Equipment

Ginger Sorbet with Orange Glass & Citrus Mist

GInger 1 - done


Please enjoy this recipe and video from my new book ‘Vibrant Vegetarian’. The full recipe is featured bellow along with a video.

Vibrant Vegetarian is out now, I hope you enjoy this sample recipe and video and if so check out the whole book - available via iTunes and iBooks

Cheers

Eddie



All Eddies ebooks are now available to download as PDFs

Ginger Sorbet with Citrus Mist



This is a really refreshing end of meal dessert.
Citrus and ginger with coriander give a bright, clean flavour.
The orange glass gives the dish a little texture and yet more vivid citrus flavour.

The exclamation point to the dish comes in the form of the sensory impact of the citrus mist, both aromatically and visually dramatic.

I think this makes for a beautiful way to end a meal - light and vibrant. It’s a dish in which both the flavour and presentation are memorable and elegant.

Ginger Sorbet

250g Caster sugar
400g Water
70g Grated ginger
Juice and zest of one lemon
40g Cointreau
1.5g Xanthan gum

Squeeze the grated ginger in cheese cloth to extract as much juice as possible. Set the ginger juice to one side and keep the grated ginger solids separately.
Heat the water and sugar in a pan with the grated ginger solids. Simmer for five minutes.
Now strain the hot liquid into a bowl to remove all the solids. Add the ginger juice, cointreau, lemon juice and zest into the hot liquid and then allow the mixture to cool.

Once the liquid has cooled blend in the xanthan gum, then allow the liquid to chill for a couple of hours in the fridge.
Pour a little of the chilled sorbet base into a metal bowl. Then fast freeze the sorbet by whisking in powdered dry ice (or place the chilled liquid into an ice cream machine and churn while it freezes) then store this in a sealed plastic tub in the freezer.
NOTE – Dry ice is very cold (-78°C) so should be used with caution, and ensure no pieces of dry ice remain in the sorbet when it is served.

Orange Glass

170g Fresh orange juice
20g Lemon juice
10g Cointreau
Zest of two lemons
20g Kuzu
30g Caster sugar
10g Isomalt
½ Teaspoon chopped dried safflower petals


Mix all ingredients except the safflower petals together and stir well.
Now heat this mix while stirring until it thickens and turns translucent.
Take the mixture off the heat and stir in the chopped safflower.

Spread this mixture thinly thin on a non stick sheet.
Dehydrate at 64°C for 14 hours (or in a low oven for the same amount of time or until crisp).
Store the orange glass in an airtight container with silica until ready to serve.

Citrus Mist

500ml Water
Juice and zest of three lemons
One bunch of fresh chopped coriander
20 Crushed cardamom pods
2 Sticks of lemongrass
10 Dried kaffir lime leaves
One piece of chopped ginger


Heat all the ingredients in a small pan and simmer for five minutes.
Then turn off the heat and leave covered to infuse.
Store the citrus infusion in the fridge.

Serving
Spoon a little dry ice into a bowl and cover this over with slices of lemon and orange.
Spoon some of the sorbet into a glass and sit this on top of the lemons in the bowl.
Place a piece of the orange glass in the top of the sorbet and garnish with coriander.
Finally pour the citrus infusion over the dry ice and the emerging mist will carry the citrus scent adding a final layer of flavour to the dish.


VIbrant Vegetarian - OUT NOW



My new book Vibrant Vegetarian came out today, please have a look at the promo video and if you decide to buy it and like it then please, if you don’t mind, suggest it to your friends or write nice review of it on iTunes

Cheers all

Thank you

Eddie



All Eddies ebooks are now available to download as PDFs

The Antigriddle


The Antigriddle

A short video of a few things using the antigriddle

The Anti-Griddle is Available via www.Modernist-Chef.com

More videos coming soon

Eddie

Ultrasonics in the kitchen

The PolyScience SonicPrep

2 ps done

This is just a quick blog post and also abit of a teaser for my ebook coming out in the next couple of weeks - ‘Modernist Vegetarian’

This is a short introduction to one of the modern pieces of equipment, an ultrasonic homogenizer, I used in the book. It is explored in more detail (along with a couple more videos) in the ebook. Infact the very first dish in the book uses it aswell.

Check out the video and then some more info below for an outline of how the ultrasonic homogenizer works and some applications. Then you will have to keep an eye out for the ebook for more detail I’m affraid. The good news is the ebook is going to be very cheap and accessible though and full of a ton of other great stuff aswell.



This piece of equipment is really new to culinary application so its full potential certainly won’t have been reached yet but with some great chefs now beginning to use it would be reasonable to expect to hear more about this bit of kit in the near future.

For now this an edited shortened intro to how the PolyScience SonicPrep works and, as I said before, you will then have to wait for
‘Modernist Vegetarian’ to come out to see more on this.

So - the PolyScience SonicPrep emits high intensity sound waves via an ultrasonic probe creating alternating high and low pressure cycles within liquids. This creates tiny vacuum bubbles within the liquid, which then implode generating incredible forces (both heat and pressures) but on a minuscule scale. This process is called cavitation.

These powerful forces acting at such a minute scale can be very useful in cuisine for creating very fine and stable emulsions and infusions without damaging our finished product.

Shock waves in the liquid created by the cavitation process cause high speed jets of liquid (again on a tiny scale) within the liquid. These can disrupt and disperse a fat and help in the creation of an emulsion with a tiny fat droplet size.

This effect means that fats can be dispersed in tiny droplets so small in fact that in low fat concentrations (around 2.5%) an emulsion can be created and remain stable for days without the addition of any emulsifying or stabilising agent. These ‘milks’ (low fat emulsions) where one of my favourite applications of the SonicPrep.

Adding a stabiliser (such as xanthan gum) or emulsifier (such as soy lecithin) can help to keep the tiny fat droplets dispersed when using a higher fat percentage, thus giving you very fine emulsions with a higher fat content, this is useful in creating a stable culinary preparation.

The effects of cavitation can also allow us make infusions very quickly without the application of heat to the whole prodcuct (although I still prefer Nitrous Infusion for this). Along with having a myriad of other potential culinary applications.

Keep an eye on the blog and my twitter for more announcements on the ebook release and



Cheers
Eddie