分子美食菜谱.doc

分子美食菜谱REVERSE SPHERICAL CURED HAM CROQUETTE西班牙火腿丸子INGREDIENTS四人用 ELABORATION做法Croquette basic without flour450g. Spanish cured ham (Serrano)100g Butter2 teaspoons finely minced onions250 ml Milk A pinch of ground pepperSalt to taste丸子粉团制法西班牙风干火腿 450 克牛油 100克切碎洋葱 2茶匙牛奶 250毫升黑胡椒 少量盐 少量 1. Grind cured ham in a food processor.2. In a pan, fry onion with butter. Once turned translucent, add in minced cured ham.3. Pour in milk, stir well.4. Add salt to taste. Remove from heat and cool.1. 用搅拌器搅碎火腿2. 用牛油炒香洋葱, 待洋葱炒至透明后, 加入火腿茸, 略炒3. 加入牛奶搅均4. 加黑胡椒和盐调味. 离火, 待凉, 备用1,000g water5g ALGIN250g chosen croquette base6g GLUCO0,8g XANTANA西班牙火腿丸子水 1000克ALGIN 5克丸子粉团 250克GLUCO 6克XANTANA 0,8克 1. Blend the ALGIN into the water until it dissolves.2. Leave the fridge 12 hours to eliminate excess air.3. Dilute the GLUCO in the croquette base, mix in the XANTANA with a hand blender to avoid lumps.4. Reserve in the fridge.5. Heat the croquette base until it regains a more liquid texture.6. Fill a 2.5cm- diameter dosing spoon with the croquette base and pour it into the ALGIN and water solution.7. Give the resulting sphere an elongated shape with the aid of 2 spoons so that it looks like a traditional croquette.8. Leave the croquettes in the ALGIN solution for 3 min.9. Turn them over and cook for a further 1 min.10. Strain with a draining spoon and place them in hot water 60 C for 3 min.11. Remove from the water taking care not to break them.12. Dry the croquette thoroughly and coat them in fried breadcrumb powder. Serve hot1. 用水溶解ALGIN2. 放入雪柜冷藏12小时3.把GLUCO加入丸子粉团, 再加入XANTANA, 用手动搅拌器搅均4.放入雪柜5.将丸子粉团加热, 直至粉团变稀6. 将粉团放入直径为3.5厘米的特制汤匙, 及后, 把汤匙放入ALGIN溶液中, 粉团会自动凝固成丸子7.轻轻用汤匙把丸子拉长8.三分钟后, 把丸子翻转, 再浸一分钟9. 拿起丸子, 用60 C温水浸三分钟10. 弄干丸子, 铺上炸脆面包糠即成 BASIC SPHERIFICATION: SPHERICAL TEA RAVIOLI WITH LEMON ICE CUBE茶香云吞配香柠冰块INGREDIENTS SERVES 4 四人用 ELABORATION 做法Earl Grey Tea infusion:400 g Water 16 g Earl Grey te20 g Sugar伯爵茶水 400克伯爵茶叶16克糖20克 1. Mix the three ingredients in a bowl, cool the mixture in the refrigerator at 4C for 24 hours2. Strain and reserve at 4 C.1.先将材料混合, 加水, 放入4C雪柜存放24小时2.隔去茶叶, 把茶保持于4 CLemon Ice Cubes 50 g Lemon Juice5 g Sugar香柠冰块柠檬汁50克糖5 克 1. Mix lemon juice and sugar, freeze it in a mould to obtain ice cubes of 1 cm width.柠檬汁和糖混合后,倒进 1厘米阔的模子, 放入冰格, 做成1厘米的香柠冰块ALGIN Mix: 75 g mineral water 1,5 g ALGINALGIN 溶液矿泉水 75 克ALGIN 1,5 克 1. Mix algin with mineral water, with a mixer, blend until a mixed homogeneous mixture is formed.2. Strain and let stand for 30 minutes.1.