Molecular recipe

Magic TRAFFIC LIGHT peas [Molecular Gastronomy]

Magic TRAFFIC LIGHT peas [Molecular Gastronomy]

Magic TRAFFIC LIGHT peas [Molecular Gastronomy] Peas are in season, and summer is already in full bloom! So, why not create a colourful, FUN amuse-bouche for your guests, using this amazing fresh ingredient and modern culinary techniques? Let’s make Magic Traffic Light peas, using molecular gastronomy techniques.  In this post, I’ll show you how to use: seasonal ingredients (summer Peas, Strawberries & Loquat), modern molecular cuisine techniques (spherification method), and classic traditional methods (lactose fermentation) in order to create a fun, surprising, single-bite summer appetizer from the Chef for your guests. You can watch the full video of me making Magic TRAFFIC LIGHT peas here https://youtu.be/NolGxImJWlk Part 1 – Strawberry peas Strawberries Salt Smoked paprika Agar Agar Ingredients, you’ll need Directions Clean & wash strawberries. Measure the weight of strawberries and mix with 2% salt. Vacuum & seal salty strawberries for 1-2 days at room temperature to lacto-ferment. Cut open the bag with lacto-fermented strawberries. Blend strawberries with a little paprika & 1% (of the weight) of Agar Agar. Bring the strawberry mixture to boil, while continuously whisking to fully hydrate & activate Agar Agar. Pour the strawberry peas base into a squeeze bottle.  Pour a drop of strawberry peas base into a spoon and them drop this pea mix into an ice-cold oil. This will give a rapid cooling effect to the mixture and the Agar Agar will help to spherify the peas immediately, while they still keep the circular shape.  *Store in water in the fridge, until needed. Part 2 – Loquat peas Loquat fruit Salt Agar Agar Turmeric powder Ingredients Directions Clean, wash & peel Loquat fruit. Measure the weight of Loquat and mix with 2% salt. Vacuum & seal salty Loquat for 1-2 days at room temperature to lacto-ferment. Cut open the bag with lacto-fermented Loquat. Blend Loquat with a little Turmeric powder & 1% (of the weight) of Agar Agar. Bring the Loquat mixture to boil, while continuously whisking to fully hydrate & activate Agar Agar. Pour the Loquat peas base into a squeeze bottle.  Pour a drop of Loquat peas base into a spoon and them drop this pea mix into an ice-cold oil. This will give a rapid cooling effect to the mixture and the Agar Agar will help to spherify the peas immediately, while they still keep the circular shape.  *Store in water in the fridge, until needed. Part 3 – Green summer peas Peas Salt Sugar Vinegar Ingredients Directions Trim fresh peas. Remove the pea seeds from the pods.  Prepare the pickle mixture by combining 250g Water with 250g Vinegar, 1 tbsp Sugar and 1tbsp Salt. Bring to boil, so all the ingredients are completely dissolved; cool back to room temperature.  Pour the cold-pickle mix over the pea pods, and refrigerate for 1-2 days.  Part 4 – Magic TRAFFIC LIGHT peas assembly Plate the spherified colourful fruit peas along with real fresh peas in pickled pea pods.  Add a little chili oil (optional).   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). Microplane Zester Stand Mixer Food Digital Thermomether You might also like this Recommended Blog Posts Previous Next

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Martial Tofu Molecular Cuisine

Martian Tofu | MOLECULAR CUISINE

Do you think there might be a different way to make homemade Tofu? A better way, perhaps?… When most people think of Tofu varieties, they think of what they can do with it AFTER it’s already been prepared: fermented tofu, deep-fried tofu, marinated tofu and so on… but you know, Tofu doesn’t grow on trees, right?…One needs to cook it BEFORE you can ferment, marinate and do whatever you want with it… So why not prepare a homemade silken Tofu in a different way in first place?… So, that’s a food for thought for now. Expect more videos on the topic of Tofu and different ways to make it at home or in the restaurant. For now though, check out another way to look at Tofu. In this video, we’ll make it with a couple of the molecular gastronomy ingredients, Kappa Carrageenan and Iota Carrageenan, instead of more widely used in Tofu making, Nigari or Gypsum. You can watch the full video of me making Martian Tofu here Why? Because, firstly, why not? Secondly, to learn more about these 2 (not so famous) molecular cuisine ingredients, and know what they can do to texture in food making. And, thirdly, if you can’t find Nigari, you’ll always know what to use instead. There’s always more than 1 way to get things done, don’t follow the “rules” just because “it was always done this way”. Martian Tofu (Molecular Cuisine) 200g dry Soy beans  1L Water Kappa Carrageenan (0.1% of the final Soy milk weight) Iota Carrageenan (0.2% of the final Soy milk weight) 100g Isomalt 10g white Sesame seeds 10g black Cumin seeds 10g Chives 7g Soy sauce 7g Chili infused oil 2g Seseme oil Ingredients, you’ll need Directions Prepare homemade. Soak soy beans overnight and drain thoroughly the next day. Blend soaked soy beans with 1L water. Use a powerful blender and take your time. Strain the homemade soy milk through a cheesecloth. Keep the milk. Bring the raw soy milk to simmer and cook for 10-15 min. Cool down. Measure the final weight of the milk and blend it with Kappa Carrageenan and Iota Carrageenan. Set up a double boiler and bring the internal temperature of the milk to 185F or 85C to hydrate the Carrageenans. Transfer the milk to molds of your choice and set at room temperature for about 30 min (you can put them in the fridge to make it faster). Meanwhile, you can make an Isomalt dome (check out my Isomalt video to learn more about this ingredient). Sprinkle it with cumin and sesame seeds, while it’s still sticky. Unmold the tofu, decorate it with the Isomalt dome and twisted chives, and pour over soy sauce, sesame oil and chili infused oil. Enjoy this Martian Tofu, a la Molecular Cuisine way. Tools & Ingredients, 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). Kappa Carrageenan Iota Carrageenan Food Digital Thermomether 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

