Molecular cuisine 1 cooking skills, spheroidization (spheroidization, another translation: wrapping)
This is a very common molecular gastronomy technology, mentioned above? Fruit caviar? It is the forward packaging that gives the juice caviar a taste. The so-called reverse package is formed by dropping a liquid added with calcium lactate (or a liquid containing calcium itself) into a soft phospholipid solution, which is different from the brittleness of the positive package. The effect of reverse spheroidization is that it is full of liquid, and it will explode when it is broken. Be sure to eat it as soon as possible.
2. Emulsification (emulsification)
At first, emulsification technology mainly refers to the process of mixing water and oil, and its typical application is to make mayonnaise.
However, with the emergence of emulsifier soybean lecithin, people have also found more applications of emulsification, such as making foam. Nowadays, some high-end western restaurants always use some delicious foams. In fact, these foams are made of some liquids and broth containing a lot of soft phospholipids.
3. Gelation (Gelation)
This is easier to understand. Our traditional mango pudding is actually a very? Simple? Molecular cooking, traditional mango juice meets seaweed extract agar, and another product with completely different taste from fruit juice is born, which is the simplest case of changing the taste of dishes in molecular gastronomy.
Molecular cuisine is definitely not synonymous with high-priced cuisine, and common cotton candy is molecular food.
Sucrose enters the cotton candy making machine, and the heat released from the heating chamber with higher temperature in the center of the machine will break the arrangement of crystals, thus turning the crystals into syrup. Centrifugal force ejects syrup from small holes around and solidifies it into sugar filaments, which is the simplest application of molecular gastronomy.
Deliberately using molecular gastronomy to finish every dish is not advisable. It's just an eye-catching trick. A chef who really cooks with heart will unconsciously integrate these techniques into various dishes, instead of pursuing people's attention, simply pursuing the happiness brought by food.
Various methods to remove the fishy smell of meat dishes;
After buying fish, you can soak it in salt water for a while. When you handle fish, you should remove the black membrane from the belly of the fish, because this visceral membrane is not only high in fat, but also very fishy. However, not all fish are black. Carassius auratus is darker, grass carp is lighter, and the black film of perch and carp is silvery white.
When cooking, you can use ginger onion and cooking wine to remove the fishy smell. Most of the fishy smell can be removed by stuffing ginger slices and shallots into the fish belly and seasoning with cooking wine. You can also soak fish in milk, which can also play a role in removing fishy smell and increasing freshness.
After handling the fish, the fishy smell on the hands is also a headache for mothers. At this time, mothers can try to wash their hands with toothpaste, salt or lemonade, which can effectively remove the fishy smell.
Deodorization of chicken:
The fishy smell of chicken is sometimes very strong, especially when it is used to make soup, so before cooking chicken, it is best to use some methods to remove the fishy smell, such as the following methods:
Be sure to cut off the chicken's ass first and clean up the blood clots left in the chicken.
No matter how you eat it, you should thoroughly iron the chicken with hot water before cooking it. Because the pores of the chicken skin open after heating, the fatty oil inside can be excluded, thus reducing the fishy smell.
Cooking wine is a common seasoning to remove the fishy smell. You can marinate the chicken with cooking wine and soy sauce before frying or frying. In the process of frying, frying or stewing, cooking wine can also be added to remove the fishy smell.
Remove visceral odor:
Internal organs, such as pork loin, pork large intestine, pork belly, etc. The taste is heavier and more unacceptable. The fishy smell of pork tenderloin mainly comes from the waist smell, that is, the white part can be seen after the pork tenderloin is half-cut. When processing, you can cut off the waist with scissors first, and then add some salt to marinate for a while, which will not only remove the fishy smell, but also make it more crisp and tender.
Coke is needed to deal with the fishy smell of pork belly and large intestine. Rinse the pig's belly and large intestine with clear water first, and tear off the tendons and grease inside, which is the main source of fishy smell. Then pour enough coke to soak for a while, and it will float on the foam, which can remove the fishy smell well and is simple and convenient.
