Food Emulsifier

Innovation in by emulsifier producers is good example of how ingredients producers can revive a mature market by catering to changing conditions and demands

Food is a complicated mixture of carbohydrate protein, oil and fat, water, and air, as well as a variety of other minute. Emulsifiers can help to make a food appealing. The example of the mayonnaise without the emulsifier shows how unappealing it would be if the oil and water.

Emulsifying of Oil in Water

There are two types of emulsions. An oil-in-water emulsion contains small droplets of oil that are dispersed in water. Alternatively, a water-in-oil emulsion has small droplets of water that are dispersed in oil. Usually the water and oil will not mix and the emulsifier, or emulsifying agent, keeps the mixture stable and prevents the oil and water from separating into two layers. Emulsifiers are among the most frequently used types of food additives. They are used for many reasons.

An emulsion is a dispersion of droplets of one immiscible liquid within another. Emulsifiers concentrate at the interface between immiscible liquids, where they form interfacial films. This is due to their hydrophilic/lipophilic structure. Emulsifiers allow for a stable and homogenous mixture of two liquids, which do not normally mix. Emulsifiers can be used for a variety of functions: Starch Complexing (Staling), Dough Strengthening, Crystal Modification, Aeration and Foam Stabilization.

Cotton Aric/ Textures Oil

Technique process

On the video clip we see the- Technique process cooking in Innovation cousin

Video clip- Gourmet whips coffee

Emulsifiers can help to make a food appealing. The example of the mayonnaise without the emulsifier shows how unappealing it would be if the oil and water separated before it was used. Emulsifiers have a big effect on the structure and texture of many foods. They are used to aid in the processing of foods and also to help maintain quality and freshness. In low fat spreads, emulsifiers can help to prevent the growth of moulds which would happen if the oil and fat separated. The table shows foods in which emulsifiers are most commonly used.

Emulsifiers are molecules that have two distinct ends. One end likes to be in water (hydrophilic) and the other end likes to be in oil (lipophilic). This means that they will coat the surface of oil droplets in an oil-in-water emulsion and effectively 'insulate' the oil droplets from the water. It keeps them evenly dispersed throughout the emulsion and stops them from clumping together to form their own, separate layer. In a water-in-oil emulsion, the emulsifier coats the water droplets to stop them from separating from the oil. This property makes emulsifiers indispensable in the modern food industry where foams, suspensions (particles of solid dispersed evenly through a liquid) and emulsions are often used. Milk is a natural emulsion. It is a mixture of fat droplets in water. Proteins in the milk help to coat the fat droplets and allow them to stay dispersed in the water of the milk.

Everything in the known universe about Molecular Gastronomy	Video- Molecular Gastronomy
Molecular gastronomy-Beetroot vapor by using lecithin	Video-Molecular Gastronomy

The most common type of emulsifiers used is lipids called Monoglycerides. These are produced by reacting fatty acids with glycerol. Most of the other emulsifiers are produced by the esterification of other materials, such as lactic acid with mono- and di-glycerides. Natural sources like vegetable oils and animal fats are often used to make emulsifiers. The most commonly used emulsifiers are lecithin. There are many other emulsifiers in use. Without the use of emulsifiers, many foods would be inedible.

An emulsifier is a molecule with one oil-friendly end and one water-friendly. In this way droplets of oil are surrounded by the emulsifier molecule, with the oil core hidden by the water-friendly tails of the emulsifier. A classic natural emulsion is milk, which is a complex mixture of fat suspended in an aqueous solution. Nature's emulsifiers are proteins and phospholipids (lipids means fat soluble phosphate is water soluble.). Egg is commonly used as an emulsifier the most frequently used raw materials for emulsifiers include palm oil, rapeseed oil, soy bean oil, sunflower oil or lard/tallow. Egg happens to be the oldest emulsifier. Basic emulsifier production involves combining oil (triglyceride) with glycerol that. Results in monoglyceride. The type of triglyceride used in the reaction determines the type of emulsifier obtained. Unsaturated triglycerides produce fluid products such as oil while saturated triglycerides result in pasty or solid structures like butter. Monoglycerides can be combined with other substances, such as citric acid and lactic acid, in order to increase their emulsifying properties. Emulsifiers are used in creams and sauces, bakery, and dairy products. They may be derived from the natural products or chemicals. Common emulsifiers are lecithins, mono- and di-glycerides of fatty acids esters of monoglycerides of fatty acids and phosphated monoglycerides.

Ingredients of ice cram

Chef Heston Blumenthal from Restaurant" Fat Duck" discusses the ingredients of ice cream and the pitfalls that can occur while making it – formation of lactose crystals, denaturing of egg proteins and formation of large ice crystals.

Flavor

The flavour molecules of chocolate are fat-soluble, while vanilla is water-soluble. Heston Blumenthal shows how to make chocolate and vanilla ice cream in which the chocolate flavour is released more slowly than the vanilla

Liquid Nitrogen Using liquid nitrogen as a coolant allows ice cream to be made in a Guinness world record time.

Blender technology has come a long way since the old Warring blades-in-a-jar concept. The mysterious Thermo mix, sold Tupperware-style at parties, can heat, weigh, juice, puree, stir, knead, you name it. Where the Thermo mix is designed to be an all-purpose device, its companion in many a hyper equipped kitchen, the Pacojet, is highly specialized: a potent blender designed to puree frozen fruits, meats or whatever into pure sorbets. Ferran Adria has developed "airs" to improve on his foams. These are created by whipping the surface of a thickened liquid using an immersion blender and then just scooping off the resulting froth.

Processed meat: Sausages dominate Europe’s processed meat industry. The main components of sausages are meat proteins, fat and water, which are bound together in a stable emulsion. Emulsifiers stabilize this emulsion and distribute the fat finely throughout the product. And in low-fat meat products, food additives are responsible for making them as pleasant as their full-fat counterparts. The food industry uses mono and diglycerides of fatty acids, and citric acid esters for manufacturing processed meat.

Legislation: Emulsifiers currently used in food production are either purified natural products or synthetic chemicals that have very similar structures to the natural products. Just like any other food additive, emulsifiers are subject to stringent EU legislation governing their safety assessment, authorization, use and labeling,.

