I had never thought of molecular gastronomy, but who received Kit Collection Marabout for Christmas, I had to try it! Molecular cuisine is fascinating but the demand for equipment and special ingredients. I chose a recipe for which I had the special ingredient required (the agar in this case) but I would try out recipes that use of carrageenan and sodium alginate ... but should you find them!
Molecular cuisine, you do hide it, a kitchen is being done to impress. Think not serve an entire meal based on molecular gastronomy because revenues are generally small quantities (at least the recipes I have!) and molecular elements are often decorative.
That said, the balls of honey have been surprisingly easy to succeed despite that my needle was rather difficult to handle (the pusher operating in small moves) - and believe me, I'm used to operate this instrument! However, despite some drops came out rather streaming, the fact remains that it merely create larger beads at the end. The texture of the balls is also interesting: tougher than jello but less than tapioca. And the taste of honey is present. One downside: you have to work fast enough with the mixture because it freezes quickly when it starts to cool. I lost about a third of my mixture as it froze in the bottom of the cauldron.
If you have agar agar and a syringe (without needle!) Among you, I urge you to try to make these beautiful beads. It can be used to decorate just about anything, add the dye, different taste, etc..
2 servings Pizy 1 cheese (200g) of cheese Swiss Normandy or other small type cheese brie or camembert
50g honey 50g
1g of water agar (3 / 8 teaspoon tsp) canola oil
cold enough
A large glass top with a capacity of about 2 cups
syringe (without needle) from 20 to 50 mL
A small slotted spoon
Several hours before making the balls, put the oil in the fridge for that it is cold.
Mix honey and water in a small saucepan. Heat until honey is dissolved. When the mixture reaches the boiling point, add the agar agar into rain and then whisk. Boil 2 minutes, stirring constantly but gently with the whisk (avoid incorporating air).
Cool to room temperature 10 minutes (I find it too long, I would say 5 minutes). Meanwhile, fill a tall glass with cold oil.
Take the honey mixture with the syringe, avoiding as much as possible to suck air. Drop the mixture drip into the glass of oil. The bubbles will settle to the bottom.
Retrieve the beads with a small spoon with holes. Rinse with cold water to remove oil and set aside in a small bowl.
Meanwhile, cook brie baked in a small covered dish for about 25 minutes or until very soft. Remove from oven and sprinkle the balls with honey. Serve immediately with bread.
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