Crab Treasure Spicy

Crab treasure spicy

Fifth International Contest for Note by Note Cooking

Categories: Students

Sawinee Samutrat1, Thungpon Klumrat2, Aubon Rattana3, Pornchat Manowanna3

Lecturers

Witcha Treesuwan2, Naphatrapi Luangsakul3

1 Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

2 Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand

3 Faculty of Agro-industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand

The dish was created in the joint-class on Molecular gastronomy between Kasetsart University and King Mongkut’s Institute of Technology

Note by Note cooking

Fibrous consistencies and acidities

The Crab treasure spicy dish composed of five elements:

1. Crab meat (fiber) that was teared into small 6 cm long.

2. Capsicum crab legs and claws

3. Alginate crispy shell

4. Olive oil egg ball

5. Sour-mint foam (acid)

1. Crab meat

1.1 Recipe

    Gelatin: 1.2 g

    Water: 130 g

    Glycerol: 1.0 g   

    Glycine: 1.8 g

    Glutamic acid: 0.6 g

    Crab flavor: 0.12 g

Egg white powder: 20 g (150 g)

    Arrowroot flour: 1.5 g

    Transglutaminase powder: 2.5 g

1.2 Method

1.2.1 Dissolve gelatin in 50 g water in a small pan. Heat the solution until it just boils. Turn off the heat and wait for the solution to cool down at the room temperature.

1.2.2 Add glycerol, glycine, glutamic acid and crab flavor into the gelatin solution. Set aside.

    1.2.3 Dissolve egg white powder in 50 g water in a bowl. Add a mixture of arrowroot flour and 30 g water into the egg white solution.

1.2.4 Mix the gelatin solution and egg white solution together.

1.2.5 Pour the mixture into a square non-stick tin. 

1.2.6 Place a tin in a steamer using high heat level for 5 minutes. Cool down in a cold bath and allow it fully set in a fridge.

1.2.7 Take a white jelly off the tin and slice on a cutting board by using knife into a fine fibrous strip.

1.2.8 Align the fibrous strips on a plastic wrap and sprinkle the transglutaminase powder on to the strips. Roll the strips together and tightly wrap into a cylinder shape. Store them in a fridge for overnight.

        1.2.9 Remove the wrap and heat in a microwave at full power at 1 minute.

2. Capsicum crab legs and claws

2.1 Recipe

    Capsicum powder: 1.5 g

    Agar agar: 0.25 g

    Red color (Sunset Yellow FCF: E110, Azorubine: E122): 1 drop

    Water: 50 g

2.2 Method

2.2.1 Mix capsicum powder and agar agar, then added into a beaker of water. Drop red color into the solution.

2.2.2 Heat the solution in microwave at full power for 1 minute.

2.2.3 Pipette the hot solution into either tube or pipette tip. Dip tubes or tips in a cold water bath for 2 minutes. Store those tubes and tips in a fridge for 30 minutes to allow the gel fully set.

2.2.4 Remove the red gel from tubes and tips. Cut and sharpen into crab legs and claws.

3. Alginate crispy shell

3.1 Recipe

    Sodium alginate: 1.8 g

    Calcium chloride: 6 g

    Sodium chloride: 0.5 g

    Water: 500 g

3.2 Method

3.2.1 Prepare alginate solution by dissolve sodium alginate and sodium chloride in water.

3.2.2 Pour alginate solution in a round shallow tray.

3.2.3 Prepare calcium solution by dissolve calcium chloride in water. Transfer the solution into a water sprayer bottle.

3.2.4 Spray calcium solution evenly on top of alginate solution.

3.2.5 Allow gel to set for 1 hour.

3.2.6 Remove gel from a tray and place on a back of small bow. 

3.2.7 Dry the gel in a hot air oven at 60 °C for 4 hours.

3.2.8 Prepare deep flying pan filling with rice bran oil. Heat the pan to 180 °C

3.2.9 Put the gel into the hot oil for 3-5 seconds until crusts are form.

4. Olive oil egg ball

4.1 Recipe

    Calcium chloride: 15 g

Sodium alginate: 0.25 g

    Gelatin sheet: 0.5 g

    Yellow color (Tartrazine: E102, Sunset Yellow FCF: E110): 1 drop

Water: 550 g

    Olive oil: 5 ml

4.2 Method

4.2.1 Prepare calcium bath by dissolve calcium chloride in 500 g water.

4.2.2 Prepare alginate solution by dissolve sodium alginate in 50 g water in a beaker. Add yellow color.

4.2.3 Soak gelatin sheet in water and dissolve in alginate solution.

4.2.4 Heat the alginate mixture in a microwave at full power for 1 minute.

4.2.5 Place beaker in a cold bath until temperature of the alginate mixture drop to 16-17 °C. Fill the mixture into syringe.

4.2.6 Drop olive oil on the dry ice using pasteur pipette. Allow oil droplets to be frozen for 2 minutes.

4.2.7 Drop the frozen oil droplets in a syringe (4.2.5), then let the alginate mixture flow pass through the syringe tip. When the frozen oil droplets are going to pass through the syringe tip, place a syringe over a calcium bath. After the oil droplets were dropped in the bath, gently stir for 1 minute.

4.2.8 Remove the oil balls from the calcium bath and wash them in a clean water bath. After that, drain them completely.

5. Sour-mint foam

5.1 Recipe

    Mint pieces

        Agar agar: 0.1 g

        Water: 20 g

        Mint extract: 0.2 g

        Green color: 0.05 g

    Sour foam

        Citric acid: 1 g

        Ascorbic acid: 1 g

        Tartaric: 1 g

        Sucrose: 30 g

        Carboxy-methyl cellulose: 0.5 g

        Serum albumin: 4 g

        Sodium chloride: 0.25 g

        Water: 50 g

5.2 Method

    Mint pieces

5.2.1 Mix agar and water in a glass container, heat in the microwave oven at full power for 40 seconds.

5.2.2 Add in mint extract and green color.

5.2.3 Pour mixture into a square tin and keep in a refrigerator for 30 minutes.

5.2.4 Remove the thin gel from a tin and finely chop by knife.

5.2.5 Dry the gel pieces in a hot air oven at 60 °C for 1 hour.

Sour foam

5.2.6 Mix all ingredients together in a small pan.

5.2.7 Put a pan in a boiling water bath, and make foam by using an electric milk frother.

5.2.8 Add in mint pieces.