Saturday, September 24, 2011
Saturday, September 17, 2011
Kappa is one of the three Carrageenans extracted from red seaweed. The other two being Iota, and Lambda. Typical manufacturing of the raw seaweed produces a wide range of blends all with different properties. A lot of producers of this particular seaweed derived hydrocolloid follow a specific extraction process that involves cleaning, heated extraction, clarification, concentration, drying, grinding and blending to specific customer needs. After manufacturing you a left with a fine powder. Kappa Carrageenan like Iota forms a thermoreversible gel. (A gel that can be remelted after setting...usually by heating about 10 degrees above the gelling temperature.) It is important to note that Kappa pruduces strong and brittle gels in the presence of potassium. It can also form very creamy textures when used in conjuction with dairy products (milk, cream) in concentrations as low as .15%. Kappa shows a great deal of synergism with Locust Bean Gum, and Konjac Flour, both increasing the gels elasticity and strength. Another important note to consider when using Kappa is the fact that gels formed by using this hydrocolloid are very susceptable to syneresis. (syneresis-the separation or release of water in gels). One can combat syneresis in Kappa gels by using a combination of either LBG (Locust Bean Gum) or Konjac Flour. Kappa is a very versatile gelling agent that can be used in a variety of applications in the kitchen. It has the ability to form gels that set very quickly, which in turn can be remelted and set again. Kappa can also be used in conjuction with Iota and Lambda to create a wide variety of textures.
Saturday, September 10, 2011
I had the chance to fly out to Napa this past week and stage at one of the best restaurants in the country/world. I had an amazing experience. I had the opportunity to meet and work with some of the most professional and humble chefs this country has to offer. I want to thank everyone at Meadowood for a really great experience. A special thanks goes out to Chef Kostow, and Chef Boris. I look forward to seeing and working with everyone again in the near future. Below are a few pics of some of Boris's desserts.
Sunday, September 4, 2011
Its always a pleasure to be in the kitchen at WD~50. Creativity, humility, professionalism are a few words that come to mind. Below are a few pictures of "The youngest pastry chef in NY" and his desserts. Thank you again Malcolm, Scott, and the rest of the team at WD~50 for another amazing experience.