Muffin Mixing Method. Chocolate muffin Mix all ingredients

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A restaurant serving molecular cuisine is like a laboratory experimenting with familiar recipes, flavors products and are looking for new ways to serve food.

The task of molecular cuisine is not to feed to the dump, but to surprise and sometimes even pleasantly overwhelm. Of course, most of the dishes at home cannot be repeated. But the simplest ones, without the use of complex devices and special additives, can be prepared in your own kitchen.

site picked up recipes that will definitely work without a chemist's diploma and the experience of a chef.

Fondant egg

After 2 hours, we get a softer and softer taste in texture, slightly unusual, similar to unsweetened fudge.

Beetroot roll with soft cheese

You will need:

• 2 beets
• 1 sachet agar agar
• 250 g of spicy soft cream cheese

Preparation:

Beet juice and beet pulp, beat in a blender. Strain and add 1 agar-agar sachet. Stir well and bring to a boil.

Slightly thickened beet juice pour a thin layer onto a tray with cling film. After the gelled sheet has cooled down, apply a thick layer of spicy soft cream cheese and roll it up. We cut the resulting roll with a sharp knife.

Orange spaghetti

You will need:

• 400 ml orange juice
• 25 ml thick orange syrup
• 75 ml sugar syrup
• 25 g gelling agent

Preparation:

We mix all the ingredients and heat, avoiding boiling. We collect the resulting liquid into a syringe. With its help, we fill a flexible silicone tube of the required length with liquid. You can use regular pharmacy drip tubes.

Immerse the filled tube in cold water for 3 minutes. Then we connect the syringe and the tube and, using the air coming from the syringe, squeeze out the spaghetti.

Chocolate mousse

You will need:

• 225g good quality dark chocolate
• 200 ml of water

Preparation:

Break the chocolate into pieces and pour it into a saucepan with water. Heat over moderate heat, stirring occasionally, until the chocolate is completely dissolved. Pour cold water into a large bowl and add crushed ice.

Pour the liquid chocolate into a small bowl and place it in a bowl with ice and water. Beat with a mixer until whipped cream.

Coffee meat

You will need:

• 1.5KG pork neck
• 1 cup of espresso
• ground coffee
• 50 g coffee oil
• salt pepper

Preparation:

Preparing a cup of espresso. Cooking a paste from coffee oil (can be replaced with butter), salt, pepper and ground coffee. Using a syringe, inject the cooled espresso into a piece of pork neck. Rub a piece of meat with the resulting paste.

Put the meat in a baking bag, close it tightly. Boil water in a saucepan, place the bag in the saucepan. Simmer over the lowest heat for 2 hours. Cool and cut in portions.

Balsamic caviar

You will need:

• 100 ml olive oil
• 60 ml balsamic vinegar
• 30 ml of water
• 1 tbsp. l. Sahara
• 1 sachet agar agar

Preparation:

Chill the bowl with olive oil... Mix vinegar, water, sugar and agar-agar in a saucepan. Bring the mixture to a boil, simmer over medium heat for 1 minute. The mixture thickens slightly. We remove from the stove and cool for a few minutes.

We collect the mixture into a syringe without a needle. Hold the syringe horizontally over a container of chilled oil and squeeze the mixture into the oil drop by drop. Drops should not fall on top of one another. At the bottom of the container, the eggs will form perfect spheres. We filter the eggs.

Carrot oil

You will need:

• 6 medium-sized carrots
• 500 g butter

Preparation:

Squeeze the juice out of the carrots. Melt 500 g butter in a saucepan. Pour hot oil and carrot juice into a blender and blend at high speed until smooth. Bring the resulting mixture to a boil in a saucepan over low heat. We filter from the formed foam.

Pour into a mold and place it in a bowl of ice. We put it in the refrigerator. As soon as the carrot oil hardens, transfer it to a plate. Can be used as a butter sandwich, or melted slightly and used as a sauce.

Spicy truffles

You will need:

• 100 g chocolate
• 75 ml heavy cream
• 20 g butter
• a pinch of dry chili

Preparation:

Break the bar of chocolate into pieces, fill it with cream, add butter, a pinch of dry chili and melt everything over low heat until a silky consistency.

