Molecular Gastronomy Recipes using Tapioca Malto-Dextrin, Sodium Citrate, Calcium Chloride, Calcium Lactate Gluconate, Sodium Alginate, Xanthan Gum, Lecithin, Glycerin Flakes, Calcium Lactate, Agar Agar, Methocel F50, and Kappa Carrageenan - Molecular Gastronomy Kits
 
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CAVIAR MANGO
IN THE STYLE OF EL BULLI
250g Mango Puree
250ml Mango Water
1.8g Artistré SODIUM ALGINATE
1.3g Artistré SODIUM CITRATE

  • Make mango water by infusing mango peels in water.
  • Strain and reserve.
  • Dissolve Artistré Sodium Citrate in this water; incorporate alginate into mango puree with a hand blender.
  • Mix two liquids, strain and reserve.
  • At this point mixture is ready to drop into calcium chloride bath.

12/30/2010 11:08:50

Very nice source for molecular gastronomy

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Bompata
7/14/2011 18:27:21

Incomprehensible directions

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