RECIPE ARCHIVE

16 recipes saved

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Carrageenan Milk Foam Meringue

May 2, 2026 · @Empellón

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**Dish Title: Carrageenan Milk Foam Meringue**

**Cuisine / Category:** Modernist Pastry

**Yield:** Variable (based on usage for decorations or as component in desserts)

**Ingredients:**
- 800 grams skim milk (100%)
- 6 grams iodocarrageenan (0.75% of milk weight)
- 400 grams sugar (50% of milk weight)

**Method:**
1. **Heat Milk:** In a saucepan, bring the 800 grams of skim milk to a simmer over medium heat. Avoid boiling.
2. **Blend with Iodocarrageenan:** Carefully pour the hot milk into a blender. Set the blender to low speed to accommodate the hot liquid. Add 6 grams of iodocarrageenan and blend until fully combined.
3. **Whip and Gel:** Transfer the hot milk mixture into a stand mixer fitted with a whisk attachment. Begin whipping the mixture at medium speed. As it cools, the gelling properties of the carrageenan will activate, allowing it to retain trapped air.
4. **Incorporate Sugar:** Gradually add 400 grams of sugar while the mixer is running. Continue whipping until the mixture has cooled and thickened into a stable foam.
5. **Pipe and Set:** Fill a piping bag with the mixture and pipe into desired shapes on a baking sheet or mold. Allow it to cool and set fully.

**Chef's Notes:**
- **Carrageenan Use:** The use of iodocarrageenan is crucial for creating a foam that gels once cooled. Its thixotropic properties allow it to maintain structure when still, but become pliable when agitated.
- **Avoiding Fat:** Skim milk is necessary here, as any fat in the mixture would hinder the foaming and setting process.
- **Substitutions:** Traditional meringue stabilizers like gelatin or agar do not mimic the exact properties that carrageenan provides in this context.
- **Scaling:** The recipe can be easily scaled by maintaining the ratios, particularly keeping carrageenan at 0.75% and sugar at 50% of the milk's weight. 
- **Common Mistakes:** Ensure the milk reaches a simmer but is not boiled to prevent protein curdling. Achieving the correct whip time is essential for the right texture – too little and it won’t set, too much and it may deflate.

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Mushroom Parfait

May 2, 2026 · @FALLOW

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**Dish Title: Mushroom Parfait**

**Ingredients:**
- Shallots
- Port wine
- Madeira wine
- Brandy
- Second class mushrooms (trimmed)
- Mirin
- Soy sauce
- Cream
- Milk
- Eggs
- Butter
- Maldon salt
- Pickled shallots (for topping)
- Ranch tatakis (for topping)
- Fresh lion's mane mushrooms (for topping)
- Grilled sourdough (for serving)

**Method:**
1. Create an alcohol reduction by cooking shallots, port, Madeira, and brandy for two days.
2. Use second class mushrooms and any other mushroom trims. Caramelize these mushrooms.
3. Add a bit of mirin, soy, cream, and milk to the caramelized mushrooms.
4. Cook down the mixture and blend it until you achieve a saucy consistency.
5. Incorporate eggs and butter into the saucy mushroom mixture, and season with Maldon salt.
6. Transfer the mixture into a bain-marie and cook for half an hour until it reaches a thick consistency with a parfait wobble.
7. Once chilled, scrape the parfait out of the tureens, ensuring it is smooth and creamy.
8. Top the parfait with pickled shallots, ranch tatakis, and freshly grown lion's mane mushrooms.
9. Serve with beautifully grilled sourdough.

Enjoy your Mushroom Parfait!

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No-Bake Iota Carrageenan Custard

May 1, 2026 · @Alex Stupak

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Title: No-Bake Iota Carrageenan Custard

Yield: Serves 4

Ingredients:
- 450 grams of heavy cream
- 1.8 grams of iota carrageenan
- 90 grams of granulated sugar
- 50 grams of egg yolk

