November Newsletter 2019

Welcome to the November Newsletter from the team at Home Sous Vide.

Gee it’s hard to believe that Christmas is just around the corner. If there is any survival tip for the next 30 days, it would be to prepare early and embrace the festive season. Plan your meals, visit the local butcher, order your seafood, purchase your gifts early so you make good choices instead of last minute impulse buys and then relax while everyone else panics around you.

In this edition of our Newsletter we are proud to introduce to you a brand new product, help you spice up your garden and show you how to add some pop to your dishes this Christmas.

Let’s get to it!

In this issue:

  • Spherificator by Cedarlane – Rapid food pearl creator, full of flavour.
  • Produce Highlight – Chillies, some like them Hot!
  • In the Kitchen – Oysters with Spicy Pearls

Spherificator by Cedarlane

Rapid food pearl creator, full of flavour!

Cedarlane Laboratories have entered the foodie market with their new Spherificator – the world’s first automatic pearl former that can create food pearls from virtually any flavour liquid. This is a great tool for foodies, chefs, bartenders, and anyone who loves to entertain!

Anyone who has attempted to make food pearls in the past will know that making them is an arduous task with lots of trial-and-error involved using syringes, squeeze bottles, and water at carefully controlled temperatures. Not anymore – the Spherificator does all of the hard work for you, making up to 500 pearls per minute. That’s nearly ten per second!

The Spherificator uses the reaction between the vegan food additives sodium alginate (extracted from algae) and calcium chloride (a salt) to form a spherical membrane around the ingredient you choose. When a solution containing sodium alginate is dripped into a calcium bath, calcium ions react with alginate molecules by allowing them to align and bind so that a thin gel membrane forms around the droplets. The end result is the creation of beautiful pearls that will liberate their flavours while bursting in your mouth.

Head to our website to watch the Spherificator feature video, or order one today just in time for Christmas!

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Some Like Them Hot

When you think Chillies, we bet you think HOT HOT HOT. But not all chillies leave you gasping for a glass of milk or a bowl of yoghurt. Most of the time they are deep with flavour and add complexity to a dish that is difficult if not impossible to replicate using any other ingredient.

Chilli peppers are the fruit of the Capsicum plant. Hailing from Mexico, there were originally only 25 wild varieties. Now, after many years of cultivation there are 2000 – 3000 varieties to choose from. Their colours range from red, green, yellow, orange and purple and their shapes range from long slender droplets through to short round stubby bells.

In Australia we have had the opportunity to embrace many cultures including Mexican, Spanish, Thai and Indian to name a few. Each of these cultures have introduced chillies to our cuisine. And we love them! In the last ten years Australia has seen a significant growth in demand for chillies, from the mildest like Poblano’s and Bullhorns through to the scortchers like Habaneros and Trinidads.

Fun fact: There is an official heat scale given to chillies. Each chilli is rated according to the Scoville Scale, named after Wilbur L. Scoville who back in 1912 developed the ability to measure the amount of capsaicin in a fruit. The concentration of capsaicin in a chilli is what gives it its heat. Pure capsaicin is rated between 15 – 16,000,000 Scoville heat units. The current hottest chilli in the world rates a cool 2,200,000.

For those gardening enthusiasts, a few tips:

  • Chillies are not overly soil fussy, although they do like a bit of potassium and will love your compost.
  • They do like a warm humid climate and lots of sun but should never be left to dry out.
  • Ensure there is good drainage as they don’t like standing in puddles.
  • They are great companions to onions, carrots, leeks, tomatoes and ginger.

One Final Tip: The longer you leave a chilli on the plant the greater the concentration of capsaicin. More capsaicin equals more heat!

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Without a doubt our eating experience is enhanced by offering varying textures. Pearls provide a wonderful pop in the mouth burst of flavour. Lemon pearls are great with seafood and strawberry pearls are perfect in your favourite Champagne. You can even spice up your oysters with these mouth watering hot sauce pearls…

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