1.3K reactions · 113 shares | Mango Pearls 🥭👨🏻🍳 🔑 Want to bring more creativity into your kitchen? My Modern Gastronomy eBook will show you how to transform ordinary ingredients into stunning culinary art. 💬 From spherifications to foams, gels, and beyond, this book gives you the techniques to unlock new levels of creativity. ➡️ Ready to elevate your skills? 👇Comment ‘LEARN’ below for exclusive access and start transforming your cooking today! 📚👨🍳 🚨 Hurry! This special offer won’t last long-Grab your copy before it expires. ✨ Play with textures and flavors in ways you never imagined 🌟 Happy Cooking! 🎥: @timomuellerr Check the account for more incredible ideas 🔝🙌 #Gourmet #Chef #ModernCuisine #FineDining #PrivateChef #RecipeIdeas #Cooking #Foodie #FoodArt #Culinary | Gourmet Mentor Consulting | Facebook
1.3K reactions · 113 shares | Mango Pearls 🥭👨🏻🍳 🔑 Want to bring more creativity into your kitchen? My Modern Gastronomy eBook will show you how to transform ordinary ingredients into stunning culinary art. 💬 From spherifications to foams, gels, and beyond, this book gives you the techniques to unlock new levels of creativity. ➡️ Ready to elevate your skills? 👇Comment ‘LEARN’ below for exclusive access and start transforming your cooking today! 📚👨🍳 🚨 Hurry! This special offer won’t last long-Grab your copy before it expires. ✨ Play with textures and flavors in ways you never imagined 🌟 Happy Cooking! 🎥: @timomuellerr Check the account for more incredible ideas 🔝🙌 #Gourmet #Chef #ModernCuisine #FineDining #PrivateChef #RecipeIdeas #Cooking #Foodie #FoodArt #Culinary
1.5K reactions · 60 shares | One of the first molecular gastronomy techniques I learned was sphereification. Essentially it’s taking a liquid like fruit juices, vinegar or even coffee and mixing it with agar agar (which come from red algae) and then slowly dropping it into chilled oil which turns it into spheres. This is one of my favourite techniques because it gives the illusion of caviar on a plate, however when you eat it it’s more jelly then pop-like as caviar would be. For this recipe I turned red onion pickling liquid into spheres, creating this beautiful pink colour, which popped really nicely on a crudo or tataki plate. Note: If you have any extra pickling liquid that you didn’t turn into spheres, I suggest storing the spheres in them instead of water. I found that after the third day, the spheres became quite diluted and didn’t have much flavour to them anymore. Ingredients: 1 Red onion, sliced 1c Red wine vinegar 1/2c Water 1/2c Sugar 1Tbsp Salt 1tsp Cumin 1/4tsp Peppercorn 5 Cloves 1 Bay leaf 1c Canola oil 3/4c juice from pickling liquid 1tsp Agar Agar Directions: -In a pot, combine vinegar, water, sugar, salt, cumin, peppercorns, cloves, and bay leaf. Heat the mixture until it comes to a simmer. -Pour the hot liquid into a container with onions. Cover the container and refrigerate it overnight. -Pour oil into a small jar and freeze it for one hour. -Strain the pickling liquid into a small pot. Whisk in the agar agar and bring the mixture to a boil. Set it aside to cool for 5 minutes. -Transfer the liquid into a squeeze bottle and drizzle it slowly into the chilled oil. Strain and rinse the spheres in cold water. -Store the spheres in water or remaining pickling liquid and refrigerate them for up to 3 days. Great job Chef! ✅ 👁️ join me on my page: @eye_of_gastronomy 🌱Follow the chef: @see_jay91🧑🍳 🍽️ Follow me for more content 📸 all rights and credits reserved to the respective owner(s) #gastronomy #FoodLovers #Gourmet #michelinguide #eyeofgastronomy | 🌱 Gastronomy 🌱 | Facebook
1.5K reactions · 60 shares | One of the first molecular gastronomy techniques I learned was sphereification. Essentially it’s taking a liquid like fruit juices, vinegar or even coffee and mixing it with agar agar (which come from red algae) and then slowly dropping it into chilled oil which turns it into spheres. This is one of my favourite techniques because it gives the illusion of caviar on a plate, however when you eat it it’s more jelly then pop-like as caviar would be. For this recipe I turned red onion pickling liquid into spheres, creating this beautiful pink colour, which popped really nicely on a crudo or tataki plate. Note: If you have any extra pickling liquid that you didn’t turn into spheres, I suggest storing the spheres in them instead of water. I found that after the thir
