分子美食菜谱.docx

分子美食菜谱.docx

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分子美食菜谱

分子美食菜谱

REVERSESPHERICALCUREDHAMCROQUETTE

西班牙火腿丸子

INGREDIENTS四人用ELABORATION做法

Croquettebasicwithoutflour

450g.Spanishcuredham（Serrano）

100gButter

2teaspoonsfinelymincedonions

250mlMilk

Apinchofgroundpepper

Salttotaste

丸子粉团制法

西班牙风干火腿450克

牛油100克

切碎洋葱2茶匙

牛奶250毫升

黑胡椒少量

盐少量

1.Grindcuredhaminafoodprocessor.

2.Inapan,fryonionwithbutter.Onceturnedtranslucent,addinmincedcuredham.

3.Pourinmilk,stirwell.

4.Addsalttotaste.Removefromheatandcool.

1.用搅拌器搅碎火腿

2.用牛油炒香洋葱,待洋葱炒至透明后,加入火腿茸,略炒

3.加入牛奶搅均

4.加黑胡椒和盐调味.离火,待凉,备用

1,000gwater

5gALGIN

250gchosencroquettebase

6gGLUCO

0,8gXANTANA

西班牙火腿丸子

水1000克

ALGIN5克

丸子粉团250克

GLUCO6克

XANTANA0,8克

1.BlendtheALGINintothewateruntilitdissolves.

2.Leavethefridge12hourstoeliminateexcessair.

3.DilutetheGLUCOinthecroquettebase,mixintheXANTANAwithahandblendertoavoidlumps.

4.Reserveinthefridge.

5.Heatthecroquettebaseuntilitregainsamoreliquidtexture.

6.Filla2.5cm-diameterdosingspoonwiththecroquettebaseandpouritintotheALGINandwatersolution.

7.Givetheresultingsphereanelongatedshapewiththeaidof2spoonssothatitlookslikeatraditionalcroquette.

8.LeavethecroquettesintheALGINsolutionfor3min.

9.Turnthemoverandcookforafurther1min.

10.Strainwithadrainingspoonandplacetheminhotwater60ºCfor3min.

11.Removefromthewatertakingcarenottobreakthem.

12.Drythecroquettethoroughlyandcoattheminfriedbreadcrumbpowder.Servehot

1.用水溶解ALGIN

2.放入雪柜冷藏12小时

3.把GLUCO加入丸子粉团,再加入XANTANA,用手动搅拌器搅均

4.放入雪柜

5.将丸子粉团加热,直至粉团变稀

6.将粉团放入直径为3.5厘米的特制汤匙,及后,把汤匙放入ALGIN溶液中,粉团会自动凝固成丸子

7.轻轻用汤匙把丸子拉长

8.三分钟后,把丸子翻转,再浸一分钟

9.拿起丸子,用60ºC温水浸三分钟

10.弄干丸子,铺上炸脆面包糠即成

BASICSPHERIFICATION:

SPHERICALTEARAVIOLIWITHLEMONICECUBE

茶香云吞配香柠冰块

INGREDIENTSSERVES4四人用ELABORATION做法

EarlGreyTeainfusion:

400gWater

16gEarlGreyte

20gSugar

伯爵茶

水400克

伯爵茶叶16克

糖20克

1.Mixthethreeingredientsinabowl,coolthemixtureintherefrigeratorat4ºCfor24hours

2.Strainandreserveat4°C.

1.先将材料混合,加水,放入4ºC雪柜存放24小时

2.隔去茶叶,把茶保持于4°C

LemonIceCubes

50gLemonJuice

5gSugar

香柠冰块

柠檬汁50克

糖5克

1.Mixlemonjuiceandsugar,freezeitinamouldtoobtainicecubesof1cmwidth.

柠檬汁和糖混合后,倒进1厘米阔的模子,放入冰格,做成1厘米的香柠冰块

ALGINMix:

75gmineralwater

1,5gALGIN

ALGIN溶液

矿泉水75克

ALGIN1,5克

1.Mixalginwithmineralwater,withamixer,blenduntilamixedhomogeneousmixtureisformed.

2.Strainandletstandfor30minutes.

1.用搅拌器把矿泉水和ALGIN混合好

2.用细纹棉布隔去渣滓,放三十分钟

EarlGreyteasphericalraviolibase:

190gEarlGreyteainfusion

63gALGINMix

伯爵茶云吞片

伯爵茶190克

ALGIN溶液63克

1.Mixthetwocomponentswiththehelpofabeaterandletitstandfor30minutes.