Fpherification Technique

Spherification introduced by the greet Chef Ferran Adria from Spain in 2003 at elBulli.

Spherification is a spectacular cooking technique introduced, which enables us to prepare recipes that no-one had even imagined before. It consists of the controlled gelification of a liquid which, submerged in a bath, forms spheres. There are tow kinds:

Basic Spherification

Reverse Spherification

Spherification means exactly what it sounds like it means. It’s the process of taking liquid, which takes the shape of its container, and reshaping it into a sphere. The liquid is barely solidified on the outside, and left to be itself on the inside. The technique relies on a simple gelling reaction between calcium chloride and sodium alginate: enrich a tasty liquid with either calcium or alginate and then drop it with a squeeze bottle, syringe, spoon, or whatever else will get the job done, into a bath of either calcium or alginate. After a certain amount of time (the longer the time, the thicker the jelly-shell that develops) gently remove, rinse, and serve.

Basic Spherification: http://www.youtube.com/watch?v=9lcNupGGkkw&feature=related

Citras- Spherification: it's a product made from sodium citrate, obtained mainly from citrus; it is usually used in the food industry to prevent darkening of cut fruits and vegetables. It has the property of reducing the acidity of foods, and using it makes it possible to achieve spherical preparations with strongly acidic ingredients. Dissolves easily and acts instantaneously. Characteristics: Presented in a refined powder. Highly water soluble. One of Ferran Adria's Molecular Gastronomy gimmicks is Spherification, if you will (though Fire fox spell-check won’t) — in which a liquid “filling” containing a small amount of a brown seaweed derivative known as sodium alginate is dropped in to a bath of calcium chloride. The reaction between the sodium alginate and the calcium chloride forms a thin membrane around the filling, sealing it into a sphere. Sounds so simple, right? Only with practice.

Tools Spherification: Spherification is a new process that uses a very specific technique. For this reason, the tools used for this purpose have been subjected to numerous tests. The Eines pack contains the most useful tools for each step in spherification.
Once the desired shape and size are determined, the right tool must be chosen: Syringes are used to create drops that make spherical caviar. For larger preparations (mini-spheres, ravioli, gnocchi, balloons), Dosing Spoons must be used. Collecting Spoons are used to remove and wash the spherical preparation from the calcic bath.

Saying by Adria: “If we had never seen water before, we would be amazed…When you try a new product, you don’t know what it is, you have to experience It." behind thus aide inventions and discoveries may seem weird, they are merely unfamiliar.

The definition of Cuisine means that a diner is there to think. Not to chat about the day’s events, but to consider what we eating and to be. Amazed, and really

Concentrate on the dish in front of you. Therefore the food must be sufficiently thought provoking. Chef's how washer's to create new dishes must understand the history of a technique before they can build on it. If you want to be a foams.

The majority of the day the chef work hard, devoted and demonstrations, create a new dish's from his consumer's. The chef showed older techniques and unveiled some of the latest things he has been working on.

By the Year's past, the idea of F.Adria is affected acceleration around the world. Chef's embracing is idea with faked arms, they devoted and demonstration a new cousin. A good example is Restaurant-T' Brouwerskolkje.

The food straddles the line between traditional Mediterranean cuisine and hypermodern cooking, excellent master of food and specially, playing with combinations of taste and bite. He uses inventive techniques and wit, while still retaining familiarity. Demoed four dishes which highlighted his playfulness and need to have fun while he is cooking.

This is head of the Molecular Gastronomy Group in the Laboratory of Chemical Interactions at the College de France in Paris- http://www.inra.fr/la_science_et_vous/apprendre_experimenter/gastronomie_moleculaire

TEXTURAS- is a line of products to create a world of new preparations. The Emulsifiers product line initiated with LECITE. It allows the creation of airy, light textures. A new way of seasoning or bringing an elegant touch to finish a dish in a spectacular way. GLICE is obtained from glycerin and fatty acids. It's a product with high stability as an emulsifier. Similar to oil, it must be broken down with a fatty element and then added to the watery element. Characteristics: Indissoluble in water. It dissolves in oil at 60°C. The mixture of oil and GLICE in water must be integrated slowly. Ingredients Glice: 300 g Monoglyceride in flakes.

This futuristic food is about science and technology. The first is learning the chemistry of food and flavour so that new combinations and interpretations can be created. The second is bringing industrial and laboratory tools into the kitchen so that new forms of pleasure can be brought to the table.

http://video.aol.com/video-detail/cuisine-moleculaire/4014890154

They are many tricks with Spherification Technology do a new dies, bat

Although I'd probably never be able to do anything like this at home in my own Kitchen. To demonstrate crazy technique at list no to day. It is no surprise that home cooks are not rushing to try the Textures products, especially as they are currently only available in catering-size canisters. But that may change soon. This revolution is exciting. After all, these are the first new techniques in cooking for hundreds of years.

At the International Chefs Congress September- 2007 at New York City, Chef Jose Andres, Restaurant Atlantico Washington DC's fine Spanish chef, - presented his tribute to famous Spanish chef Ferran Adria the technique, examining the natural jelly inside a tomato and recreating it with the process of spherification. He presented the two, natural and fabricated, side by side.

The technique relies on a simple gelling reaction between calcium chloride and sodium alginate but experimentation with percentages of the chemicals in the liquid might be necessary if you're not following a recipe:

Step 1: Enrich a liquid with either calcium or alginate
Step 2: Drop it with a squeeze bottle, syringe, spoon, or whatever else will get the job done, into a bath of either calcium or alginate
Step 3: After a certain amount of time (the longer the time, the thicker the jelly-shell that develops) gently remove
Step 4: Rinse and serve.

Food Testur

Testing food products for texture-related qualities enables the food industry to develop new products and improve existing ones. The tenderness of peas and poultry as well as the crispness of potato chips and crunchiness of apples is subjects under investigation by many laboratories. The freshness of baked goods—bread, cookies, crackers—is important to consumers and may be objectively measured with food testing equipment. Many food firms are searching for the proper combination of crispness, crunchiness and chewiness to make their products successful. New packaging methods and antistalants promote longer shelf lives, and food technologists need to carefully measure the effects of such advancements.

http://es.arazone.net/ratatouille+podcast-cLiPeu-7olnY6Xs.html

Frozen fish, shrimp and other foods require careful processing and technologists are seeking optimal methods through testing of each alternative. Creams, gels and puddings must have the appropriate viscosity of flow properties that are measured in specialized fixtures on testing instruments.

