If you've ever wanted to make a jelly without using beef or pork gelatin then agar-agar is the ingredient for you.
Made from various forms of seaweed boiled together (don't worry, your raspberry jelly will not taste of the sea), agar-agar can be bought in powder, bar or even flake form. You can buy it from most large supermarkets and independent Asian grocers.
It's also very useful for making pineapple or kiwi jelly. The enzymes in these fruits breakdown the protein in animal based jelling agents, leaving you with pineapple juice rather than jelly.
Buy agar-agar now:
Wing Yip Online Store
Friday, January 30, 2009
Tuesday, January 20, 2009
Cocktail Chemistry
There are two ways to make a cocktail; the relaible old-school way of mixing tastes and now the use of science to match substances up for the perfect liquid concoction.
Molecular gastronomy
scientific approach to food and drink that is changing the face of restaurant and bar menus.
The technique matches food based on its genetic makeup, texture and temperature and claims to create an experience that the standard meal could not compete with. The Fat Duck's Heston Blumenthal has created a range of dishes that may sound like a forfeit on “I’m a Celebrity get me out of Here”, but they have earned him three Michelin stars, a book deal and a TV series. Dishes such as ‘snail porridge’, ‘Smoked bacon and egg ice-cream’ and ‘White chocolate and caviar’ are just some of Blumenthal’s obscure creations.
Inspired by molecular gastronomy, top London barman Tony Conigliaro has created a series of cocktails using award winning Tanqueray No. Ten gin. Using taste and smell, Conigliaro created the Apple White Lady. The drink contains egg white and comes with a violet-scented slice of apple, which should be eaten while drinking. Other cocktails in the range include the Super Soda, which contains pearls of cinnamon created with calcium and alginate (a gum extracted from seaweed which has thickening properties) and the Ciroc Vodka Prairie Oyster, which is designed to resemble an egg yolk served with foamed Worcestershire sauce.
Intrigued? You can try out Tony Conigliaro’s Molecular Gastronomy cocktails at Shochu Lounge, 37 Charlotte Street, London.
Inspired? Tony's given us two of his Tanqueray No. Ten recipes for you to try. They're hard work, but worth it:
Clover Club
50ml rhubarb infused Tanqueray No. TEN gin
25ml Lemon Juice
12.5ml Pomegranate Grenadine
25ml Gomme
2 sheets gelatine
(2.4 units of alcohol)
All the ingredients are placed into a soda siphon which is then charged with nitrous oxide. The liquid and canister are chilled, shaken vigorously and the foam is poured into a glass. The Clover Club is served immediately with the clove sugar on the side.
To make the rhubarb infused Tanqueray No. TEN:
200ml Tanqueray No. TEN gin
50 grams fresh rhubarb
The Tanqueray and rhubarb are cooked sous vide for one hour at 68 degrees.
To make the Pomegranate Grenadine:
200ml Pomegranate juice
100ml Sugar
The Pomegranate juice is squeezed into a saucepan with the sugar and cook until dissolved.
For the Clove Sugar: Clove flavoured hard boiled sweets are put into a blender and turned into a powder. This powder is then placed into a candy floss machine with sweetener to create the spun sugar.
The Apple White Lady
50 mls Tanqueray No. TEN gin
30 mls Triple Sec
Dash of egg white
5ml Apple liqueur
Violet essence spray
(3 units of alcohol)
To create the Apple liqueur:
200ml of Tanqueray No. TEN and 50 grams of Granny Smith apple are cooked sous vide for 20 minutes at 52 degrees. Ice and all the ingredients are placed into a cocktail shaker, which is shaken and strained into a glass. A slice of apple, soaked in antioxidant liquid, is sprayed with violet essence and placed over the top of the glass for serving.
Don't be an idiot, Drink Responsibly www.drinkaware.co.uk
To view the original article visit www.canvasmag.net
Molecular gastronomy
scientific approach to food and drink that is changing the face of restaurant and bar menus.The technique matches food based on its genetic makeup, texture and temperature and claims to create an experience that the standard meal could not compete with. The Fat Duck's Heston Blumenthal has created a range of dishes that may sound like a forfeit on “I’m a Celebrity get me out of Here”, but they have earned him three Michelin stars, a book deal and a TV series. Dishes such as ‘snail porridge’, ‘Smoked bacon and egg ice-cream’ and ‘White chocolate and caviar’ are just some of Blumenthal’s obscure creations.
Inspired by molecular gastronomy, top London barman Tony Conigliaro has created a series of cocktails using award winning Tanqueray No. Ten gin. Using taste and smell, Conigliaro created the Apple White Lady. The drink contains egg white and comes with a violet-scented slice of apple, which should be eaten while drinking. Other cocktails in the range include the Super Soda, which contains pearls of cinnamon created with calcium and alginate (a gum extracted from seaweed which has thickening properties) and the Ciroc Vodka Prairie Oyster, which is designed to resemble an egg yolk served with foamed Worcestershire sauce.
Intrigued? You can try out Tony Conigliaro’s Molecular Gastronomy cocktails at Shochu Lounge, 37 Charlotte Street, London.
Inspired? Tony's given us two of his Tanqueray No. Ten recipes for you to try. They're hard work, but worth it:
Clover Club
50ml rhubarb infused Tanqueray No. TEN gin
25ml Lemon Juice
12.5ml Pomegranate Grenadine
25ml Gomme
2 sheets gelatine
(2.4 units of alcohol)
All the ingredients are placed into a soda siphon which is then charged with nitrous oxide. The liquid and canister are chilled, shaken vigorously and the foam is poured into a glass. The Clover Club is served immediately with the clove sugar on the side.
To make the rhubarb infused Tanqueray No. TEN:
200ml Tanqueray No. TEN gin
50 grams fresh rhubarb
The Tanqueray and rhubarb are cooked sous vide for one hour at 68 degrees.
To make the Pomegranate Grenadine:
200ml Pomegranate juice
100ml Sugar
The Pomegranate juice is squeezed into a saucepan with the sugar and cook until dissolved.
For the Clove Sugar: Clove flavoured hard boiled sweets are put into a blender and turned into a powder. This powder is then placed into a candy floss machine with sweetener to create the spun sugar.
The Apple White Lady
50 mls Tanqueray No. TEN gin
30 mls Triple Sec
Dash of egg white
5ml Apple liqueur
Violet essence spray
(3 units of alcohol)
To create the Apple liqueur:
200ml of Tanqueray No. TEN and 50 grams of Granny Smith apple are cooked sous vide for 20 minutes at 52 degrees. Ice and all the ingredients are placed into a cocktail shaker, which is shaken and strained into a glass. A slice of apple, soaked in antioxidant liquid, is sprayed with violet essence and placed over the top of the glass for serving.
Don't be an idiot, Drink Responsibly www.drinkaware.co.uk
To view the original article visit www.canvasmag.net
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