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Jet City Gastrophysics

~ Exploring Modernist Cuisine in the Northwest

Jet City Gastrophysics

Category Archives: gels

Modernist Cuisine At Home: Compressed Melon Terrine

10 Friday May 2013

Posted by jethro in gels, hyrocolloids, MC at home, recipes, vacuum sealing

≈ 5 Comments

Tags

cantaloupe, Honeydew, Ideas In Food, Modernist Cuisine

Compressed Melon Terrine

It’s been absolutely beautiful in Seattle the past few weeks.  The sun has been out, the flowers are in full bloom, and generally the malaise that creeps into people’s day to day personalities after months of cloud cover has given way to smiles and laughter. And lots of exposed white, pale skin.

The food has changed as well as the smell of BBQs has been in the air while we enjoy a respite from the gray skies.  I wanted a light snack that fit the warm days, and chose melon slices.  That get glued together.  As you do.

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Modernist Cuisine At Home: Cheese In A Tube

04 Thursday Apr 2013

Posted by jethro in emulsions, gels, MC at home, recipes

≈ 1 Comment

Tags

Aged gouda, constructed cheese, monterey jack, paint tubes

Cheese - In A Tube!

Cheese!  In a tube!  Woooo!  I mean, really, it sells itself.  Let’s do this.

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Modernist Cuisine At Home: Hot Blood Pudding Custard

20 Thursday Dec 2012

Posted by jethro in emulsions, gels, hyrocolloids, infusion, MC at home, recipes, thickeners

≈ 6 Comments

Tags

Kelogel F, Modernist Cuisine, pig's blood, Thermomix

Hot Blood Pudding Custard

This was going to be a Halloween post but I had trouble with it and had to revisit it later to get it right.  I mean, really, nothing says ‘Happy Holidays’ like a champagne glass filled with hot blood pudding custard.  Actually, everything does besides that.  Anyway, I made hot blood pudding custard.

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Skirt Steak

22 Wednesday Feb 2012

Posted by ericriveracooks in curing, dehydration, emulsions, foams, gels, hyrocolloids, starches, thickeners

≈ 3 Comments

Eric

Root Vegetables

15 Tuesday Nov 2011

Posted by ericriveracooks in brining, dehydration, gels, hyrocolloids, pressure cooking, sous vide, starches, thickeners, vacuum sealing

≈ 1 Comment

Tags

Cooking Blog, Food, Root Vegetables

 

Components:

Chioggia Beet – gel and pickled
Parsnip – centers sous vide and fried strands
Turkey Chicharrones
Cocoa Nib – cooked in sherry vinegar
Russian Blue Potato – steamed
Swiss Chard – pickled
Rutabaga – powdered
Rosemary – fried in potato starch
Pea Tendrils
Turkey Consomme (poured over once presented)

Eric

 

 

 

 

 

 

 

 

 

Modernist Cuisine At Home: Caramelized Carrot Soup with Coconut Chutney Foam

10 Monday Oct 2011

Posted by jethro in centrifuge, foams, gels, hyrocolloids, MC at home, pressure cooking, recipes, thickeners

≈ 6 Comments

Tags

carotene butter, carrot, coconut, Modernist Cuisine, soup

Caramelized Carrot Soup with Coconut Chutney Foam

This one is always touted as an easy introduction to Modernist Cuisine. It has two main ingredients: carrots and butter. It has two steps as well: pressure cook carrots in butter for 2o minutes.  Then add carrot juice, puree, and season.  Voila.

Strange thing is, well, my version, it took me most of the day.

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Beef Marrow, Beecher’s Veloute, Caramelized Cippolini, and Ciabatta

21 Tuesday Jun 2011

Posted by ericriveracooks in brining, curing, gels, pressure cooking, sous vide, starches, thickeners, vacuum sealing

≈ 1 Comment

Tags

Cheese, Cooking Blog, Dinner, Flowers, Food, Forage, Marrow, Morel, pressure cooker, Recipe

Additional ox tail/morel broth served table side.

Eric

Friday Night Cooking With Eric And Jethro

28 Saturday May 2011

Posted by jethro in gels, sous vide, vacuum sealing

≈ Leave a comment

Tags

blueberry gelee, cherry coulis, copper river salmon, edible flowers, microgreens, plating

Eric And Jethro Cook For Your Pleasure

TGIF.  Thank God It’s Friday.  A long week, and now the beginning of the Memorial Day weekend.  So, what to do.  Camping?  Happy hour?  For Eric and Jethro, how about some cooking? Scott sadly had another engagement to attend.

There’s no specific agendas to our meet ups anymore.  Sometimes we watch food documentaries or go to restaurants.  This time, we just wanted to cook something and eat the thing.  We bandied about some ideas via text and started thinking about salmon wrapped in pork skin and deep fried.  The conversation continued:

Food Textin'

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The Price Of Cooking Modernist Cuisine, Part II: Food Additives

26 Thursday May 2011

Posted by jethro in emulsions, foams, gels, hyrocolloids, maltodextrin, spherification, starches, thickeners, transglutaminase

≈ 6 Comments

Tags

agar agar, food additives, high methoxyl pectin, lethicin, malic acid, Modernist Cuisine

Molecular Gastronomy Starter Kit

Having gone over the price ranges of the tools and gadgets of Modernist Cuisine, let’s look at specialty ingredients next. The food additives used in Modernist Cuisine are considered safe.  The names might be ‘science-y” and therefore unpalatable, but if you have no problem with sodium bicarbonate (baking powder) and ascorbic acid (vitamin C), you should be fine with these.

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Duck Prosciutto Dish

12 Thursday May 2011

Posted by ericriveracooks in curing, dehydration, emulsions, gels, hyrocolloids, maltodextrin, starches, thickeners, transglutaminase, vacuum sealing

≈ 2 Comments

Tags

Blog, Cooking, Cooking Blog, Duck Prosciutto, Food

30 of these.

Eric

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