用搅拌器把矿泉水和ALGIN混合好2.用细纹棉布隔去渣滓, 放三十分钟Earl Grey tea spherical ravioli base: 190 g Earl Grey tea infusion63 g ALGIN Mix伯爵茶云吞片伯爵茶 190克ALGIN 溶液 63克 1. Mix the two components with the help of a beater and let it stand for 30 minutes.2. Put into the freezer to cool.将伯爵茶和ALGIN 溶液用搅拌器搅均, 放三十分钟放入冰箱冷藏 但不要结冰CALCIC Mix: 500 g mineral water .3,25 g CALCICCALCIC溶液矿泉水 500 克CALCIC 3,25 克 1. Dilute calcium in the mineral water with the help of a beater.2. Put into the freezer to cool.1.CALCIC溶液和矿泉水混合, 一边加入溶液, 一边搅拌器搅均2.放入冰箱冷藏 但不要结冰Lemon peel chopped1 limn de 80 g柠檬 1 个 1. Remove skin of the lemon with the help of a peeler.2. Clean the remaining white tissue.3. Julienne the rind into 0.2 cm-wide strips.4. Store in an airtight container in the refrigerator at 4 C.1.用削皮器削去柠檬皮2.刮去柠檬皮的白色部分3.把柠檬皮切成0,2 厘米阔4.做密实袋包好, 放入雪柜泠藏至4 C. 1.Put a lemon ice-cube in a dosing spoon of 3 cm in diameter.2. Fill the spoon with Earl Grey mix.3.Put the spoon into a bath of CALCIC solution for 1 minute to obtain ravioli.4.Remove ravioli from CALCIC solution and rinse it in a bath of iced mineral water.5.Drain the raviolis and place them in Chinese spoons.6.To serve, garnish with a strip of lemon rind.1. 把香柠冰块圆周为3厘米的特制汤匙, 把伯爵茶倒进汤匙,直至填满汤匙2.把CALCIC溶液倒进大碗内, 将汤匙放入的大碗内, 放一分钟, 伯爵茶会自动凝固成云吞3.取出汤匙, 将汤匙放入盛有冰冻矿泉水的大碗内以去除CALCIC溶液4.云吞隔水后, 放在中式汤匙5. 以柠檬皮制饰即可 BASIC SPHERIFICATION: MELON CANTALOUPE CAVIAR甜瓜鱼子INGREDIENTS四人用 ELABORATION做法Cantaloupe Melon Juice:500g Cantaloupe Melon 罗马甜瓜汁罗马甜瓜 500克*可用蜜瓜取代 1. Peel and remove pips of the melon.2. Crush the flesh of the melon in blender.3. Obtain the juice by passing through a muslin cloth.4. Reserve in refrigerator at 4C.1.罗马甜瓜去皮去核2.把罗马甜瓜搅碎, 用细纹棉布渣出果汁3.把果汁冷藏至4CCanteloup Melon spherical caviar juice: 250 g Canteloup Melon juice 2 g ALGIN鱼子溶液罗马甜瓜汁 200克ALGIN 2 克 1. Mix algin with 1 / 3 of melon juice.2. Crush with a mixer until well blended and without lumps.3. Mix with the remaining 2 / 3 of melon juice.4. Strain and keep at room temperature for 30 minutes.1.把ALGIN混入1 / 3罗马甜瓜汁2.用搅拌器搅均3.加入余下1 / 3罗马甜瓜汁4.用细纹棉布隔去渣滓, 存放在室温三十分钟CALCIC Mix: 500 g mineral water 2,5 g CALCICCALCIC 溶液矿泉水 500克CALCIC 2,5克 1. Dissolve calcium into mineral water with the help of a beater, reserve at 4 C until use.把CALCIC加入矿泉水用搅拌器搅均, 冷藏至4 C, 备用Passion fruit seeds: 60 g Passion Fruit (1 piece)热情果籽热情果 1 个 约60克 1. Cut passion fruit into half.2. With the help of a spoon, extract seeds.3. Store in the refrigerator at 4 C.1.