texture manipulation - product.design.umn.edu · gelatin - collagen from animals, semi-solid...
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fluids to solids and the things in between
texture manipulation
emulsion
gel
gel
foam
dehydrated
property change
thicken/hardengel (internal structure)emulsion (with a fat&emulsifier such as egg yolk, mustard, soy lecithin)freezefreeze dry dehydrate/reduce (removing water)
airate foam
harden/crispfreezefreeze dry dehydratefry
concentratecompress caramelize dehydrate
preserve fermentpicklecure/desiccate (dry)
softentenderize heat
reduction/ segmentationcut (julienne, brunoise, SML dice, batonnet, baton, allumette paysanne) chiffonademinceslicechoptourneeballspiralribbonshred
liquifyblendpureemashjuice
form change
gumstarch (cornstarch, arrowroot, katakuri, potato starch, sago, tapioca) mucilage (okra, marshmallow, flax, aloe, cactus, kelp, chia, seeds, fenugreek, malabar spinach,) pectin
polysaccharidesprotein (gelatin, collagen, egg, flour/gluten)
alginin (sodium alginate, potassium alginate, calcium alginate) agar carrageenanguar gumlocust bean gumxantham gum
powder
chemical (acid, macerate) physical
convection (steam, oven)conduction (boil, blanch stovetop)radiation (microwave)
thicken - make more viscousgel - add structure to liquidfoam - combine gas and liquidemulsion - combine liquid and liquid
solid gel + blender = fluid gel solid gel + dehydrator = leather/glasscombining agents (gelatin + agar)
adding structure to liquids“molecular gastronomy”
soy lecithin - emulsifier, stabilize emulsions, keeps chocolate from separating and crystalizing, keeps oil from spattering
gelatin - collagen from animals, semi-solid gelling agent, stabilizer, thickener, can melt and reform
agar agar - from red algae “vegetable gelatin”, semi-solid gelling agent, stabilizer, thickener
sodium alginate - from brown algae, used in spherification with a calcium solution
maltodexterin - from cassava root, powders fats
xanthan gum - bacteria byproduct, thickening and stabilizing agent
thickening starch - corn starch, arrow root, potato starch, flour
“powdering”
whipped cream
egg whitesfoaming
mustardemulsions
gelification (cooling)
gelification (calcium)
an incomplete list of chemical tools
ultra tex - modified tapioca starch, instant stable creamy thickener
pectin- from fruit can thicken or gel to a jelly-like consistency
methyl cellulose - from cellulose, gels/solidifies on heating, liquifies on cooling. reversible.gelification (heat)
versa whip - soy based egg substitute for creating stable cold/hot foams
egg yolk
aquafaba - chickpea liquid
thickening/gelling with
starchesswelling of starch molecules
roux 4 tbsn butter 6 tbsn flour 1 pint liquid
cornstarch, arrow root, potato, rice, etc.
cornstarch, arrow root, potato, rice, etc.
starchesthickening/gelling with
“If the viscous solution is cooled or left at lower temperature for a long enough period, the linear molecules, amylose, and linear parts of amylopectin molecules retrograde and rearrange themselves again to a more crystalline structure.”
starchesthickening/gelling with
cornstarch, arrow root, potato, rice, etc.
polysaccharide obtained by fermentation of bacteria Xanthomonas campestris
xanthan gumthickens like flour but with small amounts and with no flavor
thickening/gelling with
modified tapioca starch to create instant stable creamy/pudding texture
ultra texthickening/gelling with
a polysaccharide produced from starch to “dehydrate” fats
“powderizing" with
maltodextrin
high fat content dairy product
foaming with
whipping cream
with compressed air mechanical beating
carrot whip 1 c carrot juice1 c cream2 NO2 cartridges
meringue
foaming with
egg whites
soft peak stiff peak
foaming with
egg whites
Italian hot sugar syrup beaten into egg whites
most stable and smooth
French uncooked, fine sugar beaten into peaks
least stable but lightest
Swissheat egg white + sugar in double boil first
firm and slightly denser than French
meringue
sediment from wine barrelsstabilizes egg whitesalso increases their tolerance to heat
foaming with
chickpeas?aquafaba
a soy based “egg substitute” for creating hot/cold foams
foaming with
versa whip
no fat, oil or alcohol(works well with xanthan gum as a stabilization)
Honey Foam125 g Water4 g. Versawhip2 g. Xanthan gum
a phospholipid from soy beans used to stabilize immiscible fluid blends
foaming with
soy lecithin tiny amounts:.25-1% by weight
breads and cakes
foaming with
gluten
base (baking soda) + acid = carbon dioxide = bubbles
baking powder = base (baking soda) + acid (cream of tarter)
yeast + sugar = carbon dioxide = bubbles
emulsification with
mustard/yolk lecithinaioli 2 garlic cloves1 egg yolk1/2 tspn lemon juice2 tspn dijon mustard1/4 c evoo3 tbsn veg oil
mayonnaise = oil + vinegar/acid emulsion with yolk aioli = mayonnaise + garlichollandaise = butter + yolk emulsion
gelatincollagen from animals, semi-solid gelling agent, stabilizer, thickener, can melt and reform
1 envelope = .25 ounces = 2.5 ts1 envelope + 2 cups liquid = moldable firmnessneeds to chill for 8-24 hourslasts forever.
gelification upon cooling
panna cotta
gelatincollagen from animals, semi-solid gelling agent, stabilizer, thickener, can melt and reform
gelification upon cooling
pectingelification upon cooling
jelly - juice jam - pulp conserve - whole
marmalade - peel included
fruit preservesbutter - puree/cooked
binds plant cells together
apples, 1–1.5% apricots, 1% cherries, 0.4% oranges, 0.5–3.5% carrots approx. 1.4% citrus peels, 30%
from red algae “vegetable gelatin”, semi-solid gelling agent, stabilizer, thickener, brittle
gelification upon cooling
agar agartea pearls180 g mint tea2 g agar(cold oil)
comparing gelled candy
a polysaccharide extruded from brown algae reacts with calcium
gelification with calcium
sodium alginate
spherificationalginate in liquid dropped in calcium bath
have liquid centers as opposed to agar
a polysaccharide extruded from brown algae reacts with calcium
gelification with calcium
sodium alginatereverse spherificationcalcium in liquiddropped into alginate bath
methyl cellulosecellulose based gelling agent that sets on heating and is reversible
gelification upon heating
gelification upon heating
eggs
eggsgelification upon heating
custard - egg yolk thickened dairy
flan/creme caramel egg tartquiche
gelatin vs. egg yolk
starch vs. egg yolk
eggsgelification upon heating
curdcustard with fruit juice (lemon)
egg white - protein foam
egg yolk - protein gel
eggsgelification upon heating
bain-marie/water bath/double boiler
mucilaginous gel coating
swelling gels
chia/basil seeds
compression marinate macerate
references
Assignment # 2amuse bouche - single, bite-sized hors d’œuvreflavor and texture pairing
presented on a one-bite spoon (12 judges/12 spoons)
must feature appledesign an tasty flavor combination (2-4 flavors including apple)
transform at least one ingredient into different texture
blog and spoons due wed Oct 19 in lab
2-4 flavors (not tastes)texture does not need to be “molecular”
Assignment # 2M W
flavor CoCHtexture test labouting critique
should represent almost 36 hours of work X 2 people
test three manipulation and/or presentation ideas using your selected flavorslet us know ASAP what tools or chemicals you may needdeep fryer? ice cream maker? pressure cooker? do you need the juicer? the chargers? the blender?black or white spoons?