In today’s video, sit back and let Chef Thomas show you how the laws of science can be used to your culinary advantage as he tackles modernist cuisine. More commonly known as molecular gastronomy, it was first explored in the 1980s, just 30 years after Spam made an all too routine appearance on the dinner table. Using modern tools and science-like techniques, masters of this art have created everything from octopus lollipops to salads that fit on a single spoon. So, if you fancy yourself a Bill Nye of the kitchen and like to demonstrate chemistry & art in your own cooking endeavors, then this free cooking class will show you exactly how much culinary arts and science overlap.
Agar Pineapple Gel Recipe
300 grams of pineapple juice
3 grams agar, 1.0%
Mise en place
Molds out and ready (Gel sets quicklds out and ready (Gelly)
Add 150 grams of the pineapple juice to a small pot. Add the agar and blend well with an immersion blender. Bring to a boil and let remaining pineapple juice and blend well with the immersion blender.
Pour the liquid into the mold and let cool at room temperature. You can place the mold in an ice bath or in the refrigerator for quicker setting. Once it cools you can continue on or place it covered in the refrigerator overnight.
Once you are ready to use the gel, turn it out onto a cutting board. Cut the gel into the shapes you desire using a knife or other cutting implement.
Hold covered in the refrigerator or at room temperature until ready to serve. The cubes will remain a gel as long as they stay below 80C/176F. They will last covered in the refrigerator for a few days but will slowly dry out over time.