Food technologists worldwide are using precision equipment to measure texture properties of food, including ripeness, chewiness, gumminess, brittleness, viscoelasticity, and tenderness. These properties can objectively characterize new foods that can be prepared quickly but taste like homemade to help food makers find success in the marketplace.

http://es.arazone.net/gordon+ramsay+fast-cLiPsrPSYZGhL98.html

Food texture analysis is measuring the properties related to how a food feels in your mouth. This can be done using a sensory panel—a group of people selected to taste food and provide feedback— or by instrumental methods. Compared with sensory panels, which are costly and time consuming, instrumental methods can save time, reduce costs, and provide more consistent, objective results. However, since it is difficult for machines to imitate biting and chewing, the need for sensory panels as a correlative test method will continue for the foreseeable future.

Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximize product quality.
Reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings.

With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods.
The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part 2 considers the instrumental techniques used for analyzing texture. It includes chapters on force/deformation and sound input techniques, near infrared spectroscopy (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The final part examines how the texture of particular foods may be better understood and improved. A number of chapters review ways of controlling the texture of fruits and vegetables, including the role of plant structure and compounds, the handling of raw materials and technologies such as freezing and vacuum infusion. A final group of chapters discuss the texture of cereal foods, including bread, rice, pasta and fried food.

Food textures, a sensory attribute of food rarely discussed; it is an important topic for food manufacturers and restaurant operators. To sustain consumer acceptance, texture, along with flavor, aroma and appearance, has to please.

There are plenty of opportunities for food producers who choose to play around with food textures. Complex textures can add excitement and keep consumer boredom at bay, such as glazed nuts. Changing textures of conventional products can also expand a category, attracting new audiences, like tender jerky. Surprising and delightful textures will win consumer loyalty and drive sales if it is appealing enough.

As we all crave textures for emotional and physiological Looking at Food Textures, the November issue of the Culinary Trend Mapping Report, examines the ingredients, cooking styles and ethnic influences that the Center for Culinary Development has identified as about to hit, or have established themselves, in the U.S. We delve into the trends relating to salami (raw, cured meats), molecular gastronomy, sous vide cooking, refined artisan candies, crispy fruit and vegetable snacks, tender jerky and double crunchy glazed nuts and critically assess how food marketers can take advantage of these hot trends.

How important are crispness, crunchiness or spread ability to your products? Such characteristics and properties play an important role in attracting consumers to your product, getting them to try it again and making it a winner. The sooner we realize the roles that texture, rheology and mouthfeel play in making a food appealing to consumers, the sooner we'll create more appealing products.

We use texture as important criteria when determining a product's quality-whether it's fresh or not. When a food produces a hard, soft, crisp or moist feeling in the mouth, we find a basis for measuring its quality. Although organoleptic properties may be significant, they may be one of the least understood properties-often neglected by product developers.

When creating a new food product or redesigning an existing one, researchers need to pay close attention to textural as well as rheological properties. With this in mind Food Technology Intelligence, Inc., publisher of the international newsletter, Emerging Food R&D Report, has just revised its report analyzing technical advances aimed at improving food product texture and rheology. This report, Optimizing Food Texture and Rheology, gives you a first-hand look at new techniques and processes that will help you improve the mouthfeel and other characteristics of your products. For example, in its pages you'll learn that.

Shrimp and Prauns

Shrimps: is one of the most popular ingredients in seafood dishes, shrimp and prawns are enjoyed in many countries of the world.

Shrimp are small animals that live on the floor of oceans and lakes. There are over 2,000 different species of shrimp worldwide. Shrimp are-

Invertebrates

That has a tough exoskeleton. Shrimp range from a small fraction of a few mm to 23 cm long. These crustaceans have a thin, smooth, hard, and almost transparent exoskeleton. Shrimp vary widely in color; tropical varieties are often brightly colored. Shrimp have 5 pairs of jointed walking legs on the thorax, and they have 5 pairs of swimming legs (swimmerets) and 3 pairs of maxillae (feeding appendages) on the abdomen. The body, legs, swimmerets, and other appendages are segmented. Shrimp have two pairs of segmented sensory antennae, a tail fan, and compound eyes.

Shrimp are omnivores; they eat plants and small animals. The unusual pistol shrimp kills or stuns its prey by making a very loud sound with a huge claw with a moveable, snapping appendage. Female shrimp lay over a thousand eggs, which are attached to her swimming legs. The shrimp emerge as tiny, floating organisms, a component of

Zooplankton

The terms "prawn" and "scampi" are often used interchangeably with shrimp: "prawn" commonly refers to freshwater shrimp or large saltwater shrimp; "scampi" is often used by Restaurateurs to describe shrimp cooked in butter and garlic. All shrimp are divided into three basic categories: cold-water or northern; warm-water, tropical, or southern; and freshwater. Warm-water shrimp from the Gulf States represent the overwhelming majority of domestic shrimp landings. The three major species are brown, white, and pink shrimp.

Uncooked brown shrimp have reddish brown shells, and their meat has a stronger flavor than white or pink shrimp because of higher iodine content. As a result, brown shrimp are generally less expensive than the other two varieties. The premium-priced shrimp are white shrimp Penaeus setiferus. Although classified as white, the shells of some are actually greenish gray. Pink shrimp (Penaeus duorarum) come in a variety of colors, including brownish pink and lemon yellow.

There are two smaller categories of warm-water shrimp. Red shrimp and rock shrimp occur in Gulf of Mexico. The latter (Sicyonia brevirostris) is a fairly recent introduction into the American market. Rock shrimp gets its name from its hard shell. The meat of rock shrimp is very firm, more lobster- like, and lower priced than other shrimp.

The freshwater shrimp known as the Malaysian prawn, (Macrobrachium rosenbergii)

These shrimp are large and can reach a weight of-

Shrimp are in season from May to October. And 95% of the shrimp caught come from the warm waters of the South Atlantic and Gulf states.