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Royal Egg vegan

Royal Egg | Vegan and savoury version

This Royal Egg video recipe is my take on the famous Royal Egg from the Cook Up A Storm movie. Just to make it more fun and challenging, my version is savoury and vegan.  And yes, it’s gonna be the BEST, the most DELICIOUS and LEGIT vegan egg that you’ve ever tried! You can watch the full video of me making Vegan ROYAL EGG here Part 1 – Vegan Egg Yolk 2 Yellow Bell Peppers Garlic infused oil (to taste) Salt (to taste) 1 tbsp Miso paste 1 tsp Turmeric powder 1/2 tsp MSG (optional) Vegan cream (to taste) 3% (of the total final puree weight) Calcium Lactate 1L water 5g Sodium Alginate Ingredients, you’ll need Directions Quarter the bell peppers, mix with oil and salt and roast uncovered in an oven at 425F / 220C for 40 min. Transfer the roasted peppers in a bowl, cover with a plastic wrap (airtight) and cool down for a few minutes. This will make the peeling process way easier. Peel the peppers, discard the skins. Purée the peppers with some Miso, Turmeric and MSG (optional), add some vegan cream to achieve the desired consistency and pass through a fine strainer. Measure the weight of the final egg yolk puree base in grams. Blend in 3% (of the final puree weight) of Calcium Lactate. E.g. If you final puree was 100g in weight, you’ll need 3g of Calcium Lactate. Set the puree aside. Meanwhile, blend together 1L Water and Sodium Alginate. Pour the mix in a shallow container, let it rest. Prepare 2 more containers with water. Spherify the egg yolks, using the reverse spherification method, by pouring the puree in a Sodium Alginate bath, and then transferring it to a water bath for cleaning and to a 2nd water bath for keeping purposes. Part 2 – Vegan Royal Egg white 200g dry Soy beans 1L Water 1/4 tsp Nigari (1 tsp Water additionally) Ingredients Directions Soak dry Soy beans in water overnight and strain thoroughy. Blend the beans with 1L water. Use a powerful blender for that and take your time. Strain the soy milk through a cheesecloth, discard the soy puree.  Pour the soy milk in a pot, bring to boil and simmer for 10-15 min. Strain one more time if necessary, and cool it down to room temperature. Mix your Nigari with 1 tsp Water and whisk this coagulating mixture into your homemade soy milk. Make sure it’s completely dissolved.  Pour the tofu mix into egg molds.  Put the spherified egg yolk in as well, and steam for 13-15 min. Cool down at room temperature or in the fridge. Part 3 – Royal Egg glaze 200g Water 20g Beet juice 75g Sugar 20g Miso paste 30g Syrup (any you like) 1.5tsp Ginger powder 1 Star Anise 1% Agar Agar  50g Vegan butter Ingredients Directions Mix Water, Beet juice, Sugar, Syrup, Miso paste, Ginger powder and Star Anise. Bring to boil and simmer for 5 min. Strain. Measure the final weight of the mixture and whisk in 1% Agar Agar. E.g. if you final mixture is 100g, you’ll need 1g of Agar Agar. Bring the mix to boil and simmer for 1-2 min.  Take it off the heat and whisk in cubed vegan butter (cube by cube), for extra gloss.  Part 4 – Royal Egg assembly Untold the vegan Royal egg. Pour the glaze on top. Enjoy! You might also like this Recommended Blog Posts Previous Next

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Edible Earth

How to make Edible Earth (Noma’s signature dish)

Edible Earth Today was the day when I’ve cooked like the best restaurant on EARTH! Get it? ???? Yes, today I’ve cooked the Edible Earth, Noma’s signature dish. If you don’t know Noma restaurant, you’ve been living under a rock and you should check it out right now! Here’s their IG page FYI: https://instagram.com/nomacph?igshid=qwjdylyr5guk Ok, now that you’re back, let’s make some Edible Earth / Edible Soil, or as some may call it “Edible Dirt”. The recipe that I’m sharing with you here is my version of the recipe, it’s modified from the original. And I encourage you as well, to go ahead make your own versions. This recipe is very versatile and you can use it in many different ways and add your own flavours.  If you do, don’t forget to share your creations with me on IG, I’m always curious to see what your creations, guys! Ingredients for Edible Earth: 200g Dark bread / crackers 35g Dark raisins 2g Liquid Smoke …. FULL RECIPE INCLUDED WITH CULINARY ACADEMY Directions: Crush bread or crackers in a food processor. Mix together with all the non-oily liquid ingredients and dehydrate in the oven for 10 min (400F). Crush again. Mix all the oils with …… 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 read more

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