experiment #5

http://chapter11lab.com/wp-content/uploads/2013/09/experiment05_01-300x280.jpghttp://chapter11lab.com/wp-content/uploads/2013/09/experiment05_01-300x280.jpgexperiment #5

experiment#05_02My interest and experimentation with gelling agents started with a conversation with our friendly neighbourhood Sushi Chef, Tim from Armanogawa Sushi Noodle Bar.  We were chatting about my recent truffle fun…(that’s going to be a post on it’s own)… I was telling Tim that I’d made some truffle vodka and how much I thought it would work with beef sushi.  We joked about making that truffle vodka into a gel and putting it on sushi.  Well that got me thinking and googling…and some experimentation ensued.

Firstly I tried to use cold soluble gelatine in the vodka; it just wouldn’t set (we’ll get back to this later).   Next I tried making an infusion of fresh truffle and water, heated to reduce a little and intensify; I added agar agar and set to a gel.  I took a chunk of this fresh truffle gel to our usual Tuesday evening dinner with Chef Tim.

Firstly we started with beef tatami; a thin slice of rare barely seared beef atop rice, with a slice of the truffle gel and salmon caviar (for the salt).  Although this was quite delicious, it really didn’t cut it.  Beef & truffle are made to be together…but not this one.  A glimmer came into Tim’s eyes as he prepared and tried again, this time with some beautiful deep dark tuna.

experiment#05_03

The gel was cut differently this time and two styles were tried.  With the gel atop the tuna, Tim flame seared the tuna & gel then topped with salmon caviar.  A second was prepared and NOT seared.  A note here: the agar gel is quite heat resistant, so did not breakdown when  hit with a flame.

The flame seared version was nicer than the beef, but still did not hit the mark.  The raw tuna (Maguro) with a wipe of Tim’s special chilli soy blend, topped with truffle gel – oh yum.  Seriously this was delicious!  It wasn’t fantastic, though delicious – the experiments need to continue.  It might have to wait another year until truffle season again.

Back to that truffle vodka that wouldn’t set with the cold soluble gelatine.  As I left it in the back of the fridge, after a few days it started to solidify.  It became a little more solid every day, until it’s was crumbly.  This was vodka and cold soluble gelatine nothing else.  The taste is spectacular; I’m yet to use this, so watch this space.

 

Categories: Gelification, Truffle

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