Today I bring you this recipe easy, but impressive for one who has never seen. Seems fine cuisine and is easier to do a fried egg. If you want to get to the point, to skip the introduction. If you want to read a little about physics in the kitchen and general knowledge is never more have a look the introduction. These tiny pellets of agar agar are called "marbles" or "roe" or "pearls."
Agar agar:
is known as agar agar, a term which in Malay means "jelly." With this designation as and gelatinous red algae (Gelidium cartilagineum ), flexible and resilient, as the product that it is removed, the agar agar powder.
Agar-agar is a hydrocolloid extracted from seaweed that is widely used in cooking and food industry. A colloid is a system composed of physical-chemical two phases: a continuous, normally fluid, and other particulate dispersed, usually solid. Colloid
name comes from the Greek root meaning Nikolas may stick. This name refers to one of the main properties of colloids: the spontaneous tendency to aggregate gar or clot. The colloid par excellence is that in which the continuous phase is a liquid and the dispersed phase consists of solid particles can be colloids whose components are in other states of aggregation.
As we will see this scientific definition is simple to understand: it tends to clot material, motivating vo by which we obtain a gelatinous mixture of strength varies according to amount and you mperatura . Also, this function "clot" serves to thicken sauces.
estimated quantities of water absorbed
differs with gelatin that holds be heated to a certain point, just over 50 ยบ, while the state of gelatin reverses earlier. Remember also that melifica acid pH, such as pineapple juice, which is not possible with traditional gelatin. And something very important in this recipe today and it is not gelatinized high fat products such as oil. That coupled with the insolubility of water in oil will allow us to make the "Pearl of agar agar"
Its neutral flavor and almost imperceptible together with their low dose relative to its effect turns the agar agar in a very versatile ingredient in both sweet as salty.
is also used as culture medium in microbiology, science responsible for the study of microorganisms.
Source: Wikipedia and other encyclopedias .
Where to buy agar agar:
we found in oriental stores in both powdered form of seaweed. Some people shred the gas and used as the agar agar powder, although I have not tried this method.
Different brands sold in envelopes in the large supermarkets.
Many online stores sell it in both envelopes and in bulk.
Some pastry shops or wholesale ingredients are agar agar powder. In most exotic food stores or gourmet find agar agar.
is an ingredient that is booming.
Recipe
Ingredients:
110 ml.
90 ml. tomato sauce.
A glass of oil.
A dropper (or alternatively a syringe and a good pulse)
Mix half the water with tomato sauce i put a warm fire. Heat paragraph 
you the other half of water in a separate container and when it is hot, slip in it the agar agar. We incorporate this mixture to the other, which must also be hot. Mix well and continue heating over medium heat, removiend or until it begins to boil, time they removed the pan from the heat. Immediately fill a dropper with the mixture and separate droplets dropping going on we will have a bowl filled with oil. We'll see how it fell into the dish with oil droplets become balls.
Once we have enough plate filled with these pellets removed within a c uch ara. If we see that this solid proceed to strain the oil, keeping the balls that remain on the screen and proceed to make a new batch.
If we see that the mixture begins to thicken pan too much to fill the dropper we will have to heat it. If on the other hand we see that we chilled in the hot water dropper and insert the dropper into it, and the state of the agar agar is reversible , some from the 60-70 degrees Celsius 
years, depending on the amount of sugars, the pH of the mixture ... etc. With reversible I mean that goes from solid to liquid and from liquid to solid as a function of temperature.
Notes:
If the oil is cold, leaving it in the fridge for a couple of hours, the process will be faster.
Variations:
can be made " ball "or" pearls "and a thousand different flavors. Using spirits, sauces, chocolates ... So if, you always have to have a certain percentage of liquid because it can not fill the dropper.
0 comments:
Post a Comment