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kmp78 · 7 years ago

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Finland Chronicles: From Russia with ❤️

In the words of Gwen Stefani: This shit is bananas, B L I N I S YASSSS!

Okay yes I know that was lame but who cares because blini season has finally been declared OPENED! 🍴

Soon, Winston, but first let´s learn some background info!

Seeing as Finland was a Grand Duchy of the Russian Empire from 1809 to 1917, it´s only natural that some culinary delights from the East made their way into our kitchens as well, and blinis are one of the bigger ones for sure. They have been on offer in select Helsinki restaurants from as early as the 1860s, but only gained a more mainstream popularity in the 1990s.

Blini “season” usually starts after New Year´s and lasts until early March. The reason why they are considered a “winter delicacy” is that blinis are very greasy and fattening. Basically they are a very hearty and fulfilling meal, and therefore back in the olden days they were eaten during the weeks leading up to lent, in a way of fattening people up so they can handle giving up food!

Well I´m not about to give up food but I´m also never one to say no to fattening myself, so... I´m game! 😀

The toppings for blinis can vary from very expensive and flashy (roe etc.) to very humble and unassuming (salmon mousse, mushroom mousse etc., both of which are readily available from the sea and forests). You could also go a bit wild and choose vegetable paste, beef tartar, or even apples or berries! 😲

ALSO SIDE NOTE: I will point out that Finnish-made blinis are slightly different than the ones they make over there in Mother Russia: Russian blinis tend to be a lot thinner (almost like thin crepes), while ours resemble American-style thicker pancakes, so any Russians out there reading this: caaaaaalm down! No need to panic... 😉

Okay, so! First you naturally make the blini dough! 👩‍🍳

Traditionally it is made with buckwheat flour, but since I am not a super fan of buckwheat, we combine buckwheat and regular wheat flour for a more gentle taste. Our dough is usually made the day before and left in the fridge overnight, so it can get a good rest before D-Day!

The “trickiest” part, if you will, is adding the egg into the dough as you have to separate the yolk and the egg white (something that always causes me great anxiety...) and then whip the whites into a firm foam-like consistency.

Then for ADDED PRESSURE, you have to GENTLY fold the foam into the dough but you can NOT whisk it or otherwise use any kind of force because you need to store the “foaminess” of the whites once it´s added to the dough.

GAH! 😨

I always feel like I need a shower after this part... 😩

And of course we need something to fry the blinis with, and for that we use...

PURE MELTED BUTTER.

Yeah I already told you: this here food WILL fatten you up, so #DEAL 😈

Now we get to actually frying those bad boys!

You can either make small ones or larger ones, depending on mood...

... but regardless of size, during the frying process you ALWAYS drizzle some more melted butter on your blinis! 😈

Mmmm mmmmm mmmmm... 😍

You can´t be too generous with the drizzle, I find.

Final products should look something like... ⬇️

A couple of baby-size blinis: one with smetana (kinda like sour cream but thicker and richer), whitefish roe and chopped onions, and one with smoked salmon/prawn mousse. 😋

Another Russian favorite as a side: salted/pickled cucumber doused with honey!

On the drink side of things, as this is a traditional Russian meal, the traditional drink to go a long with it would be... yep. Vodka. 🙊

However Yours Truly is not much of a daytime drinker (unless Monsignor Leto is on a roll), so I politely just stuck with some good ol´ ´Murican coca cola! 🥤

I´m doing my part in alleviating tensions, people! Donny and Vlad, pay attention! 🇺🇸 🇷🇺

#finland chronicles #screaming fat girl

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travelworldnetwork · 6 years ago

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David Kruger, executive chef at Restaurant Opera.

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ZURCHER GESCHNETZELTES, RESTAURANT AUGUST

I enjoy a good hearty meal, and one of my favourite go-to dishes is the Zurcher Geschnetzeltes. A famous traditional Swiss dish, it consists of slices of tender veal, mushrooms and a light brown sauce, served with potato roesti. See au-gust.ch

LAKE TROUT WITH MOUNTAIN POTATOES, RESTAURANT SIHLMATT

I like Restaurant Sihlmatt for a relaxed meal – not only for its location along the river crossing the city of Zurich, but also because they serve up a delicious marinated lake trout with ancient herbs and mountain potatoes. I can't recommend this place enough. See sihlmatt.ch

VEAL ESCALOPE, RESTAURANT METZG

For me, the best Swiss beef is produced in Ennetburgen near Lake Lucerne, where the butcher's slogan is "An animal that is not treated decently cannot supply good meat." A great place to enjoy this high quality beef is at Zurich's Restaurant Metzg. I particularly like the veal escalope – a simple dish where the lemon sauce perfectly complements the meat. See restaurant-metzg.ch

Who doesn't like a bratwurst?

