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The 9th International Contest for Note by Note Cooking

The topic of this constest is :

SUSPENSIONS

International Contest for Note by Note Cooking N°9

Topic : Suspensions

Organizers :
Roisin Burke (roisin.burke chez TUDublin.ie), Yolanda Rigault (yolanda.rigault chez wanadoo.fr), Hervé This (herve.this chez agroparistech.fr)

The submitted recipes are here :

http://www2.agroparistech.fr/-Recipes-submited-to-the-9th-Contest-on-suspensions-.html

Introduction : Note by Note Cooking

Note by Note Cooking is aculinary technique using pure compounds, in order to build food (i.e., dishes) and drinks.
The cook has to decide for the shapes, consistencies, tastes, odours, trigeminal sensations (pungencies, freshnesses…), temperatures, colours…
Of course, it deals with questions of nutrition, toxicity, and is part of the large “Note by Note Project” for sustainable development, important for feeding humankind in 2050, when the population of the Earth will perhaps reach 10 billion people. This project is an important contribution to the fight against spoilage, while sparing water, energy, foodstuffs, and taking care of the environment.

The goal of this 9th contest :
Suspensions : liquid suspensions, solid suspensions

For this new contest, we invite competitors (in the three categories : chefs, students, amateurs) to create dishes that include suspensions.
Of course, this is note enough : the closer to pure note by note, the better. And the flavour of the proposed dish is mostly important obviously !

More details

Suspensions are frequent systems in the kitchen. They are defined (always use the IUPAC Gold book) as dispersion of solids in a liquid or in a solid.

For the solid particles being dispersed, you can have starch, salt, sugar, fibres, etc.
And for the liquids in which the solids are dispersed (in the first case of liquid suspensions), you can have the various aqueous solutions that are used in the kitchen (stock, broths, wine, juices...), but also various liquid fats, such as melted butter, heated cream, various oils, melted chocolate, etc.
Of course, many systems found in pastry are suspensions : remember that you can have "liquid suspensions" (a solid dispersed in a liquid) or solid suspensions (a solid dispersed in a solid).

For the criteria, the first goal of competitors is to produce dishes that :
1. include suspensions
2. are as close as possible to pure note by note cooking (i.e., using pure compounds)
3. are good !
3. are original.

About the first criterion, one has to make a difference between “pure note by note cooking”, and “practical note by note cooking.
- the “pure note by note cooking” technique means using only perfectly pure compounds,
- “practical note by note cooking” technique allows the use of mostly pure fractions : for example, oil is a mixture of triglycerides, or corn starch is only 80 % pure amylopectin, but it would not change much if one particular triglyceride were used, on pure amylopectin. And, of course, why not mix the new ingredients and old ones (meat, fish, egg, vegetable and fruits)… but the closest to the pure note by note technique the better.
The participants will be free to purchase the ingredients or to product them by themselves. For example, lixiviation of flour can product gluten and starch, and storing oils in the fridge or in the deep freeze can make various fat fractions, with different properties.
For odours, they can be extracted by various means (storing a raw material in oil, distillation, etc.), but odorant compounds can now be found on line, in companies such as Iqemusu (www.iqemusu.com).

For the contest, participants have to apply in various categories

(1) Professional chefs : they will be judged on their skills to produce a recipe using pure compounds or a mixture of pure compunds and designing the shape, colour, texture etc. This group have access to specific note by note ingredients and specialized equipment in professional kitchens and should have a good skills level.

(2) Students : depending on the applications, there can be two groups, those that are culinary arts students and those that are science students.
Like the professional chefs, the former most likely have access to specific note by note ingredients and special equipment. The other students may or may not not have access to these ingredients or equipment. In the case of the culinary student the judging criteria is similar to that for the professional chefs but the level of skills of culinary arts students may be less. If the other students have a science background, the judging criteria could include the use of scientific knowledge to maximise the use of ingredients which were available.

(3) Amateurs - the best use of ingredients which were available.

Where can you find the ingredients ?

For cooking Note by Note, you simply need your kitchen, kitchen cupboards and supermarket. Below, you can find pure compounds e.g. water, sugar, salt, xanthan gum, lecithin etc.
Some can be extracted. For example, if you acidify milk and extract curds (mostly casein), you prepare the whey. Or from wheat flour, if you make a dough and wash starch off to, you can separate gluten (that can also be bought at bakers).

There are other cheap ways to get ingredients :
- look for deals on the internet through companies such as Amazon
- email suppliers and ask for free samples (small amounts)
- ask supplier companies for free samples.

Examples of suppliers

Iqemusu (2017). The 24 Notes. [online]. Available at : https://iqemusu.com/en/the-24-notes-note-by-note-cooking/

Louis François (2019). Louis François- Food Ingredients Since 1908. Available at : http://www.louisfrancois.com/index_en.html

MSK (2019), MSK catalogue. [online] Available at : http://msk-ingredients.com/msk-catalogue-2019/?page=1.

Sosa (2019). Sosa Catalogue. Available at : https://www.sosa.cat/

Texturas (2012). Texturas Albert y Ferran Adria. Available at : http://albertyferranadria.com/eng/texturas.html

Each proposed dish will have to be :
1. described in a .doc file by a recipe (Roman 12) giving
1. the ingredients, including quantities
2. the process
2. shown by photographs.

The candidates will have to accept that their recipes and pictures can be used (with their name) by the organizers and the partners of the contest (see authorization of use in the bottom of this document).

Evaluation :
Include suspensions
Feasibility, reproducability
Originality of the work.
Using pure compounds will be preferred to using fractions.
Of course, the productions should not be toxic.
The flavour complexity will be appreciated : dishes have a shape, consistency, odor, taste, trigeminal sensation, temperature…

Who can participate ?
The contest is free, open to all. But there will be different categories :
- culinary professionals (chefs),
- students,
- amateurs.

How to participate ?
For applying, it is enough to send an email to icmg chez agroparistech.fr with post address, phone number, signed authorization of diffusion of the contest material.

Then, for proposing the result, one has to send a file (fichier .doc) to icmg chez agroparistech.fr describing the recipe in details, with a powerpoint document (fichier .ppt) showing the various steps and the final result, with high resolution pictures 300 dpi.

Dates :
- application at any time before 25th of May 2021.
- document being sent before the 25th of May 2021.


Prize Event :

AgroParisTech, Paris (Friday 4th of June 2021)

Prizes will be given by the partners. The best results will be displayed on various internet sites (Forum Note à Note d’AgroParisTech...). They will be shown on posters during itinerary exhibitions.

Thanks to our partners
Iqemusu, Louis François, Belin, Pour la Science

Autorisation de diffusion

Je sous-signé ……………….. demeurant ……………………….. autorise les organisateurs et les partenaires du Troisième Concours International de Cuisine Note à Note à diffuser les recettes et les images soumises pour participation au concours.

Fait à ………………………….. le …………………………………..

Signature :

AgroParisTech
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F-75231 Paris Cedex 05
Tel: 33 (0) 1 44 08 18 43
Fax: 33 (0) 1 44 08 16 00
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