Rainbow Birthday Microwave Sponge

Birthday Cake Microwave Sponge (Recipe adapted from John Placko & Albert Adria)

4 eggs
80g sugar
40g flour
1 pinch of salt
2 N2O charges

1. Process all ingredients in a blender
2. Strain mixture into ISI
3. Close and charge with two N20 charges
4. Refrigerate for 12 hours




5. Dispense cake batter into different bowls and mix with one drop of food colouring.
6. Layer colours into a a prepared paper cup
7. Microwave for 40 seconds on high.

Campfire Smore

On June 15,2015, John Placko, Rodney Alleguede and myself, with the help of our friends from Cacao Barry, offered a free demo for pastry chefs in the city at George Brown College. Each one of us had a task, a idea to present, for me it was chocolate with modernist techniques.

Aerated Chocolate At Home

Moto

Edible Menu on Brioche

"Snow Man"

Ball Park Snacks

Edible Cigar

Carbonated Pineapples

Liquid Center Chocolate Bomb

Modern Banana Split

Microwaved Pistachio Sponge

Microwaved Pistachio Sponge (Recipe Adapted from John Placko of MCA)

3 eggs

70g Pistachio paste

70g sugar

1g salt

20g flour

2 charges isi

1. In a stainless steel bowl. whisk all ingredients until combined

2. Transfer batter into an isi siphon and load with 2 charges

3. Refrigerate for 30 minutes before use

4. Dispense batter half way into a prepared paper cup 

5. Microwave for approximately 45 seconds

6. Remove from the microwave and immediately turn it upside down

7. Allow the cake to cool before use

Microwaved Beet Sponge

Microwaved Beet Sponge

2 eggs

50ml beet juice

30g sugar

1g salt

40g flour

2 charges isi

1. In a stainless steel bowl. whisk all ingredients until combined

2. Transfer batter into an isi siphon and load with 2 charges

3. Refrigerate for 30 minutes before use

4. Dispense batter half way into a prepared paper cup 

5. Microwave for approximately 45 seconds

6. Remove from the microwave and immediately turn it upside down

7. Allow the cake to cool before use

Head to Tail on a Plate

As a homage to head to tail cuisine, we decided to celebrate this crustacean from head to tail. The lobsters were killed by plunging a chef knife through the head. The bodies were steeped in water with vinegar (6.6% concentration) for a couple minutes to release the meat from its shell. The claws were pulled from the bodies and returned into the water for an additional 5 minutes. The claws were then sous vide'd with butter at 60 degrees Celsius while the tails were sous vide'd at 54 degrees Celsius.

Flexible Chocolate

This flexible chocolate recipe is from John Placko from MCA

140g heavy cream

60g sugar

125g dark chocolate

210g water

0.6g locust bean gum 

1.0g kappa carrageenan

Scald cream and pour into bowl with chocolate and sugar. Whisk until combine.

In a sauce pot, add water and sprinkle/ rain locust bean gum and kappa carrageenan over water

Bring water mixture to a boil whilst stirring with the whisk.
Reduce heat to a simmer and cook for 2 minutes.

Add water mixture to the chocolate/ cream mixture to whisk to form a smooth mix.

Pour into frame and let it set. 

Fruit Fluid Gel

Fruit Fluid Gel

280g sugar

12g agar agar

64g lemon juice

480g fruit puree

120g water

1. Combine sugar and agar agar in a bowl with the puree and water

2. Place the contents in a pot and heat mixture

3. When the mixture comes to a boil, turn down the heat and simmer for 2 minutes

4. Whisk in lemon juice and pour into frame, and place in refrigerator

5. Using a thermomix, blend gel until fluid

Mango fluid gel in half litre container

Versawhip Foam

This recipe is adapted from Antonio Bachour and John Placko.

170g fruit juice/ puree

15g versawhip

* If the juice is too thin, you need to add xanthum gum to thicken (1/2 tsp)

* Add sugar to your taste

In a thermomix with the whisk attachment, 

combine all ingredients and whip on medium high for 4-5 minutes.