Method:
1. Bring 450 grams of heavy cream to a boil in a saucepan to serve as your main product.
2. Using a gem scale, measure out 1.8 grams of iota carrageenan.
3. In a blender set to the lowest speed, add the iota carrageenan to the hot cream. Increase the blender speed to setting three to properly incorporate the iota without aerating the mixture too much.
4. Blend for roughly 60 seconds, then add 90 grams of granulated sugar and continue blending.
5. Add 50 grams of egg yolk to the blender. Note: The egg yolk enhances the custard's flavor but isn't vital for the gelling process, so it can be omitted if desired.
6. Continue blending until the mixture is smooth and well combined.
7. Transfer the custard mixture to a sauce bottle for easy dispensing. This also helps remove any air bubbles.
8. Prepare your serving molds or ring molds and place them on acetate sheets. Dispense the custard into the molds.
9. If air bubbles are visible, lightly pass over the custard surface with a blowtorch to remove them.
10. Chill the custard in the refrigerator for about one hour to allow it to set firmly.
11. Once firm, unmold and serve your incredibly smooth custard.

Enjoy your no-bake iota carrageenan custard, a simple yet professional-level dessert!

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Ultra Stable Protein Foam

May 1, 2026 · @Alex Stupak

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Two-Flavored Popsicles Recipe

May 1, 2026 · @Empellón

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### Two-Flavored Popsicles Recipe

#### Ingredients

**Strawberry Mixture:**
- 800 grams strawberry puree
- 8 grams agar agar (1% of the puree)
- 80 grams sugar (10% of the puree)

**Watermelon Mixture:**
- 800 grams watermelon juice
- 80 grams sugar (10% of the juice)
- 80 grams lime juice (10% of the juice)
- 0.8 grams xanthan gum (0.1% of the juice)

#### Instructions

1. **Prepare Strawberry Mixture:**
   - Combine strawberry puree, agar agar, and sugar.
   - Heat the mixture until it boils.
   - Transfer to a metal bowl set over ice and stir to cool it quickly.
   - Once set, blend to a smooth, pudding-like consistency.

2. **Prepare Watermelon Mixture:**
   - Blend watermelon juice with sugar, lime juice, and xanthan gum on low speed to minimize aeration.
   - Remove any foam with a spoon.

3. **Assemble the Popsicles:**
   - Draw circles on parchment paper using a ring mold as a guide.
   - Place a sheet of acetate over the parchment.
   - Using a piping bag, fill the circles with the strawberry gel. Insert a stick in each.
   - Fill the centers of the strawberry circles with the watermelon mixture.

4. **Freeze:**
   - Place the assembled popsicles in a blast chiller or freezer.
   - Once frozen, carefully remove and enjoy.

### Tips for Success
- Keeping the circles uniform will help in achieving a neat look.
- Watch out for spills when filling the circles to maintain clean edges.
- The use of hydrocolloids like agar agar and xanthan gum helps in achieving the desired textures and consistency.

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Whole Wheat Sorbet

May 1, 2026 · @Empellón

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**Whole Wheat Sorbet**

**Ingredients and Ratios:**

- **Water:** 100% (500 grams)
- **Whole Wheat Flour:** 12.5% (62.5 grams)
- **Xanthan Gum:** 0.2% (1 gram)
- **Brown Sugar (primary sugar):** 22% (110 grams)
- **Dextrose (secondary sugar):** 6% (30 grams)
- **Salt:** 0.5% (2.5 grams)

**Instructions:**

1. **Prepare the Base:**
   - Combine 500 grams of water with 62.5 grams of whole wheat flour. Whisk together to form a slurry.

2. **Heat the Mixture:**
   - Heat the slurry while continuously whisking until it thickens to the consistency of crème anglaise.

3. **Blend and Stabilize:**
   - Pour the mixture into a blender.
   - Add 1 gram of xanthan gum to stabilize.

4. **Sweeten and Season:**
   - Add 110 grams of brown sugar and 30 grams of dextrose to the blender.
   - Add 2.5 grams of salt for seasoning.

5. **Cool Down:**
   - Transfer the mixture to a bowl and cool it down rapidly, whisking occasionally.

6. **Churn:**
   - Use an ice cream machine to churn the mixture, achieving a gelato-like texture.

7. **Serve:**
   - Enjoy your creative, gelato-textured whole wheat sorbet!

Feel free to experiment with different starches or sugars to customize your sorbet.

