From the demo: Molecular Gastronomy Two Recipes Courtesy of Chef Andi Phillips 1 – 12 ounce container frozen limeade 1 cup packed fresh mint leaves 1 teaspoon xanthan gum 2 teaspoons versawhip In a small saucepan, bring drink concentrate to a simmer. Remove from heat and steep mint leaves in con[...]
Posts Tagged ‘Andi Phillips’
October 9th, 2009 - 5:08 pm § in Dressings/ Sauces, Recipe
Molecular Gastronomy: Lime Mint Dessert Foam
Molecular Gastronomy: Sphere Floater Cocktails
From the demo: Molecular Gastronomy Two Recipes Courtesy of Chef Andi Phillips 1T calcium chloride 5 cups water 1 cup Midori or Blue Curasao 1 teaspoon sodium alginate 2 liter bottle of 7-Up In a large bowl, dissolve the calcium chloride in the water.� In the jar of a blender combine the Midori [...]
October 9th, 2009 - 4:42 pm § in Dressings/ Sauces, Recipe
Molecular Gastronomy: Sweet & Sour Fluid Gel Using Shear-Thinning Technique
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 saucep[...]
October 9th, 2009 - 4:40 pm § in Dressings/ Sauces, Recipe
Molecular Gastronomy: Currant Fluid Gel Using Shear Thinning Technique
From the demo: Molecular Gastronomy Two Recipes Courtesy of Chef Andi Phillips 16 oz currant juice ½ cup Monin lavender syrup 1 Tablespoon glycerin 1 T agar powder In a 2 quart saucepan, bring the juice, lavender syrup, and glycerin to a boil. Reduce flame to low. Whisk in the agar powder. Simmer o[...]
Molecular Gastronomy: Hot Savory Agar Panna Cotta Appetizer
From the demo: Molecular Gastronomy Two Recipes Courtesy of Chef Andi Phillips 1 sheet gelatin ¼ cup butter 1 medium shallot, finely minced 2 oz shiitake mushroom caps, finely minced 1 cup Gewürztraminer 1T+1t agar powder ½ t each salt & pepper ¼ t cayenne pepper 8 oz sour cream 1 cup whippi[...]
Molecular Gastronomy: Hot Citron Meringue Desserts
From the demo: Molecular Gastronomy Two Recipes Courtesy of Chef Andi Phillips Gel Ingredients: 1 sheet gelatin 1T+1 ½ t (¼ oz/9grams) agar powder 2 cups strong brewed chai tea 2 cups Korean Citron Tea 2 Tablespoons glycerine ½ – ¾ cup fresh squeezed lemon juice Meringue Ingredients: 1 c[...]
Molecular Gastronomy: Chocolate Rose Panna Cotta with Rose Spheres
From the demo: Molecular Gastronomy Two Recipes Courtesy of Chef Andi Phillips 1 can evaporated milk (12oz) 8 sheets gelatin 2 cups heavy whipping cream ¼ cup+ 2T rose syrup 6 ounces semi sweet chocolate, coarsely chopped 2 t ground cardamom Nonstick cooking spray Bloom gelatin in a large bowl of[...]
October 9th, 2009 - 4:32 pm § in Dressings/ Sauces, Recipe
Molecular Gastronomy: Orange Mustard Foam
From the demo: Molecular Gastronomy Two Recipes Courtesy of Chef Andi Phillips 3 cups Gewürztraminer 3 large cloves garlic, smashed 2 Tablespoons minced ginger ½ cup orange juice concentrate ¼ cup Dijon mustard 1 teaspoon xanthan gum 1 Tablespoon versawhip ¼ cup fresh squeezed orange juice In a [...]
October 9th, 2009 - 4:24 pm § in Dressings/ Sauces, Recipe
Molecular Gastronomy: Chicory Dessert Foam
From the demo: Molecular Gastronomy Two Recipes Courtesy of Chef Andi Phillips 1 – 14 ounce can fat free, sweetened condensed milk ½ cup fat free, evaporated milk 1 teaspoon xanthan gum 1 Tablespoon Verswhip 3 Tablespoons chicory root powder In the bowl of a stand mixer combine all ingredients. B[...]
Molecular Gastronomy Recipes
From the demo: Molecular Gastronomy Recipes, Courtesy of Chef Andi Phillips Green Onion, Ginger, Sake “Caviar” 1 T calcium chloride 5 cups water 6 ounces green onion, green part only 2 ounces peeled ginger, thinly sliced 21/2 cups sake 1 ½ t sodium alginate ½ t salt In a medium bowl, dissolve [...]