Molecular Gastronomy Hot Pot

Recipe

Molecular Gastronomy Hot Pot

The Molecular Melting Pot: A Modern Twist on Hot Pot

4.6 out of 5

In the realm of molecular gastronomy, we reimagine the traditional Chinese hot pot, infusing it with innovative techniques and flavors. This avant-garde adaptation of hot pot combines science and artistry to create a unique dining experience that tantalizes the senses.

Jan Dec
Technique› Hot Pot
Asian cuisine› Chinese cuisine
Cuisine styles› Molecular gastronomy

Preparation time

45 minutes

Cooking time

20 minutes

Total time

65 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Pescatarian, Gluten-free, Dairy-free, Low-carb

Allergens

Soy, Gluten, Dairy

Not suitable for

Vegan, Paleo, Nut-free, Egg-free, Soy-free

Ingredients

While the traditional Chinese hot pot is known for its communal cooking and simplicity, our molecular gastronomy version takes it to the next level. We incorporate cutting-edge culinary techniques, such as spherification and foams, to transform the ingredients into visually stunning and texturally intriguing creations. We alse have the original recipe for Hot Pot, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat (total, saturated): 12g, 4g
  • Carbohydrates (total, sugars): 20g, 3g
  • Protein: 40g
  • Fiber: 5g
  • Salt: 2g

Preparation

  1. 1.
    In a saucepan, combine the beef broth, soy sauce, mirin, ginger, garlic, and Szechuan peppercorns. Bring to a simmer over medium heat and let it infuse for 15 minutes. Strain the broth and set aside.
  2. 2.
    In a separate saucepan, combine the agar-agar powder and 500ml (2 cups) of water. Bring to a boil, stirring constantly until the agar-agar is fully dissolved. Remove from heat and let it cool slightly.
  3. 3.
    In a bowl, mix the calcium lactate gluconate with 500ml (2 cups) of water until fully dissolved. Set aside.
  4. 4.
    In another bowl, mix the sodium alginate with 500ml (2 cups) of water until fully dissolved. Set aside.
  5. 5.
    Using a syringe or dropper, drop small droplets of the beef broth into the calcium lactate gluconate solution. Let them sit for 2 minutes to form gel-like spheres. Remove the spheres from the solution and rinse them with water.
  6. 6.
    Carefully transfer the beef broth spheres into the sodium alginate solution. Let them sit for 3 minutes to form a thin membrane around the spheres. Remove the spheres from the solution and rinse them with water.
  7. 7.
    In a blender, combine the remaining beef broth with xanthan gum. Blend until smooth and foamy.
  8. 8.
    Arrange the thinly sliced beef, enoki mushrooms, baby bok choy, tofu, and glass noodles on serving plates.
  9. 9.
    To serve, place the beef broth spheres, foam, and prepared ingredients in individual bowls. Instruct guests to dip the ingredients into the foam, savoring the explosion of flavors and textures.

Treat your ingredients with care...

  • Beef — Choose a tender cut of beef, such as ribeye or tenderloin, for the best results.
  • Enoki mushrooms — Trim the tough ends of the mushrooms before using.
  • Tofu — Use firm tofu to ensure it holds its shape during cooking.
  • Glass noodles — Soak the noodles in hot water until softened before adding them to the hot pot.
  • Cilantro leaves — Add the cilantro just before serving to preserve its fresh flavor.

Tips & Tricks

  • Experiment with different flavors by infusing the broth with herbs or spices.
  • For a vegetarian version, substitute the beef broth with vegetable broth.
  • Add a touch of acidity by serving the hot pot with a squeeze of lime or lemon.
  • Enhance the visual appeal by garnishing with edible flowers or microgreens.
  • Encourage guests to explore the textures and flavors by combining different ingredients in each bite.

Serving advice

Serve the Molecular Gastronomy Hot Pot as an interactive dining experience. Provide individual bowls for each guest to assemble their own combinations of ingredients, beef broth spheres, and foam. Instruct them to dip the ingredients into the foam and savor the burst of flavors.

Presentation advice

Present the hot pot ingredients and components in an organized and visually appealing manner. Arrange the thinly sliced beef, enoki mushrooms, baby bok choy, tofu, and glass noodles on separate plates. Place the beef broth spheres and foam in individual bowls. Garnish with thinly sliced green onions and cilantro leaves for a pop of color.

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