Vegetarian Dish Incorporating Molecular Gastronomy Application

The dish shown below used cucumber caviar made by spherification as garnish.

Veggie Foie Gras with Green Pea Paste

How to make cucumber caviar


1000 g Cucumber
3 to 4 g Texturas Algin
5 to 8 g Texturas Gluco


  1. Pass cucumber through a juicer. Strain the juice and set aside.
  2. Mix Algin with 2 cups of cucumber juice. Mix thoroughly to obtain a mixture without lumps. Strain.
  3. Mix Gluco with 4 cups of water thoroughly.
  4. Fill a syringe with the cucumber juice mixture. Drip in drops into the Gluco water mixture. Allow the spherical beads to stay for 1 minute.
  5. Strain and wash the cucumber caviar obtained in cold water before use.


The recipe was from a Chinese language website. For information about Texturas product, go to

My Recipe

Rice with Diced Pork and Chinese Cream Corn Sauce


10 oz – Boneless pork loin chop
1 can (398 ml) – Cream style corn
2 Tbsp – Shallot (minced)
1 Tbsp – Ginger (minced)
4 Tbsp – Chopped green onion
2 tsp – Cooking wine
about 4 cups – Cooked rice

Pork Marinade:

1 Tbsp – Light soy sauce
½ tsp – Chicken broth mix<
½ tsp – Sugar
1/8 tsp – White ground pepper
½ tsp – Sesame oil
1¼ tsp – Cornstarch
1½ – Tbsp Oil


1½ tsp – Light soy sauce
1 tsp – Sugar
6 fluid oz – Water
dash – White ground pepper


  1. Cut pork loin chop into ½" dices. Add marinade and set aside for about 30 minutes.
  2. Mix sauce ingredients and set aside.
  3. Heat wok and add 3 Tbsp oil. Saute shallot and ginger until fragrant. Add pork and stir-fly until no longer pink. Add 2 tsp cooking wine and toss for another ½ minute. Add cream corn and sauce ingredients. Toss well and bring to boil. Add chopped green onion and toss again. Simmer for another minute. Remove and transfer to individual serving plates with rice. Serve hot.

54 Beneficial Compounds Discovered In Pure Maple Syrup

University of Rhode Island researcher has discovered 34 new beneficial compounds in pure maple syrup from Quebec and confirmed that 20 compounds discovered last year in preliminary research play a key role in human health.

Researchers found that several of these compounds possess anti-oxidant and anti-inflammatory properties, which have been shown to fight cancer, diabetes and bacterial illnesses.

These discoveries of new molecules from nature can provide chemists with leads that could prompt synthesis of medications that could be used to fight fatal diseases.


Ice Cream Made with Maple Syrup


1 cup coarsely chopped walnuts
1 cup maple syrup
2 cups 10% cream
1 cup whipping cream
6 egg yolks
½ tsp maple extract


  1. On small rimmed baking sheet, toast walnuts in 350°F oven until golden and fragrant, about 5 minutes. Let cool and set aside.
  2. In large heavy saucepan, bring maple syrup to boil over medium-high heat; boil until reduced to about 2/3 cup, about 4 minutes. Remove from heat. Stir in 10% and whipping creams; heat over medium heat until tiny bubbles form around edge of pan.
  3. In bowl, whisk egg yolks; slowly whisk in cream mixture. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, 6 to 8 minutes.
  4. Stir in maple extract. Strain custard into 9-inch square metal cake pan. Place plastic wrap directly on surface; refrigerate until cold, about 1½ hours.
  5. Freeze in ice-cream machine according to manufacturer’s instructions.
  6. Spoon one-quarter of the ice cream into airtight container. Sprinkle with one-third of the walnuts, swirling slightly with spoon. Repeat twice. Cover with remaining ice cream. Freeze until firm, about 6 hours.

Nutritional Information

Per serving of 1/8 portion of the recipe:

calorie 415, total fat 30 g, saturated fat 12, carbohydrate 33 g, fibre 1 g, cholesterol 210 mg, sodium 45 mg, protein 7 g

Source: Canadian Living