From the demo: Molecular Gastronomy Two
Recipes Courtesy of Chef Andi Phillips
1 ½ cups fresh squeezed orange juice
3 ounces palm sugar, chopped
½ cup rice vinegar
3 Tablespoons soy sauce
2 ounces minced ginger
1 ounce minced garlic
1 Tablespoon agar powder
1 Tablespoon glycerin
In a medium saucepan combine orange juice, sugar, vinegar, soy sauce, ginger, and garlic. Bring to a boil and stir until palm sugar is completely dissolved. Reduce heat to low & simmer for 5 minutes.
Strain solids from liquid & discard solids. Return the liquid to the pan. Add the agar and the glycerin. Bring to a boil. Simmer over medium heat for 2 minutes. Transfer to a heat safe bowl. Allow to cool at room temperature, undisturbed for 2 hours. Once product has gelled, transfer in chunks to the jar of a blender. Blend on high until you have a completely smooth sauce.
Serving suggestions: Use as a plating sauce for seafood &/or chicken. Can be used cold or, heated to 185° F.
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