Professional Vegan Cooking and More

Friday, May 3, 2013

vegan creme brulee demo at MIT

If you want to draw attention: Do a front-of-the-house demo on Creme Brulee and then allow the diners to torch their own dessert!

MIT student finishing the final step of their creme brulee

At a 'Meet the Chef' event I drew in patrons to talk by first burning some creme brulees and then simply asking them if they would like to try it. After a quick demo I handed them the torch and off they went.

Start with a good creme brulee Recipe which includes the right flavor and texture.

For texture, I do not use egg replacer powder because it is not a common kitchen ingredient. This leaves cornstarch and flour. Cornstarch is too rubbery and flour too gummy. But if mixed in the right ratio, you can get the right texture

Get the right flavor by using coconut milk, sugar and brown sugar. The brown sugar gives the custard a rich flavor which complements the caramelized sugar topping.

Use super fine sugar for the topping because it melts evenly.

I have used propane torches, refillable butane torches, and an electric heat gun to burn creme brulee. I found the propane torch to have issues with being turned upside down for long periods of time causing the flame to go out, and too heavy to hold for long periods of time. An electric heat gun, which some people have made work, blew the sugar all over the place even on the lowest fan setting. A small butane torch works great and is easy to use, even for the novice.

recipe

Mix the sugar, brown sugar, flour, cornstarch, and salt
in a bowl. Slowly pour it into the boiling coconut milk/vanilla mixture.

Pour into dishes

burn

The sugar topping only stays
crisp for about one hour

vegan creme brulee

Recipe

The Global

Vegan Family

Cookbook

by Brian P. McCarthy

The Vegan
Family Cookbook
by Brian P. McCarthy

Tuesday, March 12, 2013

Vegan Mint Caviar for Saint Patrick's Day (molecular gastronomy style)

Vegan Mint Caviar (molecular gastronomy)

vegan mint caviar has the consistency of

Jello with a sweet minty taste

Yield: 1½ cups

¾ cup mint syrup, cooled (recipe below)
1 sachet (2g) sodium alginate

¾ cup water

1 sachet (5g) calcium lactate

4 cups water

1) In a small saucepan, combine sodium alginate with ¾ cup water using an immersion blender until smooth. Bring to a boil. Remove from heat. Pour into a small bowl. Place in refrigerator for 10 minutes.

2) Mix ¾ cup sodium alginate mixture with ¾ cup mint syrup. Set aside.

3) In a separate, medium sized bowl, whisk together the calcium lactate with the 4 cups of water until dissolved. This is your calcium bath.

4) Fill an eye dropper, syringe, or pipette with the mint syrup mixture and drip it, one drop at a time, into the calcium bath.

5) Collect the mint caviar with a slotted spoon or a fine strainer.

Serving Suggestion:

· Serve by itself in a single spoon as a ostentatious after dinner dessert.

· Use it as a garnish for ice cream or yogurt.

Sodium Alginate and Calcium Lactate
are available online

make mint syrup

In a small saucepan, combine sodium alginate with ¾ cup water with an immersion blender until smooth. Bring to a boil. Remove from heat. Pour into a small bowl. Place in refrigerator for 10 minutes.

Mix ¾ cup sodium alginate mixture with ¾ cup mint syrup. Set aside.

In a separate, medium sized bowl, whisk together the calcium lactate with 4 cups water until dissolved. This is your calcium bath.

Fill an eye dropper, syringe, or pipette with mint syrup mixture
and drip it into the calcium bath.

Collect the mint caviar with a slotted spoon
or a fine strainer.

vegan mint caviar

vegan mint caviar close-up

vegan mint caviar

mint syrup

Yield: ¾ cup

½ cup water

½ cup sugar

½ tsp. peppermint or spearmint extract

5 drops food coloring

1) In a medium saucepan, whisk together all ingredients.

2) Bring to a boil.

3) Boil for 5 minutes.

4) Cool to room temperature.

for more molecular gastronomy recipes visit http://www.molecularrecipes.com/

The Global

Vegan Family

Cookbook

by Brian P. McCarthy

The Vegan
Family Cookbook
by Brian P. McCarthy

Wednesday, March 6, 2013

Quinoa

Quinoa is a healthy whole grain with all eight essential amino acids.

Basically cook quinoa just like rice: Rinse, add water, bring it to a boil, cover, and simmer until tender. The ratio of quinoa to water is 1 part quinoa to 1 1/2 parts water. After it boils it will take about 20 minutes until it is fully cooked. Add more water if you like a softer quinoa.

Add your favorite seasonings, vegetables, etc. to add flavor if desired, although it is good plain. Serve warm or cold.

Mediterranean Quinoa
with tomatoes, olives, and onions

Quinoa comes in three common varieties:
White (or golden), black, and red.
The black and red cook up more al dente while the white can be just a bit mushy at times.

To save money, mix the more
expensive black or red quinoa with the less expensive white.
Quinoa can be cooked in a steamer in an uncovered hotel pan.

Black quinoa salad with cranberries, apricots, roasted pumpkin seeds, fresh mint, and an orange juice and lime dressing.

quinoa tabbouleh salad
(made with leeks)

The Global

Vegan Family

Cookbook

by Brian P. McCarthy

The Vegan
Family Cookbook
by Brian P. McCarthy

Wednesday, February 6, 2013

Vegan Valentine's Day Idea- Orange Oil Candle

Orange Oil Candle

Orange Oil Candle for Valentine's Day

Treat your sweetheart to a warm and glowing room with these homemade candles.
All you need is an orange, a knife, vegetable, olive, or canola oil, and fire!

1. Gently scoop and or cut out the orange, leaving the long white pith in the middle attached to the rind, which will be used for the wick.
2. Pour everyday canola, olive, or vegetable oil over orange wick and fill orange peel.
3. It will take about 45-60 seconds to light.
4. It will burn approximately 4 hours.