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Kimchi Ramen with Chashu, Green Onions, and Soft-Boiled Egg

May 1, 2026 · @Rowan & Hilde | Verse tjaps

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Chocolate Ganache Tips

May 1, 2026 · @Benjamin Delwiche

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**Chocolate Ganache Tips**

**Basic Ganache Recipe:**
- **Dark Chocolate Ganache (1:1):**
  - 227g (1 cup) heavy cream
  - 227g (8 oz) dark chocolate, chopped

**Preparation Steps:**
1. Heat the heavy cream over medium heat until just below boiling.
2. Pour the hot cream over the chopped dark chocolate. Let sit for two minutes.
3. Stir with a rubber spatula, starting from the center and working outward.

**Ratio Recommendations:**
- **Dark Chocolate:**
  - Spreading: 1:1
  - Piping: 2:1
  - Whipping: 1:2

- **White Chocolate:**
  - Spreading: 2:1
  - Piping: 3:1
  - Whipping: 1:1

**Tips for Fixing Grainy Ganache:**
- Warm the ganache over hot water and whisk continuously.
- If necessary, add a little warm milk and whisk until smooth.

**Flavor Enhancements:**
- Caramel sauce
- Infused coffee
- Chilies

**Visualization:**
- Basic ganache ratios and flavor additions such as caramel, coffee, and chili can enhance the flavor profile.
- Demonstrations for spreading and mixing techniques aid in perfecting consistency.

The provided images show chocolate organized for flavor variations and techniques for spreading ganache, indicating practical applications and enhancements.

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Kappa Carrageenan Cake Glaze

May 1, 2026

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**Dish Title: Kappa Carrageenan Cake Glaze**

**Yield:**  
Approximately 1 liter of glaze, suitable for glazing several cakes depending on size.

**Equipment:**  
- Blender  
- Induction burner or stovetop  
- Pan  
- Spatula for stirring  
- Blast chiller  
- Parchment paper

**Ingredients:**  
- 500 grams water  
- 5 grams kappa carrageenan (1% of water weight)  
- 4 grams locust bean gum (0.8% of water weight)  
- 0.75 grams potassium citrate (0.15% of water weight)  
- 75 grams sugar (15% of water weight)  
- 500 grams raspberry puree (or other puree of choice, 100% of water weight)

**Method:**  
1. **Prepare Ingredients:**
   - Measure all ingredients accurately for precision.
   
2. **Initial Mixture:**
   - Pour 500 grams of water into the blender pitcher. Start the blender at its lowest setting to create a gentle whirlpool effect.

3. **Add Hydrocolloids:**
   - Gradually sprinkle in the kappa carrageenan and locust bean gum while the blender is running to ensure even dispersion and prevent clumping.

4. **Heat the Mixture:**
   - Transfer the blended mixture into a pan and place it on an induction burner or stovetop.
   - Stir the mixture continuously until it reaches a boil. This will activate the gelling properties of the carrageenan.

5. **Introduce Potassium Citrate:**
   - Once boiling, add 0.75 grams of potassium citrate to the mixture. This acts as the gelling agent activator.

6. **Sweetening:**
   - Add 75 grams of sugar. Stir to dissolve completely.

7. **Add Raspberry Puree:**
   - Incorporate 500 grams of raspberry puree (or puree of your choice) into the boiling mixture. Stir well to combine.

8. **Glazing Cakes:**
   - Break cooled cakes into pieces and place them in the blast chiller for further cooling if necessary.
   - Quickly dip pieces into the hot glaze, ensuring full coverage.
   - Place glazed pieces onto parchment paper and allow them to set. The glaze will start to solidify almost instantly upon contact with the cold cake.

9. **Serving:**
   - Once the glaze is fully set, your cakes are ready to serve. The shiny, delicate glaze not only enhances the visual appeal but seals in moisture to ensure a delicious holiday treat.

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Röstis Recipe

May 1, 2026 · @ROE

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**Röstis Recipe**

**Hollandaise:**
- **Ingredients:**
  - 140g Eggs
  - 15g Lemon Juice
  - 30g Shallot Reduction (Shallots and White wine vinegar boiled and reduced)
  - 450g Clarified Butter
  - Sparkling Water

- **Method:**
  1. Whisk eggs over simmering water.
  2. Add lemon juice.
  3. Slowly add sparkling water to thicken.
  4. Whisk in shallot reduction.
  5. Gradually whisk in clarified butter until thick.