热情果切开一半, 用汤匙刮出热情果籽2.冷藏至4 C 备用Other ingredients:其它用具和材料 10 Fresh mint hearts薄荷叶 10片 4 50 ml Syringes, external diameter 5cm tip450 毫升, 5 厘米圆周针筒 1 枝10 Caviar Box of 30 g capacity鱼子酱盒 1.Fill 4 syringes with the melon and ALGIN mixture.2.Expel it drop by drop into the CALCIC base.3.Remove after 1 minute, strain and rinse the resulting caviar in cold water.4.To serve, put the finishing caviar into the caviar box1. 将鱼子溶液注入针筒2.将鱼子溶液滴进CALCIC 溶液内, 做成鱼子3. 待1分钟, 取出鱼子, 放入冰水中清洗4. 把鱼子 放入鱼子酱盒即可 INVERSE SPHERIFICATION: SPHERICAL RASPBERRIES WITH YOGURT覆盆子伴奶酪INGREDIENTS四人用 ELABORATION做法ALGIN MIX1.500 g mineral water7,5 g ALGINALGIN 溶液矿泉水 1,500克ALGIN 7,5克 1. Mix water with algin, with the help of a mixer, blend until a smooth mixture is formed.2. Let it stand in the refrigerator for 48 hours so that the air is incorporated into the mixture disappears and algin is rehydrated altogether.1.用搅拌器把矿泉水和ALGIN混合好2. 放入雪柜冷藏48小时10 Raspberries.覆盆子10颗 Half raspberries覆盆子切开一半Sweetened Yogurt:150 g Greek yogurt 15 g Sugar甜奶酪希腊奶酪 150克糖 15克 1. Mix both ingredients in a bowl until sugar dissolves.2. Leave in the fridge.1.将糖和奶酪混合, 搅拌至糖完全融化2.放入雪柜备用 1. Immerse the raspberries in sweetened yogurt.2. Put a raspberry into a dosing spoon, fill the spoon with yogurt.3. Pour the content of the spoon in the mixture of algin and water.4. Every 2 minutes to move the spheres very smoothly, repeat this operation to a total of 10 minutes.5. After that drain smoothly and rinse well with clean water.6. Store in a container with a little sugary syrup in the refrigerator to use.1.将覆盆子放入奶酪中2. 将奶酪倒入特制汤匙3. 将汤匙放入ALGIN溶液, 奶酪会自动凝固成丸子4, 每2分钟翻转丸子一次, 一共浸10分钟5.把丸子拿起, 过清水6. 把丸子放在糖水中, 雪冻即可 SPAGHETTI MANCHEGOMANCHEGO羊奶芝士面条INGREDIENTS四人用 ELABORATION做法Manchego Serum:1 kg Manchego grated1 L Still waterManchego芝士汁Manchego芝士 1 公斤水 1 公升 面条500 g Manchego Serum5g AGARManchego芝士汁 500 克AGAR 5 克 Manchego Serum1. In a pan, heat water up to 90 C.2. Add grated Manchego3. Blend to obtain a lump-free mixture. 4. Remove from the heat. Cover and leave for 30 min.5. Strain in a muslin cloth and leave to cool.Manchego芝士汁制法1. 将水煮至90 C, 加入Manchego芝士2. 不停搅拌, 防止起粒3. 待芝士溶后, 离火, 盖好, 放30分钟4. 用细纹棉布隔去渣滓, 待凉Manchego Spaghetti1. Dissolve AGAR Manchego with at 35 C.2. Bring to a boil while stir continuously.3. Once boiled, remove form the heat. Let it could down to 55-60 C. 4. Use a syringe to fill the serum into the tubes. Place the tubes into a bowl of ice