Culinary Creations
Culinary creations bring together the artistic and technical ramifications of food and its preparation. They also help chefs develop their own culinary style.
A dish themed on the extinction of the dinosaurs features enlarged 3-D prints of micro-fossils. A rack of lamb dish is garnished with obsidian to represent the volcanic eruptions that contributed to mass extinctions.
Low-temperature cooking
Low-temperature cooking is a creative culinary technique that allows chefs to prepare dishes at temperatures lower than boiling. It can be used to create unique textures and flavors. However, it is important to remember that this method may not kill all micro-organisms. Therefore, it is important to cook food hygienically and cool it immediately afterward.
Low temperature cooking is a great way to produce succulent meats from less expensive cuts of beef and pork. It also works well for fish and root vegetables. However, some people are concerned that low temperature cooking can result in a uniform texture.
To avoid this, chefs should ensure that they sear the meat at a high temperature before roasting it at a lower temperature. This will prevent the inside from becoming mushy and will provide an extra level of flavor. Also, they should use a meat thermometer to monitor the internal temperature of the meat. A good thermometer will be able to tell whether the meat is rare, medium or well done.
Siphoning
The culinary siphon is a device used to transfer liquids from one container to another using gravity and atmospheric pressure. It consists of two arms joined at the bottom and shaped like a U. The inlet arm is shorter than the outlet arm, and the level of the water in each is kept at the same height.
The siphon also allows for a much higher concentration of air than other aeration methods, and it can be used to prepare a variety of preparations. It is particularly useful for preparing aeration and foams that are light in texture, making them ideal for desserts and cocktails.
For example, a whipping siphon can be used to create a foam made from fruit purees and coulis. This can be a more healthy alternative to classic creams, and it can help cater to the needs of diet-conscious clients. The whipping siphon also prevents the food from becoming oxidized, which is an important factor for keeping food fresh.
Gelling
Gelling is a remarkable process that uses the interaction of various substances to create unique textures and flavors. Chefs use gelling to make a range of culinary creations, including jellies and jams. They also use it to thicken sauces and soups.
The gelling process relies on a combination of factors, such as the concentration of sodium alginate and the presence of calcium ions. When these molecules interact, they form a network of gelatinous strands that help to create the desired texture and consistency. This allows chefs to create innovative culinary creations that push the boundaries of traditional cooking.
Agar agar is an excellent gelling agent that can be found at health food stores and specialty grocery stores. It is easy to work with and can be used in a wide variety of recipes. Its versatility makes it an ideal alternative to gelatin, especially for those who are following a vegan lifestyle. Other popular gelling agents include guar gum and xanthan gum.
Rotary evaporator
A rotary evaporator is an essential tool in the field of molecular cooking, a modern culinary trend that uses scientific techniques to create unique flavors and textures. It works by evaporating solvents from herbs and fruits and distilling the remaining ingredients, resulting in concentrated extracts that can be used to add flavor to dishes. It can also be used to purify laboratory chemicals.
A complete rotary evaporator has a motor unit that rotates the evaporation flask, a vapor duct that channels the vapor, and a condenser that collects the distillate. It also has a foam sensor that reaches into the evaporation flask and aerates it whenever foam forms, which is often a problem when handling natural products that tend to foam.
To use the rotovap, first chop and dry your herbs and place them in a suitable solvent. You should then heat the mixture to a low temperature in the evaporation flask and apply controlled heat and vacuum conditions for effective extraction.