Soy Sauce Air - Molecular Gastronomy
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Date: 2020-05-17
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Comments and reviews: 10
Alex
That is a roll and not sushi. The term you meant to use was sheer not blend. A similar effect should also be able to be done, and i suspect more quickly, with a soft agar gel (0. 07-0. 18%) that you can break up and put in the whip cream maker. The problem with using xanthan, is that salt in the soy sauce is an inhibitor, so you have to use a lot more gum then you would normally, though i suspect if you cut soy sauce with water 50/50, and use 0. 5g of xanthan, you would get a foam no worse than what you saw, actually maybe even throwing in 2 charges for a more stable foam. A different texture would be something like soy sauce air with about 0. 6% soy lecithin and a 3/2 sauce to water ratio. Lastly even cooler may be to put soy sauce into the roll, 100g of water + 100g of soy sauce + 0. 5g of xanthan + 4g of gelatin (240 bloom, or 4. 8g 200b or 6g 160b, bloom the sheets, dispurse in water, heat, chill, mix with chilled soy, xanthan, sheer, whip in a freezer-chilled bowl for about 15min, then set in fridge for 2 hours.
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That is a roll and not sushi. The term you meant to use was sheer not blend. A similar effect should also be able to be done, and i suspect more quickly, with a soft agar gel (0. 07-0. 18%) that you can break up and put in the whip cream maker. The problem with using xanthan, is that salt in the soy sauce is an inhibitor, so you have to use a lot more gum then you would normally, though i suspect if you cut soy sauce with water 50/50, and use 0. 5g of xanthan, you would get a foam no worse than what you saw, actually maybe even throwing in 2 charges for a more stable foam. A different texture would be something like soy sauce air with about 0. 6% soy lecithin and a 3/2 sauce to water ratio. Lastly even cooler may be to put soy sauce into the roll, 100g of water + 100g of soy sauce + 0. 5g of xanthan + 4g of gelatin (240 bloom, or 4. 8g 200b or 6g 160b, bloom the sheets, dispurse in water, heat, chill, mix with chilled soy, xanthan, sheer, whip in a freezer-chilled bowl for about 15min, then set in fridge for 2 hours.
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erikakerstedt
My dearest Chef Devoux, sorry if sounded offensive because that wasn't the intention. I love and enjoy your videos ever so much. In fact I learnt what real wasabi is from you. However the advertised product is really known and cheap things put into expensive package. You need Xanthan Gum? You can get it half a kilo of it for 14 us dolars from amazon. You need calcium lactate? just use baking powder. I believe there is no harm to being more informative. These are common things and easy to obtain.
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My dearest Chef Devoux, sorry if sounded offensive because that wasn't the intention. I love and enjoy your videos ever so much. In fact I learnt what real wasabi is from you. However the advertised product is really known and cheap things put into expensive package. You need Xanthan Gum? You can get it half a kilo of it for 14 us dolars from amazon. You need calcium lactate? just use baking powder. I believe there is no harm to being more informative. These are common things and easy to obtain.
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Hakan
I do so much like your videos, watch them for a long time and re-watch them as well while i try to perform them at home. But this conversation here, this is not a nice way to talk against some follower or fan or even some critics. Advertising is ok! Still, anyone can name a cheper link or so. Thats not a big problem. Someone will buy from you link, some others will google it and try to find it cheper or closer to their location. Please do not get mad at such comments. No need for that. Cheers
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I do so much like your videos, watch them for a long time and re-watch them as well while i try to perform them at home. But this conversation here, this is not a nice way to talk against some follower or fan or even some critics. Advertising is ok! Still, anyone can name a cheper link or so. Thats not a big problem. Someone will buy from you link, some others will google it and try to find it cheper or closer to their location. Please do not get mad at such comments. No need for that. Cheers
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How
I understand, and honestly It was no meant in that way, I hit the max word count was going to type something to round it off. also do note that in the message I suggest to go to molecule-r website and check out their 1lb (0. 45kg) tubs, which are more or less the same price as the cheaper products he/she suggested. I don't get any commission by sending people to the molecule-r website, it's not in my best interest but I did it any way in an attempt to be helpful. Thank you for being a fan: )
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I understand, and honestly It was no meant in that way, I hit the max word count was going to type something to round it off. also do note that in the message I suggest to go to molecule-r website and check out their 1lb (0. 45kg) tubs, which are more or less the same price as the cheaper products he/she suggested. I don't get any commission by sending people to the molecule-r website, it's not in my best interest but I did it any way in an attempt to be helpful. Thank you for being a fan: )
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How
Well done you have found the price of the raw materials per kg when you buy by the metric Ton, that's called buying in bulk! you can do this from a wholesaler or importer. The same is applicable to anything in a supermarket. when ever you buy anything in smaller quantities price goes up exponentially, it's one of the corner stones of commerce. Yes these products have been used in processed food for years, and in Michelin star restaurants. Now the home cook has that possibility too.
