While trying to make an apple foam, I accidentally use 4% methylcellulose and xanthan gum, instead of .4% as prescribed by Wylie Dufresne on the Next Iron Chef. So I just kept adding apple juice until I got a consistency that I liked, poured the mixture into a silicone demi-sphere mold and froze it. It had a texture similar to a granita, and tasted like apple sauce. Something I will definitely have to try again, maybe with the strawberries left over from Valentine's.
Wednesday, February 20, 2008
One Of The Great Things About Food...
there are no mistakes, only discoveries. And sometimes they're even edible!
While trying to make an apple foam, I accidentally use 4% methylcellulose and xanthan gum, instead of .4% as prescribed by Wylie Dufresne on the Next Iron Chef. So I just kept adding apple juice until I got a consistency that I liked, poured the mixture into a silicone demi-sphere mold and froze it. It had a texture similar to a granita, and tasted like apple sauce. Something I will definitely have to try again, maybe with the strawberries left over from Valentine's.
While trying to make an apple foam, I accidentally use 4% methylcellulose and xanthan gum, instead of .4% as prescribed by Wylie Dufresne on the Next Iron Chef. So I just kept adding apple juice until I got a consistency that I liked, poured the mixture into a silicone demi-sphere mold and froze it. It had a texture similar to a granita, and tasted like apple sauce. Something I will definitely have to try again, maybe with the strawberries left over from Valentine's.
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