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Edible film

An edible film is is not edible paper. Thus, the elastic film for something tastes good, it must be strongly flavored. Either the methyl cellulose matrix flavored with an essential oil or herbs are simmered in the manner of tea in the liquid of the cellulose is touched.

The matrix is spread very thinly on a glass plate. The disk may be previously coated with glycerol. It takes one to two days to dry the cellulose at room temperature to a film.

Finish. A very flexible edible film does not need to wait for their assignment foamed

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Peas and mint with "without" Espuma

a pea and mint puree. I like it anyway if it is kept in Espuma siphon. I kg would not eat of it all at once and kept for a period even when heated puree the beautiful green color. Therefore, I store it in the trap, spray it from there, a la minute in a cup of further use. Warm is it anyway, because it is in hot water bath.

The peas are blanched, chilled in ice water to be mashed in the Thermomix with olive oil, butter, salt, pepper and mint very fine. To make it suitable trap set, it is filled by me with chicken stock. If a Thermomix to hand, it may be necessary to remove the paste once again through a sieve to remove shell fragments.

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methyl cellulose wallpaper paste alias

There are indeed similarities between the methyl cellulose in the food area and the same wallpaper paste. Largely, what no one should tempt wallpaper paste to move into his food. No later than the contained fungicides were less digestible. On the other hand, it is quite possible with food products, such as a large pack of boiled corn starch to make the wallpaper in compliance with biological factors on the wall. Whatever. Metil I like how the variant is, at the Adriatic Sea. Too much of it tastes less dramatic than too much of baking soda, I call that a fair way here sodium should.

It is from the handling easy to produce a base mix, the practical way of ...


is 500 grams of water or broth and 35 grams of methyl. The cellulose is mixed in the mixer at low speed with the liquid. After that the rest mass of at least overnight, until the mixture becomes clear and whitish, the cellulose is hydrogenated. The cellulose can be mixed with all fluids, some water should, as with the gelatin, always be there.
moldy after a few more days in the refrigerator, the mixture, so I freeze it in portions. Methyl is, unlike gelatin, allow the hydrocolloids to the freeze. Why it is in industrial products, often used in frozen products. Methyl prevents the syneresis after freezing, the ugly urination that affects not only the gels but also starchy products. In the broad field of molecular gastronomy these cellulose derivatives are used as a warm gelatin beginning usually between 40 and 60 degrees to gel at lower temperatures and become liquid again. This leads to a melting effect in the mouth. Not comparable with the effect of melting ice.
By Gelbildungspunkt is the methyl or stabilizer and thickening agent that suggests the mouth feel fat.

mixed well, with little air entry: Kitchen-paste

After a while the mixture is clear.

this bad in the photo but recognizable.

What do with it? Every beginning is a mess. The gag justifies the means. The joy is great when the hot soup gelled. The hot ice from Ideas in Food tasted terrible, the Saubohnenbällchen of Adria, was perhaps determined by the maxim: We have it, get it and the host drum. My personal official act, was a substrate methyl was able to fill a small squeeze bottle so that the guest at the table very self inject Nüdelchen in his hot soup. Dufresne at WD saw back then in the 50th It's been a while. The waves have subsided. The so-called molecular cuisine is supposed to be extinct on the product but are still on our shelves. The hype is over. There comes the time of the creations that are not dominated by the will necessarily use this product, but to optimize the ability of concrete Design and procedures. Part of the portfolio to some extent, that sometimes a season can be ignored. It waits in the freezer ready to be awakening.

Note: If a white sausage Zander or want to do the like, the reservoir freezes you, the addition is worth very much. Even the one or the other Espuma benefited from the crowd. For example, if you want to reduce the proportion of cream or whole refrain.

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air Butter & Ölespuma

With Ferran Adria reads Glice. meaning the polyglycerol with the E-number 475, which is used as an emulsifier in the industry. The waxy flakes are not soluble in water but soluble in oil at temperatures of 60 degrees. If that is resolved can Glice aqueous substances are now slowly emulsified into the oil mixture. Today I leave that to the emulsification. Instead, I clear up butter and add 100 grams of the heated butter 8 grams Glice in until it dissolves. The mix comes in a Espumasyphon and is somewhat cool. Not too much, the butter will harden again sometime. Before that happens, I spray the well-shaken mixture in portions onto baking paper. There
butter hardens the air again soon. To add salt to salt in the mortar must be ground as fine as dust, so that it fits through the sprayer. Can not dissolve the salt.

Sprayed Butter

... and again from the inside.

The same procedure with toasted sesame oil after the Adriatic

procedure.

The mixture will harden very stable but of course not like butter.

Glice I think that in high doses, an unpleasant aftertaste leaves in the throat. It is not my product.

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chemistry set for cocktails

He is the chemistry set. It may feel to please no one, I would have bought me like. No. This is an award-giving hard gift that believed to have reached the end of referrals. Well it is, of course not a chemistry set, although in the guise of such comes from. It's more of a toy box.

As a child I liked these things and by the way: Never have. Today I do not need him anymore. Hardly a material with E-number is that I had not already been stacked by the pound in my kitchen shelves. E numbers, what does it matter? Today I know It is a comprehensive list of edible substances are commonly called additives. Just things that are not the primary food. Things you do not like sugar or honey, sometimes from the finger licking. So things that cause more than they taste. Everyday things that are at home in the world of organic products. Why they captured our legislators careful with numbers around here and there a maximum level set. As always decide the dose if it is medicine and poison.

are for me the times past when I've stared with raised eyebrows on the e-numbers of a product as it would involve various dioxin additives now even at all to find anything in my food have. Here a quick flourish on Ferran Adria Tärätäta "who made this relaxed approach acceptable.

Well, everything is good, one might think. A look into a supermarket shelf proves the opposite. Who his children Fruchtzwerge administered and reduced fat products prescribed, is negligent and shortsighted. The same goes for products that are used in better restaurants

Two Espumashilfen the English company such as Sosa.

What's inside?

ProEspuma FRED (right)

dehydrated glucose, dextrose, hydrogenated vegetable fats,

emulsifiers

E 401 sodium

E 471 mono-and diglycerides of edible fatty acids

E 472 a mono-and diglycerides of edible fatty acids with vererstert Essisäure

stabilizers

E 412 guar gum

E 407 E 340 Carrageenan

mono / Di-/Tri-Kalium-Orthophospat

milk proteins

The stuff works well. 100 grams of it to make a liter shake any liquid, cold and putting it foams out of the merry Espuma siphon. The crux of the matter in 99 percent of all cases is not such an additive-Cocktail required. Such foam-round help is just convenient. Although I have no fears, I advocate use of additives only where there are no alternatives and limit the amount and variety to the minimum.

Everything else is just too stupid.

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scrambled eggs from the espresso machine, a barmaid.

This was new to me. Scrambled eggs from the espresso machine. I have a nearly 20-year-old La San Marco, the most of myself was restored within a month and now have steam in abundance.

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2 or 3 organic eggs
A tablespoon soft Butter
A pinch of sea salt
Parmesan and freshly ground pepper
serve a slice of toasted bread, olive oil and ham for

So eggs, salt - and I am still a little milk and parsley and down under the steam nozzle of the espresso machine ...

No 8 seconds later - less would have been better here - is the scrambled eggs ready.

And it tastes, even though I forgot the butter.

Here in the original read.

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