My box of goodies has finally arrived from Modernist Pantry. I was like a kid opening up presents at Christmas! Modernist Pantry is an online store which specialises in “modernist ingredients” .
I ordered:
N-Zorbit Maltodextrin- Tapioca Maltodextrin is derived from tapioca starch using natural enzymatic process, tapioca maltodextrin is often used as a stabilizer. Its smooth texture and neutral flavor makes tapioca maltodextrin an ideal fat replacer in desserts, cheese products, ice cream, dressings, and sauces.
Activa (Transglutaminase)- Transglutaminase is a naturally occurring enzyme in plants, animals, and bacteria. It bonds protein molecules together with a (very strong) covalent bond by linking the amino acids glutamine and lysine. In lamens terms.. Meat glue.
Soy Lecithin- A natural phospholipid from soybean, Soy Lecithin Powder is partially water-soluble, an emulsifying agent that helps fat and water stay together. Therefore, it is often added to foods, such as chocolate, cheese, margarine, and salad dressing. It has health benefits such as reducing cholesterol level.
Malic Acid- Malic acid (E 296) is an organic compound, which is the active ingredient in many sour or tart foods. Malic acid is found mostly in unripe fruits, notably apples. It is more tart than either ascorbic or citric acid.
Kelcogel F- Gellan gum is a hydrocolloid from the microorganism Sphingomonas elodea. It is a water-soluble polysaccharide produced through fermentation. This gelling agent can be used alone or in combination with other products to produce a wide variety of interesting textures. Extremely effective at low use levels in forming gels.
All of this for £35!
Now back to the dish…
I decided to go with a fluid gel based on the free standing flow the gellan gives to it, and being able to control the consistency efficiently under heat.
Here is how I made it…
Pea Fluid Gel
Ingredients:
300ml pea puree
1.5g Gellan gum F (low acyl)
TT salt
Directions:
In a saucepan, sprinkle the gellan gum into the puree and mix well with a whisk. Bring to 80˚C for 1 minute to allow to hydrate. Remove from the heat and place in a cellophane lined container and chill. Using a hand blender, or small food processor and blend until smooth. Strain and place in a squeeze bottle for further use.
Cauliflower Fluid Gel:
Ingredients:
300ml cauliflower puree
heavy cream
TT salt
Directions:
In a saucepan, sprinkle the gellan gum into the puree and mix well with a whisk. Bring to 80˚C for 1 minute to allow to hydrate. Remove from the heat and place in a cellophane lined container and chill. Using a hand blender, or small food processor and blend until smooth. Strain and place in a squeeze bottle for further use.
Olive Oil Powder
Ingredients:
Olive Oil
Maltodextrin
Directions:
In a mixing bowl add 1 part olive oil to 2 parts maltodextrin. Season and store in an air tight container.
Puffed Bulgar Wheat:
Directions:
Heat vegetable oil to 200˚C. Fry the bulgar wheat until floating to the surface. Place on a a dry cloth or paper towel, season, and store in a sealed container.
