Molecular Cuisine Recipes - Diet Boom

Despite the fact that the term “molecular cuisine” known since the last century, it still has many mysteries. Dishes of molecular cuisine can amaze even the most demanding gourmet. However, molecular cuisine recipes – not a mystery at all, but those who want to master this futuristic direction of cooking will be able to learn how to cook familiar dishes in an unusual way! For those who want to add novelty to their culinary masterpieces without burdening them with extra calories, estet-portal.com has selected dietary recipes from molecular cuisine.

Diet recipes of molecular cuisine: espuma – foam

There are a lot of varieties of French cuisine sauces. However, gourmets prefer olive oil as its basis. The taste is more tender, and the calories – less. We bring to your attention a molecular cuisine recipe for making dietary mayonnaise.

• Diet mayonnaise.

Ingredients:

• 1 gr. xanthan (food additive-stabilizer E 415);
• 30 gr. mustard;
• 150 ml. water;
• 200 ml. olive oil;
• 50 ml. vinegar;
• salt;
• pepper.

1. Mix water with xanthan and beat in a blender
2. Add mustard, vinegar, olive oil
3. Beat, add spices, beat again.

This mayonnaise is indispensable in home cooking and will be an excellent dressing for your favorite dishes and salads – Olivier, mimosa and fur coats.

On the eve of the winter holidays, molecularists have developed the traditional drink Ai-Nog in their own, unique performance. Molecular cuisine recipe included: familiar foods with a hint of magic in the end.

Ag Nog Christmas Drink

Ingredients:

• 2 gr. lecithin;
• 1 egg;
• 15 gr. sugar;
• 30 ml brandy;
• 30 ml dark rum;
• 150 ml water;
• 250 ml milk;
• 10 gr. cinnamon or nutmeg.

1. Mix the egg, brandy, dark rum and sugar in a blender, pour into a container (tall glass), add 100 ml of milk;
2. Mix 150 ml each of water and milk, add cinnamon and lecithin – whip into foam;
3. Garnish the egg mixture in a tall glass with foam.

Serve with a straw and garnish with grated chocolate and a mint leaf.

Recipes of molecular cuisine: gelation – new jelly

Do you want something new and unusual? Molecular cuisine recipes to help you. Recipe for wheat-free spaghetti and pitted oranges – an unexpected combination for the sophisticated sweet tooth.

Orange spaghetti

Ingredients:

• 250 ml orange fresh;
• 3 gr. agar;

Tools:

• plastic syringe;          
• small diameter silicone tube (for spaghetti).

1. Boil agar and juice (strain orange juice) for 1 minute. Cool slightly.
2. Use a plastic syringe to fill the silicone tube with warm mixture.
3. Cool the tube in cold water for 3 min.
4. Remove the jelly from the tube: draw air into the syringe and squeeze out the spaghetti by pressing the plunger.

Bright orange spaghetti will decorate any dessert and perfectly emphasize the taste of meat or poultry.

Who doesn't love natural, organic products? What about your favorite marmalade as a child? With the help of this molecular cuisine recipe, we will turn sweet apples into a favorite delicacy, a gelatin miracle – marmalade.

Apple Marmalade

Ingredients:

• 400 gr. apples;
• 2 gr. agar
• ground cinnamon;
• red pepper;
• 10 gr. powdered sugar (for decoration).

1. Peel the apples and grate the puree.
2. In a saucepan, mix applesauce with Agar, boil for 1 minute.
3. Spread the hot apple mass into silicone molds, cool.
4. Remove the blanks in the refrigerator until the marmalade has completely solidified (10-15 minutes).
5. Mix the spices, dip marmalades in them and put on a dish. Decorate with a pattern of powdered sugar snowflakes.

Molecular Cuisine Recipes: An Unusual Food Pairing 

Foodpairing — creating new flavor combinations. This is a system of flavor combinations selected in the course of scientific research of molecular cuisine. The traditional approach to pairing foods and spices is completely ignored to create an absolute new flavor combination and impress even the gourmet.

A vivid example of the combination of fruits and tender lamb meat in a molecular cuisine recipe – cooking by the “foodpairing” method. Let's combine the pleasant with the very useful and tasty.

Lamb with pear, vanilla and chocolate

Ingredients:

• 500 gr. lamb ribs;
• 40 gr. shallot;
• 20 gr. carrot;
• 1 sprig thyme;
• 1 bay leaf;
• ½ vanilla sticks;
• 20 ml cognac;
• 150 ml semi-dry red wine;
• 500 ml veal stock;
• 6 pcs. parsnip;
• 2 Art. l. vegetable broth;
• 5 ml white wine vinegar;
• 3 juicy pears;
• 30 gr. sugar;
• 175 gr. flour;
• 125 gr. sugar;
• 25 gr. cocoa powder;
• 125 gr. butter;
• vegetable oil;
• pepper, salt.

1. Grate the meat with spices, fry until golden brown in vegetable oil (bring to readiness in the oven +180 C).
2. Break the ribs into small pieces, fry in the same pan for a rich taste.
3. Separately fry the vegetables, thyme and bay leaf. Pour cognac, wine and slightly darken, evaporate. Add 1 vanilla stick and beef broth. Reduce to a sauce consistency.
4. Strain. Before serving, brush with butter and bring to taste to the desired temperature.
5. Clean and boil the parsnips (boil in salted water until tender). Cool in ice water.
6. Fry in butter. Add vegetable broth, cook until parsnips are completely evaporated and glazed in it.
7. Add vinegar and season to taste.
8. One pear cut into thin slices and quickly fried in butter.
9. Peel the last two pears, cut into small pieces, stew with sugar and a little oil.
10. Add a small amount of water to the pears and puree them with a blender.
11. Mix flour, sugar, cocoa and butter. Bake in the oven at 90 C. Cool. Cut into strips.

Serve on the table, decorating the lamb with a pear and “twigs” from the test.

Homemade recipe for molecular cuisine! Make a delicious lemon pie just like mom used to make. But add a touch of cinnamon and raspberry – revive memories and refresh taste.

Cinnamon Raspberry Lemon Pie

Prepare the shortcrust pastry, roll it into a thin layer and put it in a pie dish, make a rim. Poke with a fork. Lay parchment, a layer of beans or peas on top of the dough (for a smooth surface of the pie). Bake 15-20 min. in a preheated oven to 180 C. Cool.

Ingredients for filling -

• 6.5 gr. lemon zest (grated);
• 250 ml lemon juice;
• 390 gr. white sugar;
• 300 gr. cream;
• 9 pcs eggs;
• 1 pc. egg white.

For pickled lemon -

•  175 gr. sugar;
• 100 gr. water;
• 0.12 cinnamon;
• 0.25 vanilla.

1. Wash the lemons. Cut one into slices (thin slices).
2. Squeeze 100 gr out of 2 lemons. juice.
3. Mix juice with sugar and water.
4. Bring the mixture to a boil, add the spices.
5. Marinate lemon slices with syrup (about 12 hours).

Put the filling on the cooled pie, cool and decorate with fresh raspberries and pickled lemon slices. Serve lemon pie for tea. Great molecular cuisine recipe!