Dublin Institute of Technology Note by Note dishes (incorporating Methional)

DIT Undergraduate (Intermediate) Module in Molecular Gastronomy:

DIT Students:

Ciarán Doyle, Caroline Murray, Sarah Conway, Aoife Halliden, Anna Malone, Lisa O’Connor, Sophie Hughes, Emma Quigley, Anthony Cheung, Martin Schreiber, Kate Brennan, Adeline Delmas, Anthony Long, John Barrett

DIT Students working on their Note by Note assignment

Tutors: Dr. Róisín Burke (Science) and Ms. Pauline Danaher (Culinary Arts)

Examples of some of the DIT Note by Note Dishes

Carrot and coriander flavoured pasta, potato flavoured foam, and basil jelly and garlic

powder.

Carrot flavour was added and a small bit of coriander flavour was also added to produce a

carrot and coriander pasta.When producing the potato foam, iota carrageenan was used. The

siphon was charged once, producing a light and fluffy foam. The last piece of the dish was

the garlic foam, which was used to for garnish. This was created using topica maltodextrin.

Maltodextrin is a simple food starch. Most starches such as flour are used to thicken water

and sauces. Maltodextrin does the opposite, as it absorbs and thickens fats. Maltodextrin is a

dextrose polysaccharide. They are able to compress the oil and hold it within the powder until

it comes in contact with water and then it releases the fat/oil. The polysaccharide forms a 3D

network that entraps the oil droplets, thus stabilizing the emulsification (Mira uncut, 2014).

Basil jellies were produced using gelatine.

This worked successfully, and had a very subtle garlic flavour and white in colour powder.

All of the elements were strategically chosen to complement each other in terms of texture and flavour, with the sweet taste of the Basil Infused Garnish and Tomacco harmonizing the savoury flavour of the Tuile and Spaghetwhey. Likewise, the soft texture of the Tomacco spheres, the firm sticky texture of the Spaghetwhey and the crispiness of the Tuile created a balance which gave a textural depth to the entire dish

The Tomacco recipe was based on a fictional product called “Tommaco” that featured in an episode of the Simpsons. . The name Spaghetwhey is a portmanteau of the words spaghetti and whey due to its spaghetti form and the inclusion of cheese (which contains whet protein). The recipe was developed around the Parmesan spaghetti recipe from the molecular gastronomy Khymos recipe collection (Texture). The addition of the yellow and green food dyes was to incorporate a colourful element to the dish. The spaghetti had a firm and sticky texture which was intentinally done to complement the textures of other elements of the dish. Similarly, the strong cheesy flavor of the Spaghetwhey was done to compliment the sweetness of the Tomacco spheres.

The finished note by note dish consisted of crispy potato meringue pieces, a smooth melting

chocolate mousse, a raspberry jelly pot and garnished with a hazelnut/raspberry powder dust.

It was a sweet flavoured dish and could potentially be served up as a dessert.

Carrot meringue, Chocolate foam, Passion fruit spheres and Methional powder

In creating the final dish the additives used were methycellulose (E461), Xanthum gum

(E415), Calcium chloride (E509), Sodium alginate (E401), Nitrous oxide (E942) and red food

colouring which contained Ponceau 4R (E124) and Sunset Yellow (E110). The maximum

levels are measured in mg/kg or mg/L. In the creation of my dish all levels and amount were

well under the maximum permitted levels as set by the Food Safety Authority of Ireland.

Chocolate raspberry cloud

Alginate raspberry beads with chocolate foam made using a siphon and a hazelnut flavoured powder.

The theme for the dish was ice-cream and chips. When you think of ice-cream you are

brought back to memories of going to the beach and having a big strawberry syrup coated

ice cream. This dish incorporated the classic ice-cream along with the ever popular fried

chips. The final dish involved bringing together the strawberry and raspberry ice-cream

flavours along with the tart sherbet. The light potato flavour added the fried chips aspect to

the dish. Ice-cream and chips are eaten together usually by young children but it is a classic in

its own right. The idea of mixing the two may not appeal to some however once they try the

two they find that they do enjoy it.

The final look was to resemble a sandcastle made from the ice and sand scene along with

the gels becoming the lapping sea water.

Basil Jelly, Carrot Foam, Peanut Oil and Cheddar Cheese Powder and Lemon and Orange

Granité:

At the beginning of this project the main idea was to prepare a cheese and basil flavoured

tagliatelle pasta dish with a carrot foam. However over the weeks based on trial and error of

different methods and also feedback from the sensory analysis tests, a new recipe was

created. The end product was basil jelly covered with a light carrot foam, a cheese and potato

powder and to cleanse the pallet afterwards a lemon and orange ice granité was prepared.

A dry caramel with sea salt powder and the carrot foam served on a bed of tomato jelly

topped with potato caviar. Both of these recipes were repeated weekly over a four week

period where slight changes were made to improve the recipes to give optimum results for

each recipe. All the ingredients used for both recipes only had the use of compounds, no real

food products were used, meaning that both recipes adhere to note-by-note requirements.

Potato flavoured gums with carrot extract caviar. A reflection of the traditional food

combination of carrots and potatoes but with a twist. The carrot flavoured caviar worked well

and was simple to reproduce from the recipe used. The taste could be altered during the

process of making the alginate bath as the dried carrot extract was added to increase and

enhance its flavour. This also helped increase the overall texture of the caviar as it masked the

‘gel’ like texture which is often experienced when not enough of the intended flavour being

used is overpowered by the presence of the alginate. Finally Cadbury’s hot chocolate powder

was dusted across the plate to add a finish the overall appearance of the dish.

