Today we're going to look at a very neat trick that you can use to make pouring cream from milk. In reality nothing can replace real cream, however if you're bulk catering, this recipe can be a real lifesaver. In addition, only real connoisseurs will tell the difference between this and real cream.
75g Butter, melted
175ml Full cream milk
⅛ - ¼ Tsp Xanthan gum
Caster sugar (to taste if desired)
To start, melt 75g of butter inyour microwave. Run the microwave until it is just melted, that means barely above room temperature, or mildly warm.
Heat 175ml of full cream milk to around the same temperature of the butter.
In addition, you will need xanthan gum. For this combined quantity of liquid, 250ml, you will need 1 eighth of a teaspoon for thin cream, or a quarter teaspoon for a thicker pouring cream.
Pour the milk into a tall jug, followed by the melted butter.
Add 1 eighth of teaspoon of xanthan gum to the jug.
Use your stick blender to shear the xanthan gum into the liquid. You will see the liquid noticeably thicken to the consistency of thin cream.
And here it is....
To demonstrate the thicker version, I have poured the thin cream back into the tall jug.
Add another 1 eighth of a teaspoon of xanthan gum to the liquid.
Once again, use your stick blender to shear the xanthan gum into the liquid. Now you have a thicker version of the same cream. If you need to use the cream immediately, you can purge the bubbles by pouring the cream through a fine sieve.
You can go even further with the thickening process, but not past a maximum of 2% xanthan gum per volume of liquid. Beyond this level, the liquid will become slimy and will not emulate cream at all.
That's it for today, thanks for watching.... please subscribe, like and share, and we'll see you again tomorrow.
Baking Bread using Citric Acid and Soy Lecithin - using Dough Enhancers in Bread Baking
Recipe type: Bread
A few days back I featured some amazing giant burger buns using citric acid and soy lecithin as dough improvers. I was asked quite a few questions regarding this, so hopefully this video will cover all the answers.
Ingredients per Large Loaf
625g Strong white bread flour
45ml Milk powder
20ml Caster sugar
15ml Fast acting dried yeast
If You Are Using Soy Lecithin and Citric Acid
12g Soy lecithin
1.5ml Citric acid
I am going to bake 2 very simple white loaves using identical ingredients and baking times. The one loaf will have the citric acid and lecithin added, and this will demonstrate the difference.
I have added the flour, yeast, caster sugar, milk powder and salt to both mixing bowls. A brief stir combines these.
For the one loaf, I have split the water in half, and measured the oil.
For the standard loaf, the water is in a single jug, accompanied by the oil.
For the first loaf, add the citric acid to one half of the water, and the lecithin to the other. Use your stick blender to sheer these in the water.
Place a mixing bowl on your stand mixer with dough hook attached and add all of the ingredients for standard loaf.
Close the mixer and allow this knead for 8 minutes. Remove the dough fro the bowl and put this aside covered with a damp towel.
Return the bowl to the machine and add all of the ingredients for the second loaf, including the citric acid solution and the soy lecithin.
Close the mixer and allow this to mix for 8 minutes.
Remove this from the mixer.
This is the only difference in process, where the plain dough has now had 8 minutes of extra rising time.
Lightly flour your work surface and shape the 2 loaves, then place them in bread pans.
To identify the enhanced loaf, I am going make a few slashes along the top of the loaf.
Place the loaves in your oven at 40c or 104f for 45 minutes to prove.
Remove from the oven and brush the tops of the loaves with beaten egg. You will notice how much further the enhanced dough has risen.
Return these to the oven and adjust the temperature to 200c or 400f until well browned on top and they sound hollow when tapped.
In the enhanced dough, the citric acid tenderizes the gluten while the soy lecithin gives this softer gluten more body and structure. This results in a much lighter, softer and airier texture of crumb.
This can plainly seen when the enhanced loaf on the left, is compared to the loaf on the right.
I hope this clears up any questions you may have had. I have included this recipe on the website for anyone wanting a simple white loaf.
How to Make Margarine at Home -Quick and Easy Homemade Margarine.
