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Koerner: Innovations with Texturas and Cold Smoking

“Using new ingredients is one of the ways we continue to evolve.” - Ferran Adrià

In the natural world, evolution can take generations. In the culinary world, it can happen nearly overnight. Spherification, emulsifiers, cold smoking, hydrocolloids, foams, airs— less than a decade ago, you’d never hear these words in a kitchen. Today, they’re making waves in kitchens and on plates across the world as chefs add these new, exciting techniques and textures to their repertoires.

Spherical mango ravioli, liquid olives, frozen chocolate air, deep-fried béarnaise, aromatic pillows… Anything is possible, as long as you have the tools you need to stay on the cutting edge.

The Koerner Company will help you stay inspired with innovative tools like the el Bulli Texturas from Albert & Ferran Adrià product line and the Smoky Express hot and cold smoker. The techniques below are just the beginning!

Spherification & Reverse Spherification Technique
Spherification: create delicate spherical shapes with thin membranes by submerging a liquid with Texturas Algin in a water bath with Texturas Calcic
Reverse Spherification: create stable, long lasting spheres by submerging a liquid with Gluco in a bath of Algin
The Tools
Texturas Algin + Calcic + Citras + Gluco + Xantan: odorless, flavorless powders that enable spherification (note: natural/vegetable origin)
Eines: a kit with two syringes, collecting spoon, and various sized droppers to make spheres of different diameters.
Who's Doing It
Chef Jose Andres (Café Atlantico, Washington, DC) uses spherification to make delicate liquid olives that burst on the palate.

Chefs Dirk Flanigan (The Gage, Chicago) and his pastry sous Katy Nelson do a fried spherification of ganache for their Coffee and Doughnuts.

Chefs Dana Tough and Brian McCracken (Spur,Seattle) use reverse spherification to create encapsulated balls of béarnaise sauce that are stable enough to be deep fried.

Gellification Technique
Gellification: create gels of varying strengths, densities, and textures (note: hot gelatins, gelatins that can be frozen)
The Tools
Texturas Agar + Kappa + Iota + Gellan + Metil: odorless, flavorless powders derived from algae, fermentation, and vegetables that enable an incredible range of gelled textures that can withstand varying amounts of heat

Who's Doing It
Elizabeth Falkner (Citizen Cake, San Francisco) uses Agar to thicken juniper sauce in her dessert, The Sting.

At Crush (Seattle) chef Jason Wilson uses Texturas Lecite, Metil, Xantana, Agar and Gellan. Wilson uses the Metil primarily for hot foam applications; it goes into their preserved Meyer lemon sabayon, aged pecorino and truffle froth, stinging nettle froth, lobster sabayon…click here for more.

Thickening Technique
Thickening: thicken liquids and sauces to desired viscosity (note: it can retain gas)
The Tool
Texturas Xantana:
enables thickening of liquids (including alcohol) with no distortion of color and taste

Who’s Doing It
Chef Dirk Flanigan also uses Texturas Xantana to thicken the cabbage vinaigrette that tops his slow-roasted Gunthorp Farms Pork Shoulder. The pork is roasted in a low-temp oven for 15 hours …click here for more

Emulsification Technique
Emulsification: make emulsions that would otherwise be very difficult to obtain
The Tools
Texturas Lecite + Sucro + Glice: used to create stable airs, and stable fat and water emulsions
Who’s Doing It
Liquid Chef Junior Merino wanted his Pastis Espuma in his Textures, Densities & Sensations cocktail to be extremely light yet with the mouthfeel of a mousse.

Effervescence Technique
Effervescence: make a fizzing, bubbling, tingling sensation on the tongue
The Tool
Texturas Fizzy: effervescent granules that add effervescence without adding flavor
Powdered Fats Technique
Powdered Fats: turn liquid fat (chocolate, oil, etc) into powder
The Tool
Texturas Malto: a carbohydrate that absorbs oils and enables the creation of powders from fatty liquids
Who’s Doing It
Pastry Chef Adrian Vasquez (Providence, Los Angeles) makes white chocolate powder to garnish his dessert of white chocolate mousse. Pastry Chef Michael Laiskonis (Le Bernardin, New York) makes an inventive petite four of peanut powder in a chocolate shell.

Hot and Cold Smoking Techniques
Hot Smoking: rapidly add the flavor and scent of smoke to an ingredient or a dish
Cold Smoking: slowly and gently add the flavor and scent of smoke to a dish without heating or cooking
Smoke Essence: create aromatized condensation (natural liquid smoke) to add to sauces, brines, oils, and more
The Tool
Smoky Express Smoker: a single, compact tool that enables hot smoking, cold smoking, and the creation of smoke essence all in one
Who’s Doing It
Mixologist David Nelson (Spur, Seattle) smokes Laphroaig whiskey syrup before shooting it through a siphon to top his Smoky Martini.
 

Koerner Video
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Now available in the US for the first time, COOKAL, the highly refined alcohol obtained from beetroot, flavored with aromatic essential oils – yet another way to creatively infuse your dishes!  It completely eliminates the need for a torch or salamander when you brûlée.  For more information, contact Koerner  or for additional product information, please click here. 


Beef Carpaccio with Deep-Fried Béarnaise
Chefs Brian McCracken and Dana Tough of Spur – Seattle, WA


Mixologist Junior Merino of The Liquid Chef, Inc demonstrates his Textures, Densities and Sensations cocktail at ICC 2008.


Inventive Petit Fours: Chocolate-Peanut, Chocolate-Corn, Chocolate-Menthol Pastry
Chef Michael Laiskonis of Le Bernardin – New York, NY


The Smoky Express


Smoky Martini
Mixologist David Nelson of Spur – Seattle, WA


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