Molecular kitchen - recipes of dishes at home

A very interesting direction arose in the world of cooking - it is a molecular cuisine. Many gourmets have already deservedly appreciated interesting recipes for molecular cuisine. Dishes are served in restaurants, but you can try to cook them with your own hands. There are quite affordable recipes. It is enough to allocate time and cook them yourself.

So, if you decide to try something new, or rather a new cooking technology called-a molecular kitchen, then you may surprise you with the taste and appearance of these dishes. To prepare some of them, it is not necessary to have special equipment. It is enough to make the purchase of the necessary ingredients, and you will get real masterpieces that make in elite restaurants. And your friends and relatives will appreciate your skill. Further in more detail.

Simple recipes for molecular cuisine - caviar of olives, raspberries

Molecular cuisine is not such a difficult task as it might seem at first. The basic direction consists in using an unusual technology for cooking various and dishes, and the use of natural components. As a rule, portions come out small. And the task of this type of kitchen is not to feed to full, but to quench aesthetic hunger. On the plate, the dish will have an interesting look, and the taste will not match what he saw. For example, you will be given black caviar, but in fact it is olive caviar.

How to make olive caviar?

Components:

• Black olives - 165 g
• Gelatin - 4.2 g
• Vegetable oil is no smell or olive.

Process:

1. Make masl puree. Then strain them, you get olive juice.
2. It will take about 265 ml. Juice, if not enough, add water. After heating the liquid to 62 degrees.
3. Add a little gelatin (soaked) to the juice, mix the whole mass that a homogeneous consistency has come out.
4. Now send the contents of the container to a cold place.
5. It is better to store the composition in a plastic bottle.
6. When it cools up to 2-3 degrees, you can get out of the refrigerator.
7. Drive this mass in vegetable oil, you get eggs. Get them better with a perforated spoon, and at the end, rinse all the eggs with cool water.

IMPORTANT: Oil for eggs made of olive is better to use olive. It will saturate eggs with the right aroma.

Maline caviar

Components:

• Sweet puree of raspberry berries - 155 g
• Purified water - 95 ml.
• Sugar - 18 g
• Agar-Agar-2 g
• Vegetable oil without aroma - 975 ml.

Process:

1. Cool in the chamber at minus 20 degrees vegetable oil so that its temperature is about 4-5 degrees.
2. Place puree from raspberries in a container, add water, sugar and agar-agar there. Heat to 58-62 degrees.
3. Still heat the container until the agar-agar dissolves.
4. Take the mixture into the syringe and roll sweet eggs into chilled oil.
5. Rinse the finished eggs in chilled water. Next, move them to small jars.

Molecular kitchen for beginners - meat dishes

At home, you can also cook dinner if you know the basic rules for cooking dishes. Molecular cuisine is not a complicated science, but sometimes cooking can occupy for about five to six hours. Even a simple dish is sometimes prepared for a very long time. Different devices are also used to cook some dishes. You will have to buy them, because it is impossible to cope without tools. But now we are not talking about that, we will learn how to cook meat from meat in a molecular kitchen.

• Classic meat dish: Su-Vide steak

If you apply SU-VID technology, then you can prepare a great steak. Well, if you have a vacuum wagon and a multicooker with a su-video function, then cooking a steak will not be difficult at all. You will need packets of ZIP-LOK, only when you pack the meat in them, make sure that water does not get there and packet tightly.

You also need to buy a special thermometer to control the temperature of the water in which you will withstand the meat, and it should be about 53-54 degrees for 45 minutes.

Ingredients:

• 450 g of calf
• 50 g of butter
• 10 g of thyme

Technology:

1. First of all, prepare one piece of veal meat and place in a packet of zip-vol, make sure that there is as little air and there is no liquid.
2. Cook the steak in warm water at a temperature of 54 degrees 46 minutes. When the steak is ready, pour it with vegetable oil, fry it in a frying pan.
3. For the aroma, add butter, thyme, fry a little more, constantly, watering butter with butter.
4. At the end, pepper the meat, sunbathe.

