Molecular gastronomy-Panna cotta sunny side up
eric | April 13, 2010 | 25 comments
Sodium alginate＋calcium cholride×Gellan gum ＝fried egg sunny side up
Category: Cooking
Sodium alginate＋calcium cholride×Gellan gum ＝fried egg sunny side up
Category: Cooking
Actually in french a title doesnt need cap letter at each word so: La vie en rose.
this guy must need some serious attention. this is old shit. it has been done for 15 years. he is no innovator and definitely not a cook.
we need more of this! And that is from a professional cook with a red seal and a lover of french music. Edith Piaf is the sh#t . C’est bon. Elle a une belle fe
It’d be great if the ingredients and process would be added to the video.
Fantastic, I am a Pastry chef and I think that this looks great.
What Have you used for the yolk?
Cheers
La Vie En Rose
What was that French song playing?
What are you blathering on about you socio-historically naive cretin?
The very quintessential purpose of food culture is entertainment and recreation. Yes, food per se serves to keep us from starving, but the culture involves dinner parties, banquets, feasts, party snacks, and a myriad of other festive joys that underpin or complement entertainment and recreation.
It is, at the base level, the very reason your Rice Krispies crackle, and your Coco Pops turn the milk chocolatey.
A regular panna is a set cream made using gelatine, which is a thermally reversible hydrocolloid. I.e, it melts when warm and sets when cool.
Gellan F (as opposed to Gellan LT100) is a thermally irreversible hydrocolloid, hence it will not melt when exposed to a heat source.
Agar can also withstand high temperatures, but can suffer from synaeresis, which means it will weep liquid.
If you want to learn more, start with simple gelatine jellies before trying the MG stuff.
Hate to rain on the parade but the term ‘molecular gastronomy’ just refers to the understanding (from a scientific standpoint) of technical aspects of cooking, like why searing is important, etc.
either way, if you think it’s too “extreme”, maybe you should reconsider – nouvelle cuisine, which is integral now, was revolutionary the culinary world a few decades ago. Experimental cookery has its good and bad examples in terms of execution, but when it’s done well it can be extraordinary.
Agreed. Culturally, the things that they’re doing (including some forms of MG has been around since careme. Nowadays, commercial bullshit and fads (i.e. food network) have bastardized the true art of gastronomy by making it a “popularity contest”.
That’s quite a way to pigeon hole the intellect, tradition, and artistry of many great cultures throughout the world. Yea, think outside the box… that’s just CRAZY talk. If a culture’s end can be defined by molecular gastronomy, that seems downright scary to me…for you. But if hating art makes you happy, and culture is defined by such a niche,I guess that speaks volumes to the cultures education system as well. Get a better hobby… this happens to really interest others Debby Downer.
When food becomes entertainment and recreation, the culture is at it’s end. MG fails.
What are the yokes made from?
nice presentation ,very original . i love molicular gastronomy ,did you use agar agar? and lecite? sorry i don’t know what they call it in english ; p
okay so the cotta got the Gellan gum. And the yolks are simple spherifications. Is there anything I’m missing?
Fantastic. I’m in love with molecular gastronomy and it’s unlimited imagination in taste and presentation. La Vie en Rosa. Thanks.
ok i have no education in the culinary arts. I am quite intrigued by Molecular Gastronomy. But how is this impressive (not saying its not but whats the diff between a regular Panna Cotta
thank you! Now I know what the song is called ^^
Did you use Calcium Lactate in the yolk or Sodium Alginate? I made it work with raspberry sauce and CL into a SA bath? Could you give me any advice for making a recipe with a CL bath.
nice vid but the panacotta looks mega hard set…
hahaha! agreed!
thats the strangest way ive seen a panna cotta made??
It IS La Vie en Rose, but it certainly isn’t Edith Piaf singing it…
no, because sodium alginate, calcium chloride etc are natural derivatives and have no health risks