Stouffer Outlet Store/solon Ohio

Ferrán Adrià in 1994 submitted a recipe that will mark a time when food edge: foam of white beans with sea urchins. Gelatinized bean cream and using a development editor cream siphon creates a light mousse. The trap uses loads N 2 O- the laughing gas, to inject air into the liquid and form a colloidal system,

may sound strange, a colloidal system is only a suspension of small particles in the air- case-in a continuous medium-bean cream. To form it is necessary for continuous medium having a proper ratio of fats or proteins that allow "secure" the tiny bubbles, so Adrià used gelatin. So if inyectáramos air into water, the bubbles simply escape, which will not happen for example in one of the most popular colloids, mayonnaise. In this case small particles of oil dispersed in the egg, both the continuum as the particles are liquid, while we beat in order to form the emulsion. Shaving foam, pumice or beer foam colloid, on the other hand not very stable, "are other examples. However

siphon reaches the reputation among the general public in 97. In elBulli is presented creates a dish that seeks provocation: the foam of smoke, water gelatinized smoked and processed by the trap that creates surprise and, in some cases, disgust of showing it. Robuchon himself had warned as early as 1996 about the impending dominance of Adrià and the French press reacts badly, taking advantage of this plate for printing a slogan we've heard many times in recent years: "English cuisine sold smoke" .

From a purely culinary standpoint, the introduction of "air"-with-soy lecithin and salt mousses in the kitchen is the possibility of alleviating the almost ethereal textures creating recipes in which there is no need to use milk or eggs. Thus implies a transformation of the way food is presented, which frightens those who "like to know what they are eating." Curious Moreover, because a foam is not too different in regard to the modification of the presentation, potatoes mashed potato revolconas-pressed from olives, minced pork and pepper spray dry.

More than fifteen years after the air is frowned upon in the food, it is difficult to see restaurants using the trap. Penetration in households is virtually nonexistent, despite having sold a good number of units during the last years of the twentieth century. Make a foam is in practice a significant complication of the recipes for a result-usually an accompaniment in his plate except that it is rarely appreciated, perhaps ripe gastronomically environments. The nickname "sifoneros" coined by chef Abraham García has helped popularize the tool in an industry that tempts with fear any innovation that drive away customers.

To prevent runs next to my yogurt, I use it for desserts where lightness of the result seems easy to understand for any diner. Among the best I have had lately is the cup of coffee jelly with white chocolate mousse and black chocolate chips that I enjoyed in the restaurant Ars Natura. Thus, in a wide bottom bowls will put a bit of good coffee to the proper ratio of tail to form a jelly fish and ride over a foam found in one of the prescription that the brand Isi siphon-distributed with the chocolate chips will be the topping -:

"Ingredients for a ½ liter siphon
125g of cream (35% mg) of whole milk 125g


1 egg yolk 75g white chocolate 50g

egg whites 1 1 iSi iSi
N20.

Development
1 Templar in a saucepan the milk and cream.
2 Heat to 85 ° C and carefully pour over the yolks.
3 Enter new mix into the saucepan and cook over low heat stirring constantly to the consistency of gravy.
4 Remove from heat and mix with white chocolate until it is completely dissolved.
5 Cool rapidly and mix with egg whites.
6 Drain, fill the siphon, screw the cap and shake.
7 Remove the dish, the bezel and stand in the refrigerator for about 2 hours. "

probably no greater example of this" molecular gastronomy "to the trap, which should see just one more tool to get complexity and different results, I expect things to haute cuisine century.