2.Putintothefreezertocool.

将伯爵茶和ALGIN溶液用搅拌器搅均,放三十分钟

放入冰箱冷藏但不要结冰

CALCICMix:

500gmineralwater.

3,25gCALCIC

CALCIC溶液

矿泉水500克

CALCIC3,25克

1.Dilutecalciuminthemineralwaterwiththehelpofabeater.

2.Putintothefreezertocool.

1.CALCIC溶液和矿泉水混合,一边加入溶液,一边搅拌器搅均

2.放入冰箱冷藏但不要结冰

Lemonpeelchopped

1limónde80g

柠檬1个

1.Removeskinofthelemonwiththehelpofapeeler.

2.Cleantheremainingwhitetissue.

3.Juliennetherindinto0.2cm-widestrips.

4.Storeinanairtightcontainerintherefrigeratorat4°C.

1.用削皮器削去柠檬皮

2.刮去柠檬皮的白色部分

3.把柠檬皮切成0,2厘米阔

4.做密实袋包好,放入雪柜泠藏至4°C.

1.Putalemonice-cubeinadosingspoonof3cmindiameter.

2.FillthespoonwithEarlGreymix.

3.PutthespoonintoabathofCALCICsolutionfor1minutetoobtainravioli.

4.RemoveraviolifromCALCICsolutionandrinseitinabathoficedmineralwater.

5.DraintheraviolisandplacetheminChinesespoons.

6.Toserve,garnishwithastripoflemonrind.

1.把香柠冰块圆周为3厘米的特制汤匙,把伯爵茶倒进汤匙,直至填满汤匙

2.把CALCIC溶液倒进大碗内,将汤匙放入的大碗内,放一分钟,伯爵茶会自动凝固成云吞

3.取出汤匙,将汤匙放入盛有冰冻矿泉水的大碗内以去除CALCIC溶液

4.云吞隔水后,放在中式汤匙

5.以柠檬皮制饰即可

BASICSPHERIFICATION:

MELONCANTALOUPECAVIAR

甜瓜鱼子

INGREDIENTS四人用ELABORATION做法

CantaloupeMelonJuice:

500gCantaloupeMelon

罗马甜瓜汁

罗马甜瓜500克

*可用蜜瓜取代

1.Peelandremovepipsofthemelon.

2.Crushthefleshofthemeloninblender.

3.Obtainthejuicebypassingthroughamuslincloth.

4.Reserveinrefrigeratorat4ºC.

1.罗马甜瓜去皮去核

2.把罗马甜瓜搅碎,用细纹棉布渣出果汁

3.把果汁冷藏至4ºC

CanteloupMelonsphericalcaviarjuice:

250gCanteloupMelonjuice

2gALGIN

鱼子溶液

罗马甜瓜汁200克

ALGIN2克

1.Mixalginwith1/3ofmelonjuice.

2.Crushwithamixeruntilwellblendedandwithoutlumps.

3.Mixwiththeremaining2/3ofmelonjuice.

4.Strainandkeepatroomtemperaturefor30minutes.

1.把ALGIN混入1/3罗马甜瓜汁

2.用搅拌器搅均

3.加入余下1/3罗马甜瓜汁

4.用细纹棉布隔去渣滓,存放在室温三十分钟

CALCICMix:

500gmineralwater

2,5gCALCIC

CALCIC溶液

矿泉水500克

CALCIC2,5克

1.Dissolvecalciumintomineralwaterwiththehelpofabeater,reserveat4°Cuntiluse.

把CALCIC加入矿泉水用搅拌器搅均,冷藏至4°C,备用

Passionfruitseeds:

60gPassionFruit（1piece）

热情果籽

热情果1个约60克

1.Cutpassionfruitintohalf.

2.Withthehelpofaspoon,extractseeds.

3.Storeintherefrigeratorat4°C.

1.热情果切开一半,用汤匙刮出热情果籽

2.冷藏至4°C备用

Otheringredients:

其它用具和材料

10Freshminthearts

薄荷叶10片

450mlSyringes,externaldiameter

5cmtip

450毫升,5厘米圆周针筒1枝

10CaviarBoxof30gcapacity

鱼子酱盒

1.Fill4syringeswiththemelonandALGINmixture.

2.ExpelitdropbydropintotheCALCICbase.

3.Removeafter1minute,strainandrinsetheresultingcaviarincoldwater.

