vendredi 11 novembre 2016

Three recipe

Three easy and demonstratives recipes  are:

1. a wöhler sauce, made from roasted amylopectin (maize starch is 85% pure amylopectine), gelatin, phenolics, tartaric acid, a lot of glucose, some drops of a solution of 1-octen-3-ol, oil emulsified by boiling (of course, salt, piperin, and all other ingredients that you want to add)

2. In a  vessel, mix proteins and water (about 25% by weight). Add color, tartaric acid, a lot of glucose, salt, monosodium glutamate, odorant compounds such as gaïacol, (E,E)-2,4-decadienal, 2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine. Pour as a thin layer, scrap with a fork or a comb in order to make fibers, and cook in a microwave until coagulation of proteins (some tens of seconds). Roll as a surimi (and indeed this is a note by note surimi)

3. as a dessert, gibbs : simply whip oil in a vessel containing water and proteins, in order to make an emulsion. Add sugar, a pinch of salt, citric acid, color, some allyl isothiocyanate, and cook this emulsion for some tens of seconds in a microwave. It should expand by about 30%. Serve hot