Unless you live in the part of the country where you can actually buy "fresh" shrimp, it is preferable to buy frozen shrimp. Most shrimp in the grocery stores are frozen shrimp that has been thawed. The shelf like of thawed shrimp is only a couple of days, whereas shrimp stored in the freezer retain their quality for several weeks.

If possible, avoid shrimp that has been peeled and deveined before freezing. It can cause a loss of flavor and texture.

Defrost shrimp in the refrigerator or in cold water. Do not defrost in a warm place or microwave.

http://www.wildamericanshrimp.com/main.html Video

Recipes-Prawns/Shrimp

Ingredients:

1 kg large fresh prawns'
3 spoons olive oil
50 gm ginger, shredded

1 Chicken with 6 caps water

Ingredients from souse:

8 red chilies
15 shallots
10 cloves garlic
60 gm ginger
1 tsp turmeric powder
3 lemon grass bruised
5 kaffir lime leaves
1 cup water
2 cups coconut milk
salt and pepper to taste

Preparation:

Peel and slice the shallots or garlic finely, and dry well with a paper towel, Heat the oil and deep fry the shallots or garlic until golden brown and crisp. Take care not to let them burn or the flavour will be bitter. Drain and cool before storing.

Simmer the whole chicken in 6 cups water for 30 minutes

To make the spice paste, chop the shallots, garlic, candlenuts, ginger and turmeric, and put in a blender with just enough of the oil to keep the blades turning. Process until fine. Heat remaining oil in a heavy pan and sauté the blended paste together with remaining spice paste ingredients for 4-5 minutes, stirring frequently.

Put the cooked spice paste with the partially cooked chicken and simmer for another 20 minutes. Season soup to taste with salt and pepper. Remove the chicken from the stock, cut the bone meat into shreds, Strain stock and put back in the pan to reheat.

Divide the transparent noodles. Hard-boiled eggs, bean sprouts, celery leaves, and chicken among 6 large bowls. Add some sliced Lon tong if liked. Top with stock and sprinkle with fried shallots.

There are many ways in which you can cook shrimp and prawns and it is really a matter of preference or specification of a particular recipe Prawns and shrimps can be boiled, steamed, grilled, sautéed, baked or deep-fried and can be cooked with or without the shell, with the vein or deveined. If you have bought prawns or shrimp that have already been cooked, then they should be added a few minutes before the end of the specified cooking time, just to reheat them, as overcooking them will make them tough.

Shrimp pickled.

Ingredients

1 Kg large shrimp peeled, deveined and cooked
Juice two lemons
1 tablespoon chopped fresh garlic
1/2 cup finely chopped parsley
salt
black pepper
1/4 cup olive oil
1 table-spoon capers

Preparation
Garnish: lemon zest, lemon slices, chopped fresh parsley. Clean shrimp, if necessary, and poach until pink. Cool in ice. Drain shrimp from ice. In mixing bowl, whisk together lemon zest, juice, garlic, parsley, salt, pepper, olive oil and capers. Add the shrimp, toss to mix well. Refrigerate at least 1 hour before serving. Arrange shrimp in decorative design on platter. Garnish with lemon zest and parsley.

Decontruction it's special tehica cooking

Decontruction is second-favorite topic after food.Decontruction explores the politics and ethics of food. It's a way at looking at the individual parts of a commonly-accepted whole, and how they interact with each other outside that whole. Deconstruction hit its stride; it became the sort of term one could apply to anything, not just text. So restaurants started serving "deconstructed" food; that is, sums of parts: like the deconstructed Caesar salad (stacked romaine lettuce, an anchovy, an egg yolk, and some shaved Parmesan, in separate heaps on a plate), the deconstructed martini (separate shot glasses of gin, vermouth, and olives) etc.

In order to be able to deconstruct our cravings (food or otherwise) it’s important to look at what a craving is exactly. Cravings can be divided into three main categories: serving, distracting, connecting.

Deconstructing Supper is a ride every contemporary eater will want to take -- a thought-provoking and entertaining journey into the revolution in modern food production, and its effects on our lives.

Deconstructing: is a fine film, important for every culinary resource library. With so many scientific and technological changes taking place in food production.

It's vital that both chefs and students and lovers of food in general be knowledgeable about the ingredients they use. Nobody should take lightly what is happening to our farm produce. And make sense author The Food Revolution.

The term is very fitting to the culinary expertise of Chef's like Heston Blumenthal and Ferran Adria how paving the roads and today many Chefs' joining around the world. In spite of division of opinion between French cousin and Spanish cousin. They even chose to categorize them cooking methodology to this.

What's so special about this Technical cooking? In the being to start off, they has a cooking lab which (a Workshop today many chefs' build a lab to help to study all about Innovation cousin) wherein they leads a group of chemists and industrial designers to make a new dish! May it be a main course or an appetizer or a dessert, they test and experiment on different combination of ingredients to create a new dish. They document everything from the steps to the acidity level of the created dish. They even have their own symbols and they formulate food by formulas and flow charts!

So are the created foods edible? Definitely yes!!! They create new dishes not just to satisfy the one sense...the look, the taste, the smell and the mental perception are all satisfied in their new creation it's a revolutions. They explained that a beet is the same as the best fish in the world...there is no ingredient lesser than the other in that it cannot be made into a main ingredient. Very well stated. After all, we do set limits and hierarchy just because we said so. Salute to all chefs' how breaking this notion! Bravo!

While we may never know who specifically made the first "Deconstructed" dinner in the restaurants around the continent' because every one- the France cousin, and Spanish' cousin declare they specifically made the first dish.

What is "Deconstruction"? According to the Food Network "Deconstruction," a term coined by the French group. Refers to a style of literary analysis where text is analyzed closely and dismantled into independent parts that, though they work in the context of, say, a paragraph, may contradict each other in and of themselves. Essentially, it's a way at looking at the individual parts of a commonly-accepted whole, and how they interact with each other outside that whole.

Many chefs' beloved that Ferran Adria in his"El Taller" he start leads a group of chemists and industrial designers to make a new dish!

