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False Egg

trev_teich

http://www.youtube.com/watch?v=CeC-lGpIxps

So I want to do something like this but with tea or a different kind of puree. I'm not sure what kind of methocel to use and what radio. Also no combi oven. Thoughts?

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Bueller?

"This video is private." is all I get when I hit play.

trev_teich

really? strange

trev_teich

i now get the same as well. I'll explain in detail when I have more time.

dpietranczyk_49940

Not being able to watch the video either so I'm not sure of your vision, but this immediately popped in my head when I read false egg..

http://youtu.be/9cx_NLCpY44

seijoed

That would make a brilliantly cool looking chile relleno....

seijoed

If you set a bottom in a mold, then lined the walls I think I could make a cube?

Provided methocel (which I've never use) would allow for a re-gel?

seijoed

This helps with looking at all the various viscosity factors...

vp-scientific.com/Viscosity_Tables.htm

Brendan_Lee_56950

Those square molds I posted on the G+ page would be cool for that application @johan.

seijoed

Those were the ones I was thinking of, I have the shallower ones.

seijoed

This one might even be better - http://www.amazon.com/Cake-Silicone-Square-Mold-Cavities/dp/B008DG8APU/ref=sr_1_31?s=home-garden&ie=UTF8&qid=1362434933&sr=1-31&keywords=Silicone+Mold+square

Brendan_Lee_56950

I was thinking about doing that with the half egg shell ones and using a melon baller to carve out a yolk cavity and filling it with something very vibrant and strong and sealing the two halves together with more of the "egg white" mix.

trev_teich

This is what I was asking about and the video answered my question, although the guy is longwinded and some what impressed with himself.

trev_teich

but I do love ideas in food.

Tim_Sutherland_52834

Going old school with out powders etc, I have done this Michel Richard dish a few times. Be prepared to go through many scallops and egg shells until you can get it right.

Michel Richard's book Happy in the Kitchen also has great ideas on how to use plastic wrap in cooking and presentation. Best of all you can view it via Google books.

Jack_Mayer_85396

@Tim I totally agree, that's a terrific book!

trev_teich

So I got it. It's 3% methli HV to water. Hydrate for 6 hours. Then choose your puree and the add 40% meth syrup.

jim_53915

I used the MC recipe to create a foux egg white and created a sweet carrot fluid gel to use as the "yolk".

It was great presentation but I was not happy with the texture of the "egg white" as it was too elastic borderline gummy.

trev_teich

looks very nice