Forest Floor

Fourth International Contest for Note by Note Cooking

Education Category: Dublin Institute of Technology

Advanced Molecular Gastronomy Module, School of Culinary Arts and Food Technology, College of Arts and Tourism, Dublin Institute of Technology

Students: Adrian Callinan, Sandeep Pandey, Sarah Maguire, Rajiv Sokay, Curt Evans, Kate Guinan, Nivia Aguirre, Robert Hoare, Nicola Duffy, Fiona Murphy, Kim Millar, Sophie Dalton*, Kate O’Neill and Balakrishnan Nayak.

*Sophie Dalton’s dishes have been selected to represent the students listed above from the Advanced Molecular Gastronomy Module (D.I.T.)

Note by Note Cooking using Methylcellulose and Mint

The Forest Floor

Coconut, Milk and Mint

Sophie Dalton

Lecturers: Róisín Burke & Pauline Danaher

MATERIALS & METHODS

DISH ONE: THE FOREST FLOOR

The Forest Floor Dish is made up of four elements:

Mushroom Meringues

Bacon Soil

Pea Sponge (contains Methylcellulose)

Basil & Chlorophyll Leaves (contains Methylcellulose)

Each recipe is presented separately below.

MUSHROOM MERINGUE RECIPE

Mushroom Meringue Ingredients

Yield: 22

Ingredient

Breakdown on Ingredients

Quantity

Picture

Egg White Powder

Louis Francois – Blanc Gallia

Powdered Hen’s Egg Albumin,

Stabiliser: E415

Acidifier: E330

Expansion Agent: E1505

60g

Sucrose

Caster Sugar

74g

Water

Tap Water – Room Temperature

120ml

Umami Flavour

100% Tomato extract

4.5ml

Orange Colour

Water,

Colour – E110

Acidity Regulator: Citric Acid

Preservative: Potassium Sorbate

4.2ml

Mushroom Flavour

1-Octen-3-ol

1ml

Mushroom Meringue Equipment List

Equipment

Quantity

Model

Steel Bowl (Medium)

None

Kenwood Mixer with Whisk Attachments

Major

Disposable Piping Bags

Plastic

Dessert Spoon

None

Balloon Whisk (Medium)

None

Plastic Pipette

Disposable

Rubber Spatula

Weighing Scales

Weighing Scales: mini

Mini Scales: 0.1g increment

Silicone Parchment Paper

20cm x 40cm

Steel Measuring Jug

1ltr Jug

Steel Bowls (Small)

None

Deck Oven

Tom Chandley Deck-Oven

Convotherm Oven

OEB 6.10

Flat Oven Tray (Large)

Office Knife

Wustoff 3”

Mushroom Meringue Method

1. Carefully weigh the ingredients

2. Add the egg white powder and water into a medium steel bowl.

3. Use the balloon whisk to create a smooth mixture and ensure there are no lumps.

4. Place into the Kenwood mixer and whisk on high speed for 20 seconds.

5. Add the sugar and whisk on high speed for one minute. (It should look glossy)

6. Add the mushroom flavour and whisk for 10 seconds on high speed to incorporate.

7. Split the mixture 2:1 into two bowls.

8. The larger portion should then be coloured a deep orange colour and flavoured using Tomami umami flavour.

9. The orange meringue can then be placed into a piping bag.

10. The white meringue should be placed into a separate piping bag.

11. The white meringue is to act as a mushroom stem and the orange as the bulbous top.

12. The piping bags have no nozzle but are cut using a sharp knife. The white meringue piping bag is cut so that the diameter of the hole is 1cm. The orange meringue piping bag is cut to a diameter of 1.5cm.

13. The meringues are piped directly onto parchment paper. The orange mushroom caps were 4cms in diameter and 3cm in height. The white stems of the mushroom were 2cm in diameter and 3cm in height. They were piped so that the base is thick and is pointed at the top.

14. Using a clean plastic pipette gently dab the orange meringues with white meringue to create a polka dot effect.

15. Pipe the meringue onto a small piece of silicone based parchment and place on a microwave safe plastic tray.

16. Microwave the meringues until they have expanded (15 seconds in an industrial microwave at full power). If they are cooked for too long they will shrink and become wrinkly.

17. They then need to be left on the tray to cool. They must not be touched initially as touching damages he surface finish of the product.