Serve the dish to the table with your favorite sauce, olives, vegetables.

• Sabayon beef with sauce

A young beef with aromatic seasonings and red wine in the sauce will appeal to gourmets who love meat.

To prepare the dish, you will need:

• Teaptic fillets from: veal - 475 g, garlic - 1 tooth, thyme - a small twig, olive oil - 1 tsp, pepper, salt.
• Brushes beef recipe from: cheeks - 4 pcs. 55 g, duck fat - 375 g, salt.
• Mashed potatoes: horseradish sauce - 65 g, celery - 195 g, lemon - 0.25 parts, olive oil - 20 ml., Salt.
• Sabayon from: oils with olives - 30 ml., Warm water - 55 ml., P -popal vinegar - 7 ml., Xanthan gum - 7 g, Pashot eggs - 0.5 pcs., Salt.
• Wine sauce of: beef, mushrooms - 275 g, chicken broth - 1.6 liters, milk - 18 ml., Vinegar - 15 ml., Xanthan gum - 5 g, stage (branches), salt.

Process:

1. Heat the oven first to a temperature of 76 degrees. You will need a deep baking container. Add duck fat there. Put the container in the oven, warm the sheet. Now, beef cheeks without tendons and fat cook in the oven at a temperature of 80 degrees for about 10 hours.
2. When they are ready, they are left to cool and at the same time impregnate them with fat periodically. Fresh beef with seasoning will be an excellent help for the cheeks. And thanks to red wine in the sauce, the taste of the finished dish will be finished and amazing.
3. Next, prepare the sauce. To do this, fry the beef cheeks in the pan and send 1/2 part of all mushrooms there.
4. At the end, add red wine, a spoonful of milk and the second part of the mushrooms. Bring the entire mixture to boiling, cook for about 39 minutes, stir so that the dish does not burn.
5. When it cools down a bit, strain the finished sauce, add vinegar, a little salt, pepper, xanthic gum and a sprig of the stage, simmer the finished dish for about four minutes.
6. Prepare mashed cranes. Start by grinding celery with oil. Then add honey there, you should get a soft consistency.
7. Combine all the ingredients, bring to boiling.
8. It remains to remove these products from the fire, add a little lemon juice. Beat the lush and homogeneous mashed potatoes with a submersible blender. Pass this mass through a sieve.
9. It remains to prepare Sabayon.
10. In a separate container, stir water, a little olive oil, 1/2 eggs of a slope, xantry gum, the remaining components that are indicated above.
11. Beat everything with a blender until a thick emulsion is obtained. Skip the finished mass through a small sieve, pour it into the creper. Close tightly with a lid, shake and heat.
12. Heat the oven to a temperature of 225 degrees. Take the pan, add a little oil from olives there. Cut the veal and season with spices, it remains to fry it in the oven to get a golden hue.
13. It is enough to fry it in the oven for about 4 minutes. After cool at room temperature, add garlic, fragrant thyme there.
14. Pour a sauce with red wine into a dish, put the cheeks on top, and in beef fillets, mushrooms, etc. Add the sauce that appeared when frying on the sheet. You can decorate the dish with neat droplets of sauce.

Video: Molecular kitchen at home - eggs

Molecular kitchen: recipes for dishes at home - Ravioli

Ravioli from raspberries for cooking:

• Water - 485 ml.
• Sodium alginate - 2 g
• Fresh raspberries - 325 g
• Sugar - 24 g
• Calcium lactate - 4 g

Process:

1. First dissolve the NA alginate in water (400 ml.), For uniform mixing, use a blender, a whisk, which is more convenient for you. Put the finished mass in the refrigerator. Let it stand there for about 15 minutes.
2. Further in the blender, place 155 g of raspberries, lactate CA, sugar, problem.
3. Turn all parts of the prepared mass in the alginate Na with water with a measured spoon. Let there be a composition for about three minutes. Then take out the finished ravioli, rinse with cold water. You can serve in spots as in the image above.

