Molecular cuisine for Christmas: Still a piece of potato salad?

RECIPE: “cut resistant potato salad, cucumber cream, Frankfurter sausages“

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cut resistant potato salad

500 g waxy potatoes

salt

1.5 TABLESPOONS white wine vinegar

1 red onion

1 medium cucumber

300 ml meat broth

3 g Agar-Agar

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wash The potatoes and enough salted water to cook. Pour, still hot, peel them and in not too thin slices. The slices with 1 tablespoon of marinate of vinegar.

peel The onion and cut into small cubes. The diced onion in ½ TSP salt and the remaining vinegar to marinate briefly. The gherkin into small pieces. All the prepared ingredients with the potato slices, mix and place in a terrine mold (or other vessel).

enter The meat broth with the Agar-Agar in a pot, bring to a boil and pour over the salad, so that it is completely covered. The mass can lose, then falls and to taste in slices.

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cucumber cream (liquid gel)

200 ml Gurkensud (with all the spices and herbs)

0.5 g TL Gellan

1.5 g Agar-Agar

salt

mustard seeds

(if you like, “the last” pickle out of the jar as a “flavor enhancer”).

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The Gurkensud with all the spices, herbs finely mix and the Gellan gum with stirring.

salt as needed, when required, easily.

bring to a Boil and thicken.

After Cooling, the mash solid Gel again very fine.

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potato salad crop, arrange on plates with the cucumber cream and sprinkle serve with hot frankfurters.

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learning effects:

in Principle: sustainable kitchen with complete recycling, the tastes (cucumber cream from the Sud of the jars).

With the different vegetable gelling agents not only “Brawn”, but also “liquid gel” that create an amazingly creamy mouth feel. The Blending of the gels accelerates the taste and flavour release in the mouth.