Clear, Edible, Heat Sealable Film – How to Make Chef Ferran Adria’s Clear Film

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Clear, Edible, Heat Sealable Film - How to Make Chef Ferran Adria's Clear Film
Recipe type: Molecular Gastronomy
A few weeks back we made edible candy wrappers. Today's episode is all about edible film. This was first presented by Chef Ferran Adria in 2009, and is an extremely versatile ingredient, especially considering that it can be heat sealed. This opens up a whole new range like liquid filled ravioli and flavored oil sachets that simply melt when placed in water based dishes like soups.
  • 20g Potato starch
  • 10ml Soy Lecithin
  • 2ml Glycerine
  • 400ml Water
  1. Pour the water into a small saucepan.
  2. Add the potato starch and the soy lecithin. Soy lecithin is available from most health food stores.
  3. Add the glycerine and stir this in briefly.
  4. Use your stick blender to sheer the ingredients into the mixture. You cannot mix this by hand, and if you don't have a stick blender, you can use a regular blender before transferring the ingredients to the pot.
  5. Place the pan over medium heat, bring it to a boil, lower the heat and simmer the liquid for a minute or so until it has thickened.
  6. Pour the mixture through a filter. This will smooth the mixture and remove any bubbles.
  7. Pour enough of the mixture into a teflon pan to coat the base to a depth of 1mm. Continue coating pans until all of the liquid has been used.
  8. Place the pans on a level surface to dry naturally. Drying will take anything from 12 to 24 hours, depending on the ambient temperature and humidity.
  9. As it dries you will see the edges starting to lift. Once dried, gently peel the film from the pan.
  10. At this point, you can cut the film into any shape you like.
  11. To make the sachets, simply fold the film over and pop it into your sealer or vacuum packer. If you're using a vacuum packer, use the seal only function.
  12. Trim of the excess edges with your scissors.
  13. You can fill the sachets with any dry ingredients or any oil based ingredients.
  14. To demonstrate this, I am making a curry flavored butter by simply heating butter with curry spice blend and chilli flakes.
  15. Insert a small funnel into a sachet and fill it halfway with the flavored butter.
  16. Seal the open end with your heat sealer and voila, there it is.
  17. And here is a rectangular one....
  18. Visit the commercial product site to see a whole load of other ideas as well ---


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