• Pea ravioli

Start preparing a dish from the preparation of juice from frozen peas. Place the frozen balls of peas in the water and problem priest, then in more detail.

Components:

• High -quality frozen peas in packaging - 325 g
• Water - 365 ml.
• Gorokhovi juice-half a liter
• Alginate Na - 2 g
• CA chloride - 5.5 g
• Water - 1 liter

Process:

1. As already mentioned for pea ravioli, you must first get juice. To make it, you should mix water and peas, only it is impossible for peas to defrost. Bring the water to boiling. Then solve all this in a blender and filter.
2. Let cool the contents of the blender in a cold place. Let it stand in the refrigerator no less than half an hour.
3. When it reaches a temperature of 4-5 degrees, mix the mass with the alginate Na. To do this, use a third of the entire mass of pea juice. The mass in the container should come out homogeneous. But after that you can add all the juice and stir. After everything is strain, put in a cold place.
4. The next step you should make a calcium solution with water. To make the mass a homogeneous, use a kitchen blender. Place the finished product in a cold place. Take the container of the desired size, the height of this mass in it should not exceed about five centimeters.
5. It remains to make Ravioli. Use a half -spoon or spoon for this. Fill the shape with a mixture of pea juice and place in a calcium mixture for 2-3 minutes. Remove the finished product with a slotted spoon. Next, lower it into cold purified water. Do everything carefully so that the shell is not damaged.

Molecular kitchen dishes - sweet dishes

Molecular kitchen is a variety of kitchen, you can cook dishes from various products. Sweets will delight connoisseurs with their unusual taste, species, aroma. Consider the recipe for cooking ice cream with meringue and chocolate.

The following components will be needed for the process:

• Ice cream consisting of: fat cream-745 g, sugar-sand-175 g.
• Merenga, it includes: egg squirrels-195 g, sugar-sand-395 g, pepper: barbecue, lemon zest for aroma.
• Chocolate filling consisting of: chocolate - 72% tile, cocoa - 95 g, butter - 25 g.
• Greener components: whipped cream - 195 g, flakes with salt.

Process:

1. Initially prepared ice cream. To do this, pour fat cream into the container when they become half more in volume, then remove from the furnace, let it cool. After the problem priest and pour in liquid nitrogen, put in the freezer.
2. Now prepare the meringue. Put the oven for warming up to 75-80 degrees. Beat egg whites-195 g, sugar-sand-395 g, pepper: barn, lemon zest. When the mass becomes thick, place it in a confectionery package and squeeze the meringue on parchment paper, which is covered with a baking container. Make small circles so that in diameter they do not exceed 9 centimeters. Bake the meringue for about three hours. Then leave to cool.
3. Chocolate filling is prepared from dark chocolate and cocoa. Put the mass of chocolate - 72%, cocoa - 95 g, butter - 25 g in a bowl, let you melt the chocolate, mix all evenly. Beat the cream and add flakes with salt there.
4. It remains to take meringues, add ice cream, cream, and beautifully water everything with a chocolate lipstick.

Chocolate mousse

Components:

• Black Gorky chocolate - at least 72% tile and cocoa - 195 g
• Cool water - 86 ml.
• Ice - 425 ml.

Process:

1. Place the chocolate in the container, break it on squares, add cocoa, heat the chocolate. Do not let boil. When the container is hot, dissolve the tile of chocolate, then make a small fire, make sure that the chocolate does not boil
2. Pour into another container.
3. Pour ice with water into the same container with water.
4. We put a pan with chocolate in cold water with ice. Beat the mass with a mixer. After a while, the chocolate mass will thicken. When thickened, put the mass on the creamy, add sweet syrup, treat the guests.

Video: molecular kitchen - orange spaghetti

Video: Home molecular kitchen