fluids to solids and the things in between

texture manipulation

emulsion

gel

gel

foam

dehydrated

property change

thicken/hardengel (internal structure)emulsion (with a fat&emulsifier such as egg yolk, mustard, soy lecithin)freezefreeze dry dehydrate/reduce (removing water)

airate foam

harden/crispfreezefreeze dry dehydratefry

concentratecompress caramelize dehydrate

preserve fermentpicklecure/desiccate (dry)

softentenderize heat

reduction/ segmentationcut (julienne, brunoise, SML dice, batonnet, baton, allumette paysanne) chiffonademinceslicechoptourneeballspiralribbonshred

liquifyblendpureemashjuice

form change

gumstarch (cornstarch, arrowroot, katakuri, potato starch, sago, tapioca) mucilage (okra, marshmallow, flax, aloe, cactus, kelp, chia, seeds, fenugreek, malabar spinach,) pectin

polysaccharidesprotein (gelatin, collagen, egg, flour/gluten)

alginin (sodium alginate, potassium alginate, calcium alginate) agar carrageenanguar gumlocust bean gumxantham gum

powder

chemical (acid, macerate) physical

convection (steam, oven)conduction (boil, blanch stovetop)radiation (microwave)

thicken - make more viscousgel - add structure to liquidfoam - combine gas and liquidemulsion - combine liquid and liquid

solid gel + blender = fluid gel solid gel + dehydrator = leather/glasscombining agents (gelatin + agar)

adding structure to liquids“molecular gastronomy”

soy lecithin - emulsifier, stabilize emulsions, keeps chocolate from separating and crystalizing, keeps oil from spattering

gelatin - collagen from animals, semi-solid gelling agent, stabilizer, thickener, can melt and reform

agar agar - from red algae “vegetable gelatin”, semi-solid gelling agent, stabilizer, thickener

sodium alginate - from brown algae, used in spherification with a calcium solution

maltodexterin - from cassava root, powders fats

xanthan gum - bacteria byproduct, thickening and stabilizing agent

thickening starch - corn starch, arrow root, potato starch, flour

“powdering”

whipped cream

egg whitesfoaming

mustardemulsions

gelification (cooling)

gelification (calcium)

an incomplete list of chemical tools

ultra tex - modified tapioca starch, instant stable creamy thickener

pectin- from fruit can thicken or gel to a jelly-like consistency

methyl cellulose - from cellulose, gels/solidifies on heating, liquifies on cooling. reversible.gelification (heat)

versa whip - soy based egg substitute for creating stable cold/hot foams

egg yolk

aquafaba - chickpea liquid

thickening/gelling with

starchesswelling of starch molecules

roux 4 tbsn butter 6 tbsn flour 1 pint liquid

cornstarch, arrow root, potato, rice, etc.

cornstarch, arrow root, potato, rice, etc.

starchesthickening/gelling with

“If the viscous solution is cooled or left at lower temperature for a long enough period, the linear molecules, amylose, and linear parts of amylopectin molecules retrograde and rearrange themselves again to a more crystalline structure.”

starchesthickening/gelling with

cornstarch, arrow root, potato, rice, etc.

polysaccharide obtained by fermentation of bacteria Xanthomonas campestris

xanthan gumthickens like flour but with small amounts and with no flavor

thickening/gelling with

modified tapioca starch to create instant stable creamy/pudding texture

ultra texthickening/gelling with

a polysaccharide produced from starch to “dehydrate” fats

“powderizing" with

maltodextrin

high fat content dairy product

foaming with

whipping cream

with compressed air mechanical beating

carrot whip 1 c carrot juice1 c cream2 NO2 cartridges

meringue

foaming with

egg whites

soft peak stiff peak

foaming with

egg whites

Italian hot sugar syrup beaten into egg whites

most stable and smooth

French uncooked, fine sugar beaten into peaks

least stable but lightest

Swissheat egg white + sugar in double boil first

firm and slightly denser than French

meringue

sediment from wine barrelsstabilizes egg whitesalso increases their tolerance to heat

foaming with

chickpeas?aquafaba

a soy based “egg substitute” for creating hot/cold foams

foaming with

versa whip

no fat, oil or alcohol(works well with xanthan gum as a stabilization)

Honey Foam125 g Water4 g. Versawhip2 g. Xanthan gum

a phospholipid from soy beans used to stabilize immiscible fluid blends

foaming with

soy lecithin tiny amounts:.25-1% by weight

breads and cakes

foaming with

gluten

base (baking soda) + acid = carbon dioxide = bubbles

baking powder = base (baking soda) + acid (cream of tarter)

yeast + sugar = carbon dioxide = bubbles

emulsification with

mustard/yolk lecithinaioli 2 garlic cloves1 egg yolk1/2 tspn lemon juice2 tspn dijon mustard1/4 c evoo3 tbsn veg oil

mayonnaise = oil + vinegar/acid emulsion with yolk aioli = mayonnaise + garlichollandaise = butter + yolk emulsion

gelatincollagen from animals, semi-solid gelling agent, stabilizer, thickener, can melt and reform

1 envelope = .25 ounces = 2.5 ts1 envelope + 2 cups liquid = moldable firmnessneeds to chill for 8-24 hourslasts forever.

gelification upon cooling

panna cotta

gelatincollagen from animals, semi-solid gelling agent, stabilizer, thickener, can melt and reform

gelification upon cooling

pectingelification upon cooling

jelly - juice jam - pulp conserve - whole

marmalade - peel included

fruit preservesbutter - puree/cooked

binds plant cells together

apples, 1–1.5% apricots, 1% cherries, 0.4% oranges, 0.5–3.5% carrots approx. 1.4% citrus peels, 30%

from red algae “vegetable gelatin”, semi-solid gelling agent, stabilizer, thickener, brittle

gelification upon cooling

agar agartea pearls180 g mint tea2 g agar(cold oil)

comparing gelled candy

a polysaccharide extruded from brown algae reacts with calcium

gelification with calcium

sodium alginate

spherificationalginate in liquid dropped in calcium bath

have liquid centers as opposed to agar

a polysaccharide extruded from brown algae reacts with calcium

gelification with calcium

sodium alginatereverse spherificationcalcium in liquiddropped into alginate bath

methyl cellulosecellulose based gelling agent that sets on heating and is reversible

gelification upon heating

gelification upon heating

eggs

eggsgelification upon heating

custard - egg yolk thickened dairy

flan/creme caramel egg tartquiche

gelatin vs. egg yolk

starch vs. egg yolk

eggsgelification upon heating

curdcustard with fruit juice (lemon)

egg white - protein foam

egg yolk - protein gel

eggsgelification upon heating

bain-marie/water bath/double boiler

mucilaginous gel coating

swelling gels

chia/basil seeds

compression marinate macerate

references

Assignment # 2amuse bouche - single, bite-sized hors d’œuvreflavor and texture pairing

presented on a one-bite spoon (12 judges/12 spoons)

must feature appledesign an tasty flavor combination (2-4 flavors including apple)

transform at least one ingredient into different texture

blog and spoons due wed Oct 19 in lab

2-4 flavors (not tastes)texture does not need to be “molecular”

Assignment # 2M W

flavor CoCHtexture test labouting critique

should represent almost 36 hours of work X 2 people

test three manipulation and/or presentation ideas using your selected flavorslet us know ASAP what tools or chemicals you may needdeep fryer? ice cream maker? pressure cooker? do you need the juicer? the chargers? the blender?black or white spoons?