Category Archives: Modern Gastronomy

SOSA Demonstration – Delifresh 18/07/2012

Having had someone cancel a SOSA Demonstration I gave Delifresh the Challenge of Hosting a SOSA Demonstration with only Three weeks notice… These guys are defiantly on the ball and would recommend anyone to use them. Excellent Venue :- Dean Clough Cookery School, … Continue reading

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SOSA Demonstration – Westminster 20/06/2012

Had an amazing turn out at the SOSA Demonstration Wednesday Hosted by the UK SOSA Importers the Home Chocolate Factory held at Westminster College, 76 Vincent Square, London. I would like to say a big thanks to all of you who … Continue reading

Posted in Chef Consultant, Chocolate, Dessert, Equipment, Home Chocolate Factory, Michelle Gillott, Modern Gastronomy, Recipes, SOSA | Tagged , , , , , , , , | Leave a comment

Lamb 86, Grant Achatz – Alinea

 Video by Christian Seel In this video you can see one of the star dishes currently offered in the restaurant Alinea chef Grant Achatz , is about 86 Lamb ( Lamb 86 ). In principle, the number accompanying the main product name, it may seem that is … Continue reading

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Book on the London SOSA Demonstration now – 20/06/2012

Hosted by  The Home Chocolate Factory - UK Sosa Importers Date:- Wednesday 20th June. Time:- To be confirmed (but will be afternoon approx 2.30 – 5.30pm). Venue:- Westminster College, 76 Vincent Square, London, SW1P 2PD Please Join Sosa UK Chef Consultant Michelle Gillott. As … Continue reading

Posted in Alphabet of flavours, Chef Consultant, Dessert, Home Chocolate Factory, Michelle Gillott, Modern Gastronomy, Recipes, SOSA, Tutorial | Tagged , , , , | 1 Comment

The 2012 SOSA Brochure – Ready for Download

http://www.sosa.cat/catalogues/sosa12en.pdf QR Codes are now on all the SOSA Molecular Gastronomy products in the brochure leading directly to Videos on how to use the products, that should play on your smart Phone. You just need to down load the QR App first. … Continue reading

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SOSA Air bag

SOSA Produce four types of Air bag:- Air bag Pork Grainy – creating a Pork cracking full of air when deep fried (Pork Popcorn style) Shown in photo below. Air bag Pork Flour – giving a crispy pork coating when … Continue reading

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SOSA Elastic – Substitute animal gelatin

Properties: very elastic gelling agent that resists freezing. (SOSA Elastic is probably the most elastic soft gelatin on the market). Consists of: a carrageen (type of seaweed) and gum (locust bean) and maltodrextrina, among others. These two elements together allow us to obtain a gel completely transparent and elastic. Dosage: 25-50g/kg Use: It is important that you mix at roomtemperature and then … Continue reading

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Cheese & Tomato Mousse

200g Fresh Mozzarella 200g Milk 40g SOSA Powdered Cheddar Cheese type /SOSA Powdered Mozzarella cheese type 35g SOSA freeze dried Tomato Powder 6 L Gelatine Salt & pepper 600g whipped cream Dissolve the Gelatin in a little of the milk. … Continue reading

Posted in Freeze Drying, Michelle Gillott, Modern Gastronomy, Recipes, SOSA, Tutorial | Tagged , , | 7 Comments

Balsamic Vinegar Jelly – SOSA Elastic

300g Water 100g Stock syrup 100g Balsamic Vinegar 25g SOSA Elastic Mix all the ingredients together. Boil. Pour onto tray about 0.2mm. Cut into Shapes requires. Spread with the cheese & Tomato Mousse & roll up. Place in the Blast … Continue reading

Posted in Freeze Drying, Home Chocolate Factory, Michelle Gillott, Modern Gastronomy, Recipes, SOSA, Tutorial | Tagged , , , | 8 Comments

SOSA Egg Free Mayonnaise

100g Olive oil 125g Sunflower oil 25g Vinegar 200g water Seasoning to taste (Salt & Pepper) 5 drops SOSA Basil essential oil 4g SOSA Emulsifying Paste 2g SOSA Guar Gum  Mix all the Ingredients with hand blender until thick texture. … Continue reading

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