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Well done you have found the price of the raw materials per kg when you buy by the metric Ton, that's called buying in bulk! you can do this from a wholesaler or importer. The same is applicable to anything in a supermarket. when ever you buy anything in smaller quantities price goes up exponentially, it's one of the corner stones of commerce. Yes these products have been used in processed food for years, and in Michelin star restaurants. Now the home cook has that possibility too.
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How
You do realize that Molecule-r sells 1lb (0. 45kg) tubs as well. and 0. 45kg of Xanthan gum from molecule-r is 17. 75 on their website. the sachets are just for beginners and convenience. Once someone likes and knows how to use the product it would be cheaper to buy a micro-gram scale and the products by the lb (0. 45kg) like in the chef-starter-pack or pro-pack. Yes I could have been more informative but I have a finite amount of time, I choose to spend it developing new recipes.
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You do realize that Molecule-r sells 1lb (0. 45kg) tubs as well. and 0. 45kg of Xanthan gum from molecule-r is 17. 75 on their website. the sachets are just for beginners and convenience. Once someone likes and knows how to use the product it would be cheaper to buy a micro-gram scale and the products by the lb (0. 45kg) like in the chef-starter-pack or pro-pack. Yes I could have been more informative but I have a finite amount of time, I choose to spend it developing new recipes.
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erikakerstedt
We have been using this food additives for almost half a century now (xanthan gum use dates back to 60's. I wonder whose idea it was to put them into la prairie like packages and sell them for 60 bucks a box like it is something new(molecular gastronomy whooooaaa. Because frankly asking even 1 dollar for the contents of that box is an outrage. I urge you not to encourage buying these at such an inflated price. Xanthan gum's usual price is US 3. 9-4. 9 / per k. g
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We have been using this food additives for almost half a century now (xanthan gum use dates back to 60's. I wonder whose idea it was to put them into la prairie like packages and sell them for 60 bucks a box like it is something new(molecular gastronomy whooooaaa. Because frankly asking even 1 dollar for the contents of that box is an outrage. I urge you not to encourage buying these at such an inflated price. Xanthan gum's usual price is US 3. 9-4. 9 / per k. g
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erikakerstedt
Xanthan gum (Additive E415) 3. 9 per kg Sodium Alginate (Additive E401) 7 per kg Calcium Lactate (Frigin Baking Powder! Additive E327) less than 1 per kg Selling the mere dust of these additives we have known for half a century (and tried to avoid them for the better half) for 60 is abuse. It's like putting table salt to a fancy package that writes Na on it then selling it 1000x times the actual worth.
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Xanthan gum (Additive E415) 3. 9 per kg Sodium Alginate (Additive E401) 7 per kg Calcium Lactate (Frigin Baking Powder! Additive E327) less than 1 per kg Selling the mere dust of these additives we have known for half a century (and tried to avoid them for the better half) for 60 is abuse. It's like putting table salt to a fancy package that writes Na on it then selling it 1000x times the actual worth.
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chase
Iv seen thos kits before, and had an idea but never the skill or resources, what if you used soy sauce with the mixture that makes the little gel balls, that look like the fish eggs, and use them as a topping along with the eggs or on the side, would be visually fun and interesting lol.
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Iv seen thos kits before, and had an idea but never the skill or resources, what if you used soy sauce with the mixture that makes the little gel balls, that look like the fish eggs, and use them as a topping along with the eggs or on the side, would be visually fun and interesting lol.
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How
Yeah but the pack for 306 is for professional chefs, if a home cook bought that it would last him/her years even cooking every day. And definitely out last any Samsung product. everything I have ever gotten from Samsung has never lasted more than one year.
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Yeah but the pack for 306 is for professional chefs, if a home cook bought that it would last him/her years even cooking every day. And definitely out last any Samsung product. everything I have ever gotten from Samsung has never lasted more than one year.
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