That's How It Happened

After much experimentation, I have perfected Wylie Dufresne's, allegedly patented yoghurt noodles. At WD-50 a broth is served with a squeezy bottle full of lemon yoghurt. Squeezing the yoghurt into the broth turns it into "noodles" (pictured here in action). Determined to try it, I ordered some transglutaminase from MSK and set to work. After many failed attempts I hit on the formula. To make the noodles you blend two tablespoons of transglutaminase into 25mls of olive oil, then add 250mls yoghurt slowly, while blending, until you have a thick gloopy paste. Leave it to "set" for 15 minutes. Squeezing it into hot broth activates the enzyme, which immediately binds the milk proteins in noodle form. In this case I made chilli noodles, in a ginger and spring onion broth, with a tian of spring greens, crab, and a chorizo foam. The foam is made from chicken stock, simmered with homemade chorizo, and lecithin. Blending it with a hand blender makes a very light stable foam.

Labels: moleculargastronomy, wd-50