Fruit Tartare - Texture modification - Fruit Compression - Spherification - Molecular Gastronomy

Fruit Tartare - Texture modification - Fruit Compression - Spherification - Molecular Gastronomy Worldwide Culinary Apprentice Online Cooking School. During that class you will learn about Spherification and hydrocolloids; Calcium Lactate and Sodium Alginate and Texture Modification, Food Compression. To create that dish I used a great piece of equipment for food technology - A chamber sous vide machine, the Vacmaster VP 120 which is related to the Immersion Circulator, the Vacmaster SV1.( click the link bellow for more info). I compressed the fruit to concentrate their flavor and accentuate their texture and color, it also allow me to infuse the pineapple by injecting vodka into it. I hope you enjoy that class. Thank you for coming to class - Please share like and comment. Chef Rogers The recipe is inspire from Under Pressure, one of Thomas Keller cook book. Ingredients: 250 Grams Compresses Watermelon 50 Grams compress and infused pineapple 5 grams chopped mint Orange sugar made out of dehydrated orange peels and granulated sugar. 250 grams mango puree 3 grams calcium lactate 1 liter water 5 Grams sodium alginate https://itunes.apple.com/us/app/world... https://play.google.com/store/apps/de... http://www.worldwideculinaryapprentic... http://myvacmaster.com/cgi/ary.wsc/pr... http://myvacmaster.com/cgi/ary.wsc/pr... For collaborations and business inquiries, please contact via Channel Pages: http://ChannelPages.com/67Miloud