Frozen Reverse Spherification – Simple Molecular Gastronomy

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Frozen Reverse Spherification - Simple Molecular Gastronomy
Recipe type: Molecular Gastronomy
Today we're going to continue with our series on molecular gastronomy. A while back we made sherry pearls by thickening sherry with agar agar and dropping it into chilled oil. This resulted in tiny pearls of sherry in a jelly form. In this episode we're using sodium alginate and calcium chloride to create spheres of liquid sherry.
For the Sherry Solution
  • 200ml Sherry
  • 2.5ml Calcium Chloride
For the Alginate Bath
  • 400ml Water ((not mineral water)
  • 2.5ml Sodium alginate
To Rinse
  • Extra water
  1. Sodium alginate is a natural extract of seaweed. You can find in kit form or bulk packs like this on eBay. The bulk packs are far more cost effective, and I have put the link below the video in the description. I have dispensed the bulk pack into a number of smaller airtight jars.
  2. Calcium chloride is available from any dairy supplier as it used in cheese making and dairy processing.
  3. In the process of reverse spherification, the calcium is added to the liquid (in this case, sherry).
  4. Use your stick blender to mix this in. Mixing by hand will not disperse the calcium sufficiently.
  5. Place a silicone mini muffin mold into a baking tray and fill the indentations with the liquid.
  6. Silicon is floppy and the roasting pan will make it far easier to transfer to the freezer.
  7. Allow this to freeze until absolutely solid. Liquids containing alcohol and sugar take longer, so overnight is a good idea.
  8. The following day pour the water into a mixing bowl. Add the sodium alginate.
  9. Use your stick blender to shear this into a solution. Once again, you can not do this by hand.
  10. Pour plain water into a second bowl.
  11. Remove the frozen sherry tray from the freezer.
  12. Pop one of the sherry discs from the mold and drop it into the alginate solution. Allow it to set for 3 minutes. Give it gentle nudge and flip it over halfway through this time.
  13. Use a slotted spoon to lift it from the alginate solution and drop it into the water to rinse.
  14. Rinse the sphere gently, then remove it from the water.
  15. And there it is... a perfect sphere filled with sherry. These can be made ahead of time but must kept moist by immersing them in the same liquid that is inside the sphere. These are filled with sherry, so I would store them in sherry.


Steak Schnitzel with Veloute’ Cheese Sauce – How to Make Rump Steak Schnitzel – How to Make Cheese S

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Steak Schnitzel with Veloute' Cheese Sauce - How to Make Rump Steak Schnitzel - How to Make Cheese S
Recipe type: Steak / Beef
Serves: 4
Just a few episodes back we made a veloute' sauce using chicken bone broth. One of our viewers requested that we expand on this to make a cheese sauce. This on its own would be too simple and short to make up a full episode, so today we're going to make a rump steak schnitzel topped with this cheese sauce.
  • 2 x Rump steaks cut to 1 inch thick
  • Fine breadcrumbs
  • 4 Eggs, beaten
  • 1 Batch veloute' sauce
  • 150g Edam cheese, finely grated
  1. You will need 2 juicy rump steaks cut to an inch thick. Try to buy steaks with a decent strip of fat down the edge.
  2. Set your meat slicer to 6mm thick and run the steaks trough the blade. This will give you 8 schnitzels, or 4 servings.
  3. For the coating, beat 4 eggs and pour them into a large bowl.
  4. Half fill another bowl with fine bread crumbs. I am not going to season the crumbs as the cheese and veloute' sauce already have tons of seasoning.
  5. Before coating the schnitzels, sprinkle a layer of bread crumbs over a large platter. This is where the coated schnitzels will set, and the layer prevents the coating from sticking to the platter and getting damaged.
  6. Working with one schnitzel at a time dip the steak in the egg to wet it all over.
  7. Transfer it to the crumbs and dredge it to get a good solid coating.
  8. Transfer the the coated schnitzels to the platter to set, the continue with the remaining schnitzels. Allow the coating to set for 20 minutes before continuing.
  9. To make the cheese sauce, take a batch of the veloute' sauce we made the other day and add 150g of finely shredded Edam cheese. You can also use any other strong, well matured cheese of your choice.
  10. Whisk the cheese into the hot veloute' until it has started to melt in.
  11. Use your stick blender to smooth the sauce and completely combine the cheese.
  12. Heat a large frying pan over medium high heat and add 50g of butter.
  13. When the butter is bubbling add the first batch of schnitzels.
  14. Fry these for 3 to 4 minutes per side until crisp and golden.
  15. Remove the schnitzels from the pan and continue with the next batch.
  16. Serve the schnitzels immediately drenched with the cheese sauce and the accompaniments of your choice.


Bacon, Chicken & Mushroom Soup – Rich, Thick & Hearty Soup using Chicken Bone Broth

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Bacon, Chicken & Mushroom Soup - Rich, Thick & Hearty Soup using Chicken Bone Broth
Recipe type: Soup
In today's episode we're making a thick, rich and tasty bacon, chicken and mushroom soup using the chicken bone broth we made a couple of days ago as the base.
  • 200g Streaky bacon
  • 2 Chicken thighs, deboned
  • 250g White mushrooms
  • 30g Chicken fat
  • 500ml Chicken bone broth
  • 500ml Chicken stock
  • 30ml Tapioca flour dissolved in a little water
  1. Cut the chicken into strips, cut the streaky bacon across the grain into strips and slice the mushrooms.
  2. Heat your wok over high heat and add 30ml of the chicken fat we reserved when making the broth. When the wok is smoking hot add the chicken, bacon and mushroom.
  3. Stirfry these for 4 to 5 minutes until well browned and starting to caramelize.
  4. Pour in the mixed broth and chicken stock and stir this in for minute or 2 until the mixture comes to a boil, then turn off the gas.
  5. Use your stick blender to machine the soup until smooth.
  6. Return the wok to the heat.
  7. Dissolve the tapioca flour in a little water and pour this into the soup while stirring continuously.
  8. Simmer the soup for 60 seconds to thicken, then remove from the heat.
  9. Serve this rich hearty creation immediately with the accompaniments of your choice.