Cool and refrigerate for 2 hours. When the mass hardens and begins to resemble plasticine in consistency, we form spheres with a spoon and roll them in cocoa powder. Put the finished truffles in the refrigerator until they solidify.

Surprise egg

You will need:

• 3-4 eggs
• spicy sauce
• pate
• ground crackers
• deep fat oil

Preparation:

Peel hard-boiled eggs and cut off their tops. We remove the yolks. Put a little spicy sauce and pâté inside each. Cover with egg lids and refrigerate.

Dip the cooled eggs in flour, dip in whipped with a whisk a raw egg, dip in ground crackers and deep-fry.

Tomato Soup Jelly

You will need:

• 350 ml light chicken broth
• 1 carrot
• 1/2 stalk of leeks
• 2 cloves of garlic
• 2 tbsp. l. thick tomato paste
• 6 cherry tomatoes
• 15 g parsley
• 15 g green onions
• salt and pepper

Preparation:

Add carrots, leeks, cherry tomatoes and garlic cut into circles into the broth, tomato paste, herbs, salt, pepper. We put the saucepan on low heat and cook after boiling for 20 minutes.

Puree the soup with a blender and filter. Add 1 sachet of agar-agar, stir and bring to a boil over low heat. Pour into molds and put in the refrigerator until completely solidified. We spread it on portioned plates.

Pumpkin spheres
For those who move to the next level of difficulty

You will need:

For the cake:

• 400 g pumpkin puree (baby food)
• 1 pack of cream cheese
• 2 tbsp. l. corn starch
• 2 tbsp. l. soy milk
• agave syrup to taste
• cloves, cinnamon, nutmeg to taste

For the jelly base:

• 3 glasses of cold water
• 1 tsp sodium alginate

For the sphere:

• leftover pumpkin pie filling
• 1 tsp calcium lactate

For decoration:

• whipped cream (soy can be used)
• chopped pieces of pie for sprinkling

Preparation:

Mix all the ingredients for the cake in a blender until smooth. If you do not have a ready-made pumpkin puree, then you can make it with a pumpkin blender. You will need about 450 g of pulp. Transfer the mixture to an oven dish and bake for about 45 minutes.

Pour 3 cups of water into sodium alginate. Use a hand blender to blend at high speed for at least 2 minutes. Set aside for half an hour to release the remaining air bubbles.

We combine calcium lactate and the rest of the cake. Stir by hand until smooth and set aside.

We take glassware no more than 10 cm in diameter. Pour a small amount of water with sodium alginate on the bottom. Take the mixture of pumpkin filling with 2 tablespoons. We put it as neatly as possible. Then we tilt the dishes at an angle of 45 degrees and slowly pour in the mixture with sodium alginate until it covers the future sphere. Then slowly raise the glassware to 90 degrees. The method is similar to pouring beer into a glass. Rotate the dishes for 30 seconds to form a sphere. Then we set aside the dishes with the sphere for 2 minutes.

After that, we transfer the solid sphere to cold water, while we form other pumpkin spheres.

Before serving, place some whipped cream under the sphere and sprinkle with pie crumbs on top.

Glazed tofu with pearls

3 tbsp. l. mirin rice wine (can be substituted for sweet white wine)

a drop of rice vinegar

1 tbsp. l. brown sugar

1 tbsp. l. cold water with the addition of 1 tsp. corn starch

black and white sesame seeds for decoration

Preparation:

In a saucepan, mix sriracha sauce, sesame oil, broth and agar-agar. We put on medium heat. As soon as the mixture starts to boil, wait 45 seconds and remove from heat. Let cool the mixture for 2 minutes.

We take out the chilled butter and a glass from the refrigerator. Pour oil into a glass so that at least 5 centimeters remain to the top. Using a pipette or syringe, we collect the mixture and slowly squeeze the mixture into it as close to the surface of the oil as possible. The resulting granules will fall to the bottom of the glass. We do not make many pearls at once, so that they do not stick to each other. We take out the obtained pearls using a sieve and use the oil again to prepare the next batch. We store all the resulting pearls in cold water while we cook the tofu.

