Cooking techniques of molecular cuisine 1, Spherification (spheroidization, another translation: wrapping)
This is a very common molecular cooking technique, mentioned above? Fruit caviar? It is the forward wrapping that gives the fruit juice the taste of caviar. The so-called reverse wrapping is formed by dropping the liquid added with calcium lactate (or the liquid containing calcium itself) into the soft phospholipid solution, which is different from the crispness of the forward wrapping. The effect of reverse spheroidization is that it is full of liquid, and the skin will burst when it is broken, so it must be eaten as soon as possible.
2. Emulsification (emulsification)
Emulsification technology mainly refers to the process of mixing water and oil at first, and the typical application is to make mayonnaise.
However, with the emergence of emulsifier soybean lecithin, people also found more applications of emulsification, such as making foam. Nowadays, some high-end western restaurants always use some tasty foams. In fact, these foams are made of some liquid and broth with a lot of soft phospholipids.
3, gelation (gelation)
This is better understood. Our traditional mango pudding is actually a very? Simple? Molecular cuisine, traditional mango juice meets seaweed extract Agar gave birth to another product with a completely different taste from fruit juice, which is the simplest case of molecular cooking changing the taste of dishes.
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 by the heating chamber with high temperature in the center of the machine will break the arrangement of crystals, thus turning the crystals into syrup. Centrifugal force sprays syrup from small holes around and solidifies it into sugar filaments, which is the simplest application of molecular cooking.
It is not advisable to deliberately use molecular cooking to complete every food. It is just a trick to attract people's attention. A chef who really cooks with his heart will unconsciously integrate these techniques into various dishes, not pursuing people's attention, but simply pursuing delicious food to bring happiness to people.
Various methods for removing fishy smell from meat dishes;
After you buy the fish, you can soak it in salt water for a while. When you treat the fish, you should remove the black film from the fish belly, because this visceral film is not only high in fat, but also very fishy. However, not all fish are black films. The color of crucian carp is dark, the color of grass carp is light, and the black films of perch and carp are 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 the 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.
Deodorize chicken:
The fishy smell of chicken is sometimes particularly 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 scald the chicken thoroughly with hot water before cooking. Because the pores of the chicken's epidermis open after heating, it can eliminate the fatty oil inside, thus reducing the fishy smell.
Cooking wine is a common seasoning to remove fishy smell. Before frying or frying, you can marinate the chicken with cooking wine and soy sauce. Cooking wine can also be added to remove fishy smell during frying, frying or stewing.
Deodorize internal organs:
Viscera, such as pork loin, pig large intestine, pig belly, etc., taste heavier and more unacceptable. The fishy smell of pork loin mainly comes from the waist smell, that is, the white part can be seen after half-cutting the pork loin. When processing, you can cut off the waist with scissors first, and then add some salt to marinate for a while, which can not only remove the fishy smell, but also make it more crisp and tender.
Coke is needed to deal with the fishy smell of pig's belly and large intestine. Rinse the pig's belly and large intestine with clear water first, and tear off the internal tendons and grease, which is the main source of fishy smell. Then pour enough coke into it and soak it for a while, and then it will float on the foam, so that the fishy smell can be well removed, which is simple and convenient.
Remove the smell of mutton;
Many families will eat mutton in winter, but the unique smell of mutton also discourages many people. Removing the fishy smell of mutton also needs the help of other ingredients. First of all, wash the mutton well: put the mutton in a container, rinse it with flowing water for several times, and then soak it in water for half a day to a day, which can effectively soak the blood.
Use dried tangerine peel to remove the smell of mutton, then mix it with ginger and onion, and stew it in water when the mutton is blanched. If you want to marinate mutton, you can choose the spice deodorization method, and choose pepper, cinnamon and cumin to deodorize mutton.
Mutton stewed with white radish is one of the most common practices of mutton. Not only is it delicious, but it is not too hot after eating mutton. 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 boils, the smell of mutton will be removed a lot.
Deodorize rabbit meat;
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, boiling water, boiling blood foam, and then washing the blood foam with boiling water; There was too much blood foam, so I finally burned boiling water three times, two pots were used for washing, and one pot was soaked in rabbit meat to wash it, so it was finished. )
In the second step, stir-fry ginger, garlic slices, star anise, cinnamon, watercress and lobster sauce to give a fragrance, then stir-fry rabbit meat, and further suppress the fishy smell of rabbit meat by using the seasoning fragrance to improve the fragrance of rabbit meat.
The third step is to add the right amount of high-alcohol liquor, which is the key to remove the fishy smell from rabbit meat. Remember to use high-grade cooking wine and low-grade wine to suppress the fishy smell of rabbit meat.
Removing fishy smell from fat duck meat;
Take out the fat in 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, and then fish the duck meat into a boiling water pot to soak it thoroughly to remove the fishy smell.
Deodorize eggs:
There is also a small group of people who are disgusted with the taste of eggs and classify them as fishy. If you encounter this kind of situation, you might as well sprinkle a little white pepper when handling eggs. In western food, chefs sometimes add lemon and vanilla extract, which can remove the fishy smell of eggs, especially in baking.
A coup to eliminate the peculiar smell 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.
Method for removing fishy and astringent taste:
This is because some wild animals have very little fat content, so they often have an unpleasant fishy and astringent taste. When cooking, some condiments such as Amomum tsaoko, star anise, allspice powder, shredded ginger, minced garlic, onion, coriander or perilla, pepper, white wine, sugar, vinegar and monosodium glutamate can be added appropriately, and a little more peanut oil can be added appropriately to remove the fishy and astringent taste.
Method for removing the smell of blood stain:
This is caused by poor preservation of animal meat. You can soak it in diluted alum water first, then wash it with warm water several times, then put it in a pot and add some water to boil it (no need to cover it) to remove the bloody floating objects on the soup surface, and finally pick it up and wash it with cold water to remove the bloody smell.
Method for removing mutton smell of sheep:
Boil the mutton in boiling water first, then cut it into small pieces. When cooking, add Tsaoko, star anise, fennel, sugarcane (cut into small pieces), garlic, onion, white wine, sugar, etc. and add more peanut oil appropriately to remove the smell of mutton.
Method for removing muddy smell:
Aquatic products cultivated in ponds with muddy water, such as Monopterus albus, Misgurnus anguillicaudatus, snail and pond fish, often have a muddy smell. You can raise them 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 excrete the muddy water in the gastrointestinal tract, and you can basically remove the muddy smell.
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