Comments on: TGRWT #9: Chocolate tagliatelle with parmesan cream http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/ - dedicated to molecular gastronomy Sun, 05 Feb 2012 23:21:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Brett http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/comment-page-1/#comment-129023 Brett Wed, 08 Apr 2009 17:03:59 +0000 http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/#comment-129023 I did this today and I found out that if you incorporate just one more egg yolk rather than 2 egg white the product doesnt brek as much. I did this today and I found out that if you incorporate just one more egg yolk rather than 2 egg white the product doesnt brek as much.

]]> By: Alessio Fangano http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/comment-page-1/#comment-103685 Alessio Fangano Mon, 14 Jul 2008 13:46:12 +0000 http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/#comment-103685 This recipe sounds quite interesting indeed. I dont really see the need to add the sugar in the sauce actually.... If it is to mild down the bitterness of the cocoa powder, why not add "a bit" of it to the pasta dough? The add of a salty taste will improve the recipe for me. I guess this was why Morimoto proposed the Parma Ham sticks. To add some stripes of ham to the pasta itself would work quite well for me (this version could start to be called a Carbonara ;) ) and as every good Carbonara, a dust of fresh grinded black pepper could finish the dish :) What do you think? This recipe sounds quite interesting indeed. I dont really see the need to add the sugar in the sauce actually…. If it is to mild down the bitterness of the cocoa powder, why not add “a bit” of it to the pasta dough?

The add of a salty taste will improve the recipe for me. I guess this was why Morimoto proposed the Parma Ham sticks. To add some stripes of ham to the pasta itself would work quite well for me (this version could start to be called a Carbonara ;) ) and as every good Carbonara, a dust of fresh grinded black pepper could finish the dish :)

What do you think?

]]> By: Blog | Scienza in cucina » Blog Archive » Accostamenti sorprendenti http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/comment-page-1/#comment-101202 Blog | Scienza in cucina » Blog Archive » Accostamenti sorprendenti Thu, 03 Jul 2008 13:38:41 +0000 http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/#comment-101202 [...] Parmigiano e cioccolato [...] [...] Parmigiano e cioccolato [...]

]]> By: ott http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/comment-page-1/#comment-75683 ott Thu, 06 Mar 2008 09:06:25 +0000 http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/#comment-75683 Very interesting idea. I tried it out yesterday and the result was quite acceptable. few notes: * size of the eggs matters -- I had probably too small ones; dough lacked moisture, so I added bit more egg whites and just a bit of water. * boiling time -- 4-5 minutes is just enough * sauce was rich indeed, and everybody who tried it thought it had vanilla inside. _very_ interesting. next time I'd reduce the sugar and probably would do half heavy/half light cream -- it was too rich for me. * current suggested quantities probably serve around 10-12 persons (if not more) -- if you're just experimenting, dividing all the quantities by 4 might be a good idea. Very interesting idea. I tried it out yesterday and the result was quite acceptable.

few notes:
* size of the eggs matters — I had probably too small ones; dough lacked moisture, so I added bit more egg whites and just a bit of water.
* boiling time — 4-5 minutes is just enough
* sauce was rich indeed, and everybody who tried it thought it had vanilla inside. _very_ interesting. next time I’d reduce the sugar and probably would do half heavy/half light cream — it was too rich for me.
* current suggested quantities probably serve around 10-12 persons (if not more) — if you’re just experimenting, dividing all the quantities by 4 might be a good idea.

]]> By: Martin Lersch http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/comment-page-1/#comment-75035 Martin Lersch Tue, 04 Mar 2008 10:02:02 +0000 http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/#comment-75035 Øystein, You're right that a harder wheat flour would give a more elastic consistency! I only used what I had at hand. And as you might have guessed - the pasta was mixed with the sauce before consumption, but after the picture was taken :) Martin Øystein,

You’re right that a harder wheat flour would give a more elastic consistency! I only used what I had at hand.

And as you might have guessed – the pasta was mixed with the sauce before consumption, but after the picture was taken :)

Martin

]]> By: Øystein http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/comment-page-1/#comment-74964 Øystein Tue, 04 Mar 2008 07:11:21 +0000 http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/#comment-74964 How about using grano duro/durum wheat flour as opposed to soft wheat? I tend to prefer the more elastic consistency the vastly more glutenous flour provides. I agree that this would seem to be in need of acidity to correct the overwhelming sweetness of the cream; I will probably just add a few drops of lemon juice to the cream at the last minute. Is the decision to not mix the pasta with the cream a conscious one? I generally find that pasta gains from being coated in the sauce. While not as photogenic, it allows the flavour of the sauce to infuse the itself rather bland pasta better, and it makes it a lot easier to get all that delicious sauce into your mouth :] How about using grano duro/durum wheat flour as opposed to soft wheat? I tend to prefer the more elastic consistency the vastly more glutenous flour provides.

I agree that this would seem to be in need of acidity to correct the overwhelming sweetness of the cream; I will probably just add a few drops of lemon juice to the cream at the last minute.

Is the decision to not mix the pasta with the cream a conscious one? I generally find that pasta gains from being coated in the sauce. While not as photogenic, it allows the flavour of the sauce to infuse the itself rather bland pasta better, and it makes it a lot easier to get all that delicious sauce into your mouth :]

]]> By: Nora http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/comment-page-1/#comment-74717 Nora Mon, 03 Mar 2008 13:23:34 +0000 http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/#comment-74717 Thank you for your reply Martin. Thank you for your reply Martin.

]]> By: TGRWT #9: Parmesan and Cocoa Final Roundup « lamiacucina http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/comment-page-1/#comment-74580 TGRWT #9: Parmesan and Cocoa Final Roundup « lamiacucina Mon, 03 Mar 2008 00:02:20 +0000 http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/#comment-74580 [...] Chocolate tagliatelle with parmesan cream [...] [...] Chocolate tagliatelle with parmesan cream [...]

]]> By: Martin http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/comment-page-1/#comment-74564 Martin Sun, 02 Mar 2008 21:08:10 +0000 http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/#comment-74564 It's possible to boil them right away, but you'll notice that they start to dry out on the surface pretty fast. Regarding boiling - 3-4 mintues is fine. I used a strainer to let the drip dry. Then I used chopsticks (!) and portioned them out on plates with cream sauce. Martin It’s possible to boil them right away, but you’ll notice that they start to dry out on the surface pretty fast. Regarding boiling – 3-4 mintues is fine. I used a strainer to let the drip dry. Then I used chopsticks (!) and portioned them out on plates with cream sauce.

Martin

]]> By: Nora http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/comment-page-1/#comment-74047 Nora Fri, 29 Feb 2008 01:47:20 +0000 http://blog.khymos.org/2008/02/25/tgrwt-9-chocolate-tagliatelle-with-parmesan-cream/#comment-74047 Chocolate noodles....ah tagliatelle....How innovative of you! I am wondering how long the tagliatelle is boiled. Would you please explain further the process after drying and before adding the cream sauce. Your creation is the inspirational push I have needed to buy that noodle maker I have been eyeing for quite some time. Thanks so much for sharing your creative adventures. Nora Chocolate noodles….ah tagliatelle….How innovative of you! I am wondering how long the tagliatelle is boiled. Would you please explain further the process after drying and before adding the cream sauce.

Your creation is the inspirational push I have needed to buy that noodle maker I have been eyeing for quite some time. Thanks so much for sharing your creative adventures.

Nora

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