Any ways we can reader contribute ideas, for deconstructed food? The possibilities are endless. Think about deconstructed pasta dishes, Chinese food should lend itself nicely to deconstruction. We await your ideas.

Great "deconstructed" dish! I found that the best thing about this topic is the fun defining foods.

Deconstructed Glass of White Wine
adapted from José Andrés, Café Atlantico

http://www.alacuisine.org/alacuisine/2004/09/deconstructed_g.html

Chef Roth Moshik from T'Brouwerskolkje Restaurant deconstructs food. He breaks it down to its smallest parts and then puts it back together. And puts it back together with things. Like most artists who destroy their medium in order to reinvent it, he is always popular. His art may, in fact, destroy him.
There are a lot of questions that will be asked in the course of this story.

Example Ideas:

Deconstructed dish: In the center of the plate, a pile of flour. Nestled in the flour is a nice chunk of leaf-lard. Apple slices fan gracefully across the top of the plate, while below, from left to right, are arranged: 3 whole cranberries, a small pile of sugar, 3 whole cranberries, a line of cinnamon, 3 whole cranberries, a tiny ramekin of water with a single ice cube.

Recipe- by Chef Emeril Lagasse.

Deconstructed- Shrimp.

Foodstuffs'

1/4 cup vegetable oil
1 pound small okra, washed, caps and tips trimmed, and cut into 1/4-inch rounds
1 cup chopped, peeled and seeded fresh tomatoes, or 2 cups chopped canned tomatoes
1/2 cup finely chopped yellow onions
1/4 cup finely chopped celery
1/4 cup chopped green bell peppers
1 teaspoon minced garlic
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon cayenne
1/2 cup chopped smoked ham
2 cups shrimp stock
2 teaspoons Essence, recipe follows
1 teaspoon file powder
1 pound medium shrimp, peeled and deveined
Chopped parsley, garnish
Chopped green onions, garnish

Preparation

In a medium pot, heat 2 tablespoons of the oil over medium-high heat. Fry the okra, stirring constantly, until most of the slime disappears, about 10 minutes. Add the tomatoes, onions, celery, bell peppers, garlic, bay leaf, salt, and cayenne and cook, stirring, until the vegetables are soft and the slime has disappeared, 10 to 15 minutes. Add the ham and cook, stirring, for 2 minutes. Add the stock and bring to a simmer. Reduce the heat and cook, stirring, until thick and fragrant, about 8 minutes. Remove from the heat and adjust the seasoning, to taste.

In a shallow bowl, combine the Essence with the file powder. Dip the shrimp in the spice mixture to coat lightly on both sides.

In a large skillet, heat the oil over medium-high heat. Add the shrimp in batches as necessary and cook, turning, until opaque and pink, and just cooked through and tender, 3 to 4 minutes.

Arrange the shrimp in the center of 4 plates. Spoon the okra mixture around the shrimp and garnish each serving with parsley and green onions. Serve immediately.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup.

Beef is Culinary name

"Protein is the most obvious nutrient in beef that can benefit anyone who is training."

Beef: is the culinary name for meat from bovines, especially domestic cattle. Beef is one of the principal meats used in the Cuisine. Beef packs some serious protein and other vital nutrients. But the buyer should still beware. Choose the right cut and you've got a high-octane muscle food; choose the wrong one and you could be sending your buff-to-blubber ratio in a downward spiral.

Beef doesn't contain just any run-of-the-mill protein. It boasts an impressive collection of the nine essential amino acids and has a high biological value, which means it's very digestible and usable by the body. Beef's nutritional virtues extend well beyond protein. Beneficial minerals in beef include the antioxidant selenium, highly absorbable iron and immune-boosting zinc, riboflavin, niacin, pantothenic acid. Several of these micronutrients are involved in energy metabolism and help the body utilize sources of fuel such as carbohydrates and fat.

Beef is graded based on its leanness, how it tastes and the age of the animal when it meets its maker. Yes: that steak or beef burger contains more fat than your good old skinless chicken breast. But some saturated fat is necessary for maintaining testosterone levels. A good indication of fat content is the color of the meat; deeper red meats are often the leaner varieties.

Unfortunately, small farms where cows are free to graze on grass at will are rapidly being replaced by large corporate operations housing thousands of head of cattle that are fed grains. Yet small, family-owned cattle farms tend to be better for the environment and cows alike, and the beef they produce may be tastier and better for your health.

Snack food fads come and go, but beef has been something people have been making for thousands of years before commercialism even existed! We love Beef but many people try not to have it very often. As everybody know spicily how is in diet that eating Red-Meat isn’t healthy. Today the recommendation to try reduce consuming Red-Meat only once a week should be OK … I guess. There is nothing better than homemade and it's YUMMY!!!! Should We All Be Vegetarians? "Vegetarians don't live longer, they just look older"; and "If animals weren't meant to be eaten, then why are they made out of meat?" For my generation of unquestioning meat eaters, dinner is something the parents put on the table and the kids put in their bodies.

Grilled Beef Salad is one of my most favorite dishes and this particular dish has become my signature dish. Almost every time I hosted dinner parties at home, my mates always asked for it.

Kobe Beef: is one of top grade beef in the world. Japanese Kobe Beef is well marbled and very tender. Japanese Kobe Beef is raised in Hyogo prefecture. Japanese Kobe Beef is from Tajima-ushi. Fed on natural feed such as barley, wheat bran, and grass, and good water in Tajima region, which meet special criteria, become Kobe Beef. The beef must be ranked in Grade A -by Japanese Association of Meat Ranking. Kobe Beef usually costs over $100 per pound in Japan

The Story of Certified Hereford Beef: Hereford cattle have long enjoyed a reputation for producing truly great tasting beef. It started when innovative farmers in early 19th century America began importing the red-bodied, white-faced cattle from Herefordshire, England to breed to their dairy based stock in order to “beef up” the quality of future generations of cattle. Always known for hardiness and adaptability, the breed flourished with the Westward expansion of America, adding much needed weight and flesh to the native Texas Longhorns.

Link: Hereford beef

Angus is the original name of the breed as developed in England/Scotland. For some time prior to the1800 Century, there had been cattle without horns in these areas and were called Angus doddies.