LINDT CHOCOLATE MOUSSE TOPPED WITH A RASPBERRY-CHAMPAGNE FOAM, BABU'S BAKERY & COFFEEBAR

It comes as no surprise I enjoy local produce and that includes our famous Lindt chocolate. My favourite way to enjoy it is a Lindt chocolate mousse made out of chocolate chunks and I get my fix at Babu's Bakery & Coffeebar. See babus.ch

DAMWILD FROM HITTNAU

Damwild, or fallow deer, from Hirschhof Hittnau, is the perfect venison for me. These deer graze on fresh grass in a 243-hectare enclosure surrounded by fruit, walnut trees and sweet chestnuts, are not fed antibiotics or other artificial additives. I enjoy this meat because it's lean, tender, tasty and above all very healthy. It's a great source of protein, iron and vitamin B2. See gourmethirsch.ch

WIEDIKERLI BRATWURST

Who doesn't like a bratwurst sausage? One of the best ones for me is the Wiedikerli, which comes in three variants: original, with fennel, and with chilli pepper. Created in the 1990s by master butcher Urs Keller from Wiedikon, this sausage very quickly gained a large following all over the city. It's one of my favourite go-to snacks any time of the year. See wiedikerli.ch

SWISS PRIME BEEF, RESTAURANT OPERA

One of the classic dishes at Restaurant Opera is the Swiss prime beef fillet ripened on the bone, roasted with herb ash and served with sow thistle potato mash and peppered honey carrots. This is one of the favourites among our regular guests and our staff, myself included. It's Zurich on a plate – rich, sophisticated and interesting. See restaurantopera.ch

David Kruger started work at the Restaurant Opera in the Small Luxury Hotel Ambassador in Zurich in 2017, introducing his concept of "Agefood" which reflects his passion for nature and the resources from the forests and valleys around Zurich. Guests can go on food hikes to learn about the herbs and flowers he uses in his cooking. Prior to Restaurant Opera, David worked in four restaurants with 15 Gault-Millau points, and in five Michelin-starred restaurants.

from traveller.com.au

#Travel Guide

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omegafoodsciencegeek-blog · 7 years ago

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Whey Protein as Egg White Substitute in Mousse Application

In this lab we explored whey protein’s functionality by replacing eggs with whey protein in a chocolate mousse recipe, adapted by David Lebovitz from Julia Child. During the process we became aware that the body-building community has been utilizing whey protein as a base protein to create a simple dessert, commonly known as “protein fluff”, where a whey protein and water slurry is whipped with a mixer, often with the addition of other ingredients such as cocoa powder and puréed frozen fruits.

With that information, we proceeded to whip the whey protein, and use the foam to replace the egg white foam used in the mousse recipe. Thus the objective of this lab is to observe the difference between a whey protein foam and an egg white foam, in terms of structural integrity, flavors, and other unforeseen behaviors of whey protein in a foam system.

The recipe

Traditional Mousse

Whey Mousse

6 ounces (170g) bittersweet chocolate

6 ounces (170g) unsalted butter

¼ cup (60ml) prepared instant coffee

⅔ cup (170g) sugar

1 tablespoon (15ml) water

Pinch of salt

½ teaspoon vanilla extract

4 large eggs, separated

½ cup (60g) Whey protein + 120 mL water*

Xanthan Gum**

*Adapted ratio after cross-comparison of popular whey protein fluff recipes

**Xanthan Gum was not ideal for mousse consistency, as it created a very dense and gloppy foam, therefore was omitted from recipe. See results and comparisons below.

Mise en place

Image 1. Bitter-sweet chocolate chips, granulated white sugar, unsalted butter, vanilla extract, instant espresso (reconstituted with 60mL hot water)

Image 2. Whey protein (eggs not pictured)

The process

Image 3. The chocolate, butter, coffee, and sugar are melted together to create the base of the mousse; for the original recipe, egg yolks are beaten with the sugar and cooked in a bain-marie until thickened, then mixed in with the melted chocolate mixture (without the sugar)

Image 4 and 5. Cassie and Juliet stirring the pot (bowls)

Image 6. Egg white foam - the egg white is whipped until stiff peak stage, as per recipe instruction

Image 7. Whipped whey protein with the addition of xanthan gum. Even added at a low ratio, the xanthan gum produced a thick, dense, and sturdy foam that is unpalatable, and difficult to incorporate into the chocolate mixture.

