The Molecular Burger!

20 06 2011

One of my favorites! This is a perfect example of a completely classic dish that has been transformed into an imaginative molecular masterpiece. This recipe comes from Molecule-R (www.molecule-r.com), but I would consider it a must for all aspiring molecular manipulators! The bright mustard and ketchup caviar lend a visually stunning element to the dish, and as simple as it is to create, it’s ideal for impressing all at the next family BBQ.

Ingredients:

3 cups vegetable oil

2/3 cup ketchup

2/3 cup mustard

2 packet Agar Agar

 

Directions:

Pour 3 cups of vegetable oil into a flat bottomed dish and place in freezer for 30 minutes.

On the stove combine 2/3rds cup ketchup, 1/4 cup water, and 1 packet of Agar Agar.  Stir and bring to a boil.

Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit. *NOTE: Dripping from higher up will create more round shaped caviar beads. *

In a separate sauce pan combine 2/3rds cup mustard with 1/4th cup water and 1 packet of Agar Agar. Stir and bring to a boil.

Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.

Let mustard caviar rest for 5 min.

With a bored spoon, spoon out caviar beads and drop in to a rinsing bath (bowl of clean filtered water). Swirl around bowl. Remove. Garnish burger!

Conclusion: Mustard caviar tastes amazing! The flavors aren’t dulled in the least and it holds bead shape remarkably well. Long live condiment caviar!

 





Brownie with a White Chocolate Raspberry Orb

20 06 2011

While the White Chocolate Raspberry Orb turned out delicious, it was not my intended flavor for today’s experiment. Originally I planned on a warm, moist brownie topped with a Bailey’s Orb…. sounds fab right? However, this experiment turned into one of those mal-tasting mishaps I warned may happen. I dissolved Calcium Lactate into a glass of Bailey’s and within seconds the liquid coagulated into a rather unpleasant substance.  Not so appetizing!

Conclusion: Sodium Alginate and Cream-based Liqueurs don’t mix…. yet. What a girl can’t have, they want even more.  I’m sure with a little more experimenting I’ll have my Bailey Orbs yet!

In the meantime on to plan B.

Enter raspberry preserves and white chocolate syrup.

 

This recipe isn’t for the brownie, but for the delicate white chocolate raspberry orb that sits atop the brownie, ready to be popped and spill its delicious liquid center down over the edges of this chocolaty dessert. Ready your forks…

 

Ingredients:

1 packet Sodium Alginate

1/2 cup cream

1 Tbsp raspberry preserves

2 Tbsp white chocolate syrup

1/2 tsp Calcium Lactate

Directions:

Add 1 packet of Sodium Alginate to 2 cups of water and mix with hand held blender. Set aside for 15 minutes.*NOTE: Use a flat bottomed dish so that the orbs won’t touch at the bottom.*

In a separate bowl combine 1/2 cup cream with 1 Tbsp raspberry preserves and 2 Tbsp white chocolate syrup. Stir in 1/2 tsp of Calcium Lactate until dissolved.

With a deep spoon (measuring spoons should work fine) slowing ladle a spoonful of mixture into Sodium Alginate bath. Submerge the spoon slowly for a couple seconds before you tip the white chocolate mixture into the bath.   Let sit for 3-4 minutes.

With a bored spoon remove the orbs and drop in to a flat-bottomed dish full of water for 10-20 seconds. This is called the rinsing bath.  Remove and plate!





Whip it! Banana & Nutella Whip

2 06 2011


Banana and Nutella Whip…absolutely delicious.
While sifting through “Amazon recommends” suggestions I came upon this little beauty… the isi Whip.
Although the recipes are few, the idea and the possibilities behind the alternate use to a simple whip cream maker is a thought-provoking mind morsel.
After trying out a couple I took my favorite, the Banana and Nutella Whip and changed it ever so slightly. Here are my amendments:

 

 

 

 

Ingredients:
2 ripe bananas
6oz Nutella (slightly heated)
6oz whipping cream

Blend thoroughly (I recommend the Magic Bullet) and pour into canister.

Screw on the charger capsule, shake and let sit sideways in fridge for 1 hour.

Serve with sliced bananas and a sprinkle of cinnamon.

 

 

 

Conclusion: Extra chocolate is always better! 🙂





The Incredible Edible Microwave Poached Egg

2 06 2011

As unfoodie-like as the microwave may be, I’ve recently discovered this new technique for poaching eggs and HAD to give it a try! Imagine a perfectly poached egg in 1 minute, without the hassle or uncooperative whites.
Simply crack an egg into a mug filled 3/4ths with water, cover and microwave for 1min-1.15min, and… VOILA!!!: