Turners sosa demo chris may16

TURNERS FINE FOODS

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

Ultratex - Modified Tapioca Starch Add to liquids or purées as desired.

Pan Fried Smoked Chicken Terrine • 1000g smoked chicken, flaked down • 50g Broth chicken • 15g SOSA Gelburger – This is not meat glue

notes

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.

Glicemul - Monoglycerides and Diglycerides

notes

Method Heat half the oil with the glicemul to 60c Add the remaining cold oil and set for 6 hours

• 100g Olive Oil • 6g Glicemul

notes

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. notes

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 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 - Mixture of Carrageenan and Carob Bean Gum

The Meringue can be dried out in a low oven.

Maltosec Lemon & Ginger Tea Jelly (this is a soft set jelly).

• 500ml Tea cooled • 20g Sosa powdered vegetable gelling agent (Vegetal) Method Whisk in Vegetal and take to above 90°C to activate (recommend to boil) and pour into serving dishes. *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.

notes

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.

Olive oil powder

Mix together in the above ratio. notes

Chocolate Stones

Olive Oil Foam

• 100g Dark chocolate 70% • 40g Sosa Maltosec • 1g salt • 5g raspberry power

• 300g Olive oil • 3g Lecitina

Method 1. Mix chocolate, salt and maltosec until a sort of playdough texture is achieved.

2. Brake into pieces and freeze for 5 minutes.

3. Dust with powder, keep in an airtight container at room temperature.

Method 1. Heat the oil to 65°C. Add the Lecitina & mix into a deep container.

Cover the container with clingfilm, leaving a gap for the blender. Hold the stick blender at an angle to create the foam. notes

notes

Direct Spherification Microwave Sponge Cake • 8 (480g) eggs • 1 (17g) egg yolk • 140g caster sugar • 1g salt • 45g strong flour • 200g dark chocolate 70% Method 1. Melt the chocolate and combine the remaining ingredients using an immersion blender until smooth.

2. Strain the mixture and pour into a syphon gun, charge with 2-3 caps.

3. Put the foam into plastic cups and microwave for 30 seconds. notes

Raspberry foam / Espuma – Siphon • 75g sugar • 450g raspberry puree • 50g Sosa ProEspuma cold Method 1. Blend all the ingredients 2. Fill foam machine Gas with a cream whipper & shake, refrigerate. notes

Spherification Kit • 400g fruit purée • 100g water • 13g Gluconolactate • 1ltr bottled water • 10g Alginate Method 1. Blend the purée, water and Gluconolactate, put into a squeezy bottle and leave for at least 10 minutes.

2. Blend the bottled water and Alginate and leave for at least 10 minutes.

3. Using a half cylinder spoon, transfer the purée into a water bath. Cook for three minutes. Wash off in clean water and use. notes

Raspberry Marshmallow • 500g sugar • 100g Sosa Liquid Glucose • 200g water • 11 geletine leaves soaked in water • 175g raspberry purée • 18g Sosa Albumina • anti-humidity icing sugar Method 1. Line a tray with cling film, spray with oil spray, then cover with the coating mixture.

2. Mix the sugar, water, and glucose in a pan and boil to 130ºC 3. Whisk the mango purée and Albumina in the Kitchen Aid. 3. Put the foam into plastic cups and microwave for 30 seconds.

4. Once the sugar has boiled to 130ºC, remove from the heat and add the gelatine. Then add to the purée while still whisking 5. Whisk until cool at 45ºC. Turn out onto the prepared tray and dust with more coating mixture. Leave to set. notes

TURNERS COAST Units 5-10 Christchurch Dorset BH23 3PE

TURNERS FINE FOODS Spelmonden Farm Spelmonden Road Goudhurst Kent TN17 1HE

TURNERS NORTH Unit 1 West Craven Business Park Earby Lancashire BB18 6JZ

T 01202 481591

T 01580 212818

T 01282 843830

info@turnersfinefoods.co.uk turnersfinefoods.com