SPHERICAL, HIGH VACUUM COOKING
ALGINATES: These polymers extracted from brown seaweed (Phaeophyceas). Alginates produce thermostable gels in the presence of calcium ions are soluble in cold water, have good stability to acid and viscous solutions presented so they are used as thickeners and stabilizers in segments such as, dressings and canned , dairy and frozen dessert.
Carrageenan are sulfated polysaccharides extracted from red seaweeds (Rhodophyceas). There are three main types: kappa (gels form hard, brittle thermoreversible and syneresis), iota type (form thermoreversible gels, soft, elastic and no syneresis in the presence of certain ions) and lambda type (not gel form provides viscosity). The three fractions are reactive with proteins, have synergy with the flour of carob and konjac. Are used as stabilizers and gelling agents in meat segments, and dairy frozen desserts .
sodium carboxymethylcellulose (CMC): Product obtained by reaction of alkali cellulose with sodium chloroacetate. The CMC produces crystalline solutions is stable in a wide range of pH, is insoluble in solvents Professional and compatible with most of the gums, proteins and carbohydrates. It is widely used in drinks, dairy , cereals and cereal products, desserts , snacks, sauces and dressings , etc.
GUM ARABIC: exudate produced by several species of Acacia trees, mainly A. senegal. Gum arabic has properties, emulsifying and film forming. It is stable in a wide range of pH. It features compatibility with most of the gums, carbohydrates and proteins. Acacia gum dispersions can be formed in concentrations up to 50% due to its low viscosity. It is used mainly in industry drinks and confectionery . GUAR GUM
: galactomannan obtained from the endosperm of the seed of the plant Cyamopsis tetragonolobus. It hydrates readily in cold water to form dispersions reach maximum viscosity after 2 hours of sleep. It is stable in a pH range of 4 to 10, but at lower pH values, undergoes degradation. It is used in segments such as dairy , drinks, dressings, sauces , cereal, confectionery and snacks . TARA GUM
: galactomannan obtained from the endosperm Seed tree Caesalpinia spinosa. Form weak gels in combination with rubber xanthano. Viscous solutions produce in cold water, heat treatment is necessary for maximum hydration. Used as a thickening agent and texturizing agent in dairy , cereal, snacks , meat and some canned . Xanthan Gum
: extracellular polysaccharide obtained by fermentation of the bacterium Xanthomonas campestris. Presents Emulsifying properties and excellent stability in acidic media. Resists heat treatment and has excellent compatibility with the galactomannans with which can form thermoreversible gels. It is widely used in dressings, sauces , drinks, cereal, canned , dairy and confectionery .
CAROB FLOUR: galactomannan obtained from the endosperm of the seed of the tree Ceratonia siliqua. This paste is slightly soluble in cold water and dispersions must be heated to 85 ° C to reach full hydration and maximum viscosity. Form thermoreversible gels when combined with rubber xanthano. It is mainly used in dairy , canned , dressings, meat and baking .
Saturday, August 4, 2007
What Is A Paparazzi Quality Camera
RECIPES ****** ****** DAY FOR
spherification.
spherification.
HOT AREAS red fruit. ________________________________________________________________
Kilo .250. BITTER COVERAGE
.100 Liter. CREAM LYNCOTT
.030 Liter. BRANDY MILK ENOUGH
Heat cream and add the cover, stir until chocolate melts, remove from heat and grind in processor by adding the brandy, if the mixture is cut exceeded that of fat, just enough to add more brandy or a little milk to correct the texture, spread on a tray and freeze, when the ganache and the very firm, form balls the size of a truffle and let the pieces in the refrigerator,
.500 Liter. WATER SODIUM ALGINATE
.005 kg .100 kg SUGAR
Kilo .250. BITTER COVERAGE
.100 Liter. CREAM LYNCOTT
.030 Liter. BRANDY MILK ENOUGH
Heat cream and add the cover, stir until chocolate melts, remove from heat and grind in processor by adding the brandy, if the mixture is cut exceeded that of fat, just enough to add more brandy or a little milk to correct the texture, spread on a tray and freeze, when the ganache and the very firm, form balls the size of a truffle and let the pieces in the refrigerator,
.500 Liter. WATER SODIUM ALGINATE
.005 kg .100 kg SUGAR
Shred and set aside.
.500 Liter. .025 Kg
WATER CALCIUM CHLORIDE
Prepare solution. WATER 1,000 liters
Put the fire.
1 mint sprig (for garnish)
Take one of the truffles cool and introduced into the alginate solution with a spoon drain on the calcium chloride solution, repeat this action and pour into boiling water a ladle 2 oz. simmer half a minute and carefully remove and drain on a plate previously mounted mirrored with red fruit sauce, repeat until you get 5 spheres, garnish with mint leaves, serve immediately.
red fruit.
