{"id":17280,"date":"2019-07-26T08:26:54","date_gmt":"2019-07-26T05:26:54","guid":{"rendered":"https:\/\/bar.lv\/ieskats-molekularaja-miksologija\/"},"modified":"2019-07-26T08:27:47","modified_gmt":"2019-07-26T05:27:47","slug":"ieskats-molekularaja-miksologija","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=17280","title":{"rendered":"Ieskats molekul\u0101raj\u0101 miksolo\u0123ij\u0101"},"content":{"rendered":"

M\u016bsdien\u0101s, lai rad\u012btu interesantus koktei\u013cus, miksolo\u0123isti izmanto molekul\u0101r\u0101s gastronomijas iek\u0101rtas,
\ntehniku un zin\u0101\u0161anas. Koktei\u013cu sf\u0113ras un koktei\u013cu kavi\u0101rs, \u0113dami koktei\u013ci, sl\u0101\u0146veida koktei\u013ci da\u017e\u0101d\u0101s kr\u0101s\u0101s,
\nkoktei\u013ci ar put\u0101m un burbu\u013ciem, pulverveida koktei\u013ci, ko\u0161\u013c\u0101jam\u0101s gumijas koktei\u013ci, pap\u012bra koktei\u013ci, cieti koktei\u013ci
\nun daudzi citi. Miksolo\u0123istu kreativit\u0101tei un izt\u0113lei nav robe\u017eu!<\/p>\n

\"kokteilu<\/p>\n

Koktei\u013cu sf\u0113ru<\/strong> tehniku, kuru ir rad\u012bjis \u0161efs Ferran Adria, izmanto, lai rad\u012btu Cointreau kavi\u0101ri. Tas, savuk\u0101rt, var b\u016bt pievienots \u0161amp\u0101nie\u0161iem, Cosmopolitan, Margarita, Sidecar un citiem klasiskajiem koktei\u013ciem. \u0160efs Jose Andres saviem klientiem serv\u0113 karboniz\u0113tas Mojito sf\u0113ras. To gatavo\u0161anai izmanto \u201eReverse Spherification\u201d tehniku un ISI putukr\u0113jumu dispenseri, kas ir pild\u012bts ar CO2.<\/p>\n

\"\u017eelejas<\/p>\n

\u201eNineteen 12\u201d b\u0101rs Beverli Hills pils\u0113t\u0101 saviem klientiem serv\u0113 papl\u0101ti, uz kuras ir 5 \u017eelejas \u0161oti : pussf\u0113ras melle\u0146u Martini ar svaigu melleni sf\u0113ras centr\u0101, sl\u0101\u0146ains B-52 kokteilis \u017eelejas veid\u0101 un sagriezts \u0161\u0137\u0113l\u0113s, bumbieru Martini no bumbieru bieze\u0146a, Mojito \u0161ots dimanta form\u0101 un apa\u013ca Martini ko\u0161\u013c\u0101jam\u0101 gumija. Miksolo\u0123ists Eben Freeman restor\u0101n\u0101 \u0145ju Jork\u0101 gatavo fantastisku \u0113damo koktei\u013cu trio – Cuba Libre Gelatin Square, Ramos Gin Fizz Marshmallow un White Russian Breakfast Cereal.<\/p>\n

Cuba Libre Gelatin Square ir pagatovots, samaisot rumu un kolu ar \u017eelat\u012bnu. Kad tas ir gatavs, \u017eelat\u012bns tiek sagriezts kubos un serv\u0113ts uz laima \u010dip\u0161iem. Laima \u010dip\u0161i ir pagatavoti sekojo\u0161i- sasald\u0113 veselu laimu, tad to sagrie\u017e pl\u0101n\u0101s \u0161\u0137\u0113l\u0113s ar ga\u013cas na\u017ea pal\u012bdz\u012bbu , izm\u0113rc\u0113 s\u012brup\u0101 un iz\u017e\u0101v\u0113 p\u0101rtikas dehidr\u0101tor\u0101, l\u012bdz tas k\u013c\u016bst krauk\u0161\u0137\u012bgs.<\/p>\n

Koktei\u013ca zef\u012brs The Ramos Gin Fizz Marshmallow ir pagatavots, izmantojot tradicion\u0101lo Ramos Gin Fizz recepti (d\u017eins, citrona sula, laima sula, olas baltums, cukurs, saldais kr\u0113jums, apels\u012bnu ziedu \u016bdens, sodas \u016bdens). Tam pievieno kl\u0101t papildus cukuru un \u017eelat\u012bnu, uzputo un cep lai pagatavotu zef\u012bru. Zef\u012bra kvadr\u0101ti\u0146i tad tiek izm\u0113rc\u0113ti kadi\u0137a cukur\u0101.<\/p>\n

\"New<\/p>\n

White Russian Breakfast Cereal pagatavo\u0161anai izm\u0113rc\u0113 r\u012bsu p\u0101rslas Kahlua li\u0137ier\u012b, tad iz\u017e\u0101v\u0113 p\u0101rtikas dehidr\u0101tor\u0101. \u0160\u012bs process tiek atk\u0101rtots, lai dab\u016btu sp\u0113c\u012bg\u0101ku li\u0137iera gar\u0161u. Kahlua p\u0101rslas serv\u0113 dzi\u013c\u0101 b\u013cod\u0101 ar aukstu \u201eVodka Milk\u201d pienu. \u201eVodka Milk\u201d piens ir piena sajaukums ar vodku un nedaudz cukura.<\/p>\n

