420.Molecular cuisine, use of spheroidization technology
Uncle's KTV is short of manpower recently, so he helps out there at night.
I was too busy yesterday and couldn't take the time to update, so I'm very sorry.
Li Xiao raised his wine glass and clinked it with He Ruochu, but the golden wine was poured into his mouth.
The taste is refreshing and delicate, with a touch of sweetness, pear aroma and a touch of minerality.
The taste is not as refreshing as the previous blend of champagne, but it is more layered.
The third cold dish was surrounded by a large plate of crushed ice, with a golden box in the middle.
This flat golden box is usually used to hold caviar.
In Li Xiao's opinion, the chef seems to have a special liking for caviar.
The sweet shrimps in the first cold dish just used caviar, but they continued to be used in the third cold dish?
In fact, reusing ingredients is not a good habit.
After all, in cold dishes, more different ingredients should be used to express the chef's different ideas.
If you use the same ingredient multiple times, it will make the entire menu boring.
Moreover, repeated ingredients will greatly reduce the taste and novelty of diners.
But maybe it’s not the chef who has a special liking for caviar.
But it was Miss He Ruochu opposite. After all, she had eaten the modified version of bagna cauda with gusto just now.
This chef obviously knows He Ruochu, so it is not surprising that the other party would create a menu that suits the other party's taste.
But when Li Xiao opened the lid, he found that all the mental activities he had just done were in vain.
It’s not that the chef likes caviar, and it’s not that He Ruochu likes caviar.
Because the golden box used to hold caviar does not actually contain caviar, but a molecular cuisine.
Although there are small black beads inside that look very much like caviar, they are not caviar.
The chef uses the spherification technology in molecular cuisine to make ginger and soy sauce into popping balls, the same size as caviar.
Spherification technology can be said to be the most widely used and common molecular cooking method in molecular cuisine.
The reason is that the production is simple and low-cost, it is easy to get started, and the product is stable.
Spheroidization technology, also known as gelation technology, is a technology that turns liquid into spherical solid.
In order to achieve this purpose, gelling agents must be used in the process.
In fact, speaking broadly, gel technology is also used in pork rind jelly and pudding.
It's just that the gel technology they use can only be regarded as the most rudimentary stage.
The advanced stage of gel technology is spheroidization technology.
The key to spheroidization technology is the use of calcium. Pour calcium water into the liquid that needs to be spheroidized and stir evenly.
Then drop the calcium water into the sodium alginate to form a gelatinized sphere.
Of course, these small balls with a gel outer layer are very delicate. Once heated beyond a certain temperature, the small balls will melt.
Therefore, this spherification technology is usually used for cold cuts or cold dishes.
Just listen to the waiter lady’s introduction:
"These are popcorn beads made with ginger and special soy sauce. The taste and texture are very special."
"The one next to it is a large belly sashimi of bluefin tuna, please use it slowly."
Use the caviar box to pack bluefin tuna and spherical dishes.
The idea is indeed a bit special. If you didn't open it, you really wouldn't know that there would be something like this inside.
Bluefin tuna is not a whole piece, the chef cuts it into cubes the size of a pinky fingernail.
And you can tell by looking at the color that the chef should have used salt or sugar to soak it before serving it.
Let the excess water in it be discharged early, and it will taste drier and more comfortable.
Use chopsticks to gently pick up a small ball, which is a ball-shaped dish made with ginger juice and special soy sauce.
A ball-shaped dish that looks like fish roe, put it in your mouth.
The tongue and tongue cavity were slightly exerted, and with a pop, the ball exploded in the mouth.
The small ball is made of a very elastic film, which is very light and does not have an annoying gel feel.
This can prove that the chef has mastered the technical ratio of spherification cuisine very skillfully.
Although spherification cuisine is a fairly simple molecular cuisine.
But as the saying goes, the simpler the dish, the more difficult it is to cook it.
It's very easy to make, but very difficult to do well.
And this spheroidized cooking sauce is done very well.
Not only is the outer skin made light, the sauce inside does not have a strange taste due to the addition of too much calcium.
The taste of ginger juice is very mild and not overly spicy.
The soy sauce is also specially prepared to have a very light salty taste but a strong sweetness.
Its salty taste is even lighter than normal steamed fish soy sauce.
The umami flavor is very strong. It is obvious that ingredients such as shrimp skin, earth fish, and shrimp shells were added during the cooking process.
After tasting a piece of fake caviar that tasted quite good, Li Xiao turned his attention to the bluefin tuna belly next to it.
Use the special oval spoon to scoop up a small spoonful of bluefin tuna sashimi.
Then use chopsticks to spread a layer of fake caviar on top.
Put the whole spoon into your mouth, the bluefin tuna belly is worthy of being a precious sashimi that is worth gold.
The oil is very rich, fresh and sweet, has a soft and glutinous texture that melts in your mouth, and the popping beads themselves are crispy, making it hard to swallow.
The impact is very strong, and I feel a great sense of satisfaction after eating it in one bite.
Without saying anything, he scooped up the second spoonful.
This time, more fake caviar was put in, and the feeling of popping pearls blooming on the tip of the tongue is really wonderful.
The sweet soy sauce blends into the tuna belly, making the already excellent tuna belly a big step forward.
The small can of tuna belly was quickly solved by Li Xiao.
He licked the excess sauce on his tongue with satisfaction.
After eating so many cold dishes, the quality of the tuna belly in front of me was the best.
Although a large part of the reason is that the quality of the bluefin tuna belly is so good that the rating of the entire dish has been greatly improved.
But the chef's tanning technique and the spherified sauce on the side are two huge plus points.
Fortunately, Li Xiao did not broadcast live today, otherwise he would have been slapped in the face.
Because the fourth cold dish is actually caviar again, this time it is not molecular cuisine, but real caviar.
Moreover, the caviar used here is of higher quality than the caviar used in the sweet shrimp dish at the beginning, and it is white sturgeon caviar.
The white caviar forms a sharp contrast with the dark green caviar just now.
Okay, it’s solid.
This is definitely because the chef named A Feng or Ms. He Ruochu opposite has a special liking for caviar.
Of course, there is a high probability that Chef Afeng has a special liking for caviar.
Because the caviar pelletization technology used by the other party is so good that it can almost be confused with the real thing.