Image 8. Whipped whey protein without xanthan gum on the left, with xanthan gum on the right. The foam without xanthan gum was softer and lighter, with a more palatable mouthfeel

Results

Image 9-12. The final products. The foams were gently folded into the respective chocolate mixture, although some deflation occurred. Image 9 and 10 shows the final appearance of the egg white foam mousse, 11 and 12 the whey protein foam mousse.

Discussion

Whey protein is the globular protein isolated from whey in cow’s milk and is a by-product of cheese production. When isolated or concentrated and processed it is commonly used as a dietary supplement. For example, many athletes consume whey protein by dissolving it into shakes and pancakes in order to increase their daily intake of protein.

Because whey is a protein, it can be denatured and manipulated and whipped into a foam, similar to egg whites. It should be also noted that whey protein is hygroscopic meaning it has the ability to attract and hold water. This becomes apparent in the structure of the whey based mouse, since it held its shape more compared to the mousse with the egg whites.

Furthermore, xanthan gum is commonly used as a stabilizer for foam, suspension, or emulsion-based compounds, so incorporating the gum into the whey protein would help with the overall thickening for the mousse. However, we noticed that once air was incorporated with both ingredients, the whipped whey became very gummy in consistency; therefore, we decided to make another batch without the xanthan gum and it produced much better results.

For the final product, the egg white mousse was considered to be the “gold standard” or control. The overall texture was of it was very light and soft making it easy to cut into, and the air bubbles were visible. The whey protein mousse produced a grittier texture and held a firmer structure, due to its hygroscopicity, compared to the control, which was more fluid-like. Both products tasted very similar, but the mousse with the whey protein was slightly more bitter than the control. In general though, incorporating either protein did not sacrifice the overall flavor.

Videos:

Whey protein and xanthan gum being whipped during FSHN 419:

https://drive.google.com/file/d/1zkAbrRNcAwxKJcGiDj55GsOD7vaCLkyy/view?usp=sharing

(Note: The addition of xanthan gum made the mixture very gummy and elastic.)

Whey protein being whipped during FSHN 419:

https://drive.google.com/file/d/1IuPHbvcKjUeX6f_lO-u94ULgkjM3qhdF/view?usp=sharing

(Note: Without the xanthan gum the mixture was less dense; therefore, we chose to use the whey without the gum in the final product.)

The Deal with Protein - https://www.youtube.com/watch?v=Chbm84sCBAw

(Note: Video explaining what protein is and why our body needs it)

THE BEST CUTTING DESSERT EVER (seriously) | Protein Fluff with Amazing Macros - https://www.youtube.com/watch?v=k8t7u5mupS4

(Note: Some swoll dude teaching us how to make protein fluff)

Other References:

https://link.springer.com/chapter/10.1007/978-94-009-0755-3_11

(Note: Textbook about food gels, whey protein in particular)

Whey protein as an egg replacer guidelines: www.thinkusadairy.org/assets/documents/.../WHEY_PROTEIN_GUIDELINES.pdf

https://www.bakeryandsnacks.com/Article/2010/01/08/Reformulated-whey-protein-is-effective-egg-replacer-says-Arla

References

Byrne, J. Reformulated Whey Protein is Effective Egg Replacer, Says Aria. https://www.bakeryandsnacks.com/Article/2010/01/08/Reformulated-whey-protein-is-effective-egg-replacer-says-Arla. Accessed 2018 February 11.

Bottomley R.C., Evans M.T.A., Parkinson C.J. (1990) Whey Proteins. In: Harris P. (eds) Food Gels. Elsevier Applied Food Science Series. Springer, Dordrecht

Feng and others. 2018. Whey protein and xanthan gum being whipped during FSHN 419. https://drive.google.com/file/d/1zkAbrRNcAwxKJcGiDj55GsOD7vaCLkyy/view?usp=sharing. Accessed 2018 February 11.

Feng and others. 2018. Whey protein being whipped during FSHN 419. https://drive.google.com/file/d/1IuPHbvcKjUeX6f_lO-u94ULgkjM3qhdF/view?usp=sharing. Accessed 2018 February 11.

Kory, M. 2016. THE BEST CUTTING DESSERT EVER (seriously) | Protein Fluff with Amazing Macros. https://www.youtube.com/watch?v=k8t7u5mupS4. Accessed 2018 February 10.

SciShow. 2016. The Deal With Protein. https://www.youtube.com/watch?v=Chbm84sCBAw. Accessed 2018 February 11.

U.S. Dairy Export Council. 2018. Whey Protein as an Egg Replacer Guidelines. Accessed 2018 February 10.

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