Recipe type: Spreads
In today's episode we're looking at how to make margarine at home. Margarine has had a bad rap from the start with some uneducated people even saying that it is one step away from plastic. Nothing could be further from the truth.
30g Coconut oil
45ml Vegetable oil
10ml Egg yolk
2.5ml Lemon juice
Measure out the coconut oil, vegetable oil, egg yolk, milk, lemon juice and salt.
Heat the coconut oil in your microwave until melted.
Place the beaker on an ice pack or over a bowl of ice.
Pour in the vegetable oil. You can use sunflower oil, olive oil or canola.
Use your stick blender to sheer these together until well emulsified and milky.
This will take about 60 seconds.
Add the egg yolk, milk, salt and lemon juice and blend the mixture again.
Transfer the margarine to a bowl and allow it to set in your refrigerator.
And there we have it.... a bowl of homemade margarine. If you want your margarine as yellow as the commercial versions, you can add a drop of food coloring to the mixture before the second blending cycle.
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
Pour the water into a small saucepan.
Add the potato starch and the soy lecithin. Soy lecithin is available from most health food stores.
Add the glycerine and stir this in briefly.
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.
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.
Pour the mixture through a filter. This will smooth the mixture and remove any bubbles.
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.
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.
As it dries you will see the edges starting to lift. Once dried, gently peel the film from the pan.
At this point, you can cut the film into any shape you like.
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.
Trim of the excess edges with your scissors.
You can fill the sachets with any dry ingredients or any oil based ingredients.
To demonstrate this, I am making a curry flavored butter by simply heating butter with curry spice blend and chilli flakes.
Insert a small funnel into a sachet and fill it halfway with the flavored butter.
Seal the open end with your heat sealer and voila, there it is.
And here is a rectangular one....
Visit the commercial product site to see a whole load of other ideas as well --- http://www.molecularrecipes.com/techniques/edible-film-create-amazing-see-through-recipes/
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
2.5ml Calcium Chloride
For the Alginate Bath
400ml Water ((not mineral water)
2.5ml Sodium alginate
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.
Calcium chloride is available from any dairy supplier as it used in cheese making and dairy processing.
In the process of reverse spherification, the calcium is added to the liquid (in this case, sherry).
Use your stick blender to mix this in. Mixing by hand will not disperse the calcium sufficiently.
Place a silicone mini muffin mold into a baking tray and fill the indentations with the liquid.
Silicon is floppy and the roasting pan will make it far easier to transfer to the freezer.
Allow this to freeze until absolutely solid. Liquids containing alcohol and sugar take longer, so overnight is a good idea.
The following day pour the water into a mixing bowl. Add the sodium alginate.
Use your stick blender to shear this into a solution. Once again, you can not do this by hand.
Pour plain water into a second bowl.
Remove the frozen sherry tray from the freezer.
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.
Use a slotted spoon to lift it from the alginate solution and drop it into the water to rinse.
Rinse the sphere gently, then remove it from the water.
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.
This episode serves as our periodic channel update bring you news and a quick look at whats coming in the near future.
First and foremost, I am going to be away for 2 weeks from the 12th of August and as a result, our next episode will be around the 28th of August.
We have just finished with the 2 simplest forms of distillation in our distilling course, and this will continue on my return. I will be demonstrating how to built a proper water cooled pot still for next to nothing, and a whole load more interesting stuff on distilling at home.
In addition to this, my short course on molecular gastronomy will continue as well, with more advanced forms of spherification, edible dissolving films and many other interesting things.
It goes without saying that while the distilling and molecular course unfold, our regular food programming will continue as normal.
That’s me for now, and I’ll look forward to seeing you all again towards the end of the month.
Just a few episodes back we used agar agar to make a wonderful garnish of cilantro spaghetti. Today we're going to use sherry and agar agar to make sherry pearls, or sherry caviar. Before we start, you will need a large syringe, and you will also need to place about 500ml of cooking oil in your freezer for 30 minutes to get well chilled. This technique also falls into the category of molecular gastronomy, and is the simplest form of spherification.
2.5ml Agar Agar
500ml Very cold oil for setting
Pour 200ml of your favorite sherry into a small saucepan.