BACON SOIL RECIPE

Bacon Soil Ingredients

Ingredient

Breakdown on Ingredients

Quantity

Picture

Cocoa Butter

Fat: Cocoa Butter

97g

Olive Oil

Olive Oil: Extra Virgin

55ml

Orange Colour

Water,

Colour – E110

Acidity Regulator: Citric Acid

Preservative: Potassium Sorbate

4.2ml

Red Colour

Water

Carmoisine (E122) 1.7%

Recommended Dose 2g/kg

2ml

Green Colour

Water,

Colour: Tartrazine (E102) 0.71%

Colour: Patent Blue (E131) V 0.49%

Sodium Benzoate (E211) 0.2%

Recommended Dose 2g/kg

2.5ml

Smoked Bacon Aroma

Inverted Sugar

Aroma

Glycerine (E422)

Recommended Dose 2g/kg

0.5g

Bacon Flavour

Dithazine Trisolutly

2,4,6-tris (2-methylpropyl)-1,3,5 dithiazine

Salt

NaCl

Soy Lecithin

Soy Lecithin 12 DE

Maltodextrin

Maltodextrin 12 DE

40g

Bacon Soil Equipment List

Equipment

Quantity

Model

Steel Bowl (Medium)

None

Dessert Spoon

None

Balloon Whisk (Medium)

None

Plastic Pipette

Disposable

Weighing Scales

Steel Measuring Jug

1ltr Jug

Small Pot

Stainless steel, heavy bottom

Thermo-mix

TM5

Vacuum Pack Bags Medium

Heat safe

Steel Bowls (Small)

None

Bacon Soil Method

1. Weigh out all ingredients, keep maltodextrin separate

2. Place the fats into a medium metal bowl and melt over a Bain Marie.

3. Once melted add the colours and flavours to the fats also add 2g of soy lecithin

4. Blend in a Thermomix at speed 7 for 2minutes to emulsify the colours and fats.

5. Allow to cool for ten minutes at room temperature in a medium steel bowl.

6. Mix with the Maltodextrin and allow break small crumbles for plating.

Pea Sponge Ingredients

Ingredient

Breakdown on Ingredients

Quantity

Picture

Water

H20

120ml

Olive Oil

12ml

Basil Flavour

Glycerine (E422)

Natural Basil Extract

Recommended Dose: 0.2g/kg

4drops

Chlorophyll

Glycerine (E422)

Natural Colour: obtained from vegetables Cu-chlorohylin (E141)

Recommended Dose: 0.6g-3g/kg

6.2g

Green Colour

Water,

Colour: Tartrazine (E102) 0.71%

Colour: Patent Blue (E131) V 0.49%

Sodium Benzoate (E211) 0.2%

Recommended Dose 2g/kg

2.5ml

Egg White Powder

Louis Francois – Blanc Gallia

Powdered Hen’s Egg Albumin,

Stabiliser: E415

Acidifier: E330

Expansion Agent: E1505

15g

Pea Aroma

Aroma

Inverted Sugar

Glycerine (E422)

Recommended Dose 2g/kg

6 drops

Methylcellulose

Pea Protein

Pea Protein Isolate

10g

Allyl Isothiocyanate

CH₂CHCH₂NCS.

0.1g

Bacon Flavour

Dithazine Trisolutly

2,4,6-tris (2-methylpropyl)-1,3,5 dithiazine

0.1g

PEA SPONGE RECIPE

Pea Sponge Equipment List

Equipment

Quantity

Model

Steel Bowl (Medium)

None

Dessert Spoon

None

Balloon Whisk (Medium)

None

Plastic Pipette

Disposable

Weighing Scales

Steel Measuring Jug

1ltr Jug

Plastic Tub

Microwaveable

Small Syphon

CO2 Charges

Microwave

Industrial

Small Plastic Tray.

Pea Sponge Method

1. Weigh out all of the ingredients and place into a medium steel bowl.

2. Whisk the ingredients together until a smooth paste is formed. The consistency of the sponge batter should be runny.

3. Pour the batter up to the line inside the syphon jug.

4. Close the lid securely and add one C02 charge to the syphon.

5. Shake vigorously for 30 seconds

6. Test by piping some of the mixture into the plastic container. The mixture should be highly aerated like a super like mousse.

