culinary technique

5 Hour EDIBLE WATER Bubble (carbonated)

5 Hour EDIBLE WATER Bubble (carbonated)

5 Hour EDIBLE WATER Bubble (carbonated) Is the creation of edible spheres all that reverse spherification is about????? Let me show you how you can take this molecular gastronomy culinary technique on a different LEVEL! In this post I’ll share with you not only the process of how to make an edible water bubble, but also how to carbonate it, and create a carbonated sphere filled with magic tea!???? A little gassy, bloated, yet beautiful edible water sphere. You can watch the full video of me making Carbonated EDIBLE WATER bubble HERE https://youtu.be/B8rl0KAd-qg Part 1 – Edible Magic Tea spheres 200g Magic Tea 6g Calcium Lactate 1g Xanthan Gum 1L Water 5g Sodium Alginate Ingredients, you’ll need Directions Steep some Magic Tea, cool down. Blend the tea with Calcium Lactate and Xanthan Gum. Pour the edible water mix in a squeeze bottle and let it rest for a while (until the bubble disappear). Meanwhile, prepare the reverse spherification baths. Blend water with Sodium Alginate, pour in the 1st bath. Fill up 2 other baths with clear water. Pour a teaspoon of edible Magic Tea mix in the 1st bath. The sphere will form.  Transfer this edible sphere into the 2nd and later 3rd bath. Follow the video demo. Part 2 – Carbonation 2 CO2 (soda) chargers Ingredients Directions Transfer the edible tea bubbles into a culinary siphon. Add in a little water. Close the siphon and charge with 2 soda / CO2 chargers. Let the siphon carbonate for 3-5 hours* Release the pressure inside the culinary siphon. Open and let the bloated, gassy carbonated edible water spheres out. Enjoy! *you can leave it for longer, but they might get over-bloated.

5 Hour EDIBLE WATER Bubble (carbonated) Read More »

Soft-boiled DRAGON EGGS [Easter special]

Soft-boiled DRAGON EGGS [Easter special]

We’re in the midst of an Easter season, so here’s a perfect egg recipe for you – soft-boiled Dragon eggs. Fun, colourful and a tiny bit sophisticated🤓✌ All 3 eggs were cooked using natural colourants. You can have them soft-boiled, but you can also cook them for a little bit longer and have them as you wish. You can watch the full video of me making Dragon Eggs here Part 1 – Dragon eggs cooking 3 eggs Ingredients, you’ll need Directions Boil the eggs for 3 min & shock in ice-water. Cook further in a Sous Vide at 143F / 62C for 30 min, and shock again in ice-water. Part 2 – Natural colourants Beetroot Dry red wine Clitoria Ternatea Parsley & spinach Ingredients Directions Juice beets. Mix with red wine (1 part of wine to 2 parts of beet juice). Simmer, reduce 1/3 and cool down completely.  Steep Clitoria Ternatea flowers for about 20 min to get a deep blue colour and cool down completely. Blend herbs with a little water & strain. Crack the shells lightly with a back of a spoon (do not peel). Submerge the cracked eggs in 3 different colourants. Keep them in the fridge overnight to get the colour. Peel very carefully. Tools, you might need for this recipe **Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you). Clitoria Ternatea Sous Vide Sous Vide container You might also like this Recommended Blog Posts Previous Next You can watch more of my cooking videos on my YouTube channel Modern gastronomy, vegan recipes, recreation of famous dishes and much more Watch now

Soft-boiled DRAGON EGGS [Easter special] Read More »

Perfect Salmon Tartare

How to make a perfect Salmon Tartare

How to make a perfect salmon Tartare? Very easy actually. All you need is to follow 5 simple principles/steps: Choose a good quality raw fish & slice it neatly Marinate your fish for an additional layer of flavour Sauce-sauce-sauce! Don’t forget about the binding mixture (so your Salmon Tartare doesn’t fall apart) Serve with some crunchy companion (to offer a variety of textures for your exuberant palate) Part 1 – Salmon preparation (incl. marinade) 200g Sashimi-grade Salmon 50g Sake 50g Mirin FULL RECIPE INCLUDED WITH CULINARY ACADEMY Ingredients, you’ll need Directions Remove skin, brown flash and bones (if any) off your salmon fillet. Slice* your salmon fillet with a sharp knife about 5mm thick, and then chop to small cubes (5*5mm). Prepare a marinade by mixing together all the rest of the ingredients and simmering** the mixture for about 2 min to let all the alcohol evaporate, leaving only the deep flavourful notes. VERY IMPORTANT – Let your marinade cool down completely***.  Pour the cold marinade….. …. Full Recipe is Part of the CULINARY ACADEMY Join TODAY and have access to all Classes + Recipes. Once enrolled, you’ll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules and this recipe. learn more

How to make a perfect Salmon Tartare Read More »

Infuse oil

How to Infuse Oil with any flavour?

You can watch the full video of me explaining the oil infusion technique here How to infuse oil with any flavour? Easy! There’s only one principle technique that you need to know, so you could infuse your oil with any flavour your heart desires. And, it’s in this post! Today, I’ll explain the basics of oil infusion, share some extra tips/cooking hacks and give away 3 awesome ideas for flavourful oils, and an extra bonus recipe at the end. You don’t need any fancy equipment to infuse your oils with different herbs and spices, and you do not need to spend a fortune to buy them ready-made in stores. All you need is to read this post and watch the video below to learn this vital cooking technique that Chefs and restaurants had been using for ages to satisfy your sophisticated palates.  Now you can do it as well, no sweat! Garlic infused oil & other oils 165g Garlic cloves (peeled & whole) 10ea fresh Bay leaves 3.5g black Peppercorns …. FULL RECIPE INCLUDED WITH CULINARY ACADEMY Ingredients, you’ll need Directions Place all the ingredients in a sauce pot. Cover with oil. Start the oil on low heat and bring the internal temperature to 180F-212F (80C-100C). Simmer keeping…. Full Recipe is Part of the CULINARY ACADEMY Join TODAY and have access to all Classes + Recipes. Once enrolled, you’ll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules and this recipe. ENROLL

How to Infuse Oil with any flavour? Read More »

Tuile

Learn how to cook a Tuile | quick & easy recipe

Tuile is that food item that can make your dish look amazing, no-matter what the other components of your plate are. It is used by many professional Chefs around the world as an ultimate food decoration. And it is actually very easy to make, as long as you have the right equipment (non-stick pan in this case) and use correct proportions in your recipe (see below). In this recipe I’ve flavoured my Tuile with Saffron, but you can use any kind of flavouring in your Tuile, e.g. substitute Saffron tea with tomato juice, or beet juice. In these cases you will end up with Tuiles not only of different taste but also colour. The world is your oyster, explore and sharpen your culinary techniques! And yes, it is also totally vegan Preparation time: 5 min Cooking time: 30 min Tuile ingredients: Water – 200 ml Saffron – 1 tbsp Smoked Paprika – 1 tsp Any flavourless Vegetable oil – 100 ml All Purpose flour – 30 g Equipment & tools: Medium non-stick pan – 1 Small spatula/whisk – 1 Ladle – 1 Directions: Prepare the Saffron tea. Steep for about 10 min. Whisk all the ingredients together. Preheat the pan to low-medium heat. Pour 1 ladle of batter on the pan and cook until completely cooked through and crisped up.

Learn how to cook a Tuile | quick & easy recipe Read More »