Andrew reached out to me a few weeks ago about guest posting. His interest? Molecular Gastronomy! I find that fascinating, and it’s not something I’ve ever tried at home, although I have had food prepared that way out in restaurants. Hope you enjoy! –Liza
Food + Science: An Introduction to the Wild World of Molecular Gastronomy
Spherification: little pearls of delish!
Do you like caviar? Do you wish more things could be made into caviar? Spherification can help you do just that.It’s the process of turning any liquid into little pearls of deliciousness that will literally burst with flavor. To spherify your juice, you’ll need sodium alginate as well as either calcium lactate or calcium chloride. They combine to form a gel around the outside of a juice while leaving a liquid centre.
- With the immersion blender, blend sodium alginate into 100 grams of water.
- Mix the passion fruit syrup with 150 grams of water. Combine with the alginate solution, and let sit for an hour until the bubbles are gone. Insert into the squeeze bottle.
- Blend the calcium chloride with 500 grams of water. Once it is fully blended, add the passion fruit solution into the calcium chloride solution, drop by drop. Remove the pearls after 1-3 minutes.
- Place the pearls in a fine mesh sieve and rinse gently but thoroughly, as any remaining calcium chloride will impart a bitter taste to the caviar.
- Boil basil leaves in water and milk. Let cool, then strain.
- Whisk in soy lecithin, then let rest for a minute. Blend the solution with an immersion blender and combine with anything that tastes better with basil.
- Combine the transglutaminase with 1/3rdcup of water to form a slurry.
- Using a brush, coat one side of the bacon with the slurry, then place the scallop on the bacon, and roll the bacon around the scallop. Repeat for each scallop. Let sit in the fridge for two hours until bacon is firmly stuck to the scallop.
- Preheat your oven to 400F/200C. Place oil in a frying pan to hot; sear the non-bacon-covered ends of the scallops until brown (about a minute per side).
- Transfer the frying pan directly into the oven. Finish scallops in the oven for about five to eight minutes, until the bacon and the scallop are cooked.