Olive Oil Foam

Olive Oil Foam Ingredients

- 200 g (7 oz) extra virgin olive oil

- 16 g (0.5 oz) glycerin flakes

- salt

Preparation

1- Heat the olive oil and glycerin flakes at low temperature until they reach a temperature of 140 °F

2- Stir until the glycerin flakes dissolve.

3- Season with salt. Keep in mind that volume will expand 3 or 4 times after foaming so add some extra salt. ( I personally added about 1 tbsp)

4- Pour mixture into ISI Whip with desired nozzle, screw 1 cream charger (2 if using 1L ISI Whip) and shake vigorously after each one.

5- Serve warm. If it gets cold or you want to use it at a later time, place the ISI Whip in a double boiler until it reaches a temperature of 90 °F.

Notes:
This goes great with just about anything that uses Olive oil! 

Parmesan Spaghetto

My mom always loved Parmesan so decided to make this for her one day.

Parmesan Whey Ingredients

- 500 g (18 oz) grated Reggiano Parmesan

- 450 g (16 oz) water

Parmesan Spaghetto Ingredients

- 300 g (11oz) Reggiano Parmesan whey (preparation above)

- 4.8 g Agar Agar

Preparation

Start by preparing the Parmesan whey. Put the water in a saucepan to boil and when it starts to boil add the grated Parmesan. Stir until it dissolves and leave for 15 min off the heat. Pass the Parmesan paste through a or a sieve lined with cheesecloth and remove all the whey, discarding the Parmesan paste. Keep the Parmesan whey in the fridge for 12 hours.

Set aside the whey deposited in the lower part for the spaghetti and discard the fat accumulated in the upper part. Get surgical tube and syringe. Read Agar Agar Spaghetti if this is your first time making agar agar spaghetti.

Put the Parmesan whey in a saucepan, dissolve the agar agar and bring it to the boil, stirring constantly with a beater. Take off the heat and skim to eliminate any impurities. Fill the syringe and with it fill the tubes, which will have been rolled and secured with a little adhesive tape for greater comfort. Submerge the full tubes in cold water so that the Parmesan whey sets in a few minutes.

With an empty syringe, inject air into the tube to obtain the spaghetto. This is probably the most difficult part of the recipe.. The resulting spaghetti can be served hot or cold.

Notes:

probably took me a good week of testing to get this to work. The link is really needed for making this, it taught me how to make it and could do the same for you.

Lemon Air.

Ingredients for Lemon Air

- 350 g (12 oz) lemon juice

- 250 g (9 oz) cold water

- 3 g lecithin powder

Preparation is really easy for this dish just add the three above chemicals and mix till you get a foam. 

Notes:

This goes great with fish. It's a lot better then lemon I feel being you don't have to squirt the lemon juice everywhere. Also it's kinda fun to play with.

Honey Caviar

Made this one to go along with some breakfast biscuits tasted and look amazing.

Honey Caviar Ingredients

- 110 g (3.9 oz) acacia honey (tastes better but you can use any type)

- 90 g (3.2 oz) water 

- 1.6 g sodium alginate 

Calcium Bath

- 500 g (18 oz) water

- 2.5 g calcium chloride

1- Prepare the honey mix for the caviar. Mix the sodium alginate in the water using an hand mixer until the sodium alginate is completely dissolved. I would say mix for about 10 minutes  Might seem like along time but is how long it takes mine to mix just right.

2- Once the sodium alginate is dissolved, mix with the honey using the hand blender. Let the mix rest in the fridge for 12 hours to eliminate the air bubbles created by the hand blender.

3- Once the mix has no air bubbles remove it from the fridge until it reaches room temperature to reduce the viscosity (thickness) of the mix.

4- Prepare the calcium bath in a bowl by dissolving the calcium chloride in the water.

5- You are now ready to start creating the caviar! Fill a syringe with the honey-alginate mixture and expel it drop by drop into the calcium bath. The syringe needs to be high enough (about 6 inches from the bath surface) for the drops to sink and to prevent the formation of a tail. Don’t go too high or the drops may break into smaller drops. A trick i learned is tap the syringe onto the side of the bowl if it's high enough. This just makes it a bit easier.

6- Leave the caviar "cooking" for about 1 minute in the calcium bath and then carefully remove it using a spoon Then rinse it very gently with water to remove the calcium. A tip for this is putting it into a water bath and stir gently with a spoon. Remove it the same way as in step 5.

Notes:

The only issue with this recipe is you have to eat it right away or the Caviar will start to fall apart.

Shrimp with Cocktail sauce

Ok so this is not really a molecular recipe but was really cool. All you gotta do is get Cocktail shrimp and instead of just having them sitting around a bowl with the sauce fill Pipette's with the sauce. Clears up the Double dipping problem and looks really cool.

Fizzy fruit!

Had a friend who lives in Texas send me this recipe link. She used it for hot days. Gotta be safe with this one dry ice can hurt...


1- Cut the fruit in bite size pieces as if you were making a fruit salad. Grapes can be kept whole.

2- If you have dry ice in pellets, you can use them as is. If you have a dry ice block, smash it with a hammer or use an ice pick to obtain small chunks. Place the dry ice pellets or chunks at the bottom of a bowl or container.

3- Place the fruit on top of the dry ice. To prevent the fruit from freezing you can place it on a small wood chopping board and then place the board on top of the dry ice. If the fruit freezes you will have to wait for it to thaw before eating it.
4- Cover the container with a kitchen towel or cutting board but DO NOT SEAL the container with a tight lid or CO₂ pressure will build up as the dry ice sublimes and it WILL EXPLODE.
5- Let it rest for about 30 minutes. As the dry ice sublimes and converts into gas, the CO₂ will dissolve in the water of the fruit. The dry ice will keep the fruit cold, allowing more CO₂ to dissolve in the fruit. If the fruit freezes, wait for a few minutes before eating or you will burn your tongue.


Notes: I tried this once and ended up adding most the fruit into a drink. The fizzy fruit makes bubbles in the water and the fruit flavors it. Also you don't need ice!

Update.

Ran out of chemicals while testing a new recipe so gonna be awhile till I can cook again.