2 PZ. STRAWBERRY OR RASPBERRY
3 PZ BLACKBERRY
Kilo .100. DROP SUGAR
1 RED DYE
C / S BLACK PEPPER.
Cook all ingredients and mash, or pass through fine sieve and refrigerate.
MELON BALL AND RON. _________________________________________
.100 Liter.
water 1 / 2 part. Chinese melon (Maduro)
Kilo .075. Sugar
c / s
1 part liquid dye. Disposable cap Boil
hair blend and strain.
.250 Liter. Infusion of melon *
Kilo .002. Kilo .002
sodium alginate. Sodium citrate (Only if the acidity is high)
chopped in robot coupe and rest.
.500 Liter. ** Water
2.5 Grs. Calcium chloride
Mix until dissolved calcium chloride. 1,000 liters
***
Keep Clean Water to rinse the product before serving.
* Mix the infusion along with sodium alginate and crush if the solution is a bit thick is because the acidity of the product is very high in these cases you can add the sodium citrate or add more water and more sugar alone that will they also change the amount of alginate.
** Prepare a solution in another container with water and calcium chloride and a bowl with clean water
*** Using a syringe to take a bit of the solution and drop the drops into a strainer in the solution calcium chloride, then rinsing in clean water, emptied these pearls very carefully on a towel and allow to drain out excess water. RAVIOLI
SPHERICAL
With a tablespoon oriental can pour a little solution of calcium chloride trying not to break the field and go for clean water, removing excess water and serve.
FIELD ______________________________
PEACH
1 can peach halves in syrup, peaches save
Strain and strain again to decorate the syrup using a disposable hair cap.
.250 Liter. 2.5
peach syrup GGR. Sodium alginate Sodium Citrate
.002 kg (Only if the acidity is high)
Mix infusion along with sodium alginate and crush in a food processor if the solution is a bit thick is because the acidity of the product is very high In these cases you can add the sodium citrate or add more water and more sugar alone that will have to also change the amount of alginate.
.500 Liter. Water
2.5 Grs. Prepare
calcium chloride solution into another container with water and calcium chloride and a bowl with clean water 2 pcs
thick syringe using a syringe with a drink of the solution and let the drops fall into a strainer in calcium chloride solution, then rinsing in clean water, emptied these pearls very carefully on a towel and allow to drain out excess water.
to decorate.
4 sprigs of fresh mint. RAVIOLI
SPHERICAL
With a tablespoon oriental can pour a little solution of calcium chloride trying not to break the field and go through clean water, remove excess water and serve. SUSHI
HAM. ____________________________________________
Japanese Rice
.250 kg C / S
Rinse Water and steam. ________________________________________
Litre Water
.200 .009 .002 Kg Sugar
.045 kg kg Salt Rice Vinegar or White
Cook sugar, water and salt, boil when cool.
Add vinegar and wash the rice when it is cool.
pickled carrot. _______________________________________
1 part carrot cut into sticks Litre Water
.100 .050 .010
Kilo Kilo Sugar Salt
Cook all ingredients and set aside. Developing
parts. ________________________________________
5 Pz. Nory Alga
.200 Kg Qty 1 Serrano Ham.
Red Pepper 1 pc.
Avocado Melon Shaped .100 kg (garnish) .050 Liter
Soy Sauce
.010 .015 Liter Liter Water Lemon Juice
HIGH VACUUM COOKING. __________________________________________________________
Kilo .180 Salmon Fillet
C / S Salt & Pepper 1 part
vacuum plastic bag
Clean the salmon fillet and add salt and pepper, insert the plastic bag and put in the machine # 6 vacuum sealing for 8 seconds. Cook
water bath at 90 ° C. For 8 minutes. (If the salmon fillet into pieces if you cook half the time) 6 Pc Pope
Cambray (Whole)
2 Pieces Carrot (In Sticks)
1 Plastic bag for vacuum
.016 Liter Water
C / S Ps and Pepper. .010
Kilo Butter
Insert the plastic bag and put in the vacuum machine # 7 for 10 seconds sealed.
Bake in a water bath at 100 ° C. For 12 minutes. Kilo .180
Beef Tenderloin
C / S Salt & Pepper
1 Piece Plastic Bag Vacuum Clean
steak beef and add salt and pepper, enter in the plastic bag and put in the vacuum machine # 6 by 8 seconds sealed. Cook
water bath at 70 ° C. For 40 minutes. (If the steak is to cook filleted piece if half the time)
RED WINE SAUCE
_______________________________________
chiseled
.002 .010 Kg Kg Garlic Onion (picad fine)
Butter
.015 kg. Lt. 060 100 Lt. Red Wine
Res Fund C / S Salt & Pepper
C / S Glass Demi
Fry the onion and garlic in butter, add wine and reduce, to incorporate the substance of beef, salt and pepper and finally the glass demi body to
********************* END ******************** FIRST DAY
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