In U.S.A. they are usually referred to simply as Angus or Black Angus Black Angus are the most popular beef breed of cattle in the United States Angus beef is of higher quality than beef from other breeds of cattle.

Link: Angus beef

Galloway: A cattle inspires many questions about their origins. They are familiarly known as 'Belties' among breeders of the animals. Though references to 'sheeted' cattle occur in literature and art as early as the 11th Century, Galloway's first recorded during the 16th Century in the former Galloway district of Scotland, Galloway's sets them apart from every other breed, and they being derived from the original British polled cattle of antiquity. The Beltie as a beef animal produces exceptionally lean and flavorful meat.

GALLOWAY BEEF: Galloway is one of only a handful and testy of beef breeds not dairy or draft. Galloway's "tender and juicy" beef in the year 1530.
That tradition of beef production has enabled the breed to capture some of the most competitive carcass competitions in North America. Commercial producers, feeders and packers note how the breed "fattens from the inside out," depositing desirable marbling - taste fat - in their rib eyes long before they reach undesirable levels of cover, or waste fat - a rare, and highly sought-after characteristic.
Galloway carcasses are moderate in weight, yet percent yield and percent retail product exceed their heavier counterparts of other breeds. Galloway cattle have low levels of wasteful internal fat - fat that surrounds the kidneys and heart and lines the pelvis. Their carcasses are well-marbled with large rib eyes. It is often said that Galloway beef has a distinctive eating quality, superior to other breeds.

Link Galloway beef

Charolais: Near the reign of Burgundy on rolling hills and valleys of Charolais and Bryonies are home to a breed of cattle known throughout the world for the quality of its meat. The town of Saint Christophe is at the heart of this cattle farming region, and its Thursday morning livestock market is a big local event. Troisgros has always known how to showcase this exceptional beef, marbled without being fatty and extremely tender. With such dishes as Steak with Melted Shallots, Beef 'Fleurie' with Marrow, and Poached Sirloin with Porcini Mushrooms and Chinese Vermicelli, each of the three generations has made Charolais beef its own. The white Charolais cattle are a hallmark of the Burgundy landscape, particularly in the south around Charolles and St-Christophe-en-Bryonies.

Link Charolais beef

Recipes: Boeuf Bourguignon

Preparation begins two days ahead of serving and while this dish takes time to prepare, it is well worth the effort. It freezes well, so we have made a large quantity with this in mind.

Ingredients

2.5 kg -stewing beef, trimmed and cut into cubes

Salt and coarse ground pepper – 1½ tabs each

½ cup plus 3 tabs oil

500 gm -carrots peeled and sliced

6 medium onions, peeled and cut into eighths

4 cloves garlic, peeled and chopped

1 bouquet garni – fresh thyme tied with bay leaves and parsley stems

2 bottles of red wine

2 liters beef or veal stock

Tip: Kneaded butter made with 90 gm flour and 90 gm butter

For the garnish:

2 tabs oil

500 gm (1lb) smoked bacon –slices cut into strips

30 – 40 baby onions, blanched and peeled

500 gm (1lb) mushrooms, quartered if large

Fresh parsley, finely chopped

Preparation:

Toss the beef with generous amounts of salt and pepper; combine with 3 tabs of oil, carrots, onions and garlic in a large, non-reactive bowl. Toss the ingredients with the bouquet garni and add the red wine. Cover the mixture and refrigerate for 1 to 2 days, if possible, stirring from time to time.

Drain the marinated meat and vegetables and reserve the liquid. Separate the meat from the rest of the ingredients and dry the pieces of meat with paper towel.

Heat a very large, heavy-bottomed casserole over high heat with the ½ cup of oil for 3-4 minutes, or until the oil begins to smoke slightly. Sear the meat, in small batches, until well browned on all sides. Set aside the meat.

Remove the bouquet garni from the vegetable mixture. Add the marinated vegetables to the casserole and cover with a tight fitting lid. Reduce the heat to medium and cook until the vegetables are tender, stirring occasionally, about 10 minutes.

Preheat the oven to 230C. Return the reserved meat to the casserole and add half the stock, the reserved wine marinade and the bouquet garni. Bring the mixture to the boil over high heat, skimming off any impurities that rise to the surface. This could be 2 cups.

Place the uncovered casserole in the oven, on the lowest possible shelf for ½ hour. Reduce the temperature to 175C. Add remaining stock. Cover and continue to cook, stirring occasionally, until the meat is tender, about 2 hours.

In the meantime, heat a large, heavy-bottomed and deep sided pan over high heat with the remaining 2 tabs oil. Add the bacon and cook until crisp. Drain and set aside the bacon. Add the onions to the pan and cover. Cook until the onions are translucent and begin to brown evenly. Add the mushrooms and cook, uncovered until the mushrooms are tender. Return the bacon to the mixture and reserve.

When the meat is tender, remove the casserole from the oven and place on a medium heat. Remove the bouquet garni and discard. Stir in the kneaded butter mixture, small amounts at a time, until the sauce is nicely thickened. Add the reserved garnish mixture, and reduce heat to a simmer for 15 minutes.

Sprinkle with chopped parsley before serving.

Beef Burgundy is usually accompanied by steamed or boiled potatoes but it is also delicious with wide, flat noodles.

Culinary Technology

The chef of Restaurant- Brouwerskolkje in Holland

Roth Moshik is a great person/chef who is happy playing with the culinary technology. Machines and techniques, last, the most sophisticated ones, fill their life. It handles like a monstruito the alchemy to them. Always investigating, always giving him returned to the technological inventions and from other cooks. It devours experiments. Consequently, we are before an impregnated culinary of laboratory of a somewhat rebellious spirit jug Eton and. Nothing, absolutely nothing of which it is served to him is a priori foreseeable.

Moshik is so convinced and so coherent that actually tasting only works with the menus. Letter of 10 plates to give options, although to which exists small it urges the house is to demand the menu tasting, that is offered in four, five and six plates and, mainly, the innovative menu, that include/understand twenty degustaciones, to the purest Adria style. Clear that Roth has its personality: well it is informed into by where they go Ferran, Dacosta, Rock, Klein, Blumenthal, and Achatz.

