Molecular Gastronomy Beet Pearls with Crème Fraîche
Introduction
Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations that occur while cooking. It is also known as modernist cuisine, experimental cuisine, avant-garde cuisine, and culinary physics.
The term “molecular gastronomy” was coined in 1988 by Hungarian physicist Nicholas Kurti and French INRA chemist Hervé This. Kurti and This are credited with being the first to apply scientific principles to the study of food and cooking.
Molecular gastronomy is a relatively new field that is constantly evolving. It is multidisciplinary, involving experts from fields such as chemistry, physics, biology, and engineering.
Ingredients
1 beet
1 pear
1 cup (250 ml) crème fraîche
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) salt
1/4 teaspoon (1 ml) black pepper
Method
1. Preheat the oven to 375 F (190 C).
2. Cut the beet and pear into small cubes.
3. In a bowl, mix together the crème fraîche, lemon juice, salt, and pepper.
4. Add the beet and pear cubes to the mixture and stir until coated.
5. Place the mixture on a baking sheet and bake for 20 minutes.
6. Remove from the oven and let cool.
7. Serve chilled or at room temperature.
Potential changes & improvements
There are many potential changes and improvements that can be made to this recipe. For example, you could try different fruits and vegetables, such as apples or carrots. You could also experiment with different types of cream, such as sour cream or yogurt.
What other food it works well with
This recipe goes well with a variety of other foods. Try serving it with grilled chicken or fish, a salad, or roasted vegetables.
Common Mistakes
One common mistake is to overcook the beet and pear cubes. This will result in a less attractive dish and can also make the cubes difficult to eat. Another mistake is to use too much cream, which can make the dish heavy and rich.
Nutritional Information
This recipe is high in fat and calories. Each serving contains approximately:
Calories: 300
Fat: 21 g
Saturated Fat: 12 g
Cholesterol: 60 mg
Sodium: 520 mg
Carbohydrates: 22 g
Fiber: 3 g
Sugar: 15 g
Protein: 5 g
Allergens
This recipe contains dairy.