Recipes from khymos.org - blog and website dedicated to molecular gastronomy

Caramelized cauliflower and cocoa jelly

Since 2005, new dishes that are a result of molecular gastronomy, are named after famous chemists or scientists. The following three recipes are taken from Hervé This article "Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat":

Gibbs
When an egg white is whipped with oil, a white emulsion is obtained. If this emulsion is cooked in a microwave oven, water heats and expands. At that time, the temperature is about 100°C, which is higher than the coagulation temperature of egg-white proteins. The emulsion is then trapped into a gel. Of course, oil does not necessarily taste good, but imagine infusing vanilla pods in egg white, dissolving sugar into the mixture and adding very good olive oil before microwave cooking. The product is called a Gibbs, after the famous physicist Josiah Willard Gibbs (1839–1903).

Vauquelin
When an egg white is whipped, a small quantity of foam is formed: about 300 ml for one egg white.Why not more? As whipped egg white consists primarily of water (around 90%), proteins and air, it is easy to discover that adding water will produce more foam. If the foam is cooked in a microwave oven, a chemically jellified foam is formed. To achieve a better-tasting product, use orange juice or cranberry juice instead of water, and add sugar to increase the viscosity and to stabilize the foam before cooking. This new dish is named after Nicolas Vauquelin (1763–1829), one of Lavoisier’s teachers.

Baumé
Have you ever put a whole egg into alcohol? If you are patient enough, ethanol will permeate the shell and promote coagulation.After about one month, the result is a strange coagulated egg called a Baumé, after the French chemist
Antoine Baumé (1728–1804).

Hydrocolloid recipe collection
Please visit this page for information about the Hydrocolloid recipe collection which is available for download.

Tags: molecular gastronomy, cooking, food, chemistry, gastronomy, flavor pairing, aroma, taste

	khymos.org - molecular gastronomy and the science of cooking
About Khymos Blog Marketplace Molecular gastronomy History Definitions Flavor/flavour pairings Meat Boiling eggs Recipes Recipe collection Wine Tools Links People Institutions Audio & video Articles Webresources Molecular mixology Wine Education Suppliers Books Favorites Molecular gastronomy Aroma & taste Reference & techniques Cookbooks Food chemistry Wine Historic interest Other languages Everyday chemistry Presentation/photography Videos Films and Docu's Norwegian page Babelfish translation German, French Italian, Portugese Spanish, Chinese Japanese, Korean Last updated 2008-06-03 webmaster (at) khymos.org Copyright © 2003-2008 Martin Lersch Links to khymos.org Links to blog.khymos.org (by Technorati)	Chocolate chantilly Ingredients 200 mL water 150-200 g bitter chocolate, broken into pieces Method 1. Put the chocolate and water into a pan (or bowl of metal), and immerse it into a larger pan with water which is gently heated. Stir the chocolate and water mixture occasionally until it forms a uniform mixture. 2. Immerse the pan into a larger pan with cold water and some ice cubes. Whisk the chocolate water mixture until it thickens. Close up of chocolate chantilly Caramelized cauliflower and chocolate jelly Ingredients cauliflower olive oil salt cocoa powder sugar agar Method Cut cauliflower in 1 cm slices. Spread them on aluminum foil. Sprinkle with olive oil and salt Bake in oven at 200 °C for approx. 30 min (turning the slices after 15 min) For the jelly, bring 1 dL of water to the boiling point Add 1 ts of agar-agar, 1 ts of sugar and 1 TS of cocoa powder. Mix well, pour into a suitably sized container and leave to set. Cut jelly into pieces and serve together with caramelized cauliflower Caramelized cauliflower and cocoa jelly Since 2005, new dishes that are a result of molecular gastronomy, are named after famous chemists or scientists. The following three recipes are taken from Hervé This article "Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat": Gibbs When an egg white is whipped with oil, a white emulsion is obtained. If this emulsion is cooked in a microwave oven, water heats and expands. At that time, the temperature is about 100°C, which is higher than the coagulation temperature of egg-white proteins. The emulsion is then trapped into a gel. Of course, oil does not necessarily taste good, but imagine infusing vanilla pods in egg white, dissolving sugar into the mixture and adding very good olive oil before microwave cooking. The product is called a Gibbs, after the famous physicist Josiah Willard Gibbs (1839–1903). Vauquelin When an egg white is whipped, a small quantity of foam is formed: about 300 ml for one egg white.Why not more? As whipped egg white consists primarily of water (around 90%), proteins and air, it is easy to discover that adding water will produce more foam. If the foam is cooked in a microwave oven, a chemically jellified foam is formed. To achieve a better-tasting product, use orange juice or cranberry juice instead of water, and add sugar to increase the viscosity and to stabilize the foam before cooking. This new dish is named after Nicolas Vauquelin (1763–1829), one of Lavoisier’s teachers. Baumé Have you ever put a whole egg into alcohol? If you are patient enough, ethanol will permeate the shell and promote coagulation.After about one month, the result is a strange coagulated egg called a Baumé, after the French chemist Antoine Baumé (1728–1804). Hydrocolloid recipe collection Please visit this page for information about the Hydrocolloid recipe collection which is available for download. Tags: molecular gastronomy, cooking, food, chemistry, gastronomy, flavor pairing, aroma, taste