THE PRISM OF FLAVOR Bill Yosses and Najat Kaanache Experimental - - PowerPoint PPT Presentation

▶
the prism of flavor
SMART_READER_LITE
LIVE PREVIEW

THE PRISM OF FLAVOR Bill Yosses and Najat Kaanache Experimental - - PowerPoint PPT Presentation

Jun 19, 2023 509 likes •791 views

THE PRISM OF FLAVOR Bill Yosses and Najat Kaanache Experimental Cuisine Collective October 15, 2011 THE BEGINNING OF COOKING FROM THE FIRST CHEF Oil on hot charcoal THE BEGINNING OF COOKING FROM THE FIRST CHEF Oil on hot charcoal Popcorn

slide-1
SLIDE 1

THE PRISM OF FLAVOR

Bill Yosses and Najat Kaanache Experimental Cuisine Collective October 15, 2011

slide-2
SLIDE 2

Oil on hot charcoal

THE BEGINNING OF COOKING FROM THE FIRST CHEF

slide-3
SLIDE 3
slide-4
SLIDE 4

Oil on hot charcoal Popcorn popping

THE BEGINNING OF COOKING FROM THE FIRST CHEF

slide-5
SLIDE 5
slide-6
SLIDE 6

Emulsions: dispersion of fat in liquid, continuous and discontinuous phases. Chocolate Ganache Foams: soy protein mixed with tangerine juice, foam that is extremely light and flavorful with an unctuous texture. Tangerine Air Gels: collagen-based gelatins Strudel Dough and Fruit Cylinders

slide-7
SLIDE 7

SWEET SCIENCE: PHYSICS OF DESSERT

slide-8
SLIDE 8

TYPICAL LENGTH SCALES

  • Atom – molecule – macromolecule – protein/membrane
  • Hierarchical structures that self-assemble: Mesoscopic (going beyond nano)
  • Mesoscopic structures are larger than atoms and molecules
slide-9
SLIDE 9

A PIECE OF HAIR (0.000 075 M

slide-10
SLIDE 10
slide-11
SLIDE 11
  • Emulsions = a suspension of oil in water
  • Foam = bubbles of gas in a liquid
  • Gases and liquids behave as solid
slide-12
SLIDE 12

EMULSIONS

slide-13
SLIDE 13
slide-14
SLIDE 14

Versawhip: All-purpose recipe 200g fruit puree 20g sugar 1.2g versawhip 2.2g xanthan gum 100g water If a milk foam use all milk Mix dry ingredients together to disperse well

  • 1. Burr mix together. Put in Kitchen Aid on high speed until it turns into a foam.

RASPBERRY FOAM

slide-15
SLIDE 15

Sindy Tang: the finest meringue ever made Medical uses and applications

REAL-WORLD APPLICATIONS

slide-16
SLIDE 16
slide-17
SLIDE 17

5 x 10-9m

slide-18
SLIDE 18
slide-19
SLIDE 19

The hydrophilic is facing outside and the hydrophobic inside

slide-20
SLIDE 20
slide-21
SLIDE 21

Chantilly Chocolate Ingredients 200g water 2 leaves (g) gelatin 150 g chocolate dark

  • 1. Boil water and remove from heat, add soaked gelatin, then whisk in the

chocolate with a burr mixer in ice water. A chocolate mousse unadulterated by eggs or cream Science: The fatty droplets in an oil in water emulsion such as cream do not combine with one another for they are stabilized by casein micelles and calcium phosphate, into tensioactive structures.

  • ---we add tensioactive molecules by adding a protein such as gelatin. Whisking creates large

air bubbles in the sauce; once the crystallization temperature is reached the volume expands.

  • ---the chocolate crystallizes around the air bubbles.

NO EGG NO CREAM PURE CHOCOLATE MOUSSE

slide-22
SLIDE 22

APPLICATION OF GELS IN MODERN CUISINE

slide-23
SLIDE 23

Alginate chains form a network. Alginate + fruit puree = polymer solution When dipped into calcium chloride (a salt), a cross link is formed. This crosslinking reaction forms a solid shell, or caviar.

SPHERIFICATION

slide-24
SLIDE 24

DENSITY OF INTERACTIONS DETERMINES STIFFNESS

The number and type of interaction between molecules are important for bulk properties

slide-25
SLIDE 25

Ingredients 12 oz bread or hi gluten flour 1 tsp salt 2 Tblsp salad oil (canola, safflower, sunflower) 1 cup warm water

  • 1. Place flour in mixer with hook, add salt and oil and pour in water slowly

while mixing.

  • 2. Let mixer run for 10 minutes until an elastic dough is formed.
  • 3. Rest overnight and stretch over large table.

A protein network from flour. Gluten protein network gives flour products elasticity.

STRUDEL DOUGH

slide-26
SLIDE 26

Najat Kaanache The Pilgrim Chef

slide-27
SLIDE 27