TURNERS FINE FOODS
Sosa Demonstration
TURNERS FINE FOODS Spelmonden Farm Spelmonden Road Goudhurst Kent TN17 1HE
T 01580 212818 F 01580 212241 E info@turnersfinefoods.co.uk turnersfinefoods.com
Gelburger - Vegetarian sticking agent. A mixture of Alginate and Calcium with an added retardant Pan Fried Smoked Chicken Terrine • 1000g smoked chicken, flaked down • 50g Broth chicken • 15g SOSA Gelburger – This is not meat glue • Grain Mustard • Lemon juice • Tarragon • Blanched shallots • Salt & pepper to taste Method 1. Pick down the chicken. 2. Mix with the Gelburger & stock little by little until incorporated. DO NOT COMBINE GELBURGER WITH STOCK. 3 Add the remaining ingredients to taste 4. Line a terrine mould with cling film. Build up the terrine & press for a minimum of 2 hours whilst refrigerating. 5. Slice the terrine and pan fry or warm in the oven.
Method 1. Warm the milk & infuse the potato 2. Blend & pass through a fine sieve 3. Blend in the ProEspuma Hot into the cooled infused, passed milk 4. Rest for 10 minutes Blend then heat to 65°C 5. Pour into foam machine & gas 6. Store at 65°C in a water bath / bain marie until required. 7. Shake before use.
Ultratex - Modified Tapioca Starch Add to liquids or purées as desired.
Glicemul - Monoglycerides and Diglycerides • 100g Rapeseed Oil • 6g Glicemul Method Heat half the oil with the glicemul to 60c Add the remaining cold oil and set for 6 hours
Airbag Patata - Crispy Potato Puffs from Potato Starch • SOSA Airbag granules as required • Vegetable Oil • Salt 1. Deep Fry the potato Airbag in hot oil, it will puff & come to the top when ready. 2. Remove and season with cayenne, chicken salt, truffle salt. Airbag Granet - Crispy Pork Puffs from Dehydrated Pig Skin. Airbag Farina - Finer Pig Skin mixed with Flour for Pané.
Vegetal - Mixture of Carrageenan and Carob Bean Gum Chicken Jelly (this is a soft set jelly). • 500g Chicken wings • 325g Reduced chicken stock • 10g Sosa powdered vegetable gelling agent (Vegetal) • 50ml Soy sauce
Mandarin foam / Espuma – Siphon • 75g sugar • 450g mandarin puree • 50g Cointreau • 50g Sosa ProEspuma cold
Method 1. Blend all the ingredients 2. Fill foam machine Gas with a cream whipper & shake, refrigerate.
Albumina - Egg white protein • 15g SOSA Albumina (Powdered egg white) • 50g Sugar • 125g Water or Fruit Purée If made with water it can then be flavoured with:Freeze dried Powder, Smoke Powder, Fruit Pastes. • 200g Sugar • 120g Water
Method 1. Roast chicken wings at 200°C for 20 minutes until golden brown. 2. Add roasted wings to stock and bring to the boil, reduce heat to a simmer and reduce liquor by 1/3. (333g) 3. Strain off the stock, add soy sauce 4. Whisk in Vegetal and take to above 90°C to activate (recommend to boil) and pour into serving dishes.
Method Whisk the Albumina, 50g Sugar and 125g Water or fruit Puree. Boil the 200g Sugar and 120g water to 120ºC. Pour the boiled sugar onto the Whisked Whites Whisk until cold. Store in the Freezer. It won’t freeze because of the sugar content, but it will prevent the Meringue from leaking.
*Vegetal is easy to use and less sensitive than others with a pleasant mouth feel. It is also more versatile than other vegetarian gelling agents. Used for hot jellies, fake caviar & is flexible enough to slice & roll. Dosage firm set 50g/Kg, soft set 25g/Kg. Melting point 65C.
The Meringue can be dried out in a low oven.
Maltosec Pro Espuma Hot (Carrageen, Maltodextrine Vegetable Emulsifier, Dextrose, Glucose) Jacket Potato Foam (To fill one standard siphon). • 450g Milk • 50g Jacket potato well cooked • 45g ProEspuma Hot
Tapioca starch ratio 2 part Maltosec to 1 part fat, oil or melted chocolate. Just simply stir the two together. The more powder you add the finer the crumb.
Nutella crumb
Melt paste, add Maltosec to desired texture.
Rapeseed oil powder
Mix together in the above ratio.