7. The second charge may be required to achieve this texture. Once added the syphon will require 30 seconds further shaking.

8. The sponge was then microwaved in an industrial microwave a full power for 1minute.

9. Once cooked the sponge was tipped out of its plastic container onto a clean plastic tray and allowed to cool.

BASIL & CHLOROPHYLL RECIPE

Leaf Ingredients

Ingredient

Breakdown on Ingredient

Quantity

Picture

Water

H20

70ml

Olive Oil

12ml

Methylcellulose

Methylcellulose F50

Matcha Green Tea Powder

100% Matcha Green Tea

Egg White

Whey Powder

Whey protein isolate

Basil Flavour

Glycerine (E422)

Natural Basil Extract

Recommended Dose: 0.2g/kg

4drops

Leaf Equipment List

Equipment

Quantity

Model

Steel Bowl (Medium)

None

Plastic Pipette

Disposable

Offset Palette Knife

Small Size 1cm wide

Deck Oven

Tom Chandley Deck-Oven

Weighing Scales

Silicone Parchment Paper

20cm x 40cm

Steel Measuring Jug

1ltr Jug

Card board

1mm Cake board

Steel Bowls (Small)

None

Flat Oven Tray (Large)

Office Knife

Wustoff 3”

Leaf Method

1. Carefully weigh all of the ingredients and place in a medium steel bowl

2. Allow to sit in the fridge for an hour or two or until set into a thick paste.

3. Cut leaf shapes into the card to use as a template

4. Prepare the oven tray: prepare a sheet of greaseproof

5. Using the small offset palette knife smooth the paste into the template leaving a leaf shape on the paper.

6. Place in a 200°c oven for 7minutes

7. Allow to cool.

DISH 2: COCONUT, MILK & MINT

Coconut, Milk and Mint is made up of three elements:

Coconut Parfait

Milk Honeycomb

Mint Tuille (contains Methylcellulose and Mint extract)

COCONUT PARFAIT RECIPE

Coconut Parfait Ingredients

Ingredient

Breakdown on Ingredients

Quantity

Picture

Egg Yolk Powder

Unflavoured egg yolk powder 100%

Note: May also contain gluten, soy and milk

60g

Whey Powder

100% whey protein isolate

32g

Sugar

Sucrose

69g

Coconut Paste

Coconut 33%

Sugar

Coconut Milk Powder

Sunflower Oil

Coconut Oil

Maltodextrin

Natural Flavour

Emulsifier: Soy Lecithin (E322)

Preservative: Potassium Sorbate (E202)

114g

Coconut Aroma

Aroma

Propylene Glycol (E1520)

8drops

Water

H20

403ML

Coconut Parfait Method

1. Fill the pot up to a third full and place on a gas ring and bring up to a gentle simmer.

2. Carefully weigh out all of the ingredients.

3. Place the coconut paste, sugar, water and egg powder into a medium steel bowl and place over the simmering water and whisk gently until thick and rich like custard.

4. Once cooked pour into a bowl.

5. Wet the muslin under the tap and wring it out to remove ALL excess moisture.

6. Fold the piece of cloth in half and line the chinois with the cloth

7. Pour the coconut custard into the muslin.

8. Bring all of the edges and corners together and gently begin to twist the fabric to tighten the muslin to expel the strained coconut custard.

9. Line the loaf tin moulds with Clingfilm and fill with the mixture.

10. Freeze until set.

11. To serve remove from moulds, ensure all Clingfilm has been removed.

Coconut Parfait Equipment List

Equipment

Quantity

Model

Steel Bowl (Medium)

None

Dessert Spoon

None

Balloon Whisk (Medium)

None

Plastic Pipette

Disposable

Weighing Scales

Micro scales 0.1g increment

Steel Measuring Jug

1ltr Jug

Small Pot

Copper Pot 1.5ltr capacity

Small Loaf Tin

3cm x 3cm x 6cm

Grease Proof Baking Parchment

Silicone Based

Fine Chinois

Fine

Clingfilm

0.5m

Heat Resistant Industrial

Muslin Cloth

2m x 1m

New

MILK HONEYCOMB RECIPE

Milk Honey Comb Ingredients

Ingredient

Breakdown on Ingredients

Quantity

Picture

Whey Powder

100% Whey Protein Isolate

Sugar

Sucrose

150g

Water

H20

60g

Baking Powder

Corn starch

Sodium Bicarbonate

Sodium Aluminium Sulphate

Mono-calcium Phosphate

Milk Honey Comb Equipment List

Equipment

Quantity

Model

Dessert Spoon

None

Balloon Whisk (Medium)