Remove the smell of mutton;
Many families eat mutton in winter, but the unique smell of mutton also makes many people flinch. Other ingredients are needed to remove the fishy smell of mutton. First of all, wash the mutton well: put the mutton in a container, rinse it with flowing water several times, and then soak it in water for half a day to a day, which can effectively soak the blood out.
Remove the smell of mutton with dried tangerine peel, then mix with ginger and onion, and stew the mutton in water after blanching. If you want to marinate mutton, you can choose spice deodorization method, and choose pepper, cinnamon and cumin to deodorize mutton.
Stewing white radish with mutton is one of the most common practices of mutton. Not only is it delicious, but mutton is not spicy. White radish can also deodorize mutton. When cooking, poke a hole in the white radish and put it in cold water to cook with the mutton. After the water is boiled, the fishy smell of mutton will be removed a lot.
Rabbit meat goes fishy;
The first step is blanching, that is, putting the washed rabbit meat into a cold water pot, adding ginger slices and onion segments, adding a proper amount of cooking wine and boiling water, boiling the bleeding foam, and then washing the bleeding foam with boiling water; There was too much blood foam, and finally boiled water for three times, two pots were used for washing, and one pot was soaked in rabbit meat to wash, and it was over. )
Step 2: Stir-fry ginger, garlic slices, star anise, cinnamon, bean paste and fermented soybean, then stir-fry rabbit meat, and further inhibit the fishy smell of rabbit meat by using seasoning flavor to improve the flavor of rabbit meat.
The third step is to add a proper amount of high-alcohol liquor, which is the key to remove the fishy smell of rabbit meat. Remember to use high-grade cooking wine and low-grade wine to suppress the fishy smell of rabbit meat.
Remove the fishy smell from the fat duck meat;
Take out the fat from the fat duck meat, refine it into duck oil, chop the duck into large pieces, fry it in the duck oil until it is half cooked, then take out the duck meat and soak it in a boiling water pot to completely remove the fishy smell.
Deodorization of eggs:
There are still a few people who are disgusted with the taste of eggs and classify it as fishy. If this happens, you might as well sprinkle a little white pepper when handling eggs. In western food, chefs sometimes add lemon and vanilla extract to remove the fishy smell of eggs, especially in baking.
A coup to eliminate the odor in meat;
This is because the blood is not clean when killing animals. You can soak it in hot water first, then wash it with clear water several times, and then cook it to remove the fishy smell.
Methods for removing fishy smell and astringency of fish:
This is because some wild animals have little fat content, so they often have an unpleasant fishy smell and astringency. When cooking, you can add some condiments such as Amomum tsaoko, star anise, allspice powder, shredded ginger, minced garlic, onion, coriander or perilla, pepper, white wine, sugar, vinegar, monosodium glutamate, etc., and you can add a little more peanut oil to remove the fishy and astringent taste.
Methods of removing blood stains:
This is caused by poor preservation of animal meat. You can soak it in diluted alum water first, then wash it with warm water for several times, then put it in a pot and boil it with water (without cover) to remove the bloody floating objects in the noodle soup, and finally pick it up and wash it with cold water to remove the bloody smell.
Methods of removing mutton smell of sheep:
Cook the mutton in boiling water first, and then cut it into small pieces. When cooking, add tsaoko, star anise, fennel, sugar cane (cut into small pieces), garlic, onion, white wine, sugar and so on. And add more peanut oil to remove the smell of mutton.
Method for removing muddy smell:
Aquatic products cultured in muddy ponds, such as Monopterus albus, loach, river snail and pond fish, often have a muddy smell. You can raise it for a few days before slaughtering and cooking, and change the water every day. Four times (it is best to use the second rice washing water), let them discharge the muddy water in the gastrointestinal tract, and basically remove the muddy smell.
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