Filet mignon with Peruvian chili pepper sauces, Asian BBQ jerky, modernist smoked Gouda custard over onion cracker, onion gel and tea-smoked beech mushrooms. You’ll be applying various techniques: gelification with iota and kappa carrageenan, sous vide, dehydration and smoking with tea.
Merluza negra fish cooked sous vide with artichoke hearts cream, sea air and black olive powder. This recipe is from molecular gastronomy Chef Gonzalo Aramburu with step by step instructions adapted by us.
Creamy Spanish croquettes are one of my favorite tapas and this modernist version is no exception! A delicious crunchy shell with luscious custard-like egg yolk filling cooked sous vide paired perfectly with warm nutty Gruyere foam.
In sous vide cooking, temperature control is essential. Sous vide cooking requires a temperature controlled water bath and a means to vacuum seal the foods to be cooked. There are several devices suited for cooking sous vide depending on your needs and budget. What do you need to know before buying sous vide equipment?
Sous vide is French for “under vacuum” and describes the cooking of raw ingredients in heat-stable, vacuumized pouches at precise temperatures. Sous vide has several benefits: it allows almost-perfect reproducibility; it gives greater control over doneness than traditional cooking methods; food doesn’t have to be cooked well-done to be safe; tough cuts of meat can be made tender with sous vide and still be a medium or a medium-rare doneness; it helps inhibit off-flavors from oxidation and it prevents evaporative losses of flavor volatiles and moisture during cooking.
Infusing liquids with other flavorful ingredients is a great technique to enhance flavors, create unique flavor profiles, build up the complexity of a dish or drink, change texture and surprise your diners. The rapid infusion with the ISI Whip is not only simple, inexpensive and fast but it also captures the delicate fresh aroma compounds of the solid ingredient as it doesn’t require heat.
This dessert recipe from Chef Javier Rodriguez of PorterHouse in Singapore shows how apples pair extremely well with olive oil. The ginger custard adds a nice flavor too.
In this second public lecture about molecular gastronomy held at Harvard in the fall of 2010, Chef Joan Roca from El Celler de Can Roca presents some amazing dishes such as cigar smoke ice cream, a caramel balloon filled with oak smoke and prawns cooked in sherry wine vapor.