You can use this foam for a plated dessert, but if you wish to make it into a dried foam, simply pipe some meringues and bake at 170F for 3 hours and let it come to room temperature in the oven. 

Chocolate Snow

Chocolate Snow

68g chocolate

30g maltodextrin

1. Melt chocolate in microwave in 30 second bursts

2. Pour chocolate into bowl with maltodextrin

3. Mix/ whisk until homogeneous

* You can also add 5g of flavouring and food colouring to colour the snow. 

Super Light and Airy Croutons

With the batter in the isi whipper, you need to dispense it into a prepared paper cup, which has slits at the bottom and sides for proper aeration.

The Kitchen Canada

The Kitchen Canada (TKC) opened its doors for the first time last night. With a gathering of foodies, blog writers and other professionals. The evening began with cocktails, wine and amuse bouche that pushed the boundaries of texture with familiar flavours and modernist techniques.

Compressed Watermelon

The watermelon was sliced to 1/4" thickness and cut into squares. The squares are then arranged in vacuum chamber pouches and sealed on high with 1.5 Tbsp of liquid of your choice. (In this case, lime and ginger syrup)

The final product of a compressed fruit gives it more flavour and changes the overall texture of the original product. 

Atelier: May 2013

Molecular Cuisine Workshop @Cedarlane: March 23, 2013

For those of you that don't know John Placko, he is a well-trained chef that spent most of his time in the research and development department for various food corporations developing recipes. He has also competed at the Bocuse d'Or and dined at some of the best restaurants in the world, El Bulli, Mugaritz, El Celler de Roca, Noma, just to name a few.  His most recent job was being the director of culinary excellence at Maple Leaf Foods' THINKFOOD before venturing off and opening his own Modern Culinary Academy. He was recently featured with his new line of ingredients on Global TV's 16 x 9  show along with Nathan Myhrvold, the author of Modernist Cuisine.  

His passion now lies within molecular cuisine where his goal is to educate chefs, pastry chefs and foodies about the emerging trends of modernist cuisine. From carrageenan to xanthum gum, part of his job now is to run molecular workshops explaining what these ingredients do and how you can incorporate them onto plates.

John going over the recipes with everyone

Royce making melon caviar

John and Judie demonstrating modern techniques to participants

Michelle making the raspberry and coconut shells with liquid nitrogen

Michelle making white chocolate stones

Michelle making ice cream pearls with liquid nitrogen

John dispensing a sous vide meringue through a ISI siphon

John Placko making ice cream with liquid nitrogen

An offering of modern techniques (raspberry niblets, compressed watermelon, white chocolate and passion fruit stones, liquid nitrogen ice cream)

For a photo of John's plating: http://t.co/XCRYLYwNnZ

John cutting yogurt sheets

Royce cutting the pliable chocolate, and rolling them into chocolate scrolls.

John Placko and  Royce Li posing for the camera

John Placko (MCA), Michelle Raqueno (Insauga), Royce Li (78 Degrees)

John just launched his new website, http://www.powderfortexture.com. You will be able to source hard-to-find modern culinary ingredients in convenient sizes by clicking on the link here. Powder for Texture ingredients can also be found in retail at Nella Cucina, Nella Mississauga and Willow Cakes and Pastries.

For those of you that are interested in an hands-on experience, check out the upcoming workshops in your local area by visiting the Modern Culinary Academy calendar page here.

Aerated Chocolate/ Green Tea Terrine

250g of Zephyr melted at 45C

40g of Mycryo microwaved along with 5g of matcha powder

Green tea flavoured cocoa butter is mixed with white chocolate

The mixture is poured in an ISI siphon, charged with 2 N20 cartridges

Mixture is dispensed into a rectangle shaped mould

It is vacuum sealed in the container until it doubles its volume. The terrine is then stored in the freezer until ready to use. 

When you are ready, gently release the pressure by turning the knob to open. Release the aerated chocolate by dipping the mould in tepid water. Cut/ break into pieces and serve. 

Sous Vide Strawberries

500g Strawberries, 55g Sugar

65 Degrees Celsius for 45 Minutes

White Chocolate Gelato with Liquid Nitrogen