None

Weighing Scales

Micro scales 0.1g increment

Steel Measuring Jug

1ltr Jug

Small Pot

Copper Pot 1.5ltr capacity

Grease Proof Baking Parchment

Silicone Based

Clingfilm

0.5m

Heat Resistant Industrial Clingfilm

Piping Bag

Disposable

Milk Honey Comb Method

1. Set up a clear space on a steel countertop and cover in silicone based greaseproof paper.

2. Place water and sugar in a pot and bring to a light caramel stage (160°c).

3. At this point quickly whisk in the methylcellulose and whey powder.

4. In quick succession whisk in the baking powder.

5. Pour it out onto the greaseproof and allow to grow and cool completely before breaking it into bite sized pieces.

MINT TUILLE RECIPE

Mint Tuille Ingredients List

Ingredient

Breakdown on Ingredients

Quantity

Picture

Water

H20

70 mls

Olive Oil

12 mls

Methylcellulose

Methylcellulose F50

Matcha Green Tea Powder

100% Matcha Green Tea

Egg White

Whey Powder

Whey protein isolate

Mint Extract

Essential Natural Arvensis Mint

Sunflower Oil

4drops

Mint Tuille Equipment List

Equipment

Quantity

Model

Steel Bowl (Medium)

None

Plastic Pipette

Disposable

Offset Palette Knife

Small Size 1cm wide

Deck Oven

Tom Chandley Deck-Oven

Weighing Scales

Silicone Parchment Paper

20cm x 40cm

Steel Measuring Jug

1ltr Jug

Card board

1mm Cake board

Steel Bowls (Small)

None

Flat Oven Tray (Large)

Office Knife

Wustoff 3”

Mint Tuille Method

1. Carefully weigh all of the ingredients and place the medium steel bowl

2. Allow to sit in the fridge for an hour or two or until set into a thick paste.

3. Cut leaf shapes into the card to use as a template

4. Prepare the oven tray: prepare a sheet of greaseproof

5. Using the small offset palette knife smooth the paste into the template leaving a leaf shape on the paper.

6. Place in a 200°c oven for 7minutes

7. Allow to cool

RESULTS FROM 5 TRIALS

WEEK ONE

MUSHROOM MERINGUE

Test 2 of Mushroom Meringues

The first test batch was blown away in Convotherm Oven

SENSORY ANALYSIS RESULTS

The recipe needs to become more savoury as it is intended as a savoury course. See Appendix Two for full sensory analysis results.

Comments made:

Tastes mushroomy but the sweetness is peculiar, interesting texture, outer skin is slightly unpleasant

WEEK TWO

Two methods were trialled for cooking the mushroom meringues. The first method was in the oven which caused the meringue to form a skin and wrinkle. The second method was inspired by a demonstration by Hervé This. The meringue was microwaved until it expanded. The meringue was cooked for a little too long.

The pea sponge was made using a syphon. The colour was too intense to represent moss in a forest floor. It was recommended to reduce the amount of fat in order to achieve a lighter sponge. The basil aroma changed during the cooking process and became strange.

The method for the bacon soil was based a molecular cooking recipe that uses fat and maltodextrin to make a flavoured powder. Cocoa butter was used for the product because it sets at room temperature which creates a more chunky rough soil. The volume of maltodextrin required to achieve the desired texture was significant. The flavour was strong of smoky bacon. It melts in the mouth to give a rich mouthfeel.

SENSORY ANALYSIS

The dish was deemed too strong by three of the testers (of five).

There was an overall lack of enthusiasm for preference for the dish with “Like Slightly” and “Dislike Slightly” winning the vote. The dish is unusual but aims to present the consumer with familiar flavour profiles. Further work on the balance and the strength of flavours will be needs as well as textural changes.