All it studies it, it selects it, develops it, it mixes and dismissal and it finishes giving a particular air him. With single proving the "Cryo" of eggs of saline small village with toffee liofilizado, construes and small onion intuit what it hopes to him. Exceptional the crystalline one of beet, almost inconsistent, as soon as sweet, with cream of Raeford it reaffirms the tendency: to surprise. Emotion that repeats with the mini bocaditos of foie gras of oca with chartreuse emparedados with the Coco. The salty tubular powder collection virtual is a brilliant idea that it can be surpassed in the attainment of the textures: they know to eel smoked with grass, Radovan with cream of cheese and to red of chipirón with cream of champion. Pizza is small hojaldre with all crowned the typical elements of so popular abundance of food with a sphere gelificada of mozzarella. Maridajes unusual like the ox of sea with black rice, green lemon, to kéfir and Granny apple the Smiths, who affect the resistances and the coolness. The blue, crude stroke and warms up, with she dominated of carrot dusted with verbena and frothy sauce of curry Colombo expresses the forcefulness of the nature: of the sea, the grass and the spices with extraordinary refinement. Memorable by intrinsic manjarosidad, technical development and disposition of complements the foie gras of oca with Wakame, foams of Wakame, infusion of Wakame, pommel gel of pommel and toasted rallado bread. And the pigeon of Anjou to low temperature with its natural juice, pure of maize, beet, olives with cherries and quinoa cooked in a concentrated broth of bird congregates exuberance of sensations and modernity from a classic structure; colossal. In short, so that to follow, we are before an experimental culinary that there is to experiment.

The best Restaurant in the area

It was a beautiful spring day and many people were sitting in the cafes' and Restaurant's. Spring was certainly in the air here today.

Even if want times, I am gladly gone and have a lunch. We arrived at the restaurant in early day at noon, after a short curvy ride up and down the mountain road that leads to Overveen, and offers a striking view out to sea. A tiny parking lot, a small (and a bit scruffy) beach, a handsome tiled-roof house -- we walked up the stairs and were greeted by the staff, who gave us a short tour of the kitchen and led us to our table by the window, nicely isolated from the rest of the room: the arrival of each dish offers a bit of a dramatic thrill, so we were happy not to get any spoilers from the other tables. And more important, joyful, as I'd hoped it to be. Exactly something too late has there I am look to came. My waiter course already and had been rightly sea ten oneself on the charming terrace. Pleasant linen, beautiful glaze, fine specifications and services. The reception was pleasant to the chef-cook himself. We started white wine Sauvignon Blanc dry, which pleased, however. Butter, oil and sea salt stood already on table. Bread was brought. At studying the restricted card we got a number of amuses. Five dishes: small snacks that you eat with your fingers, larger-sized tapes. Which directly gave a fine impression of what we could expect here? Then we get marshmallow with parmesans; tabular with herring and oblate with raw mackerel and ice of anchovy. Absolutely delicious. Recognizable tasting and separate structures exactly. It continued with cappuccino of bospeen, yoghourt, cardamom and Mandarin, what called also already an enormous taste explosion and we concluded the amuses with gazpacho with Rosen and ice of white perzik.

Therefore I was particularly satisfied concerning the amuses. It is a fast-paced dining rollercoaster, with explosive flavors and textural surprises that await you at every turn like a Granny Smith apple a beautiful piece crab lay. The dish had been prepared on the risotto Mainer with crab bouillon and that was taste also clearly. For me the sea-abstract appeared. it is thus a good idea to take a break on the terrace every now and then. Each dish, or group of dishes, is brought to the table by a small squadron of waiters dressed in black, and while you are busy taking pictures of the new dishes' that has just landed, the head waiter explains what it is in our case, in excellent French, and how to eat it: start with this end or that, gobble it up in just one bite, or hurry before it melts.

There were recurring themes within the meal seaweed, seeds, Parmesan, Thai flavors, Clementine, peach, the cotton candy texture, and Chef Moshik famous spherification technique, in which liquids are trapped in a thin alginate casing that bursts open on your tongue. Not everything was successful, and not everything sent shivers of pure pleasure down your spine: some of the flavors were quite strong, and it took stamina to take them all in with fresh taste buds. But every single item managed to amaze and entertain, making the whole experience quite dazzling, both on an intellectual and sensory level.

The next dish is a combination of octopus, see-gel, anchovy (ice), sardines, tuna, oysters and whose. Everything prepared with several cook technical (neatly explained Chef- M.Roth) we gave carte blanche to the sommelier, who selected third different wines for us -- let us take a moment to consider how challenging it is to come up with pairings for such a wacky menu.

The next dish was a large piece beautiful flesh (30 hours geared) with risotto, corn ear asparagus and natural gravy. Again appearing. Enameled mixed with plink tvisextract and capsule peas with grapefruit and mint what particular leaked combination are.

The parmesan air was perfectly. And entirely well' he was more like snow, really in a Styrofoam box, on which you sprinkled freeze-dried berry muesli this was our favorite dish: the texture wasn't particularly enjoyable.

Now we got Tomato soup with virtual ham-thin slivers of tomato-flavored jelly, and croutons topped with ham-flavored jelly and basil seeds.

Next a dish call" Sea inspiration " a discovery trail of twelve different types of seaweed, some mild, some extremely bold in flavor, umps of crab meat in a mandarin flower broth, with bulgur on the side.befor the least favorite dish, " Mussel Spheres" in a potato and bacon soup, with dots of double cream, and cubes of apple jelly. . We concluded with- tiny lumps and piles of various vegetable and herb seeds.

To fins the meal we get a placard with 5 pieces simply good cheese. On the fine terrace was it enormously enjoys therefore. The final locking was espresso.

It took us six hours to go through the entire meal -- from 8pm to 2am -- but we were in such a state of elation that it was hard to tell if it had been two minutes or two days since we had first sat down. I would like to stress here how pleased we were with the service: the ballet of dishes coming and going was perfectly choreographed, and the wait staff was exceptionally warm and attentive, making us feel as if we were the only guests in the restaurant.

