Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: africanmeat on January 09, 2016, 02:32:23 PM
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I would like to share with you my first Molecular gastronomy dish . For this dish i us two techniques . compress food and Molecular gastronomy . This is a well known dish . " STEAK TARTARE "
Yes the RAW meat with the egg yolk on top .
Only my dish will be with Compressed water melon and peach .
Started with vacuum compressed water melon last night . Today it had a texture and appearance of a well marbled meat . I diced it and placed on a plate ,on to i replaced the black pepper with chocolate crumbs .
For the yolk i used Molecular gastronomy . In water i mixed " Sodium alginate" i used a stick blender .
Mixed "calcium lactating" in my peach and blended in a blender .
the fruit puree i spooned in the water with the sodium and left it for 3 minutes .
Moved the yolks to clean fresh water . After 2 minutes placed it on the water melon .
I had 2 extra so i placed on a spoon and ate them like that and the texture was amazing as you break the surface the fruit Puree rushes into your mouth it is amazing .
Thank you .
(https://lh3.googleusercontent.com/-nuZcCCqGmek/VpFNB8PIToI/AAAAAAAANk4/tb7qLcW4rU8/s912-Ic42/DSC02246.JPG)
(https://lh3.googleusercontent.com/-0Wh-SK4aeAo/VpFNTVykSvI/AAAAAAAANmg/LgWGzXvJOCo/s912-Ic42/DSC02214.JPG)
Not compressed and compressed
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(https://lh3.googleusercontent.com/-PlEc0pnDVws/VpFMfZvzNKI/AAAAAAAANho/csvbmMyWidY/s912-Ic42/DSC02220.JPG)
(https://lh3.googleusercontent.com/-Zg1Mk8sA1a8/VpFMiSF6uVI/AAAAAAAANh4/M4QiBEw6Jlw/s912-Ic42/DSC02222.JPG)
(https://lh3.googleusercontent.com/-CMMUTj9Mefg/VpFMlS7PwOI/AAAAAAAANiI/oplSGN1jN8E/s912-Ic42/DSC02224.JPG)
(https://lh3.googleusercontent.com/-wIR-9hA1Kj0/VpFMsAdhxiI/AAAAAAAANiw/JLipJAtoKqg/s912-Ic42/DSC02229.JPG)
(https://lh3.googleusercontent.com/-IAwGufvQe9Q/VpFMwUxjTOI/AAAAAAAANjQ/Fe6bqY2QyEw/s912-Ic42/DSC02233.JPG)
(https://lh3.googleusercontent.com/-vAgSE9acPuU/VpFMznIvIgI/AAAAAAAANjg/fLlBVxCVcrM/s912-Ic42/DSC02235.JPG)
(https://lh3.googleusercontent.com/-vNTuHDmA02A/VpFM2CdeLKI/AAAAAAAANjw/H1bpS-Id1Ec/s912-Ic42/DSC02237.JPG)
(https://lh3.googleusercontent.com/-Et-3Fj-AuFI/VpFM4tzcivI/AAAAAAAANkA/TQzPnA9I0L8/s912-Ic42/DSC02239.JPG)
(https://lh3.googleusercontent.com/-5CAdJGYCoGM/VpFM7nKZBWI/AAAAAAAANkY/7mVkw53Hr4U/s912-Ic42/DSC02242.JPG)
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(https://lh3.googleusercontent.com/-0T0S36oFXE0/VpFM-Q1YwXI/AAAAAAAANko/DQZ7dEssze4/s912-Ic42/DSC02244.JPG)
(https://lh3.googleusercontent.com/-nuZcCCqGmek/VpFNB8PIToI/AAAAAAAANk4/tb7qLcW4rU8/s912-Ic42/DSC02246.JPG)
(https://lh3.googleusercontent.com/-bZY7n0_iMMg/VpFNDIyK8ZI/AAAAAAAANlA/wtJNVN6QfDQ/s912-Ic42/DSC02247.JPG)
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That is very cool!
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WOW, Ahron, that rocks!
The compressed watermelon in the bags look like really nice tuna. The "yolks" are perfect. I can just imagine breaking the "yolk" and watching it run over the "tartare."
I took a long time to get into sous vide, and expect it will be the same if and when (mostly when) I try molecular gastronomy. But, I sure look forward to watching your creations ad learning from you along the way!
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I have no idea what I am looking at. But it looks awesome
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I have no idea what I am looking at. But it looks awesome
I am with you Pappy but it does look interesting!!! Looks like Ahron created an egg yolk!!! I wonder if the watermelon actually tasted like raw steak? Don
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Can someone explain Molecular Gastronomy? .☆´¯`•.¸¸. ི♥ྀ.
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I have no idea what I am looking at. But it looks awesome
I'm with pappy. Looks super cool.
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Mad Science!! :)
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Can someone explain Molecular Gastronomy? .☆´¯`•.¸¸. ི♥ྀ.
Pam
Molecular Gastronomy is the application of scientific principles to the understanding and improvement of small scale food preparation.
Basically it is a fancy word that chefs are using for cooking techniques .
for example , Sous Vide , compress food by vacuum . Or using additives to change the appearance of the food like jelly , foam , adding a skin to liquid , freezing by liquid nitrogen .
it is a fun way to surprise your guests and challenge yourself in creating new texture to existing flavour .
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I have no idea what I am looking at. But it looks awesome
I am with you Pappy but it does look interesting!!! Looks like Ahron created an egg yolk!!! I wonder if the watermelon actually tasted like raw steak? Don
The idea was to mimic a well known meat dish like Steak tartare .By creating a sweet dessert that looks like . that why the yolk that looks like an egg yolk is made of peach .
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That's just cool Ahron!!! I love the surprise factor in this :)
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Wonderful Ahron! At some point the watermelon starts looking like a filet of beef! And the peach surely looks identical to raw yolk! Very fine job! 8)
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I've seen a lot of this stuff on TV, but it's way cool seeing it can be done at home, too.
BD
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I have not had steak tartare in a long time. Looks awesome Ahron!