Molecular Gastronomy: Lemon Airby Michael Wards
How do you make an ordinary dinner a memorable one? I think about this a lot. When planning menus, The Austin Artisans aren’t just interested in feeding people; we’re interested in providing an experience.
I’ve been exploring the world of molecular gastronomy, because it offers a new platform for plating and presenting meals. But it’s not just about aesthetics; the right application can serve to enhance the flavor profile of a dish.
My Lemon Air recipe adds just the right balance of brightness to any meal that would benefit from a pop of citrus. It’s specifically delicious on seared scallops, roasted chicken and fresh oysters. We dolloped it on our Squid Ink Pasta and it was superb. Admittedly, the “oohs and aahs” it received at our Supper Club were music to my chef ears.
While molecular gastronomy may seem intimidating, many recipes (like this one) are easier than you think. With only 3 ingredients, and no lab equipment required, you might as well give it a try. If you want to learn a little more about molecular gastronomy, check out this blog post before getting started.
All It Takes
350 grams fresh lemon juice
250 grams water
3 grams soy lecithin
Let’s Get Cooking
- Thoroughly mix all 3 ingredients in a large container.
- Holding a hand mixer just below the surface, mix the liquid so that foam begins to form on the top.
- Once you have at least an inch of foam, let it sit for 2 minutes.
- With a slotted spoon, skim the foam off the top and place it on your dish.
- Serve immediately.
Chef Hack: The juice, water, and lecithin mixture can be made a day ahead of time. Create the foam just before serving.
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