From My Book

CHAPTER FOUR: BALANCE AND HIGH VISCOSITY ACIDS

From Mrs. Chef and Chef Saia

There are a few tricks that I have learned over the years from Chef Saia, and one of the most valuable has been utilizing Modified Food Starch to change the viscosity of liquids, especially vinegar. There is a product that you can buy in pharmacies. It has various names, but it is designed to thicken liquids without having to add heat to them. The other advantage to using MFS, is that it is a corn product and gluten free. Utilizing this product is not Molecular Gastronomy, but yet a smart use and understanding of the natural ingredient available to you. The manufacturer, “Thick it” for example, is a pregelatinized corn starch by heating and then cooling with pulverization. YOU NEVER HAVE TO HEAT AGAIN! Also, it preserves pigments like Anthocyanins in strawberries for example. Heat is the enemy of vibrant pigment colors!

Modified Viscosity Vinegar (MVV)

VINEGAR is a naughty little ingredient. Too much and it can cause a dish to derail, too little and you miss a MAJOR flavor compound that can take your dish from a 6 to a 10. Chef Saia taught me this trick, and it has elevated my dishes immensely. Remember that to reach complete balance, you MUST have the element of vinegar (acid) or some kind of complimentary liquid acid.

Examples of Vinegars to modify viscosity are: White, Apple Cider, Red Wine, White Wine, Black Chinese, Balsamic, White Balsamic, Rice, Malt, Cane, Coconut, Beer, Raisin, and any Fruit flavored vinegar, for instance Blackberry or Raspberry. These fruit vinegars can be made by soaking any fresh berry of fruit in white vinegar up to two weeks at 1 to 1 ratio by volume. And for that matter you could make vegetable thickened vinegars. Now these vinegars do not exist yet, but you could produce them and thicken accordingly. They will not be as powerful flavor speaking, but something like Beet, Onion, Garlic, and maybe Sweet Potato would be good choices.

Modified Viscosity Liquids or (MVL)

All liquids can be thickened by MFS. We are only focusing on liquids with acidic properties for BALANCE in recipe development. In Healthcare, they even thicken water and milk for swallowing difficulties in patients for Dysphagia. We could list out hundreds of examples of other liquids to thicken, but we would rather let your imagination run WILD! So here are macro categories to look into for ideas: Fruit Juices, Wines, Beers, Vegetable Juices, Coffees, Soft Drinks, Flavored Waters, Dairy Fluids, Ciders Alcoholic and NON, Flavored Teas, Energy Drinks, Spirits, and etc….

Basic Modified Viscosity Vinegar Recipe and Basic Vinaigrette Recipe with the MVV:

A basic classic French vinegar has a ratio of 3 parts oil, Dijon mustard at about 1 T per ½ cup vinegar, and 1 part vinegar/acid. This creates an emulsified dressing. With having access to Modified Viscosity Vinegar, a person can alter their recipe to a ratio of one to one oil to vinegar. Eliminating expensive oils and mustard, not to mention lowering the caloric content by 30%. This is particularly significant from a dietary standpoint. The other part that is cool here is the high viscosity vinegar can be used in a garnish technique.

Modified Viscosity Cider Vinegar Vinaigrette:

1 C Olive oil

1 C Cider vinegar

3 Tbs Modified food starch

To Taste Salt, Black Pepper, Sugar or Honey

Method: Whip in MFS into vinegar, and periodically whip until thickening occurs, about 3 minutes

The high acid content of the vinegar weakens the starch’s ability to thicken, adjustment may be needed, add as

Slowly add in Olive oil, then adjust seasoning with salt, pepper, and sugar (WAH LAH)

Modified Food Starch Volume Ratios:

1=T – Tablespoon NECTAR HONEY PUDDING CONSISTENCY PER CUP OF FLUID

Vinegar 2.5 T 3.5 T 4.5 T

Water 2 T 3 T 4 T

Juice 2 T 3 T 4 T

Coffee/Tea 2 T 3 T 4 T

Milk 2 T 3 T 4 T

Nutritional Drink 2 T 3 T 4 T

*Note 1: viscosities will change from product to product, adjust as desired for the viscosity you are after.

*Note 2: to use the MVV as an almost gel garnish, add another Tbs. or so more of the MFS until it sets up on a plate piped or drizzled with no spreading.

Chef Robert Saia w/ RECIPE AND MENU GENESIS

Culinary Author: The Center of the Plate Culinary Guide “The Continuous Cookbook” and Apps

Culinary Instructor

www.thecenteroftheplate.com

CEC, CAD, RD

503-954-5251 starlordhprime@gmail.com