SushiRice

SushiRice

👤 Guillaume Siegler
🔗 Source: Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications
name: Sushi Rice
dsf: S/G
info: a Note By Note reproduction of sushi fish
pairing: SushiFish
#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 12 g
  • glucose 3 g
  • MSG 2 g
  • xanthan gum 2 g
  • corn starch 5 g
  • acetic acid 10 mL/100mL
  • flavouring 2 drops
  • tartaric acid 3 drops

🍳 Cookware

  • bowl
  • pot
  • siphon
  1. 1
    Add some water into a bowl
  2. 2
    Mix in agar-agar , glucose , MSG , xanthan gum , corn starch and acetic acid
  3. 3
    To taste, add flavouring and tartaric acid
  4. 4
    With all the ingredients mixed, boil them in a pot then fill the resultant mass into a siphon and form into a trail to serve

Actions

📥 Download .cook File 🔗 View Original
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