Comments made on:

Pea sponge: strange flavour from basil, little too dense

Mushroom meringue: mushroom flavour a little too strong, meringue better now that it is less sweet

Bacon soil: strong bacon flavour, interesting concept

WEEK THREE

The third week was the first trial of the dessert dish Coconut, Milk and Mint. The coconut curd was based on the

Two trials of honeycomb were carried out. The initial test resulted in slightly bitter honeycomb. The addition of methylcellulose and whey protein changes the normal method for making honey comb. The milk protein has been added to give the dish a maltiness and a toasted creaminess. The first trial identified that the whey protein and methylcellulose must be added when the caramel is at a light stage around 160oC.

The second trial was successful and created a snappy malty honeycomb. The texture is improved.

SENSORY ANALYSIS

The participants in the sensory analysis liked the dish. They thought the coconut curd was tasty and smooth. The appearance of the curd was highly glossy. The milk honey comb was liked by all and the flavour was toasted and malty. The preference for the dish is shown below in a spider plot diagram.

WEEK FOUR

Four recipes were tested and improved on week four. The coconut curd recipe was further developed into a coconut parfait. The texture was grainy. This will need to be revised. The freezing process in the loaf tin mould was successful and will be incorporated into the final recipe.

The honeycomb was trialled again with interesting results. The texture was more open and improved however it would have been preferable to be slightly more caramelised.

The Matcha green tea and mint jellies were not chewy. They were totally unpalatable. There was too much agar used to form the gel thus creating a very hard and brittle jelly. The comments on the jelly were dreadful. It wasn’t possible to carry out a sensory analysis on the jelly as it was to

A recipe for leaves was developed during the week four trial. A template was made out of card and then a number of different thicknesses in order to determine how the paste would react to cooking. The thinnest leaf was the most attractive and the oven coloured them unevenly giving a realistic autumn leaf effect.

WEEK FIVE – FINAL DISHES

THE FOREST FLOOR

The Forest Floor dish is made up of four different elements. The mushroom meringue which tastes like a mushroom and is a similar texture to a poached button mushroom. The bacon soil has a rich smoky bacon flavour that melts in the mouth. The pea sponge wasn’t a success due to last minute recipe change. The previous test’s recipe is used in materials and methods. It is supposed to be a light fluffy sponge to represent the moss of the forest floor. The fallen leaves are flavoured with basil and are thin and crisp.

COCONUT, MILK & MINT

This dessert is simply called Coconut, Milk and Mint. The mint crisps are made from methylcellulose, egg white powder and mint extract. They were made using the same method as the basil leaves. The mint helps to cut through the richness and sugar. The milk honeycomb adds a maltiness. A new method was employed to ensure the parfait is smooth. Muslin is soaked in water then thoroughly wrung out. The coconut curd is then passed through the muslin. This has ensured the parfait is smooth. The comments on this dish were that it has developed into a balanced and delicately flavoured dish.

DISCUSSION

THE FOREST FLOOR

The inspiration for The Forest Floor concept came from the initial advanced molecular gastronomy classes where the available compounds were presented to the class. A list of compounds was recorded and then further investigated. Due to the lack of familiarity with Note by Note cooking the dish was conceptualised primarily around flavours rather than around rigid processes and recipes. Mushroom, bacon, pea and basil stood out from the available resources. The concept of an earthy autumnal dish began to develop.

The developer’s perspective on the development of the Note by Note Forest Floor was to use familiar flavours and unfamiliar ingredients and make a dish that is both recognisable but challenging. By creating elements that represent or reflect everyday items: mushrooms, soil, leaves and moss it removes some of the alien concept of cooking with ‘chemicals’ while also showcasing the benefits and endless possibilities for the uses of Note by Note cooking.

The dish gradually evolved each week the recipes were continuously improved and revised. The sensory analysis was very important for the evaluation and changes made to the recipes.

Mushroom Meringue

Colour: The colour of the mushroom is vibrant and loud. The purpose of this is to evoke a sense of wonderment and fairy tale like images in the mind of the consumer. The white speckles on the mushroom closely resemble that of the real thing.

Taste: The distinct mushroom and savoury flavours dominate in mushroom meringues. The balance of flavours has been achieved with the reduction of sugar in the recipe.

Texture: The texture of the mushroom is similar to a poached button mushroom: springy but in a pleasant yielding way.

Bacon Soil

Colour: The colour of the bacon soil is a mottled brown with flecks of white. This was intentional to give the soil dimension. The brown colour also portrays the aroma of smoky bacon while representing the Maillard effect that occurs when proteins are browned or caramelised in cooking.

