Instructables

Step 1: Ingredients and Tools


20 medium oysters
125g peeled ginger
500g water
100g sugar
2g Kosher salt
4 gelatin sheets
200g ale-style beer
150g sugar
6g soy lecithin
2 scallions
50g steelhead trout roe or salmon roe

8 glass cylinders
flat-bottomed bowls
small pot
8x8 pan
stick blender
knife
oyster knife & glove

Step 2: Infuse ginger

Picture of Infuse ginger
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100g sugar
500 g (500mL) water
2g salt
125g peeled ginger, thinly sliced

Combine water, sugar, and salt in small (1quart) pan, and bring to a boil, stirring to dissolve sugar and salt.
Add ginger, stir, then turn off and let the ginger steep for 10 minutes.
Strain liquid to remove any ginger chunks or strings.

Step 3: Add gelatin

If using gelatin sheets:
Soak 4 sheets of gelatin in ice water until thoroughly softened, about 5 minutes. 
Squeeze gelatin sheets, and add one-by-one to the still-hot ginger tea, stirring to ensure they dissolve.
Pour into an 8"x8" pan, and refrigerate several hours or overnight.

If using powdered gelatin:
Pour hot ginger tea into an 8"x8" pan, and find one packet of plain gelatin.
Sprinkle gelatin in a thin layer over the surface of the still-hot liquid, and allow it to sit and "bloom", or absorb water into each separate little powdered granule, for several minutes.  This helps it hydrate without clumping.  You may need to do this in two or three batches, stirring between to incorporate.
Stir gelatin thoroughly to mix, and refrigerate several hours or overnight.

Basically, one packet of powdered gelatin has roughly the same setting power as 4 silver or gold gelatin sheets. There's much more detail to be learned (see Google for help!), and you can do conversion math, but it's really not necessary for this dish. 
 
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cqaigy1 year ago
I think this is very interesting, it somewhat reminds me of a seafood martini i had last month. Keep it coming!