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[...]
Posts Tagged ‘orange’
October 9th, 2009 - 4:42 pm § in Dressings/ Sauces, Recipe
Molecular Gastronomy: Sweet & Sour Fluid Gel Using Shear-Thinning Technique
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[...]
Rosemary Orange Mimosa
Courtesy of Café Surfas Executive Chef Brandi Quinn Yields 1 Drink ½ tsp rosemary simple syrup 2 tbsp orange juice Champagne or sparkling wine In a champagne flute add orange juice and simple syrup. Slowly pour your favorite sparkling wine or champagne. Purchase items in BOLD in-store at Surfas[...]
October 9th, 2009 - 12:04 pm § in Dressings/ Sauces, Recipe
Orange And Vanilla White Balsamic Dressing
Recipe Courtesy of Cafe Surfas Executive Chef Brandi Quinn Yields 2 cups 3 oz. White balsamic (mazzetti green label) 2 oz. Orange juice or as needed 3 drops orange oil 8 oz. Canola oil or as needed 1 tablespoon honey 1 tsp. Dijon mustard ¼ tsp. Vanilla paste Salt and pepper to taste Add musta[...]