http://blog.khymos.org/2009/08/02/tgrwt-18-plum-and-blue-cheese/ - dedicated to molecular gastronomy Sun, 14 Mar 2010 15:21:14 +0000 http://wordpress.org/?v=2.9.1 hourly 1 http://blog.khymos.org/2009/08/02/tgrwt-18-plum-and-blue-cheese/comment-page-1/#comment-162468 peregrine » tgrwt 18 Fri, 11 Sep 2009 11:15:46 +0000 http://blog.khymos.org/?p=1711#comment-162468 [...] namely ice cream and flan, but using it has not been one of my successes. for that reason this tgrwt, hosted by aidan brooks was love/hate from the start. the rules were simple: use the two flavors [...] [...] namely ice cream and flan, but using it has not been one of my successes. for that reason this tgrwt, hosted by aidan brooks was love/hate from the start. the rules were simple: use the two flavors [...]

]]> http://blog.khymos.org/2009/08/02/tgrwt-18-plum-and-blue-cheese/comment-page-1/#comment-160940 Ole Sørensen Tue, 25 Aug 2009 11:20:52 +0000 http://blog.khymos.org/?p=1711#comment-160940 Thanks for the reply (and a great site). I used the xanthan on cooked and pureed plums, thinned whith the cooking syrup. I`m using powdered xanthan and never had problems getting it dispersed directly with a blender before. Anyways, I skipped the xanthan this time and went for good oldfashioned pectin. A bit different result than my first plan, but worked even better. Thanks for the reply (and a great site). I used the xanthan on cooked and pureed plums, thinned whith the cooking syrup. I`m using powdered xanthan and never had problems getting it dispersed directly with a blender before. Anyways, I skipped the xanthan this time and went for good oldfashioned pectin. A bit different result than my first plan, but worked even better.

]]> http://blog.khymos.org/2009/08/02/tgrwt-18-plum-and-blue-cheese/comment-page-1/#comment-160697 Martin Lersch Sat, 22 Aug 2009 22:20:25 +0000 http://blog.khymos.org/?p=1711#comment-160697 Ole: Xanthan is resistant to enzymatic degradation and can be used at pH ranging from 1-13, so I can't really see that there should be anything in plums that decomposes xanthan or renders it less effective. This leaves one possibility - dispersion. Are you sure you got the xanthan properly dispersed? Try griding xanthan with sugar before dispersion. Or mix it with alcohol, glycerol or vegetable oil. And one last question - did you use it on clarified plum juice or on a purreé? Ole: Xanthan is resistant to enzymatic degradation and can be used at pH ranging from 1-13, so I can’t really see that there should be anything in plums that decomposes xanthan or renders it less effective. This leaves one possibility – dispersion. Are you sure you got the xanthan properly dispersed? Try griding xanthan with sugar before dispersion. Or mix it with alcohol, glycerol or vegetable oil. And one last question – did you use it on clarified plum juice or on a purreé?

]]> http://blog.khymos.org/2009/08/02/tgrwt-18-plum-and-blue-cheese/comment-page-1/#comment-159826 Ole sørensen Sat, 15 Aug 2009 22:16:38 +0000 http://blog.khymos.org/?p=1711#comment-159826 I've experimented a bit with plums lately, and having some difficulties with plums and xanthan gum. It seems to have less, or loose effect with plums. Any ideas or explanations? I’ve experimented a bit with plums lately, and having some difficulties with plums and xanthan gum. It seems to have less, or loose effect with plums. Any ideas or explanations?

]]> http://blog.khymos.org/2009/08/02/tgrwt-18-plum-and-blue-cheese/comment-page-1/#comment-159570 tgrwt 18 « component Thu, 13 Aug 2009 19:48:21 +0000 http://blog.khymos.org/?p=1711#comment-159570 [...] namely ice cream and flan, but using it has not been one of my successes. for that reason this tgrwt, hosted by aidan brooks was love/hate from the start. the rules were simple: use the two flavors [...] [...] namely ice cream and flan, but using it has not been one of my successes. for that reason this tgrwt, hosted by aidan brooks was love/hate from the start. the rules were simple: use the two flavors [...]

]]> http://blog.khymos.org/2009/08/02/tgrwt-18-plum-and-blue-cheese/comment-page-1/#comment-158642 Gfron1 Wed, 05 Aug 2009 04:13:07 +0000 http://blog.khymos.org/?p=1711#comment-158642 Nothing intelligent to add except I'm glad to have the TGRWT back and I have just the idea of what I want to do. Nothing intelligent to add except I’m glad to have the TGRWT back and I have just the idea of what I want to do.

]]> http://blog.khymos.org/2009/08/02/tgrwt-18-plum-and-blue-cheese/comment-page-1/#comment-158556 Phil Collard Tue, 04 Aug 2009 11:06:42 +0000 http://blog.khymos.org/?p=1711#comment-158556 Hi Martin, I have a copy of the paper you're missing. Get in touch if you'd like me to send it to you. Hi Martin,
I have a copy of the paper you’re missing. Get in touch if you’d like me to send it to you.

]]> http://blog.khymos.org/2009/08/02/tgrwt-18-plum-and-blue-cheese/comment-page-1/#comment-158421 Aidan Brooks Mon, 03 Aug 2009 08:53:02 +0000 http://blog.khymos.org/?p=1711#comment-158421 The key here is to think about combination - ways to transform each of these ingredients through a cooking process that brings together their flavours, aromas and textures in a way that is new and exciting. Sliced plum and crumbled cheese will work fine, but my advice to entrants is to try to step outside the box. Hugh F-W's Cheese With Cauliflower Sauce (deep fried crispy coated Camembert served with cauliflower espuma) is a great example of such creative thinking. I'm expecting some interesting recipes in which one of the ingredients is incorporated into a baked element and the other served as some form of accompaniment. The key here is to think about combination – ways to transform each of these ingredients through a cooking process that brings together their flavours, aromas and textures in a way that is new and exciting. Sliced plum and crumbled cheese will work fine, but my advice to entrants is to try to step outside the box. Hugh F-W’s Cheese With Cauliflower Sauce (deep fried crispy coated Camembert served with cauliflower espuma) is a great example of such creative thinking. I’m expecting some interesting recipes in which one of the ingredients is incorporated into a baked element and the other served as some form of accompaniment.

]]> http://blog.khymos.org/2009/08/02/tgrwt-18-plum-and-blue-cheese/comment-page-1/#comment-158402 Invader Xan Mon, 03 Aug 2009 01:44:28 +0000 http://blog.khymos.org/?p=1711#comment-158402 Interesting combination. And one I like the sound of! I've been absent from recent rounds of TGRWT, but I think I might have to have a shot at this one... :) Interesting combination. And one I like the sound of!
I’ve been absent from recent rounds of TGRWT, but I think I might have to have a shot at this one…

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