I am frequently asked about how making "solid oil", in particular by friends from olive oil producing countries.
There are many solutions about this, but one is making a "graham" (an invention I did many years ago), in this way :
1. take some water
2. add some coagulating proteins (egg white, for example)
3. add oil while whipping, in order to make a firm emulsion
4. cook for some dozens of seconds in a microwave oven
5. dry at lot temperature.
And this is called a "graham".
dimanche 3 janvier 2016
samedi 28 novembre 2015
No mustard in a mayonnaise !
The true history of mayonnaise is the following. Already in the Viandier, by Guillaume
Tirel ("Taillevent", at the beginning of the , 15th century, cooks were preparing sauces called "rémoulade", based on mustard, with a hot or cold liquid.
Later, cooks added egg yolk, because we know how such food ingredient is improving the flavour.
Then, in the 18th century, and we don't have details, someone forgot the mustard, and got an emulsion similar to the cold rémoulade based on mustard and oil, but with a much more delicate flavour, because the mustard is somehow acrid. The sauce mayonnaise was created, and it was a wonderful discovery!
Alas, at the very beginning of the 20th century, the book entitled Guide culinaire (which was written by Philéas Gilbert, Emile Fetu and Auguste Escoffier, but the last one was alone on next editions) proposed to used mustard in the mayonnaise, whereas Gilbert correctly said that there should be no mustard in one of his own book published in 1934. This was a real mistake, and this is why I hate this wrong book, showing the utmost ignorance (mayonnaise is not the sole mistake). Worst, M. Grégoire and M. Saulnier, students of Escoffier, popularized the mistake... so that, today, many cooks confuse rémoulade and mayonnaise.
But it's not difficult! In order to make a mayonnaise, you need one egg yolk, one teaspoon of good wine vinegar, salt, pepper, and oil that you add drop by drop while whisking.
But no mustard, otherwise you get a rémoulade, not a mayonnaise !
Later, cooks added egg yolk, because we know how such food ingredient is improving the flavour.
Then, in the 18th century, and we don't have details, someone forgot the mustard, and got an emulsion similar to the cold rémoulade based on mustard and oil, but with a much more delicate flavour, because the mustard is somehow acrid. The sauce mayonnaise was created, and it was a wonderful discovery!
Alas, at the very beginning of the 20th century, the book entitled Guide culinaire (which was written by Philéas Gilbert, Emile Fetu and Auguste Escoffier, but the last one was alone on next editions) proposed to used mustard in the mayonnaise, whereas Gilbert correctly said that there should be no mustard in one of his own book published in 1934. This was a real mistake, and this is why I hate this wrong book, showing the utmost ignorance (mayonnaise is not the sole mistake). Worst, M. Grégoire and M. Saulnier, students of Escoffier, popularized the mistake... so that, today, many cooks confuse rémoulade and mayonnaise.
But it's not difficult! In order to make a mayonnaise, you need one egg yolk, one teaspoon of good wine vinegar, salt, pepper, and oil that you add drop by drop while whisking.
But no mustard, otherwise you get a rémoulade, not a mayonnaise !
vendredi 13 novembre 2015
From our friends in NYC
Hello all,
The November meeting of the Experimental Cuisine Collective will take place Friday, November 20, from 5:30 to 7:30 p.m. in the food studies department at NYU (35 W. 4th
Street, room 1080 on the 10th floor).
Make sure to note: different time, different place!
Marion Nestle will give a presentation on the subject of her latest book,
Soda Politics. You will also partake in a blind soda tasting.
Please RSVP at ecc112015.eventbrite.com. A link is also posted on our website. If you RSVP and can no longer make it, please let me know right away so that your seat can be released---thank you!
And you'll find below what we sent in October, for those of you who missed it then.
Our ninth (!!!) year of programming takes
place amidst a changed landscape, with more food and food+technology
events and meetups than ever. We look forward to fostering the unique
community of the ECC for many more years to come, with programs that
continue to interrogate the intersections of science
and food, but focusing on fewer meetings each year: two in the fall and
three in the spring. Of course, if timely programming ideas come along
(a great book is released, a great organization offers an opportunity to
co-host an event), more will take place,
so don't hesitate to be in touch with those!
