By now you must have made hundreds of dishes .. must have been used. Many new dishes will be tried. There are many fun things made from items like flour, lentils, rice, maida, cheese, cheese, cream, milk, fruits, dry fruits. But have you ever tried a dish made from water.
This question may surprise you. But here ‘water dish’ means things in which the main component is water. Today we will talk about this kitchen innovation. Nowadays, some modern or molecular gastronomy is also being used by changing water into jelly, gel or foam..Swge water jelly or water espum that gives new experiences by changing food textures. It can be considered a water -based dish … but they contain many other elements along with water. Today we have brought some such recipes for you..the water is the best.
It is a transparent, light jelly in which water is made by mixing with gelling agents such as gelatin or sodium aljinet. It is given the taste of fruit essence, herbs or flower extracts.
How to make:
Dissolve the water agar-agar or sodium aljinet (for molecular gastronomy).
Add rose water, lemon juice, or herbal infusion (eg basil or mint) to taste.
Put the mixture in the mold and cool so that the jelly is set.
You can try something like rose water water jelly in which small pieces of flowers can be put for decoration.
It is transparent like crystal and gives light, fresh taste.
Aspuma is a foam made by mixing water with lecithin or other foaming agents. It gives light, ventilated texture and gives a modern look to the dish in the molecular gastronomy.
How to make:
Add soy lecithin (0.3–0.6% weight) to the water.
Add fruit juice, herbs, or spices to taste (eg cucumber juice or ginger extract).
Turn the mixture from hand blender or cyphon gun to foam.
You can make a foam of mint and cucumber, which can be served as a garnish over a salad or seafood dish.
It gives a light and modern touch to the dish, as well as a new taste blast.
This technique of molecular gastronomy converts water into small gel-such as spheres, which are solid from outside and liquid from inside. It gives the water like a delicious “caviar”.
How to make:
Mix sodium aljinet in water and add fruits or herbs extracts to taste.
Put this mixture in a solution of calcium lactate or calcium chloride, making small shells.
Lemon-Pudina water caviar can be used as a garnish in a desert or cocktail.
It gives a fun and stunning experience of food, as shells burst in your mouth.
In this, a light base is made by infusing the water with herbs, spices or fruits, which can be replaced in gel, foam or other form.
How to make:
Heat the water and boil it for some time by adding basil, mint or citrus gesture to it.
Sieve this infused water and use it in a geling or foaming process.
Saffron and cardamom gel can be made, which can be served with a dessert.
This makes the water neutral test full of taste.
