Posted in May 2009
I followed the recipe for gelatine filtration given in Texture (a lot of excellent stuff in there) – you can also read about it in The Curious Cook. The source material was carrots: I run some particularly unexciting and fibrous carrots through my crappy HEMA blender until I was bored – which in normal time would be two to five minutes. The resulting orange slurry was additioned with gelatine dissolved in hot water to achieve a 0.5% solution.
If you did a 0.5% agar-agar solution, once solidified you could probably walk on it. With gelatine you get a very weak gel. Don’t despair, give it the time to set properly. A few hourse in the fridge did the trick for me.
Then I took the weak, disappointing gelatine and popped it in the freezer. Then I forgot about it for a few days. When I remembered about it, it had frozen to a solid block – excellent. I then placed it in a paper coffe filter adapted to a colander and placed it all inside a recycled yogurth container. Then I forgot about it for a couple of days. As you can tell, this procedure is a sort of low intensity really slow food activity.
What I found in the container yesterday was expected but nonetheless really odd. An almost perfectly transparent essence of carrots. It tastes like carrots, but it looks exactly like water. No viscosity, no color, no suspended anything. I could place a picture of it here, but it is faster to ask you to imagine a glass of mineral water – there, you got it.
Instead, here is a picture of what was left in the filter
Pretty unappetizing, but if you look at it in detail, you can see that the spongy frozen gelatin structure is quite visible
The amount of transferred carrot taste was quite shocking. See, when you drink carrot-flavored things or eat carrot-flavored dishes like carrot cake the carrot taste is reduced to a certain, simplified carroty sweetness. In the essence you will find the complete carrot taste experience, from the first note to the carrot aftertaste. From a sensorial point of view, this is really disturbing, because it is the carrot without the carrot…
Next time I will try the filtration with something more exciting than carrots: I have read that anything water soluble works really well, and also some fat-soluble things.
Today students presented their initial ideas -some quite advanced- for innovative kitchen tools, and they were introduced to the agar agar challenge. Click on the image to download the PDF and take the challenge yourself. Unfortunately the PDF does not include any agar powder itself, but you can buy it online.
an ingredient nobody in the class was familiar from, introduced as the constituent of a light cocoa and raisin sweet. I wonder what we are going to see next time!
Agar is most commonly associated with sweets, but this is by no means necessary. I have a plan bouncing in my head to use it to turn hummus into finger food…
My food story is about ‘Making special dishes for a holiday : Dumpling soup’.
In Korea, Korean eat rice cake soup with dumplings on New year’s day. Since Korean think that they grow older when they eat this soup, it’s important to prepare a new year.
Usually, it takes really long time to prepare all ingredient. For this reason, all my family members help our mothers for it all day long. Men do cutting rice cake which is physically hard and women prepare various materials such as meat, tofu, onion ect. And then, all members start to make dumpling with prepared ingredient. This time is really funny and good to talk about their daily life.
Because of a cultural change from men-centered atmosphere to equal atmosphere, more and more works are shared equally for men and women in family.
This presentation file is about event of memorial serviceday in korea.
There is a strict ( I think it is strict) rule in arranging food on table in memorial serviceday.
Actually, many grown up girls who is going to marry soon, still do not know the rule. (Even they marry!)
The thing is, it is really complicated. And it is slightly different depending on people’s home tradition and location.
Koreans think the red color drives out the ghost, so we never use the red color food at memorial table.
Even KIMCHI is the most representative food in Korea.
Also we do not use peach because of the belief that it is god’s food.
I will tell you a story about food. You will explore things about my personal memories of places and people related to food. If I ask myself the question what food means to me, the answer iw quite simple; my mom..
My mother is a cook. She knows everything about food and at home, we were always eating like eating in a restaurant. This is for me the meaning of food; enjoying it,at all times.
On the other hand, sometimes I’m lost in the meaning of food… I think because I am really spoiled by nice and exclusive food.
My mother has her own catering company and people can hire her for parties and dinners.She also has a small domestic restaurant and with a group from 10 till 14 it is possible to have dinner in her beautiful canal house in the centre of Amsterdam. But the special thing about mymother’s cooking is that she doesn’t see it as a job, but it is a really herpassion and her hobby. And it is also not that she is always cooking the samekind of things, no my mothers surprises me always, because she cooks in a style that is on her mind in a certain period.
An example of inspiration for a style is travelling. Travelling is a big part of her choice for dinner or professional cooking. For example, when she was on holiday in Mexico, she sent a lot of food to Holland and in the following weeks the theme of dinner was Mexico.
And if we are going to Italy for holidays with the family, she prepares us by cooking delicious Italian food the weeks before departure, just to come in the atmosphere. In this manner she always creates pleasurable anticipation.
My mom taught me cooking… maybe like every small girl, I was helping in the kitchen very often, but at a certain moment I got my own real working kitchen. One with real fire in it. I had my own equipped site in the kitchen and this was really my favourite place to be.
As I told you, she is always surprising me with her cooking, even on holidays!
During summer holiday we have always camped in small tents and in a regular campingway, but with one exceptional, my mom took everything from home from herkitchen. As you can see; the olive oil, the pepper mill, the colander, theteapot, oven for… literally a complete kitchen!
And this camping thing is also something that my mom endowed me. At the moment that I started travelling by myself, with friends, I was also creative with making my own food. Her you see us picnicking, preparing some sandwich and here we are very creative with helping ourselves in darkness. With a flashlight taped on waterbottles.. And after some years also my own camping equipment consist of a lot of cooking stuff..
So this is what food means to me, a variety of special, nice and delicious food always, every day… But as I mentioned in thebeginning, sometimes it also feels like being lost in the meaning of food. I ate a lot of special things in my life. Here you see the guinea pig in Peru, meelworms and a grasshopper madeby my aunt, and here you see me fishing on piranhas, which we later baked onthe bbq. When I came to delft, to live on my own, I had never heard of ChickenTonight, or Knorr worlddishes, I even didn’t know how a microwave worked. I amspoiled in food, but in my student home I start to explore the ‘normal’ dishes,and I like that too!
This is me, I like food. I like to eat it, play with it, make it and i love to eat with someone and hate it when somebody eats the last bite of my plate.
Food is something i connect with my family, my friends and the colleges at my work. At all these places and with all these people i have a special dish that belongs to a certain person or happening. This makes my list of favorite dishes!