All my best,
Anne
----
Anne E. McBride
Director, Experimental Cuisine Collective
Anne
----
Anne E. McBride
Director, Experimental Cuisine Collective
mercredi 4 novembre 2015
News from the Molecular Gastronomy Group in Lebanon
Dear all
This is a announcement from the Molecular Gastronomy Group in Lebanon (in charge: Pr Reine Barbar)
In
the scope of the project entitled “Preservation and development of
Lebanese Culinary Heritage by Molecular Gastronomy”, the Holy Spirit
University and the Agence Universitaire de la Francophonie would like to
invite you to a series of workshops on the theme “New Kitchen Stories
from the lab”. Chef Marijana Pedovic (Serbia) and Chef Sasa Hasic (Croatia) will be delivering these workshops (cf biographies below).
Workshop number
|
Public
|
Date
|
Time
|
Location
|
Workshop 1
|
Food engineering students
|
November 9, 2015
|
1-5 pm
|
Cordon Bleu Kitchen, USEK
|
Workshop 2
|
Food engineering students
|
November 10, 2015
|
9 am-1 pm
|
Cordon Bleu Kitchen, USEK
|
Workshop 3
|
Culinary Schools students
|
November 11,2015
|
9 am-1 pm
|
Cordon Bleu Kitchen, USEK
|
Workshop 4
|
Professional Chefs
|
November 12, 2015
|
9 am-1 pm
|
Cordon Bleu Kitchen, USEK
|
Demonstration
|
All public
|
November 13, 2015
|
11:15-12:15
Workshop topic of Mrs Marijana Pedovic: Illusion on a plate
1:45-2:45
Workshop title of Mr Sasa Hasic: Sea Bites
|
Cooking Festival- Biel, Beirut
|
About Chef Sasa Hasic :
A
bright, talented and self-motivated Chef with a track record of various
delicious meals and creative decorative food displays from different
parts of the world and cuisines. Sasa is reliable, trustworthy and
flexible chef as well as team worker, experienced in planning,
directing, and supervising of food preparation and cooking activities in
a busy environment.
About Chef Marijana Pedovic:
Chef
Marijana Pedovic is born in 1988 in Novi Pazar, Serbia, living in Novi
Sad. MSc Molecular Gastronomy, graduate with honors. She made the first
master thesis in Balkan about Molecular Gastronomy. She is a PhD student
in Food Technology.
She is Executive Chef, President and one of the founders of Serbian Association of Molecular Gastronomy.
She has professional practice in 4* and 5* hotels and restaurants in Balkan from commis to Executive Chef.
She has two contracts on cruisers around the world as Executive Sous Chef/step up Executive Chef.
Over 20 trained Chef under command, free education for students.
Science award for achievement, professional award from WACS for team leader.
She is a fighter and dreamer.
Chef du département des Sciences Médicales Fondamentales
Faculté de Médecine et des Sciences Médicales
Université Saint-Esprit de Kaslik
P.O. Box 446 | Jounieh | Lebanon
www.usek.edu.lb
vendredi 16 octobre 2015
A change at ECC
Hello all,
We hope that
your fall is going beautifully, and look forward to seeing you again
soon at an Experimental Cuisine Collective meeting!
This Saturday, October 17, join ECC co-founders Amy Bentley and Kent Kirshenbaum at the New York Academy of Medicine's
Eating
Through Time conference. Tickets are still available.
And on Friday, November 20, from 5:30 to 7:30 p.m., Marion Nestle will give an ECC presentation on the subject of her latest book,
Soda Politics. More info, including a link to register, will follow in November.
Our ninth (!!!) year of programming takes
place amidst a changed landscape, with more food and food+technology
events and meetups than ever. We look forward to fostering the unique
community of the ECC for many more years to come, with programs that
continue to interrogate the intersections of science
and food, but focusing on fewer meetings each year. The two above
opportunities to gather will constitute our fall programming, with three
programs to follow in the spring. And while we aim for five programs a
year, if timely programming ideas come along (a
great book is released, a great organization offers an opportunity to
co-host an event), more will take place, so don't hesitate to be in
touch with those!
All my best,
Anne
----
Anne E. McBride
Director, Experimental Cuisine Collective
Anne
----
Anne E. McBride
Director, Experimental Cuisine Collective
samedi 13 juin 2015
De la part de nos amis argentins
|
samedi 30 mai 2015
A molecular gastronomy seminar in New York
Dear all
this is from our friends in NYC:
this is from our friends in NYC:
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