And then there was Cheese…..
After reading through every possible molecular gastronomy recipe I could lay my hands on it reminded me of the saying; I read recipe books like science fiction. When I put down the book I tell my self “Like that is ever going to happen”.
But now I have found a set of recipes on Khymos.com. Unreal! If you are into new trendy food product development and you don’t look at these recipes for inspiration, great ideas will surely elude you!
In the meantime, as I was seeking inspiration to create a great ‘cheese type’ product, I found out that cheese doesn’t need to be fortified to make it into a ‘functional’ food. Its natural goodness is God given! The people I hang out with lately (called ‘Scientists') have told me that cheese is a significant source of conjugated linoleic acid (CLA). Please don’t log off - you will love what I have to share with you.
This CLA inhibits skin, stomach and colon tumour initiation; it also reduces atherosclerosis and may offer cardio-protective benefits. And we thought it was all in the bones! Apparently the calcium content is dependent on the pH levels during processing. Therefore you will find that cottage and ricotta cheese has less calcium. Oh but you will say that could not be right because regular cottage contains more calcium. Guess what? They were added … (additives… the good ones!) Take care.
Sunday, March 22, 2009
Sunday, March 15, 2009
Natalie's Chocolate Cake
Natalie’s Chocolate Cake
(Makes 36 cupcakes or 1 large cake, or 2 small cakes)
3 c Water
500g Butter
4 T Ground Coffee
2 T Vanilla essence
Simmer all of the above ingredients in a large pot until the butter is melted. Let it cool a little and then with a large whisk, whisk in the following:
4 c Sugar
400g Dark Chocolate pieces
5 Eggs, Lightly beaten
3C Self raising flour
½c Cocoa powder
Mixture will be slightly lumpy and very runny. This is how it should be.
Make sure cakes are in a tinfoil lined spring form tin, cupcake liners or a well sealed cake tin.
Bake at 180˚C until a skewer comes out clean. (1 Hour plus for a large cake)
(Makes 36 cupcakes or 1 large cake, or 2 small cakes)
3 c Water
500g Butter
4 T Ground Coffee
2 T Vanilla essence
Simmer all of the above ingredients in a large pot until the butter is melted. Let it cool a little and then with a large whisk, whisk in the following:
4 c Sugar
400g Dark Chocolate pieces
5 Eggs, Lightly beaten
3C Self raising flour
½c Cocoa powder
Mixture will be slightly lumpy and very runny. This is how it should be.
Make sure cakes are in a tinfoil lined spring form tin, cupcake liners or a well sealed cake tin.
Bake at 180˚C until a skewer comes out clean. (1 Hour plus for a large cake)
Sunday, March 8, 2009
Alginate Gummies
It all started with an experiment called “Alginate gummies”. I have tried it and it was fascinating. Within seconds a simple Alginate (from brown seaweed) and water solution is transformed into strings of gummy shaped worms. The aim of this experiment is to make gummy worms but by accidently dropping some of the solution into the Calcium Chloride and water solution I have managed to get a few spheres! Imagine that - here I am trying out an experiment for my class and then by accident I stumble on the ‘spherification’ method used in Molecular Gastronomy.
So exciting, and yes you have guessed it. First of all I am a Food Technology teacher, with the emphasis on ‘Food’. There was no way that I was not going to try and turn these spheres into delightful tasty meal accompaniments! I have discovered from my investigation that when it is on the menu, you have to make your spheres ‘a la minute’ because the thickening process continues.
I am working on some great flavour ideas and have been inspired by recipes with the names such as ‘lychee caviar’, ‘garlic and parsley caviar’ or serving 2 soups in one with the second soup immersed as a sphere. Sure enough at serving this you will be the envy of any foodie!
Now don’t despair yet! Calcium Chloride is a common salt made from lime stone and has been evaluated as a food substance with a very low toxicity. Ok, I do know that they use it for the manufacturing of cement, but we are talking food here. Then there is the Alginate which is a kelp-derived carbohydrate that is used for the thickening of ice cream and sauces. There you go - didn’t I tell you that I will sort out the ‘dodgies’ on the label?
It all started with an experiment called “Alginate gummies”. I have tried it and it was fascinating. Within seconds a simple Alginate (from brown seaweed) and water solution is transformed into strings of gummy shaped worms. The aim of this experiment is to make gummy worms but by accidently dropping some of the solution into the Calcium Chloride and water solution I have managed to get a few spheres! Imagine that - here I am trying out an experiment for my class and then by accident I stumble on the ‘spherification’ method used in Molecular Gastronomy.
So exciting, and yes you have guessed it. First of all I am a Food Technology teacher, with the emphasis on ‘Food’. There was no way that I was not going to try and turn these spheres into delightful tasty meal accompaniments! I have discovered from my investigation that when it is on the menu, you have to make your spheres ‘a la minute’ because the thickening process continues.
I am working on some great flavour ideas and have been inspired by recipes with the names such as ‘lychee caviar’, ‘garlic and parsley caviar’ or serving 2 soups in one with the second soup immersed as a sphere. Sure enough at serving this you will be the envy of any foodie!
Now don’t despair yet! Calcium Chloride is a common salt made from lime stone and has been evaluated as a food substance with a very low toxicity. Ok, I do know that they use it for the manufacturing of cement, but we are talking food here. Then there is the Alginate which is a kelp-derived carbohydrate that is used for the thickening of ice cream and sauces. There you go - didn’t I tell you that I will sort out the ‘dodgies’ on the label?
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