Note by Note Competition

Dublin Institute of Technology Note by Note dishes (incorporating Methional)
DIT Undergraduate (Intermediate) Module in Molecular Gastronomy:
DIT Students:
Ciarán Doyle, Caroline Murray, Sarah Conway, Aoife Halliden, Anna Malone, Lisa
O’Connor, Sophie Hughes, Emma Quigley, Anthony Cheung, Martin Schreiber, Kate
Brennan, Adeline Delmas, Anthony Long, John Barrett
DIT Students working on their Note by Note assignment
Tutors: Dr. Róisín Burke (Science) and Ms. Pauline Danaher (Culinary Arts)
Examples of some of the DIT Note by Note Dishes
Carrot and coriander flavoured pasta, potato flavoured foam, and basil jelly and garlic
powder.
Carrot flavour was added and a small bit of coriander flavour was also added to produce a
carrot and coriander pasta.When producing the potato foam, iota carrageenan was used. The
siphon was charged once, producing a light and fluffy foam. The last piece of the dish was
the garlic foam, which was used to for garnish. This was created using topica maltodextrin.
Maltodextrin is a simple food starch. Most starches such as flour are used to thicken water
and sauces. Maltodextrin does the opposite, as it absorbs and thickens fats. Maltodextrin is a
dextrose polysaccharide. They are able to compress the oil and hold it within the powder until
it comes in contact with water and then it releases the fat/oil. The polysaccharide forms a 3D
network that entraps the oil droplets, thus stabilizing the emulsification (Mira uncut, 2014).
Basil jellies were produced using gelatine.
This worked successfully, and had a very subtle garlic flavour and white in colour powder.
All of the elements were strategically chosen to complement each other in terms of texture
and flavour, with the sweet taste of the Basil Infused Garnish and Tomacco harmonizing the
savoury flavour of the Tuile and Spaghetwhey. Likewise, the soft texture of the Tomacco
spheres, the firm sticky texture of the Spaghetwhey and the crispiness of the Tuile created a
balance which gave a textural depth to the entire dish
The Tomacco recipe was based on a fictional product called “Tommaco” that featured in an
episode of the Simpsons. . The name Spaghetwhey is a portmanteau of the words spaghetti
and whey due to its spaghetti form and the inclusion of cheese (which contains whet protein).
The recipe was developed around the Parmesan spaghetti recipe from the molecular
gastronomy Khymos recipe collection (Texture). The addition of the yellow and green food
dyes was to incorporate a colourful element to the dish. The spaghetti had a firm and sticky
texture which was intentinally done to complement the textures of other elements of the dish.
Similarly, the strong cheesy flavor of the Spaghetwhey was done to compliment the
sweetness of the Tomacco spheres.
The finished note by note dish consisted of crispy potato meringue pieces, a smooth melting
chocolate mousse, a raspberry jelly pot and garnished with a hazelnut/raspberry powder dust.
It was a sweet flavoured dish and could potentially be served up as a dessert.
Carrot meringue, Chocolate foam, Passion fruit spheres and Methional powder
In creating the final dish the additives used were methycellulose (E461), Xanthum gum
(E415), Calcium chloride (E509), Sodium alginate (E401), Nitrous oxide (E942) and red food
colouring which contained Ponceau 4R (E124) and Sunset Yellow (E110). The maximum
levels are measured in mg/kg or mg/L. In the creation of my dish all levels and amount were
well under the maximum permitted levels as set by the Food Safety Authority of Ireland.
Chocolate raspberry cloud
Alginate raspberry beads with chocolate foam made using a siphon and a hazelnut flavoured
powder.
The theme for the dish was ice-cream and chips. When you think of ice-cream you are
brought back to memories of going to the beach and having a big strawberry syrup coated
ice cream. This dish incorporated the classic ice-cream along with the ever popular fried
chips. The final dish involved bringing together the strawberry and raspberry ice-cream
flavours along with the tart sherbet. The light potato flavour added the fried chips aspect to
the dish. Ice-cream and chips are eaten together usually by young children but it is a classic in
its own right. The idea of mixing the two may not appeal to some however once they try the
two they find that they do enjoy it.
