Entries Tagged 'molecular gastronomy' ↓

Food Hacking Wiki

Welcome to the Food Hacking Wiki. We invite you to check out our works in progress- recipes in development, dining projects, kitchen hack labs, research on products and techniques, and other culinary writing.

part molecular gastronomy, part geeks-at-play it’s an odd and fun read. for example

Hot chocolate Mousse
From Food Hacking

 

Recipe

 

225 g 30% cream
150 g 64% chocolate (Valrhona Manjari)
1 g xanthan gum

• Bring cream up to the boil and blitz in xantham gum.
• Whisk into chocolate.
• Pour into a heated Nitrous Oxide Siphon and add 4 charges. Dispense immediately.
  Developed and conducted by Sam and Marc for fun.

Development

• Push the cream element so there is more air in foam. Need to maintain richness and melting character
• Replace the cream element with boiling water to get a cleaner chocolate taste
• Try using foie gras, stabilized with deodorized cocoa butter.
• Leave out xantham gum.
• Flavor with mexican hot chocolate (cinnamon, vanilla).

in the New York Times

Gelatin filtration is a way to make sparklingly clear liquids that are intensely flavored with … well, whatever you like: meats, fruits, vegetables, cheeses, breads, any and all combinations of ingredients.

CHOW’s molecular gastronomy cheat sheet

7. Eat the document. Arguably the biggest gee-whiz innovation in the genre has been the edible menus by Homaro Cantu of Moto. Using an ink-jet printer adapted for inks made from fruit and vegetables, and paper made of soybean and potato starch, he has created menus that taste like everything from sushi to steak.