Molecular gastronomy is food and science in one. By cooking food according to these principles, you have the opportunity to prepare dishes that contain an element of surprise and are an experience in themselves.
Recipe for apple pork
Molecular gastronomy is food and science in one. By cooking the food according to these principles, you have the opportunity to create dishes that contain an element of surprise and are an experience in themselves. The composition, content, and texture of the food in this world is often a rethinking of a classic theme, which makes the experience extra exciting.
This is the case with this recipe, where the classic dish apple pork has been taken for a ride in the “laboratory”!
Servings: people
Apple Pork
Molecular gastronomy is food and science in one. By cooking food according to these principles, you have the opportunity to prepare dishes that contain an element of surprise and are an experience in themselves.
Ingredients
- 400 gram apple wine
- 4 pcs. Fresh thyme Twigs
- 3 slices Bacon Preferably dry-cured and homemade
- 5 gram Sodium Alginate
- 500 gram Water Demineralized water (lime-free)
- 1.5 gram Calcium Lactate
Instructions
- Spherification is the art of creating an artificial shell around a liquid.
- A thin membrane can be formed around the liquid using chemistry, and the purpose of this membrane is to hold the liquid inside. When the shell breaks, the liquid will flow out.
- We chose to test this with the Danish classic Apple Pork, consisting of pan-fried, homemade dry-cured bacon with a sphere of apple wine and thyme.
- Start by crisping your bacon over medium heat on a pan. When ready, remove from the pan and place on fat-absorbing paper.
- Reverse spherification -The frozen method
- Dissolve your sodium alginate solution:
- Mix 1 gram of sodium alginate per 100 ml of water. Use an immersion blender and blend thoroughly to avoid air bubbles.
- Cool the liquid by placing it in the refrigerator.
- Boil the apple wine together with thyme sprigs in a heavy-bottomed pot. Let it boil for 5-10 minutes to reduce slightly.
- Strain 150 grams of the liquid into a bowl. Add 1.5 g of calcium lactate to the liquid and mix well.
- Pour the liquid into a silicone mold with hemispheres and freeze until fully set.
- Remove the frozen spheres from the mold and take the alginate bath out of the refrigerator. Make sure there are no air bubbles in the bath.
- Use a slotted spoon to place each frozen sphere into the bath. Let them sit for a few minutes.
- Stir the bath with a large spoon, ensuring the spheres do not touch each other.
- To stop the process, fill a bowl with demineralized water and transfer the spheres using the spoon. Stir in the bowl to ensure the alginate is washed off and the gelling process stops.
- The spheres are now ready for serving.
Serving
- Place a slice of crispy bacon on a small plate and two spheres with Apple Pork on top. Garnish with thyme and serve immediately as an appetizer or starter.