Taste: The taste of the bacon soil is strong and rich. The fat carries the flavour well and delivers it in a melting moment in the mouth.

Texture: The texture of the crumb is rough and quite chunky this was achieved by using cocoa butter which sets at room temperature which caused the maltodextrin and fat mixture to clump like real soil. The soil melts luxuriously in the mouth.

Pea Sponge Moss

Colour: The final dish presented in the photograph shows an unfortunate pea sponge that had been subject to unnecessary last minute experimentation. It turned into a pale pastel green soufflé with a particularly distinct aroma from the addition of basil which was wholly unpleasant.

Taste: Unpalatable. However the previous test of the pea sponge had been successful in terms of flavour. It was slightly dense from too much fat.

Texture: It was slightly dense from too much fat.

Basil Leaves

The leaves were one of the most fun and interesting aspects of the dish to develop.

Colour: The colours of the leaves were exactly how they were envisaged. The cooking process gave an uneven browning which added to the overall theme of forest floor.

Taste: The leaves had a delicate earthy flavour with a hint of basil. The earthiness was provided by Matcha green tea.

Texture: Texturally the leaves were the most successful component in the entire project. Once discovered that the mixture needed to be cold in order to achieve best results the method went from strength to strength. Using a template a palette knife paper thin leaves could be made easily. They were crisp and delicate and felt almost real.

COCONUT, MILK & MINT

The concept for the Coconut, Milk and Mint dessert dish was less clear from the outset. The developer wanted to create a dish with a variety of textures as well as flavours. When using only liquids and powders (compounds) to create the dish it was important to research and experiment with the different ingredients available. Methylcellulose and trigeminal compounds had to be incorporated into the dish this was the starting point for brainstorming the dish.

The developer wanted to use egg yolk powder to make a product called Coconut Curd or Kaya. It is a simple recipe that uses coconut milk, egg yolks, butter and sugar. It produces a thick curd. Kaya comes from Malay-Chinese (Aquino, 2015). Traditionally it is made using palm sugar which gives the coconut curd a rich brown colour. The caramelisation occurs in the cooking process and gives a rich colour (Wong, 2014). Due to the high water content of the rehydrated egg yolk the product didn’t develop the caramelised flavour from the sugar. According to McGee (2004) a curd has a higher amount of egg than a traditional milk cream and more sugar (like pastry cream). It is cooked and enriched with butter. This dish was aimed to look natural in colour and flavour.

Coconut Parfait

Colour: The colour of this element changed greatly over the development process. Initially too much egg yolk was being used which made it appear dyed. This was slowly controlled and a light natural creamy yellow colour achieved.

Taste: The taste of the coconut parfait was delicate and well balanced. Not too sweet. The technique employed to strain the curd made the taste more clean and pronounced due to the clean mouth feel.

Texture: Smooth as velvet. Needs to be frozen but not frozen hard. The photo of the final dish shows a lightly flattened parfait.

Milk Honeycomb

Colour: The colour achieved is a warm light golden brown with a darker centre. The milk protein gives a cloudy appearance to the honeycomb instead of the glossy golden honeycomb this version has a malty colour and flavour giving it an unusual matt appearance.

Taste: The flavour of the milk honey comb highlights the presence of the toasted whey protein. The caramel toasts the whey protein as it is added to the 160°c caramel. The methylcellulose is added at this stage also. The toasted caramel gives the dish another dimension of the traditional breakfast dish Kaya (coconut curd) on toast.

Texture: The texture of the honey comb in initial tests had been quite tight. The bubbles had been small and too dense. The final recipe for honeycomb gives a more open texture with larger more uneven bubbles which is what was desired.

Mint & Green Tea Crisps

Colour: Light green with no colour from the cooking process.

Taste: Minty with a hint of Matcha green tea.

Texture: Simple crisps add a wafer like texture to the dish.

Food Additives Used In Final Dishes

This table includes all of the additives used in the final dishes. Food Additives are closely regulated in the E.U by Regulation 1333/2008.