**Cheese Sauce:**
- **Ingredients:**
  - 30g Butter
  - 30g Flour
  - 280g Milk
  - 250g Comte or Cheddar Cheese
  - Salt & Pepper
  - Nutmeg

- **Method:**
  1. Melt butter, add flour, cook.
  2. Slowly add milk while whisking.
  3. Add cheese, whisk until smooth.
  4. Season with nutmeg, salt, and pepper.

**Rösti:**
- **Ingredients:**
  - 600g Julienne Potatoes, washed and dried
  - 1.5g Onion Powder
  - 1g Garlic Powder
  - 1g White Pepper
  - 5g Salt
  - 300g Mashed Potatoes

- **Method:**
  1. Mix potatoes with seasonings.
  2. Let settle for 10 minutes, mix again.
  3. Place 200g into each ring mold, make a well, bake at 150°C for 30 minutes.
  4. Cool, refrigerate.

**To Plate:**
- Deep fry rösti until golden.
- **Benedict:** Add bacon, poached egg, hollandaise, chili flakes.
- **Royale:** Add smoked salmon, hollandaise, poached egg, dill powder, caviar, fresh dill.
- **Florentine:** Add sautéed spinach, cheese sauce, grated parmesan.

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Tuile Recipe and Technique

May 1, 2026 · @Empellón

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### Tuile Recipe and Technique

**Ratio for Tuiles:**
- **Main Product:** 100% (e.g., puree, fruit juice)
- **Sugar:** 20%
- **Invert Sugar:** 20% (e.g., glucose powder)
- **Thickening Agent:** 1% (low acyl gellan gum)

**Example with 250g Cherry Puree:**
- **Main Product:** 250 grams
- **Sugar:** 50 grams
- **Invert Sugar:** 50 grams
- **Gellan Gum:** 2.5 grams

**Instructions:**
1. **Preparation:**
   - Start with your main product (e.g., 250 grams of cherry puree).

2. **Mix Ingredients:**
   - Bring the main product to a boil.
   - Transfer it to a blender on low speed.
   - Add the sugar (50 grams), invert sugar (50 grams) and gellan gum (2.5 grams) into the blender.

3. **Blend and Chill:**
   - Continue blending the mixture until smooth, then let it chill.

4. **Spread and Shape:**
   - Lay an acetate sheet on a non-stick mat.
   - Lightly spray the acetate with non-stick spray and wipe off excess with a paper towel.
   - Apply and spread the cherry mixture evenly on the acetate.
   - Cut the mixture into squares using a ruler and X-Acto blade.

5. **Dry and Finalize:**
   - Place the squares onto a rack and put them in a food dehydrator overnight.
   - Once dehydrated, remove the acetate by peeling at the corners.
   - To form shapes, place on a non-stick baking mat, warm in the oven briefly, and shape quickly.

This method allows for flexibility in flavors and forms, making it perfect for creative culinary endeavors.

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Beef and Lamb Gyros

May 1, 2026 · @Shereen Pavlides

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**Beef and Lamb Gyros**

This recipe provides a method to make authentic-style gyros using a simple oven technique.

**Ingredients:**

*For the Meat:*
- 0.5 lb chuck steak, cubed
- 0.5 lb lamb
- 1 small onion, grated
- 1 tbsp dried Greek oregano
- 1 tsp garlic
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- Greek olive oil

*For the Tzatziki:*
- 1 garlic clove, grated
- 3 tbsp red wine vinegar
- Zest of 1 lemon (juice not used)
- 1 English cucumber, halved and seeds scooped out
- 1.5 tsp dried oregano
- Salt and pepper to taste
- 16 oz full-fat Greek yogurt
- Fresh dill, to taste

*For Serving:*
- Warmed pita bread
- Sliced onions
- Tomatoes
- Greek feta cheese
- Parsley
- Greek olive oil
- Lemon

**Instructions:**

1. **Prepare the Meat:**
   - Grind the cubed chuck steak and lamb together.
   - Mix with grated onion, oregano, garlic, paprika, cumin, salt, and pepper.
   - Roll the mixture between parchment paper to about 1/4 inch thick.
   - Brush with Greek olive oil.
   - Bake at 400°F (200°C) for 20-25 minutes.

