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Molecular Gastronomy Recipes

The Raymond Capaldi Signature Series

 

Citric Acid Powder 250g

Fenix is the home of molecular gastronomy in Australia. The melbourne food ingredient depot supplies fenix all these ingredients

Raymond's Tip

When producing this recipe always keep your temperatures spot on.

As the world changes with new technology, the culinary world should not stay stagnant. The use of new ingredients and equipment can only push us to strive for perfection. This range of powders opens up another world, don't close your eyes, question your vision. Fenix is the home of molecular gastronomy in Australia. The melbourne food ingredient depot supplies fenix all these ingredients




Raymond Capaldi
Melbourne, Australia, June 2007.

 

   Braised Oyster, Camembert, Beetroot & Oxtail

Ingredients:
 Camembert 300 grams
Sodium Alginate Powder 2 grams
Juice from four large oysters
Pinch of white pepper
Pinch of cayenne pepper
Braised Oxtail 200 grams

Beetroot Air
Beetroot 275ml
Soy Lecithin granules
Salt and pepper to taste

Camembert Method
 Place camembert cheese on the bench for around one hour or until it becomes very soft. Scrape from the rind and discard the rind.

Place into your Thermo mix at 40 degrees for five minutes. Add the sodium alginate powder and oyster juice then pass through a fine cloth and put to one side.

Beetroot Method
 Place the beetroot on the salt bake in the oven at 160 degrees until cooked, approx 35 minutes.
Peel off the skin and place through juicer
Cool Down until required.

To Serve
 Heat the braised oxtail, slowly glazing well.
Heat the camembert soup to 60 degrees, place in bowl then add oxtail. Slowly poach the oyster in its juices and add to the bowl.
Heat up the beetroot, add soy lecithin keeping temperature at 50 degrees.
Use a stick blender to froth and then place beetroot over the dish.
 
       
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