26, 2007

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Two from wd-50

posted by andrew, Sep 27, 2011

Cyberpunk Scrambled Eggs

posted by andrew, Aug 26, 2007

TGRWT #5: Rum-braised Beef & Chocolate Ravioli w/ Golden Raisin Emulsion & Sweet Pea Emulsion

posted by andrew, Aug 19, 2007

First Molecular Recipe: Fresh Fruit Plate

posted by andrew, Aug 06, 2007

Whipped Cream Explosion!

posted by andrew,

Caviar, day 2

posted by andrew,

Caviar, day 1

posted by andrew, Jul 30, 2007

Xanthan Gum!

posted by andrew, Jul 27, 2007

Manifesto

posted by andrew, Jul 26, 2007