The final look was to resemble a sandcastle made from the ice and sand scene along with
the gels becoming the lapping sea water.
Basil Jelly, Carrot Foam, Peanut Oil and Cheddar Cheese Powder and Lemon and Orange
Granité:
At the beginning of this project the main idea was to prepare a cheese and basil flavoured
tagliatelle pasta dish with a carrot foam. However over the weeks based on trial and error of
different methods and also feedback from the sensory analysis tests, a new recipe was
created. The end product was basil jelly covered with a light carrot foam, a cheese and potato
powder and to cleanse the pallet afterwards a lemon and orange ice granité was prepared.
A dry caramel with sea salt powder and the carrot foam served on a bed of tomato jelly
topped with potato caviar. Both of these recipes were repeated weekly over a four week
period where slight changes were made to improve the recipes to give optimum results for
each recipe. All the ingredients used for both recipes only had the use of compounds, no real
food products were used, meaning that both recipes adhere to note-by-note requirements.
Potato flavoured gums with carrot extract caviar. A reflection of the traditional food
combination of carrots and potatoes but with a twist. The carrot flavoured caviar worked well
and was simple to reproduce from the recipe used. The taste could be altered during the
process of making the alginate bath as the dried carrot extract was added to increase and
enhance its flavour. This also helped increase the overall texture of the caviar as it masked the
‘gel’ like texture which is often experienced when not enough of the intended flavour being
used is overpowered by the presence of the alginate. Finally Cadbury’s hot chocolate powder
was dusted across the plate to add a finish the overall appearance of the dish.
The representative dish and drink from the module are: DIT Note by Note 9 and DIT Note
by Note 10
DIT Note by Note 9
Note by Note 10
Materials and Methods
DIT Note by Note No. 9
Equipment
1 x Thermomix VM 2000
1 x Salter Air Super Slim Stainless Steel Kitchen Scale
1 x Rational SCCWE61E Electric Self Cooking Centre Combination Oven POA
1 x Sammic SV-310T Timer Controlled Vacuum Pack Machine
1 x Dynamic DSB7 Dynamix Stick Blender - CF001
Ingredients
•
MSK dried carrot powder: 100% dried carrot
•
MSK Gellan F (Gellan Gum)
•
Sosa Chicken Flavour: 2 – methyl – 3 – furanthiol
•
Sosa Rosemary Flavour: α-pinine, camphine, 1,8-cineol, verbenone and borneol
•
Albumin Powder: Powdered hen’s egg albumin, xanthan gum E415, acidifier E330,
expansion agent E1505
•
Yellow Food Colouring: Propylene Glycol, Emulsifier: Polyoxyethylene Sorbitan
Monooleate; Colour: Curcumin.
Carrot Tuile
550g water
40g maltodextrin
100g dried carrot powder
3g Gellan F (Gellan Gum)
40g icing sugar
Method
Blend the water and carrot powder together. Mix all the dry ingredients together and slowly
blend with the liquid. Bring to a simmer and then cool over a basin of ice. Blend with a hand
blender while cooling until completely cold. Spread on a silicon mat and bake at 100oC for 1
hour until crisp.
Chicken Tuile
275g water
1.5g Gellan F (Gellan Gum)
30g maltodextrin
3 drops Sosa Chicken Flavour (2 – methyl
– 3 – furanthiol)
10g icing sugar
Method
Mix all the dry ingredients together and slowly blend in the liquid. Bring to a simmer and
then cool over a basin of ice. Blend while cooling until completely cold. Spread on a silicon
mat and bake at 100oC for 1 hour 20 minutes until crisp.
