Modernist cuisine

Modern Paella Amuse Bouche

Modern Paella Amuse Bouche

Modern Paella Amuse Bouche This Modern Paella Amuse Bouche, a.k.a. one-bite dish is part of my new online class on recipe development. Initial idea was to create a modernistic, remix version of the authentic Paella dish, while creating an illusion of presenting the dish looking like a dessert, and incorporating molecular gastronomy element. You can watch the full video of me making Modern Paella Amuse Bouche here Part 1 of 4 – Socarrat tuile 100g Bomba rice 10g Saffron strands 10g Smoked paprika FULL RECIPE INCLUDED WITH CULINARY ACADEMY Ingredients, you’ll need Directions Steep Saffron in veg.stock. Toast Bomba rice with some paprika. Deglaze with dry white wine. Add a ladle of Saffron stock, simmer, add another ladle. Repeat the process, until the rice is fully cooked. ….. Full Recipe is Part of the CULINARY ACADEMY ENROLL now

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Potato ice cream

Potato ice cream recipe

Potato ice cream recipe Create culinary art and show your support for what’s important!   That’s my take on potato ice cream. A very cool and creative version of the ice cream. It might seem a bit too edgy by the sound of it, but I promise you, potato ice cream is VERY COOL!  Give it a try and let me know your thoughts You can watch the full video of me making Potato Ice Cream here Part 1 – Pistachio S’mores shells 2 large potatoes 500g Coconut cream … FULL RECIPE INCLUDED WITH CULINARY ACADEMY Ingredients, you’ll need Directions Cut potatoes into wedges and char on open fire. They don’t need to cook through, they just need to get charred.  Place potatoes into a large pot, add in coconut cream, bring to simmer.  Add in honey and a pinch of salt, and cook on low simmer while mixing from time to time, until the potatoes are completely cooked through and very soft. …. 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. https://youtu.be/a7XW5XodRE0 ENROLL now

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Vegan Panna Cotta Isomalt Broken Golden Heart Dessert

Vegan Panna Cotta Isomalt Broken Golden Heart Dessert

Vegan Panna Cotta Isomalt Broken Golden Heart Dessert While everyone are making Dalgona candies from Squid Game, let me share with you how to make something actually beautiful and delicious with sugar.  In this post you’ll see the process of making a vegan dessert, that’s worth to be served at any fine dining Michelin Star restaurant.  That’s my response to all of you out there, who think that vegan dessert could be only overnight sweet oats and frozen nut-based cheesecake.  Today we’ll be making a vegan Panna Cotta using the best suitable molecular cuisine ingredient for this recipe: Kappa and Iota Carrageenans. All you need to know about cooking with Kappa Carrageenan Iota Carrageenan And we’ll finally use my favourite Isomalt to make a Golden Origami Heart shell. You can watch the full video of me making Vegan Panna Cotta Isomalt Broken Golden Heart Dessert here https://youtu.be/ZFMphIuQB8c Part 1 – Vegan Panna Cotta 200g Plant-based milk 1 Orange (peels only) 1 Vanilla Bean 0.2g Kappa Carrageenan 0.4g Iota Carrageenan Ingredients, you’ll need Directions Infuse the plant-based milk of your choice with orange peels and vanilla. Strain infused milk though a cheesecloth and cool down a little. Blend in Kappa and Iota Carrageenans. Hydrate Carrageenans by bring the mix to boil while continuously whisking. Pour the mixture to molds. Cool down in the fridge. Once fully set, unmold. Part 2 – Isomalt Golden Heart shell Isomalt Edible Gold spray Ingredients Directions Put on several layers of gloves to protect your hands from extreme heat. Isomalt will get super hot at this stage of the recipe. Make sure to handle it with caution. Melt the Isomalt by bringing it to simmer. Pour the melted Isomalt on to a silicon mat and start folding it. It will help the Isomalt cool down a little and incorporate air inside. Stretch and fold Isomalt to incorporate more air inside and cool it down further.  Cut a pc that you are going to continue working with. Make an indentation with your finger, stick the air pump inside. Make sure that it’s completely sealed. One way to do it is to heat the pump end and the part of Isomalt that should be attached to it. Start pumping with care. This is a very slow process and requires patience. Place the growing Isomalt ball inside the heart mold and keep on pumping as per demo. Carefully remove the heart shaped Isomalt shell and cut it open from the pump side creating an open shell, with a heated knife. This will take some time and extreme care as well. Wait until the shell cools down completely. Maybe even place it in the fridge for a few minutes and spray the heart shell with edible gold. Part 3 – Assembly of the Vegan Panna Cotta Isomalt Broken Golden Heart Dessert Place the vegan Panna Cotta on a plate, sprinkle the top with some dehydrated Peony flakes. Place some finger lime caviar on the side. Decorate with 3 edible flowers of your choice. Cover the vegan Panna Cotta with an Isomalt golden heart shaped shell. Serve and enjoy!

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Edible Scallop Stones | EASY fine dining recipe

Edible Scallop Stones | EASY fine dining recipe

Edible Scallop Stones | EASY fine dining recipe You’ve probably already heard of Edible Rocks, a.k.a. River Stones from Mugaritz. You might even had already seen a video recipe of such on our channel. https://youtu.be/AMJKP88_wBo But, there’s simply never enough versions and no limits when it comes to nature interpretation. Fine dining Chefs had always been and will always be inspired by nature. So, here’s another version of edible rocks.  In today’s post you’ll find the full cooking method for Edible Scallop Stones a la Ceviche style. Very easy to make, and no extra fancy ingredients or equipment are required for this fine dining dish. Inspired by Ronny Emborg and the limitless possibilities of magic coating gels.  Enjoy! Part 1 of 3 – Scallops 3 large scallops 4 limes (juice only) 1/4 tsp Chili flakes … FULL RECIPE INCLUDED WITH CULINARY ACADEMY Ingredients, you’ll need Directions Remove the adductor muscle off the scallops. Mix all the ingredients (except for the scallops) together. Pour the acidic mixture…. …..   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. https://youtu.be/a7XW5XodRE0 join now

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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.

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