Add 2.5ml of agar agar to the sherry.
Place the pan over medium heat and bring this to boil, stirring frequently.
Lower the heat and simmer the mixture for 60 seconds.
Remove the pot from the heat, and remove the chilled oil from the freezer.
Use your syringe to suck up a load of the sherry mixture.
Drizzle droplets of the sherry over the surface of the oil. You will see them set into tiny spheres almost immediately.
Place a filter over a jug and pour the oil and sherry pearls into the filter.
The oil will pass through leaving the pearls in the filter and you're done.
(You can rinse the pearls briefly using cold water, but I have never found this necessary)
Cilantro Pesto Spaghetti - Simple Molecular Gastronomy - Perfect Garnishes using Agar Agar!!!
Recipe type: Molecular Gastronomy
This molded spaghetti works brilliantly as garnish on steaks, chicken and salads. The process falls into the category of molecular gastronomy, however it is nowhere as complicated as it sounds. This process will work with any liquid, including liqueurs, wines, vinegars and syrups, provided you keep to the ratio of 200ml liquid to 2.5ml agar agar. Agar agar is a specialized thickener, and can be found at almost any health store.
100ml Clear chicken stock
30ml Worcestershire sauce
2.5ml Cayenne pepper
Generous handful fresh cilantro / coriander
2.5ml Agar Agar
Combine the chicken or vegetable stock, mayonnaise, Worcestershire sauce, agar agar, cayenne pepper and cilantro.
Use your stick blender to zap this until fine.
Transfer this to a small saucepan and bring it to a simmer for 60 seconds.
Take a length of polyethylene piping and coil it up.
Fill another container with very cold water.
Place one end of the coiled pipe in the pesto and suck the pesto up the pipe. You can use your mouth or a suitably sized syringe to do this.
Stop when you have sucked up half of the liquid.
Plunge the coil into the cold water bath for 3 minutes, holding the ends out of the water.
Remove the pipe from the water.
Serve your main ingredient, be it steak or otherwise and spoon some of the leftover pesto over the steak.
Hold one end of the pipe over the platter and start blowing on the other end.
As the pesto spaghetti emerges from the pipe, direct the front end of the pipe to place the spaghetti where you want it.
Finish the garnish with a little extra cilantro and you're done.
And there we have a succulent steak topped with 3 totally different textures of cilantro pesto. This quantity of pesto will garnish 2 steaks.
How to Make Edible Candy Wrappers - Edible Cellophane - Making Edible Bioplastic
Recipe type: Confectionry
Imagine making your own cellophane sweet wrappers that are edible, and if you don't eat them will dissolve within days in the trash can. This is a foolproof way to make your own perfect edible candy wrappers.
400ml Cold water
10g Gelatin (powdered)
25 x 10cm / 4 inch flat lids
To start, pour the water into a small saucepan. Sprinkle the gelatin over the surface of the water.
Add the glycerin, in some countries called glycerol... make sure it's medical or food grade.
The glycerin acts as a plasticizer and makes the gelatin flexible when it dries.
Place the pot oven low heat and stir until the gelatin is totally dissolved. You can tell this when the liquid is absolutely clear and you can see the bottom of the pot clearly.
Whatever you do, don't allow the mixture to boil.
Remove the pot from the heat.
Arrange your molds on the work surface. I am using 10cm takeaway lids, but you can use anything circular and flat with a slight ridge around the edge.
Spoon 15mm of the gelatin mixture into each mold.
Tilt the molds around to spread the gelatin mixture.
This is where the patience comes in. The molds need to stand and dry until the edges of the film start to lift.
This can take anything from 10 hours to 2 days depending on your weather, heat and humidity.
Once you see the edges starting to lift, it's ready for the next step.
Insert a toothpick or thin skewer under the edge of the thin film and run around the edge to lift it from the mold.
And there it is, a perfect edible candy wrapper.
Place the candy, in this case a block of nougat, a third into the wrapper, and wrap it up.
Twist and crimp the ends using your fingernails to compress the twisted part closet to the candy.
And there it is... perfect edible candy wrappers... and if not eaten 100% bio-degradable.