Thursday, February 09, 2006

clunky casserole

Technology enthusiasts in the San Fran area meet up every month for Dorkbot, where recently the topic wasn't robots and shit like that, but food. Gourmet food. It seems some hackers are trying out "molecular gastronomy,"(bug me not: 999999999 for both) the guiding principle being "to create dishes based on the molecular compatibilities of foods. For instance, unripe mango and pine share a molecular structure, so they might be tasty if combined. That's the theory, anyway. Molecular gastronomists combine white chocolate and oysters for the same reason."

Recipe: Nitro Pumpkin Seed Pie Horchata Foam

• Blend 2 cups raw shelled pumpkin seeds (pepitos) and 4 cups water for 20 minutes or until the mixture has the consistency of the Mexican rice drink horchata. Strain and chill.

• Boil 2 cups water, 1 ceylon cinnamon stick (crushed), 1 vanilla pod, 2 allspice seeds (crushed), 1/2 thumb of grated ginger and 1/4 nutmeg seed (grated) for 20 minutes to infuse flavors. Strain water, add 2 cups sugar and bring mixture to boil again to dissolve sugar. Chill.

• Blend pepito seed "horchata" and syrup, adjusting flavoring as needed. Add 2 tsp soy lecithin or dried soy milk and disperse well.

• Load a one-quart nitrous oxide dispenser (typically an Isi whipped-cream canister with siphon) halfway with the "horchata" and syrup mix. Charge with three nitrous oxide canisters ("android turds") and chill.

• Over a liquid nitrogen bath, dispense some foam from the dispenser into a spoon. Drop the foam into the nitrogen bath and agitate with a spoon to make sure it doesn't stick to the bottom. Remove from the nitrogen bath when the foam is hard on the outside, and plate.

Alton Brown would be proud.
Good Eats?


Blogger ablebody said...

sounded doable up til the liquid nitrogen bath.

10:32 AM  
Blogger Galbinus_Caeli said...

Sounds like a lot of work for spiced pumpkin seed sorbet.

(and yes, I created a blogger identity, I am too lazy to keep doing the anonymous thing.)

12:45 PM  

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