2. **Make Tzatziki:**
   - Grate the garlic; mix with red wine vinegar and lemon zest.
   - Grate the cucumber and squeeze out excess moisture.
   - Combine the cucumber with the vinegar mix.
   - Add oregano, salt, and pepper.
   - Stir in Greek yogurt and fresh dill.
   - Cover and refrigerate to let flavors meld.

3. **Assemble Gyros:**
   - Warm pita breads.
   - Top with slices of cooked lamb and beef.
   - Add seasoned onions, tomatoes, and feta.
   - Garnish with parsley, additional olive oil, and a squeeze of lemon.

Enjoy these gyros as a great homemade alternative to the traditional spit method!

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Revolutionary Citrus Curd

May 1, 2026 · @Empellón

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**Title:** Revolutionary Citrus Curd

**Yield:** Variable

**Ingredients:**
- 360 grams creamy butter
- 270 grams lime juice
- 3.6 grams agar agar
- 270 grams eggs (approximately 5, with yolks)
- 270 grams sugar

**Method:**
1. **Butter Preparation:**
   - Slice 360 grams of butter and let it temper at room temperature.

2. **Lime Mixture:**
   - Weigh 270 grams of lime juice.
   - Add 3.6 grams agar agar and whisk together cold.
   - Heat until fully boiling to dissolve the agar agar.

3. **Egg Mixture:**
   - In a separate bowl, combine 270 grams of eggs and 270 grams of sugar.
   - Whisk well and set aside.

4. **Combination and Cooking:**
   - Temper the hot lime mixture into the egg mixture gradually, whisking constantly.
   - Return the combined mixture to the heat and continue whisking until boiling.

5. **Blending:**
   - Blend the mixture on the lowest setting to avoid aeration.

6. **Incorporate Butter:**
   - Gradually mix in the tempered butter until fully incorporated.

7. **Setting and Finishing:**
   - Pour onto a greased tray; remove any bubbles with a blow torch.
   - Chill until set.
   - Once chilled, use as desired; it can be sliced or molded.

**RATIO ANALYSIS:**
- **Baker’s Percentages:**
  - Lime Juice, Eggs, Sugar: 75% each of the butter amount.

- **Thickening Agent:**
  - Agar Agar: 1% of the butter amount.

- **Seasoning Balance:**
  - Equal parts sugar to eggs to maintain sweetness and texture balance.

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Spätzle Recipe

May 1, 2026 · @Vincent und Eva Klink

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Super Crispy Potato Wedges

May 1, 2026 · @Thom Bateman

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**Super Crispy Potato Wedges**

These potato wedges are a great way to achieve a crispy texture without them being soft or soggy. Here's how to make them:

### Ingredients

#### Wedges
- 1 kg potatoes (floury)
- 2 tsp salt
- 1 tsp white pepper
- 1/2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Oil for frying

#### Dip
- 5 tbsp mayo
- 2 tbsp buttermilk or sour cream
- 2 garlic cloves
- 2 tsp American mustard
- 2 tsp honey
- Handful of flat parsley
- Pinch of salt

### Instructions

1. **Prepare Potatoes:**
   - Prick the potatoes and bake them for 45-50 minutes at 180°C (360°F) or until cooked through. Remove from the oven, allow to cool completely, then cut into wedges.
   - Chill in the fridge for 4-6 hours or overnight.

2. **Fry Wedges:**
   - Heat the frying oil to 175°C.
   - Fry the wedges for approximately 4 minutes until crispy.

3. **Seasoning:**
   - Combine the salt, pepper, chili powder, paprika, garlic, and onion powder. Mix well.
   - Toss the hot wedges in the seasoning mixture.

4. **Prepare Dip:**
   - Blend mayo, buttermilk or sour cream, garlic, mustard, honey, parsley, and a pinch of salt.

5. **Serve:**
   - Serve the wedges immediately with the prepared dip.

Enjoy your super crispy potato wedges with a flavorful dip!

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Sushi Restaurant Salad Dressing

May 1, 2026 · @Andy Hay

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