4.Toserve,putthefinishingcaviarintothecaviarbox

1.将鱼子溶液注入针筒

2.将鱼子溶液滴进CALCIC溶液内,做成鱼子

3.待1分钟,取出鱼子,放入冰水中清洗

4.把鱼子放入鱼子酱盒即可

INVERSESPHERIFICATION:

SPHERICALRASPBERRIESWITHYOGURT

覆盆子伴奶酪

INGREDIENTS四人用ELABORATION做法

ALGINMIX

1.500gmineralwater

7,5gALGIN

ALGIN溶液

矿泉水1,500克

ALGIN7,5克

1.Mixwaterwithalgin,withthehelpofamixer,blenduntilasmoothmixtureisformed.

2.Letitstandintherefrigeratorfor48hourssothattheairisincorporatedintothemixturedisappearsandalginisrehydratedaltogether.

1.用搅拌器把矿泉水和ALGIN混合好

2.放入雪柜冷藏48小时

10Raspberries.

覆盆子10颗

Halfraspberries

覆盆子切开一半

SweetenedYogurt:

150gGreekyogurt

15gSugar

甜奶酪

希腊奶酪150克

糖15克

1.Mixbothingredientsinabowluntilsugardissolves.

2.Leaveinthefridge.

1.将糖和奶酪混合,搅拌至糖完全融化

2.放入雪柜备用

1.Immersetheraspberriesinsweetenedyogurt.

2.Putaraspberryintoadosingspoon,fillthespoonwithyogurt.

3.Pourthecontentofthespooninthemixtureofalginandwater.

4.Every2minutestomovethespheresverysmoothly,repeatthisoperationtoatotalof10minutes.

5.Afterthatdrainsmoothlyandrinsewellwithcleanwater.

6.Storeinacontainerwithalittlesugarysyrupintherefrigeratortouse.

1.将覆盆子放入奶酪中

2.将奶酪倒入特制汤匙

3.将汤匙放入ALGIN溶液,奶酪会自动凝固成丸子

4,每2分钟翻转丸子一次,一共浸10分钟

5.把丸子拿起,过清水

6.把丸子放在糖水中,雪冻即可

SPAGHETTIMANCHEGO

MANCHEGO羊奶芝士面条

INGREDIENTS四人用ELABORATION做法

ManchegoSerum:

1kgManchegograted

1LStillwater

Manchego芝士汁

Manchego芝士1公斤

水1公升

面条

500gManchegoSerum

5gAGAR

Manchego芝士汁500克

AGAR5克

ManchegoSerum

1.Inapan,heatwaterupto90ºC.

2.AddgratedManchego

3.Blendtoobtainalump-freemixture.

4.Removefromtheheat.Coverandleavefor30min.

5.Straininamuslinclothandleavetocool.

Manchego芝士汁制法

1.将水煮至90ºC,加入Manchego芝士

2.不停搅拌,防止起粒

3.待芝士溶后,离火,盖好,放30分钟

4.用细纹棉布隔去渣滓,待凉

ManchegoSpaghetti

1.DissolveAGARManchegowithat35ºC.

2.Bringtoaboilwhilestircontinuously.

3.Onceboiled,removeformtheheat.Letitcoulddownto55-60ºC.

4.Useasyringetofilltheserumintothetubes.Placethetubesintoabowloficecoldwaterforcooling

5.Oncecooled,squeezeoutspaghettiwithasyringe.

面条制法

1.将Manchego芝士汁煮至35ºC,加入AGAR

2.将芝士汁煮滚,其间不断搅拌

3.煮滚后离火,待凉至55-60ºC

4.用针筒将芝士汁注入胶管,把胶管放入冰水待凉

5.待芝士汁凝固后,用针筒挤出面条即可

SAFFRONTAGLIATTELE

番红花宽扁面

INGREDIENTS四人用ELABORATION做法

SaffronTagliatelle:

250gchickenstock

5gGELLAN

清鸡汤250克

番红花10条

GELLAN5克

1.Mixsaffron,chickenstockandGELLANinapan,bringtoboilandstircontinuously.

2.Onceboiled,removeformheatandremovefoam.

Pouroveraslightly-heatedmetallictraytoobtainafine

anduniformbase.

3.Drainanyliquidandleaveatroomtemperature.Oncesolidified,leaveinthefridgetocool.

4.Toserve,cutthepastainto0.5cm-widetagliatelle.

1.混合番红花,清鸡汤和GELLAN,煮滚,期间不停搅拌

2.煮滚后,立即离火,隔去泡沫

3.将成糊状的高汤,倒进平底铁碟

4.隔去余下水份,放在室温待凉.待凝固后,放入雪柜冷藏.

5.冷藏后,将面团切成0.5厘米阔的面条即可