Supreme Chicken Gravy – How to Make Rich, Silky Smooth Chicken Gravy

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Supreme Chicken Gravy - How to Make Rich, Silky Smooth Chicken Gravy
Recipe type: Gravies and Sauces
This episode is the third in our short series on bone broth. Today we're going to use the broth to make a rich, silky smooth and flavorful chicken gravy.
  • 200ml Chicken bone broth
  • 150ml Chicken stock
  • 6 Pickling onions
  • 30g Reserved chicken fat (from making the broth) - plus extra if necessary
  • 30ml / 45ml/ 60ml Tapioca flour dissolved in a little water) - 30ml=Thin / 45ml=Medium / 60ml=Thick
  1. Combine the broth with the chicken stock.
  2. Cut 6 pickling onions into rounds.
  3. Heat a small saucepan over medium heat and add a heaped tablespoon of the chicken fat we reserved from making the broth in the first episode.
  4. Add the onions and fry these until golden and caramelized. This will take about 8 minutes.
  5. Add a little extra chicken fat if necessary.
  6. Add the broth a stock mixture to the pot and stir this in.
  7. Bring the mixture to a boil.
  8. Dissolve the tapioca flour in a little cold water and add this to the pot while stirring continuously. 30ml of tapioca will give you a thinner gravy while 45ml results in a medium, and 60ml in a thick gravy.
  9. Continue to cook the gravy until it has thickened, about 2 minutes, then remove the pot from the heat.
  10. Use your stick blender to machine the gravy until smooth and all of the caramelized onion has been absolutely liquidized.
  11. Serve the gravy piping hot over roasted meat and potatoes.


How to Make Veloute’ Sauce – the Perfect White Sauce!!!

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How to Make Veloute' Sauce - the Perfect White Sauce!!!
Recipe type: Sauces and Gravies
Cuisine: French
In yesterday's episode we made a rich, silky smooth chicken bone broth. In today's episode we're going to use this broth to make an incredible veloute' sauce. This sauce is silky smooth with full rounded flavor. Veloute' sauce is also a master sauce or main component of other more complex sauces like cheese sauce, pepper sauce or mushroom sauce.
  • 45g Butter
  • 45ml All-purpose flour
  • 250ml Chicken bone broth
  • 250ml Chicken stock
  • Salt and ground white pepper
  1. Measure out the butter and all purpose flour.
  2. Measure out the broth and chicken stock and combine these in a single jug.
  3. Heat a large pan over medium heat and melt the butter.
  4. Add the flour and stir this into the melted butter to make smooth paste or roux.
  5. Allow this to cook for 2 minutes stirring continuously.
  6. Pour in the stock and broth mixture and stir this in until smooth.
  7. Use a small whisk to help break down any lumps.
  8. Bring the sauce to a boil, lower the heat and allow this to simmer for 15 minutes over medium low heat stirring every minute.
  9. Taste the sauce and adjust the seasoning by adding salt and ground white pepper.
  10. And there it is.... an amazingly smooth and flavorful veloute' sauce.


How to Make Chicken Bone Broth – the Perfect Base for Gravy, Soups and Sauces!!!

How to Make Chicken Bone Broth - the Perfect Base for Gravy, Soups and Sauces!!!
Recipe type: Gravies and Sauces
Prep time: 
Cook time: 
Total time: 
Serves: 3 liters
After a couple of weeks away, and almost 4000 km later, I am back. In today's episode, we're going to make chicken bone broth. In addition to the amazing health benefits this wonder food holds, it also makes the most amazing base for gravies, soups and sauces. Some of these will be covered in the next few episodes.
  • Bones from 9-12 uncooked chicken thighs
  • 60ml White wine vinegar
  • 5ml Whole allspice
  • 5ml Whole black pepper
  • 15ml Salt (preferably Himalayan)
  • 3-4 Bay leaves
  • Water
  1. Strip the flesh from 9-12 chicken thighs.
  2. Use your shears to cut through the thigh bones. This makes the gelatin and collagen more accessible and shortens the process dramatically.
  3. The collagen and gelatin are what make this so healthy. Both of these, especially the collagen are used in the treatment of arthritic and degenerative joint disorders. They also add a silky smooth mouth feel to the broth.
  4. Place the bones in your pressure cooker along with the white wine vinegar, whole allspice, whole black peppercorns, salt and bay leaves.
  5. Pour in enough boiling water to bring the total quantity to 4 liters.
  6. Place the lid on the pot and cook this under high pressure for 2 hours.
  7. After 2 hours, turn off the heat and allow the mixture to cool substantially in the sealed pot for an hour or 2.
  8. After this time, remove the lid and strain the broth through a sieve into a large bowl. Notice how glossy the liquid is as a result of the gelatin and collagen.
  9. Place the bowl in the refrigerator overnight to allow the fat to rise to the surface and solidify.
  10. The following day, use a slotted spoon to remove the fat from the surface. Reserve the fat in a bowl in your refrigerator.
  11. In the following 3 episodes we will be using the broth to make amazing gravy, soup and sauce.


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