So, do I think that T' Brouwerskolkje is onus the best restaurant in the Nederland? First of all, I'm sure I'm not the only one to whom the idea of one single "best restaurant in the Holland" seems ludicrous: depending on my mood, my appetite. But dining at T' Brouwerskolkje is certainly a one-of-a-kind experience, and I wish it upon anyone who's passionate about food, who has broad tastes, who is tickled by the discovery of new flavors, and who is happy to be whisked away on a flying carpet driven by a mad scientist, even if the ride leaves him a bit dizzy.

In the end I where still what friend dishes came; among other things marshmallow with olive oil and almond, bonbons and nougat. Very satisfied I left this pleasant restaurant. That there what is criticism on the reroute in itself can I, however, present itself, on the other hand: here at top level it is absolutely cooked, the service is excellent and the spot is all erschattigst. I return here certainly. Internet site: http://www.brouwerskolkje.nl/

Cooking in low- Sous Wide

Low temperature cooking is an unusual cooking technique, a variant of roosting, which is claimed to produce more tender and tasty results than traditional high-temperature roasting. In low temperature cooking, the food to be cooked- red meat such as beef, is cooked for a long period of time- 10-20 hours. And at a low temperature- as low as 55°C, this technique is favoured by loot of chefs' around the world.

Cooking in Super hot ovens and stovetop burners operating at full blast are commonplace in professional kitchens, but some of that heat is dissipating as more chefs discover that a slower, gentler approach to cooking often results in better-tasting food. While several dishes have been cooked slowly for centuries, a growing number of chefs are using new technologies--even apart from increasingly popular sous-vide cooking--and different approaches to bring out sometimes-unexpected qualities in a broader array of ingredients. As a chef, you don't traditionally cook things slow," says Roth Moshik head chef of T' Brouwerskolkje Restaurant in Nederland. You cook at a high temperature and really quickly. But abandons that philosophy when preparing her version of the classic dish.

You have to slow-cook!!!Who cooks the shanks for close to four hours and serves those with haricots verts that have been sauteed quickly with grated ginger in olive oil. Accompanying the dish are red creamer potatoes mashed with garbanzo beans and horseradish.

Sous-vide is a method of cooking that allows food to maintain flavor, nutrients, and natural texture through low temperature heating for an extended period of time.

Developed decades ago, the sous-vide method uses airtight plastic bags placed in water significantly below the boiling point, sometimes for well over 24 hours. Now, finally it has shed its boring boil-in-bag reputation and found its way into the most highly regarded restaurant kitchens. in just four short sessions, you will be introduced to sous vide techniques and learn about recent technological advances in low temperature cooking and how to preserve, even intensify, the flavor of food by sealing in the juices so it doesn't lose color or dry out., you’ll understand how sous-vide cooking can help you achieve results that you can't get with classic techniques and how to use low temperature techniques even if you can't use a vacuum machine.

Most people think that it's necessary to first brown the meat at a high temperature before letting it cook through. Although this is the way that most roasts are still cooked, it doesn't actually have to be cooked this way. In recent years a number of chefs, have realized that cooking meat to make it tender can take place at relatively low temperatures, before the joint is browned on the outside. Understanding some of the chemistry and physics that happens when we cook meat will explain why this is so. Actually, cooking meat at low temperatures is not a new invention. The English scientist in the late 18th century described how he had left a joint of meat in a drying oven overnight and was amazed when, the next morning, he found that the meat was tender and fully cooked, although it hadn't browned. He was totally at a loss to explain why this had happened.

This experiment was repeated by Professor Nicholas Kurti from The University of Oxford during a lecture at the Royal Institution in 1969; when he showed that the temperature of the meat in never went higher than 65C, far lower than the temperature at which most of us roast meat, at up to 200C or more.

http://www.answers.com/Nicholas%20Kurti

Basically, there are three main reasons why we cook meat: to make it tender, to give it a 'roasted' flavour and to kill any harmful bacteria that may be present. However, despite popular belief, the chemical changes that happen when meat is cooked to make it tender, and those that give it the dark brown colour and its rich roasted flavour, are quite unrelated and the two processes happen at very different temperatures. Harmful bacteria are killed off at temperatures in between the two extremes. It is therefore useful to understand the difference between these three processes - making the meat tender, giving it a roasted flavour and killing harmful acteria.

Meat cooked in hot water will not look particularly appetizing. It will not have the brown colour we expect and it will have no roasted flavours. This is because the reactions that make the brown colours and the rich flavours of a roasted joint happen at much higher temperatures. Besides cooking meat to make it easier to eat and to give it a delicious flavour, we also cook it to kill any harmful bacteria that it might contain. Large joints of meat are relatively free from bacteria on the inside, but often have them on the surface. This is why we should always wash our hands after we touch raw meat.

We can now understand the slow cooking procedure championed by Heston. Slow cooking causes the collagen in the meat to break down into gelatin and the meat fibres to shrink and release the meat juice. This makes the meat tender. The fibres separate easily and they are deliciously succulent from the entire gelatin released from the collagen.

The high-temperature surface searing of the meat following the slow cook creates lots of aroma molecules when the ribose and the amino acids released from the meat react together, and these add to the rich flavour. This final heating also kills off any bacteria that may have survived the slow cooking.

55 - 60C shrinking of meat fibres and release of juices from them

60 - 65C slow breakdown of collagen to make gelatin which dissolves in water

65 - 70C killing of any harmful bacteria.

100 - 120C Formation of roast and fried flavours when ribose and amino acids from the meat react together.

Improved cereal-based food products suitable for cooking in a low temperature generally about 50-60 C and high moisture (i.e., steam) environment are provided. The improved cereal-based food products, when cooked in a low temperature and high moisture environment, provide aroma and surface appearance characteristics similar to that of oven-baked goods. An aroma-enhancement component is obtained by micro encapsulating flavorings and/or aroma components in a hard fat. The aroma-enhancement component is incorporated into the dough or cereal-based substrate. The flavorings and aroma components are released during the low temperature cooking process. The surface appearance is obtain by coating the dough or cereal-based substrate with a crust-enhancement component containing potato flakes, hydrophobic starch, crust flavorings, colorants, and anti-caking agents. The crust-enhancement component, when cooked in a low temperature and high moisture environment, provide a crust which is comparable to that of oven-baked goods.