Rosemary Spherification
1 drop Sosa Rosemary flavour (α-pinine,
camphine, 1,8-cineol, verbenone and borneol)
198g water
2g sodium alginate
198g water
1g Calcium Chloride
Method
In a thermomix blitz the rosemary flavouring, sodium alginate and 198g of water together.
Place in a bowl and then place the bowl in a vacuum pack machine. Vacuum on full pressure
and watch as the mixture expands under the pressure. Stop the vacuum before the liquid
flows over the edges of the bowl. Repeat this process until all the air bubbles in the mixture
are gone. Place in the refrigerator until later use.
Repeat the process again with the remaining water and calcium chloride and reserve in the
refrigerator until later use.
Potato Meringue
150g water
150g sugar
60 ml methional
30g albumin powder
Method
Place all the ingredients in a bowl and
whip until light soft peaks form. Spread
the mixture over a silicon mat and bake in
the oven at 90oC for 5 hours.
Lemon Potato Mash
2g dried citric acid
120 ml Methional oil
80g maltodextrin
1 drop yellow food colouring
Method
Place the ingredients in a thermomix and blend
until a fine soil texture is achieved. Store in a
cool dry place until required.
DIT Note by Note 10 Drink
Equipment
1 x Thermomix VM 2000
1 x Salter Air Super Slim Stainless Steel
Kitchen Scale
1 x Rational SCCWE61E Electric Self
Cooking Centre Combination Oven POA
1 x Sammic SV-310T Timer Controlled
Vacuum Pack Machine
1 x Dynamic DSB7 Dynamix Stick
Blender - CF001
Isi Siphon
Produce the different elements in the order
shown below.
Milk pearls
250 ml water
9g skimmed milk powder
20g sugar
1 drop of strawberry flavour
HDMF (4-hydroxy-2,5dimethyl-3(2H)-furanone)
1 drop of yellow colouring (E100)
Final DIT Note by Note 9 dish
1.5g Xanthan gum
1g Calcium lactate
Setting bath
1000 ml
5g sodium alginate (0.5%)
1. For the milk peals; mix all the
ingredients in a bowl with a whisk.
2. Make a sodium alginate bath by
mixing the water with the sodium
alginate with the thermomix, wait until
all the air bubbles have disappeared.
3. Fill the syringes with the milk pearl
mixtures. Inject the mixture into the
sodium alginate bath (reverse
spherification) so you get beads (1 cm
diameter).
4. Leave the pearls into the bath for 2
minutes. Rinse in water and leave into
the water until ready to use.
Tuille (glucose crystals)
100g Glucose powder
40 ml water
1. Heat the water until it boils. Put
the teabag in the water and let the
tea infuse for 5 minutes.
2. Dissolve the sugar into the hot tea.
Cool it down on ice until it is around
20°C.
3. Mix with the rest of the components in
the thermomix for 1 minute.
4. Fill up an isi siphon and charge is
once with N20 and shake well.
Combining
In the end combine the three elements into one
dish. First spoon the yellow milk peals into a
glass. On top of that siphon the tea foam and
finish the dish with the tuille. (see photos)
1. To 100g of glucose powder add 40 ml
of water and cook until caramel brown.
2. Run on a Silpat to cool.
3. Pour in the thermomix and cut into
fine powder.
4. Put a thin layer (2mm thickness) on a
Silpat and put it in the pre-heated oven on
170°C for 15 minutes.
5. Take out of the oven and cool down.
Tea foam
500 ml
water
2
tea bags
20 g
sugar (Sucrose)
6g
Hy-foamer (Milk
Protein)
2g
Xanthan gum
6 drops
Methional
Figure : Milk pearls in alginate
Figure : End product, after combining
all the elements
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and Fragrances: Chemistry,
Bioprocessing and Sustainability,
Springer, Berlin.
•
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Figure : Glucose syrup in a pan
Figure : Glucose Tuille
from the oven
Figure :
Foam
flavoured
with tea
volatiles
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