Evening molecular cuisine
SPHERIFICATION, emulsification, sguschivanie, gelation ... What you say those words? I am sure that any of you will respond immediately - came to you, my dear man, far :) Actually - these words about cooking - all this technology in a vacuum cooking at low temperatures. In other words, elements of molecular dishes.
When I received an invitation from one of the patrons of the restaurant Sevastopol "Primorsky Boulevard" to make a report of the evening exploring the molecular cuisine, which is arranged for a limited number of guests, I wondered for a second.
This fotosyuzhete I will try to convey the singularity and originality seen, heard and tasted in the evening. Never mind that it was only an acquaintance with some elements of molecular cuisine, known and used in the catering trade for a long time.
At some points it was a revolution of consciousness and collapse of the familiar sensations. Have you ever seen what is happening with the man when he takes a bite strawberry, and ears to hear the real crunch and pieces of strawberries begin to jump in his mouth? This brain break ... Or when he served as a dessert ... the earth?
Lemon cloud instead of the usual slices of lemon on seafood and sauces as a sphere; tea in the form of frozen gas and substitution of the usual ingredients - herbal spaghetti, egg yolk mango and ginger grapefruit ... But I tell? See below and see for yourself. Yes, and I apologize in advance if somewhere will not be quite accurate in terms and descriptions - I'm not an expert in the field of molecular cuisine and tell as he saw what was happening in the hall and the kitchen ...
Sunday evening. Sebastopol Center. One of the patrons of the restaurant invited guests said that they will try today. After a short welcome speech, the guests invited to the unusual and unfamiliar to them the world of taste sensations.
Short warm-up for the taste buds. Green tea with lime sphere. The tea tastes like something apricot, and the sphere resting in the blackcurrant marmalade, was made from the juice of basil .... A kind of large berry that had to be crushed in the mouth tongue ... Feeling when she burst in the mouth, it was very unusual, and immediately felt the taste receptors on the set.
Interestingly, the scope done by evaporation in a rotary evaporator at 20 degrees (!), T. E. Temperature is very far from the boiling temperature.
Do not have time to fully understand the shorts, as the waiters bring the next dish - soup with mussels ...
A couple of mussels, which comfortably settled in a mouth-watering soup salad color .... which is made from avocado, pear and lime. And yes, he is crude ...
This strawberry in chocolate ganache with carbonated sugar. I understand that there are questions that a ganache and what carbonated sugar. Therefore, I will answer. Ganache - a fragrant cream on chocolate, fresh cream and butter ...
... and carbonated sugar - this is exactly what the brain exploded all or nearly all. It's hard to describe the feeling, but at the moment you crack strawberries ... it begins to move inside your mouth, sugar grains jump and break down, a feeling that the inside of your brain.
Strawberry was very unexpected ...
The next dish chef represented in the audience personally. And he said that now is the lamb for the egg yolk with ginger and salad mix. Many long wondered what was filed in reality ... In reality, it was a duck cooked by the slow cooking process in a vacuum, with the scope of the mango and ginger sauce, made from grapefruit.
While they solve puzzles with lamb, egg and ginger, I went into the inner sanctum of the dinner - the kitchen, where at this moment prepared to supply the following dish.
Picture "Council in Fili."
- Mr. Fix, do you have a plan? What we deceive guests next? ..
set to present marine extravaganza. Which will be served to the sound of the waves from your stereo speakers
In this photo, I saw the passion with which the chef cooked this evening ... Have you ever seen the king crab? Here it is in the form of a mousse.
The final finishing, and the hall ..
To the sound of the waves is a dish chef ...
Shrimp lemon cloud of sand couscous, tapioca marine additives spaghetti watercress, mousse of king crab, seaweed, asparagus, mussels and shading sauces ...
Each dish guests not only taste, but also a long time discussing, photographing them in between times.
Desert. Earth. Which it was chocolate made of Borodino bread. And under him ... "almost tiramissu" - quoting the chief.
Preparation of dessert, the final this evening.
Love comes and goes, but always want to eat. Heart and spoon. Two powerful driving forces.
Candy of flax seed oil and cocoa breadfruit, served with green tea. In a foam ...
guests in awe of what they saw, heard and tasted.
Chef Svetlana Barilova, second chief, who led this evening, and the team of the restaurant cooks thanks guests for what they came to this familiarity with molecular cuisine. To the applause of the guests themselves ...