The representative dish and drink from the module are: DIT Note by Note 9 and DIT Note by Note 10

Materials and Methods

DIT Note by Note No. 9

DIT Note by Note 9 Note by Note 10

Equipment1 x Thermomix VM 2000

1 x Salter Air Super Slim Stainless Steel Kitchen Scale

1 x Rational SCCWE61E Electric Self Cooking Centre Combination Oven POA

1 x Sammic SV-310T Timer Controlled Vacuum Pack Machine

1 x Dynamic DSB7 Dynamix Stick Blender - CF001

Ingredients• MSK dried carrot powder: 100% dried carrot

• MSK Gellan F (Gellan Gum)

• Sosa Chicken Flavour: 2 – methyl – 3 – furanthiol

• Sosa Rosemary Flavour: α-pinine, camphine, 1,8-cineol, verbenone and borneol

• Albumin Powder: Powdered hen’s egg albumin, xanthan gum E415, acidifier E330,

expansion agent E1505

• Yellow Food Colouring: Propylene Glycol, Emulsifier: Polyoxyethylene Sorbitan

Monooleate; Colour: Curcumin.

Carrot Tuile

550g water

100g dried carrot powder

40g icing sugar

40g maltodextrin

3g Gellan F (Gellan Gum)

Method

Blend the water and carrot powder together. Mix all the dry ingredients together and slowly blend with the liquid. Bring to a simmer and then cool over a basin of ice. Blend with a hand blender while cooling until completely cold. Spread on a silicon mat and bake at 100oC for 1 hour until crisp.

Chicken Tuile

275g water

30g maltodextrin

10g icing sugar

1.5g Gellan F (Gellan Gum)

3 drops Sosa Chicken Flavour (2 – methyl – 3 – furanthiol)

Method

Mix all the dry ingredients together and slowly blend in the liquid. Bring to a simmer and then cool over a basin of ice. Blend while cooling until completely cold. Spread on a silicon mat and bake at 100oC for 1 hour 20 minutes until crisp.

Rosemary Spherification

1 drop Sosa Rosemary flavour (α-pinine, camphine, 1,8-cineol, verbenone and borneol)

198g water

2g sodium alginate

198g water

1g Calcium Chloride

Method

In a thermomix blitz the rosemary flavouring, sodium alginate and 198g of water together. Place in a bowl and then place the bowl in a vacuum pack machine. Vacuum on full pressure and watch as the mixture expands under the pressure. Stop the vacuum before the liquid flows over the edges of the bowl. Repeat this process until all the air bubbles in the mixture are gone. Place in the refrigerator until later use.

Repeat the process again with the remaining water and calcium chloride and reserve in the refrigerator until later use.

Potato Meringue

150g water

150g sugar

60 ml methional

30g albumin powder

Method

Place all the ingredients in a bowl and whip until light soft peaks form. Spread the mixture over a silicon mat and bake in the oven at 90oC for 5 hours.

Lemon Potato Mash

2g dried citric acid

120 ml Methional oil

80g maltodextrin

1 drop yellow food colouring

Method

Place the ingredients in a thermomix and blend until a fine soil texture is achieved. Store in a cool dry place until required.

Final DIT Note by Note 9 dish

DIT Note by Note 10 Drink

Equipment1 x Thermomix VM 2000

1 x Salter Air Super Slim Stainless Steel Kitchen Scale

1 x Rational SCCWE61E Electric Self Cooking Centre Combination Oven POA

1 x Sammic SV-310T Timer Controlled Vacuum Pack Machine

1 x Dynamic DSB7 Dynamix Stick Blender - CF001

Isi Siphon

Produce the different elements in the order shown below.

Milk pearls

250 ml water

9g skimmed milk powder

20g sugar

1 drop of strawberry flavour HDMF (4-hydroxy-2,5-dimethyl-3(2H)-furanone)

1 drop of yellow colouring (E100)

1.5g Xanthan gum

1g Calcium lactate

Setting bath

1000 ml

5g sodium alginate (0.5%)

1. For the milk peals; mix all the ingredients in a bowl with a whisk.

2. Make a sodium alginate bath by mixing the water with the sodium alginate with the thermomix, wait until all the air bubbles have disappeared.

3. Fill the syringes with the milk pearl mixtures. Inject the mixture into the sodium alginate bath (reverse spherification) so you get beads (1 cm diameter).

4. Leave the pearls into the bath for 2 minutes. Rinse in water and leave into the water until ready to use.

Tuille (glucose crystals)

100g Glucose powder

40 ml water

1. To 100g of glucose powder add 40 ml of water and cook until caramel brown.

2. Run on a Silpat to cool.

3. Pour in the thermomix and cut into fine powder.

4. Put a thin layer (2mm thickness) on a Silpat and put it in the pre-heated oven on 170°C for 15 minutes.

5. Take out of the oven and cool down.

Tea foam

500 ml water

2 tea bags

20 g sugar (Sucrose)

6 g Hy-foamer (Milk Protein)

2 g Xanthan gum

6 drops Methional

1. Heat the water until it boils. Put the teabag in the water and let the tea infuse for 5 minutes.

2. Dissolve the sugar into the hot tea. Cool it down on ice until it is around 20°C.

3. Mix with the rest of the components in the thermomix for 1 minute.

4. Fill up an isi siphon and charge is once with N20 and shake well.

Combining

In the end combine the three elements into one dish. First spoon the yellow milk peals into a glass. On top of that siphon the tea foam and finish the dish with the tuille. (see photos)

Figure : Milk pearls in alginate

Figure : Glucose syrup in a panFigure : Glucose Tuille

from the oven

Figure : Foam flavoured with tea volatiles

Figure : End product, after combining all the elements

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