Wednesday, June 11, 2008
BLOOD ORANGE CAVIAR? I'LL EAT IT
*Frothy Iberico ham, tomato confit, pinenut oil, smoked salt, sweet basil pearls*
With a new age of modern cuisine in the midst, chemistry is playing a more "star" role in cooking. With the introduction of various seaweeds and food chemicals, we can alter food in ways never before possible. Using sodium alginate, sodium citrate and calcium chloride together, we can make caviar or pearls out of many various liquids. We can have a similar effect by using reverse spherification with sodium alginate and calcium gluconate, this is best for liquids carrying dairy or high amounts of alcohol. With some simple knowledge and practice, almost anyone can jump into the future, or at least the food can!