Cut the tofu layer into 6 cubes. We heat up peanut butter in a large skillet over medium heat. Lower the tofu cubes and brown them for 4-5 minutes on each side. If the cubes start to burn, then add a little oil to the pan. Once all the cubes are well browned, transfer them to a plate while making the icing.

In a saucepan, mix sesame oil, soy sauce and mirin and bring to a boil over medium heat. Mix well, add vinegar and sprinkle brown sugar above. Add a mixture of water and cornstarch, stir and remove the thickened frosting from the heat.

Sprinkle the blush tofu with glaze, put the pearls on top and sprinkle with sesame seeds.

For the cake:

• 3 tbsp. flour
• 1 tbsp. Sahara
• 100 g butter
• 1.5 tbsp. kefir
• 1 tsp soda
• 0.7 tsp citric acid
• 3 tbsp caroba

For glaze:

• 200 grams of butter
• 10 tbsp caroba
• 200 gr. Sahara
• 100 ml water

Preparation

Let's start with the cakes. After mixing all the ingredients, we make the dough. In consistency, it turns out like thick sour cream. We also add carob, which replaces cocoa and gives the cakes a wonderful dark color, to the dough.

Why not just use cocoa? I just prefer the carob to him. Plus, it's sweet on its own, so less sugar can be used. Fill out the form with dough ...

And we send it to the preheated oven for 40 minutes. One-two-three, pot, cook the oven - bakes! Ready!?! What a good spell, you need to remember))

Shifting ready-made cake from the baking sheet to the board. Be sure to saturate it with a solution of sugar (0.5 cups of water + 1 tablespoon sugar). This is done like this: scoop up the syrup with a tablespoon and pour it over the entire surface of the cake. Let it cool down a bit and come to your senses. After that, we cut into equal parts.

The cake is ready, now is the time to cook the icing. In a saucepan over the fire, mix all the ingredients and, with constant stirring, cook for 5 minutes until thickened.

And now the hot icing falls on the cakes, covering them with a layer of heavenly pleasure ... Cover the cakes with ribbons or guipure cloth with an elegant pattern and sprinkle with powdered sugar through a fine strainer.

Then we very carefully remove the ribbons or fabric, see what happened and admire it!

Preparation chicken eggs is considered by the people to be a no-brainer. And in the cookery world, professionalism will be tested on egg dishes. Eggs cook quickly and usually with little or no additional ingredients. Therefore, there is pure skill here - in a minute more or less, and it will turn out to be completely different from what was intended. Therefore, I will cite here all sorts of small tricks that allow you to achieve the desired result as accurately as possible: a semi-liquid yolk and a beautifully peeled white. One serving of Ramen is one egg or half.

Ingredients

Has already

• Egg - 1 pc.
• Water - 40 ml
• Sake - 40 ml
• Soy sauce - 10 ml
• Mirin - 10 ml
• Sugar - 5 g

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1.

We start cooking by bringing the eggs to room temperature... You can take them out of the refrigerator in advance or fill them with hot water for 5-10 minutes. We mix all the ingredients of the marinade and bring until the sugar is completely dissolved. The mixture can be slightly warmed up or lukewarm water can be used.

2.

Pierce the blunt end of each egg with a sharp knife or thick needle, gently tapping. At this point, the egg has an air pocket. If you let air out of it, then during cooking water will get into this space, under the membrane, and then it will allow you to clean the egg from the shell with 100% quality.

3.

Bring water in a saucepan to a boil. Water needs about 1 liter for 3 eggs. Dip the eggs one by one into boiling water with a spoon and stir them in the water to ensure that the yolk is centered while the white grasps. At this moment, the water will cool down and stop boiling violently. Reduce the heat to a minimum and leave the eggs to simmer for 6 minutes.

4.

In the meantime, prepare an ice bath. Ice and water should be equally divided and again at the rate of 300-350 ml per 1 egg. Dip the boiled eggs in ice water and leave for 5 minutes.

5.

If a lot of eggs are boiled at once, then after cooling, you can drain the ice water from the bowl and then move the bowl with the eggs in it so that they roll and hit each other and the sides of the bowl. If there are only 2-3 of them, then break the shell in your favorite way. I tap on the table a couple of times and then roll my palms across the table, creating small cracks across the entire surface of the shell. After that, it is removed from the egg like a stocking.