Ingredient

Names

Purpose

Limits

Further Information

E102

Tartrazine, FD&C Yellow No.5

Colour

Banned in Austria Norway

Not Recommended for Children

7.5mg/kg bodyweight/day

Synthetic yellow colour used in drinks, soups, cakes, ice-creams (The UK Food Guide, 2015a)

E110

Sunset Yellow

Colour

Banned in Austria Norway

Not Recommended for Children

1mg/kg bodyweight/day

Synthetic yellow food dye found in marmalade, instant sauces and soups (UK Food Guide, 2016c)

E122

Azorubine, Carmoisine

Colour

Banned in USA, Sweden, Norway & Japan

Not recommended for children

15mg/kg bodyweight/day

Synthetic red food colour used in confectionary, yogurts and jellies (UK Food Guide, 2016d)

E131

Patent Blue V

Colour

Banned in USA, Norway and Austrialia

Not Recommended for Children

15mg/kg bodyweight/day

Sythetic blue coal tar food dye. (UK Food Guide, 2016e)

E141

Copper Complexes of Chlorophyll and Chlorophyllins

Colour

Can be consumed by all – no adverse effects currently know (UK Food Guide, 2016f),

Dark Green Food colour it is he synthetic version of E140 natural green colour (MyAdditives, 2016)

E1505

Triethyl Citrate

Solvent

2mg/kg

Odourless liquid, oily feel (JECFA, 1984)

Ingredient

Names

Purpose

Limits

Further Information

E211

Sodium Benzoate

Preservative

Not recommended for people with respiratory problems like asthma or aspirin allergy

Not Recommended for Children

Antifungal & antibacterial preservative effective is acidic environments found in sauces, sweet and olives (UK Food Guide, 2016h)

E322

Soy Lecithin 12 DE

Stabiliser

Used in the food industry to gel, thicken and stabilise. Most common source in industry soy (UK Food Guide, 2016a)

E330

Citric Acid

Acidity Regulator

Citric acid is an acid found in citrus fruits. Used in metabolism.

(Pub Chem, 2016)

E415

Xanthan Gum

Stabiliser, Thickener, Gelling

Natural Carbohyrate used in recent times to replace gluten (UK Food Guide, 2016a)

E422

Glycerol

Thickening

Clear, odourless, thick liquid with a sweet taste: part of the alcohol family of compounds (Encyclopaedia Britannica, 2015)

Maltodextrin

Thickener

No official guideline daily intake

No side effects currently know in concentrations used in food product (Cuisine Innovation, 2016).

Is a sugar derived from sugar through starch hydrolysis. Can be used to thicken, stablilise, prolong crispiness, help disperse powders, lipid to powder.

(Cuisine Innovation, 2016).

Ingredient

Names

Purpose

Limits

Further Information

E464

Methylcellulose

Gelling, Thickening stabilising

Forms a clear viscous gel when hot and melts when its cooled. It is a hydrocolloid derived from plants.

(Chef Steps, 2016)

E202

Potassium Sorbate

Preservative

No currently known negative impact on human health

Antifungal & antibacterial preservative found in dried fruit, cheese, frozen foods and tinned producs. (UK Food Guide, 2016g)

E1520

Propylene Glycol

Stabiliser

No current evidence that negative side effects exist from consuming propylene glycol (Propylene-Glycol, 2016).

Synthetic hydrophilic liquid. Used to absorb and maintain water content of food stuffs. Odorless, clear and tasteless substance (ATSDR, 2016)

E521

Sodium Aluminium Sulphate

Stabiliser

May affect liver function in high doses. Its usually used in small amount (Food-Info, 2016)

Used to strengthen vegetables for processing. Also used as acidity regulator in is involved in bleaching process of flour (Food-Info, 2016).

CONCLUSION

This project has been a challenge. It required the developer to think in a new way, to approach the kitchen in a new light. This type of “cooking” is initially restrictive because there is no tangible food to cook. Once the developer moved away from what was missing and really looked at what was possible the dishes began to develop. As a classically trained chef it was difficult to step back and think in a new way. Classical techniques applied to very modern ingredients. The Forest Floor dish was by far the highlight of the project; seeing how it developed every week all the way to the final picture. It required lots of refining and adjusting and restarts but it turned out really well.

The Coconut, Milk and Mint dish uses very simple techniques once the recipes were developed it becomes like ‘normal’ cooking. It was simple yet the amount of work that went into finding the balance between the compounds and aromas and flavours was time consuming and new.

The potential for Note-by Note cooking if people are willing to dedicate time to learn and experiment is huge. It is a new and largely unexplored discipline that is exciting and forces innovation.

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