516K views · 5K reactions | I’m 🇬🇧 Easy explosive cucumber & mint pearls🌿🥒💥🇮🇹 Perle al cetriolo & menta facili ed esplosive 🌿🥒💥.👇🏻Recipe / Ricetta 👇🏻🇬🇧 • Ingredients:2 cucumbers 15 fresh mint leaves 0.8 gr sodium citrate 3 gr sodium alginate 10 gr calcium lactate + 500 ml water for the bath👉🏻 Cut the cucumbers and pick the mint. Put everything in a juice extractor. You'll obtain 300ml of juice. Now add the sodium citrate and alginate. Blend with a minipimer. Filter the liquid with a sieve to remove bubbles. Put the liquid in a kitchen bottle and in the fridge. Prepare your spheryfication bath adding calcium lactate to water and blend well for 2 minutes. Let rest in the fridge for 30 mins. Once ready, make small drops of cucumber and mint juice in the calcium bath. Wait 20 seconds to allow the spherification process. Once done, wash the pearls in another bowl with normal water. Enjoy this explosion of freshness anywhere you like the most 💚.🇮🇹 • Ingredienti:2 cetrioli 15 foglie di menta fresca 0,8 gr citrato di sodio 3 gr alginato di sodio 10 gr lattato di calcio + 500 ml di acqua 👉🏻 Taglia i cetrioli e raccogli la menta. Metti tutto in un estrattore. Otterrai 300 ml di succo. Aggiungi il citrato di sodio e l'alginato. Frulla bene con un minipimer. Filtra il liquido con un colino per eliminare le bolle. Metti il liquido in un biberon da cucina e in frigorifero. Prepara il tuo bagno per la sfericazione aggiungendo lattato di calcio all'acqua e frulla bene per 2 minuti. Lascia riposare in frigo per 30 minuti. Una volta pronto, fai piccole gocce di succo di cetriolo e menta nel bagno di lattato di calcio. Aspetta 20 secondi per consentire il processo di sferificazione. Una volta fatto, lava le perle in un'altra ciotola con acqua normale. Goditi questa esplosione di freschezza ovunque tu voglia 💚.Will you make it too? 💥💚Le rifarai? 💥💚 | Martina Tenz | Facebook
516K views · 5K reactions | I’m 🇬🇧 Easy explosive cucumber & mint pearls🌿🥒💥🇮🇹 Perle al cetriolo & menta facili ed esplosive 🌿🥒💥.👇🏻Recipe / Ricetta 👇🏻🇬🇧 • Ingredients:2 cucumbers 15 fresh mint leaves 0.8 gr sodium citrate 3 gr sodium alginate 10 gr calcium lactate + 500 ml water for the bath👉🏻 Cut the cucumbers and pick the mint. Put everything in a juice extractor. You'll obtain 300ml of juice. Now add the sodium citrate and alginate. Blend with a minipimer. Filter the liquid with a sieve to remove bubbles. Put the liquid in a kitchen bottle and in the fridge. Prepare your spheryfication bath adding calcium lactate to water and blend well for 2 minutes. Let rest in the fridge for 30 mins. Once ready, make small drops of cucumber and mint juice in the calcium bath. Wait 2
1.4K reactions · 16 shares | Who loves orange soda!? 🍊 🧡Orange Passionfruit Soda 3 cups of Fresh squeezed orange juice ½ cup passionfruit juice 1/2 cup water + 2 tbsp sugar (optional) ½ cup Active Ginger Bug Add all ingredients into a swing top jar. Seal tightly and let ferment at room temperature for 2-5 days, up to 7 days. Check daily and burp the bottle (open it to release the pressure). Once fizzy and slightly tangy, transfer to the refrigerator to slow fermentation. Enjoy it chilled! Shelf Life: Best flavor and fizz: Within the first 1–2 weeks after refrigeration. Still safe to drink: For 3–4 weeks, as long as there’s no mold, off smell, or sliminess. | Capri Lilly | Facebook
621 reactions · 16 comments | Fermentation Fridays ep 8 • Tips to making the perfect bubbly ginger bug 😌 More tips: -when giving your ginger bug water, always make sure it is unchlorinated or filtered because the chlorine can kill the wild yeasts and bacteria you’re trying to cultivate. By Day 4 to 7, your ginger bug should be active enough to carbonate sodas. •Strain the liquid, use it as a starter culture in juice or tea, and bottle for a second ferment. Best Way to Know a Ginger Bug Is Ready: •It’s bubbly and lightly fizzes when stirred •Smells sweet and slightly sour •Has been fed and active for 3–7 days •Liquid is slightly cloudy and maybe a bit foamy | Capri Lilly | Facebook
842K views · 90K reactions | Mango Sago using only 4 ingredients ✨💖 Mangoes, coconut milk, condensed milk, tapioca pearls or sago 🥰 #mangosago #cooking #desserts #dessertrecipe #homecook #homecooking #mangoes #mangolover #sweets #sweettreats #dessertideas #cooking #husbandwife #marriedcouples | As Told by The Dons 🇵🇭🇺🇸 | Facebook
842K views · 90K reactions | Mango Sago using only 4 ingredients ✨💖 Mangoes, coconut milk, condensed milk, tapioca pearls or sago 🥰 #mangosago #cooking #desserts #dessertrecipe #homecook #homecooking #mangoes #mangolover #sweets #sweettreats #dessertideas #cooking #husbandwife #marriedcouples | As Told by The Dons 🇵🇭🇺🇸 | Facebook
21K views · 318 reactions | Mango sago with nata de coco (coconut jellies) Ingredients: 6 mangos, 1 cup sago, 2 jars of Nata de Coco jellies, 14 oz coconut milk #, 1/4 cup condensed milk (adjust to your liking) In a pot add about 6 cups of water. Boil the sago/tapioca pearls for 10 - 12 minutes (until the pearls are mostly translucent) then remove from heat and cover with lid for 15 minutes. Drain and rinse the sago in cold water. Cut the mangoes into cubes. In a large bowl, add mangoes, Nata de Coco with the syrup, sago, coconut milk, and condensed milk. Mix together then cover and refrigerate for at least 2 hour before serving. Serve as is or with crushed ice. #mangosago #mango #recipes | christy.cooks | Facebook
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