Posted in Recipes on 10. Mar, 2010
Mix the water and lemon juice together then add the soya lecithin. Use a stick blender to incorporate it into the liquid and then to create the bubbles. Spoon them off and serve as a garnish for oysters or to top a sour cocktail.
Posted in Recipes on 10. Mar, 2010
Use a small whisk to mix all the ingredients together. The lecithin allows the oil and vinegar to mix together and stay mixed rather than sitting in distinct layers.
Posted in Ingredients on 10. Mar, 2010
Lecithin (pronounced less—uh-thin) is a molecule naturally found in egg yolks and soy beans. It is ideal for making foams, airs and emulsions – mixtures containing both oil and water such as mayonnaise. The majority of lecithin is extracted from soy beans meaning it is both vegetarian and vegan friendly.
Posted in Recipes on 03. Mar, 2010
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Posted in Experiments on 03. Mar, 2010
Comparison of Agar. Kappa Carrageenan and Gellan
Posted in Recipes on 01. Mar, 2010
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Posted in Recipes on 28. Jan, 2010
Mix the gin, tonic water and sugar syrup together then stir in the xanthan gum. You may need to heat a little tonic water in order to get the xanthan to dissolve before adding it to the drink. Pour into a serving glass and chill for an hour. To serve add a teaspoon full of lemon and lime flavoured ‘pearls’ and stir them in – they should be suspended throughout the cocktail.
Posted in Recipes on 28. Jan, 2010
Flour is the traditional thickener for a standard meat gravy but can dull the flavour of the finished sauce, impart a distinct floury taste or encourage lumps to form. These can all be avoided by using xanthan gum in place of flour. 0.5g should be enough to thicken around 300ml of gravy.
Posted in Ingredients on 28. Jan, 2010
What is it? Xanthan is a thickener derived from a type of bacteria that release a sticky gum. This gum is extracted and dried and has been used in a huge variety of pre-prepared foods. Recently, chefs have begun using it for its unique thickening properties and ability to mimic the ‘mouthfeel’ of traditionally high fat products.