\"breakfast\"<\/p>\n

\u0160efs Heston Blumenthal serv\u0113 slaven\u0101s viskija ko\u0161\u013c\u0101jam\u0101s gumijas sav\u0101 restor\u0101n\u0101 The Fat Duck. Viskija ko\u0161\u013cenes ir pudeles form\u0101. T\u0101s tiek serv\u0113tas uz fotogr\u0101fijas r\u0101mja ar Lielbrit\u0101nijas karti. Katra viskija ko\u0161\u013c\u0101jam\u0101 gumija ir pagatavota no da\u017e\u0101diem viskijiem un novietota uz kartes, nor\u0101dot re\u0123ionu kur tas tika izgatavots. \u0160efs Jose Andres serv\u0113 \u201eNitro Caipirinha\u201d b\u0101r\u0101 Centro pils\u0113t\u0101 Los And\u017eelesa. \u201eNitro Caipirinha\u201d tiek pagatavota pie galda klienta kl\u0101tb\u016btn\u0113. Kokteili Caipirinha sasald\u0113 ar \u0161\u0137idr\u0101 sl\u0101pek\u013ca pal\u012bdz\u012bbu. Gala rezult\u0101t\u0101 ir savdab\u012bga Caipirinha sm\u0113re ar augstu alkohola saturu.<\/p>\n

\"New<\/p>\n

\"New<\/p>\n

Pateicoties \u0161efam Homaru Cantu, koktei\u013cu miksologi klientiem pied\u0101v\u0101 gar\u0161as main\u012bgos koktei\u013cus ar mazu interesantu odzi\u0146u. To dev\u0113 par br\u012bnumaino ogu (\u201emiracle berry\u201d). Koktei\u013ci Homaru Canto restor\u0101n\u0101 ING ir neticami un fantastiski! Gin and Tonic on the Rock ir serv\u0113ts Erlenmeyer kolb\u0101, kurai apk\u0101rt ir laima sulas ledus. Kad pievieno br\u012bnumaino ogu, tad kokteilis p\u0101rv\u0113r\u0161as par Sloe Gin Screw, Hot Toddy par Arnold Palmer, Margarita par Tekila Sunrise. K\u0101 tas darbojas?<\/p>\n

\"molekul\u0101ra<\/p>\n

Br\u012bnumainaj\u0101 og\u0101 ir prote\u012bns \u2018miraculin\u2019, kas blo\u0137\u0113 sk\u0101b\u0101s gar\u0161as receptorus un paaugstina darbo\u0161anos citiem receptoriem, kas atbild par pikant\u0101m, s\u0101\u013c\u0101m un r\u016bgt\u0101m gar\u0161\u0101m.<\/p>\n

Cita molekul\u0101r\u0101s miksolo\u0123ijas tehnika, kuru ir izgudrojis \u0161efs Ferran Adria, aptur cietus elementus \u0161\u0137idrum\u0101. Tas pal\u012bdz izveidot vizu\u0101li apburo\u0161us koktei\u013cus un dz\u0113rienus. Xanthan Gum izmantoto lai sabiez\u0113tu \u0161\u0137idrumu un saglab\u0101tu cietus elementus dz\u0113rien\u0101 bez to nogrim\u0161anas.
\nViens no \u0161efa izgudrojumiem ir \u201cWhite Sangria in Suspension\u201d ar z\u0101laugiem, aug\u013ciem un sf\u0113risko kavi\u0101ri, kas ir \u201captur\u0113ti\u201d sangrijas miks\u0101.<\/p>\n

\"Cita<\/p>\n

Kr\u0101su maino\u0161ie koktei\u013ci tiek dab\u016bti ar \u201cbutterfly pea flowers\u201d pal\u012bdz\u012bbu. \u0160ie br\u012bnumainie ziedi, kurus p\u0101rsvar\u0101 izmanto Taizem\u0113, ir spilgti zilaj\u0101 kr\u0101s\u0101. Tos izmanto \u0113dienu kr\u0101so\u0161anai. \u012apa\u0161s \u0161iem ziediem ir tas, ka tie maina savu kr\u0101su uz roz\u0101 vai violetu, saskaroties ar citrusaug\u013cu sulu.<\/p>\n

\u0160\u012bs ir tikai da\u017eas molekul\u0101r\u0101s gastronomijas tehnikas, kas pal\u012bdz eksperiment\u0113t un p\u0101rv\u0113rst dz\u0113rienus un koktei\u013cus \u012bstajos negaid\u012btajos \u0161edevros. Miksolo\u0123ijas pasaule ir liela un fantastiska un noteikti patiks visiem, kam pat\u012bk br\u012bnumi!<\/p>\n

Izmantotais avots: www.molecularrecipes.com<\/p>\n

Autore:\u00a0Anna Butkevi\u010da<\/p>\n","protected":false},"excerpt":{"rendered":"

M\u016bsdien\u0101s, lai rad\u012btu interesantus koktei\u013cus, miksolo\u0123isti izmanto molekul\u0101r\u0101s gastronomijas iek\u0101rtas, tehniku un zin\u0101\u0161anas. Koktei\u013cu sf\u0113ras un koktei\u013cu kavi\u0101rs, \u0113dami koktei\u013ci, sl\u0101\u0146veida koktei\u013ci da\u017e\u0101d\u0101s kr\u0101s\u0101s, koktei\u013ci ar [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":9462,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5472,5473,5476,5511],"tags":[],"class_list":["post-17280","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barmenu-skolas-publikacijas","category-interesanti","category-kokteilu-veidi","category-petijumi"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17280","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17280"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17280\/revisions"}],"predecessor-version":[{"id":19482,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17280\/revisions\/19482"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/9462"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17280"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17280"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}