SushiFish

SushiFish

👤 Guillaume Siegler
🔗 Source: Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications
name: Sushi Fish
dsf: S/W
info: a Note By Note reproduction of sushi fish
pairing: SushiRice
#note-by-note

From: Prototype for a recipe documentation site. Recipes are written in CookLang syntax, parsed into JSON and then represented on a webpage. The prototype uses examples from molecular gastronomy.

🥘 Ingredients

  • water 200 g
  • agar-agar 8 g
  • glucose 2 g
  • MSG ½ g
  • xanthan gum 1 g
  • allyl isothiocyanate 1 g
  • colorants 3 drops
  • tartaric acid ½ g
  • dithiazine 0.1 g
  • salt 0.1 g

🍳 Cookware

  • pot
  • ladle
  • tray
  1. 1
    Add water into a bowl then mix agar-agar , glucose , MSG , xanthan gum , allyl isothiocyanate
  2. 2
    To achieve the desired sensory properties you can add colorants , tartaric acid , dithiazine and salt
  3. 3
    Mix the ingredients, boil in a pot then ladle onto a tray in thick slices

Actions

📥 Download .cook File 🔗 View Original
← Back to Search