Calvin Crasto
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this is grey I know but …black sesame cheesecake…..it looks like stone which is nice
Attachments:
you guys are amazing !!….
ok I found out about something called black sesame which can be used for icecreams and dessert things like cheesecakes and tuiles
I found a brilliant picture on this very sight of squid ink foam …
I also started researching wontons how to make my own cause then i could experiment with making them black …I have seen ravioli which look great Im not a big fan of ravioli I find the texture off putting it is sort of uniformly squishy if you know what I mean where as a wonton can be fried an made crispy on the outside with a bright filling like Javier suggestedI also thought …because I think some scientific techniques and presentations is what could elevate a monochromatic menu to a thing of beauty and not just a never ending series of black mush…e…the one thing in my head is maybe like a very clear broth saffron or something with a delicate colour …with clear gelatin olive oil ravioli ( can these be made crispy ? ) filled with say two kinds of caviar like a black olive jus caviar and balsamic vin caviare ??
these are squid ink bread sticks wrapped in smoked salmon
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Hi Brett and QC:
A black menu sounds interesting. What about a black cocktail together with the appetizer?
For presentation I agree with QC, it would be interesting to add a brigth colour to contrast with the black. Doesn´t have to be visible prima facie, the colour could be hidden under something black to be discovered with the first bite.
It comes to my mind a black ravioli with a brigth orange pumkin filling; or a very green pistachio pudding hidden under a black bittersweet cocoa Soil for dessert.Attachments:
The FoodPairing coffee appetizer: Potato chip with Gruyère, Vanilla Oil and Coffee. Learn more at http://www.molecularrecipes.com/?p=7845
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Philip,
This was a tricky question! I dug around and this is the best summary of the research I found:
basically, as of the writing of the above chapter, scientists still were not sure about all the mechanisms that cause egg yolks to gel at freezer temperatures. However, various researchers had developed solutions to the problem.
Here are the most applicable to the home chef:
- -dope the egg with 2% salt (you’re already doing this, so you could try increasing the salt content)
- -add some papain to the yolks. papain is a naturally-occurring enzyme found in Papaya that breaks down proteins. It’s commonly sold in ethnic markets in powdered form as meat tenderizer. Not sure how much to add, and you may run the risk of the yolks becoming too runny.
- -try “overmixing” the yolks. the chapter mentions this and I’ve noticed the effect when testing scrambled egg recipes. If you toss the yolks in a blender and just beat the heck out of them, they actually lose some of their gelling ability. However, keep in mind that the yolks will be crazy aerated; you could vacuum them if you have a vacuum sealer to get the air out, or let them rest for a while.
A couple of other ideas, off the top of my head:
- -It’s pretty well known that more alkaline egg yolks are more runny. Not sure how this would affect gelation in freezing conditions, but it’s easy enough to try doping your yolks with a little baking soda.
- -The chapter above mentions that cooking thawed, gelled egg yolks at 60°C/140°F causes the yolk to become runny again. You could maybe try pre-cooking the yolks at this temperature; I know that this sort of “tempering” works with chocolate and some vegetables, but I’m not sure if the gelling mechanism in yolks is the same.
- -And of course you could always try creating a themoreversible fluid gel that happened to taste like egg yolk using various hydrocolloids… 🙂
Hope that helps and be sure to let us know how your experiments go.
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Forum Replies Created
-
this is grey I know but …black sesame cheesecake…..it looks like stone which is nice
Attachments:
you guys are amazing !!….
ok I found out about something called black sesame which can be used for icecreams and dessert things like cheesecakes and tuiles
I found a brilliant picture on this very sight of squid ink foam …
I also started researching wontons how to make my own cause then i could experiment with making them black …I have seen ravioli which look great Im not a big fan of ravioli I find the texture off putting it is sort of uniformly squishy if you know what I mean where as a wonton can be fried an made crispy on the outside with a bright filling like Javier suggestedI also thought …because I think some scientific techniques and presentations is what could elevate a monochromatic menu to a thing of beauty and not just a never ending series of black mush…e…the one thing in my head is maybe like a very clear broth saffron or something with a delicate colour …with clear gelatin olive oil ravioli ( can these be made crispy ? ) filled with say two kinds of caviar like a black olive jus caviar and balsamic vin caviare ??
these are squid ink bread sticks wrapped in smoked salmon
Attachments:
Hi Brett and QC:
A black menu sounds interesting. What about a black cocktail together with the appetizer?
For presentation I agree with QC, it would be interesting to add a brigth colour to contrast with the black. Doesn´t have to be visible prima facie, the colour could be hidden under something black to be discovered with the first bite.
It comes to my mind a black ravioli with a brigth orange pumkin filling; or a very green pistachio pudding hidden under a black bittersweet cocoa Soil for dessert.Attachments:
The FoodPairing coffee appetizer: Potato chip with Gruyère, Vanilla Oil and Coffee. Learn more at http://www.molecularrecipes.com/?p=7845
Attachments:
Philip,
This was a tricky question! I dug around and this is the best summary of the research I found:
basically, as of the writing of the above chapter, scientists still were not sure about all the mechanisms that cause egg yolks to gel at freezer temperatures. However, various researchers had developed solutions to the problem.
Here are the most applicable to the home chef:
- -dope the egg with 2% salt (you’re already doing this, so you could try increasing the salt content)
- -add some papain to the yolks. papain is a naturally-occurring enzyme found in Papaya that breaks down proteins. It’s commonly sold in ethnic markets in powdered form as meat tenderizer. Not sure how much to add, and you may run the risk of the yolks becoming too runny.
- -try “overmixing” the yolks. the chapter mentions this and I’ve noticed the effect when testing scrambled egg recipes. If you toss the yolks in a blender and just beat the heck out of them, they actually lose some of their gelling ability. However, keep in mind that the yolks will be crazy aerated; you could vacuum them if you have a vacuum sealer to get the air out, or let them rest for a while.
A couple of other ideas, off the top of my head:
- -It’s pretty well known that more alkaline egg yolks are more runny. Not sure how this would affect gelation in freezing conditions, but it’s easy enough to try doping your yolks with a little baking soda.
- -The chapter above mentions that cooking thawed, gelled egg yolks at 60°C/140°F causes the yolk to become runny again. You could maybe try pre-cooking the yolks at this temperature; I know that this sort of “tempering” works with chocolate and some vegetables, but I’m not sure if the gelling mechanism in yolks is the same.
- -And of course you could always try creating a themoreversible fluid gel that happened to taste like egg yolk using various hydrocolloids… 🙂
Hope that helps and be sure to let us know how your experiments go.