Tzatziki with a Twist.
Tzatziki is a yoghurt dip which is included in every Cyprus Meze. In Cyprus tzatziki is known as ttalattouri and it includes less garlic but mint.
Tzatziki is always served cold.
The accusation is quite simple, after seriously analyzing this sauce with my taste buds, I came to the conclusion of applying the inevitable, an Idea of transposing this to the whereabouts of Molecular Gastronomy after watching a series of clippings at the world wide web.
From Harold’s books I learnt a lot about ingredients and their characteristics, the detailed Knowledge of basic ingredients was so very diabolic that the experiments in the kitchen could be made practical, simple yet complex results.
The base in Tzatziki
(Lactic acid) compromises of Calcium in abundance which will make a crust when dropped into a liquid of Align, In terms of Molecular Gastronomy it is called Reverse Spherefication, The addition of more calcium to the Yoghurt is not required and this makes it all the more interesting, The Apparel could be made devoid of Cucumber and the spheres could be aliened on a slice of the same which could be shaved to perfection.
The Results were astonishing at least in my terms, the parings could be plenty, one could let loose of the wildest of culinary imaginations, I prefer to play a subtle companion, a Salmon which could either be crusted with Zartar or a dash of freshly ground curry powder would do justice to the bland yet a creamy affair. Lamb rack isn’t that bad a combination, a distant cousin called the Gremolata (ground parsley, lemon, Garlic) would be the ideal pick, It was sure an Eureka!! Eureka!! Moment,
When the first chunk of curried salmon topped by the Sphere of Tzatziki hit my taste buds it felt like a perfect combination.
Tzatziki is always served cold.
The accusation is quite simple, after seriously analyzing this sauce with my taste buds, I came to the conclusion of applying the inevitable, an Idea of transposing this to the whereabouts of Molecular Gastronomy after watching a series of clippings at the world wide web.
From Harold’s books I learnt a lot about ingredients and their characteristics, the detailed Knowledge of basic ingredients was so very diabolic that the experiments in the kitchen could be made practical, simple yet complex results.
(Lactic acid) compromises of Calcium in abundance which will make a crust when dropped into a liquid of Align, In terms of Molecular Gastronomy it is called Reverse Spherefication, The addition of more calcium to the Yoghurt is not required and this makes it all the more interesting, The Apparel could be made devoid of Cucumber and the spheres could be aliened on a slice of the same which could be shaved to perfection.
The Results were astonishing at least in my terms, the parings could be plenty, one could let loose of the wildest of culinary imaginations, I prefer to play a subtle companion, a Salmon which could either be crusted with Zartar or a dash of freshly ground curry powder would do justice to the bland yet a creamy affair. Lamb rack isn’t that bad a combination, a distant cousin called the Gremolata (ground parsley, lemon, Garlic) would be the ideal pick, It was sure an Eureka!! Eureka!! Moment,
When the first chunk of curried salmon topped by the Sphere of Tzatziki hit my taste buds it felt like a perfect combination.
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