Tag Archive for banana

Conference consommé

Banana consommé. Pure, clear, unadulterated, liquid essence of banana. (Actually, it’s technically a consommé of roasted, caramelised bananas.) This precious liquid was obtained using a gelatin filtration method, which allows the liquid containing the soluble flavour compounds to be removed while the flesh of the banana remains trapped behind due to the network that the gelatin forms in the mixture.

I bet you never knew how much you needed banana consommé in your life until now! It must have a million purposes! Mix it with… other liquids! Make it into… ice cubes? I don’t know…

But there’s a beautiful story behind this banana consommé’s existence.

When some other lab members and I went to a conference on the frontal lobes of the brain in Toronto in March this year, we were all horrifically jet-lagged. I spent the week experiencing almost constant nausea. We were falling asleep during so many of the talks. Our resident psychiatrist was have lucid dreams in which he saw the current speaker giving harsh scores to children for their figure-skating routines. However, in our semi-conscious state, there was one thing that several of us took away from the conference: banana juice, and the importance thereof. Turns out that macaques (the primates often used in neuroscience experiments) absolutely love banana juice. One of the speakers was saying that macaques love banana juice above all else: apple juice, sultanas, grape juice, whatever, don’t bother, it’s all about the banana juice.

If you want to train a macaque to do a task, use banana juice as a reward. If you want to study the reward circuitry of the brain in macaques, use banana juice (or cocaine… or juice and cocaine, as this study did). If you want to see macaque neurons fire in response to a cue on a computer screen, make sure that cue is usually followed by a drink of banana juice, and then you’ll see particular neurons fire in anticipation of the banana juice.

But what is banana juice? Is it just puréed banana? Because that, my friend, would be banana purée. How does one juice a banana?

These were incredibly important questions in our jet-lagged brains.

Ultimately, it resulted in my decision to make banana consommé, to bring into existence an unadulterated banana essence. This, I decided, was closest one could possibly get to the definition of banana juice. And it was beautiful to behold.

I imagine macaques would gnaw through a brick wall to get to this stuff.

Later on, I decided to follow up my consommé-ing success with another tribute to our Toronto trip: clamato consommé, since clamato juice was served on the plane between Vancouver and Toronto. Clamato juice is clam juice and tomato juice, for the lucky souls who have been fortunate enough to avoid knowing about its existence. None of us had heard of it or tried it before and we all desperately wish we could repress our memories of it now, because our simple minds were not prepared for it.

I couldn’t get any clams for my recipe, so I used mussels. I blended them with tomatoes (almost breaking my 600W stick-blender in the process because of the horrible sinewy tissue of the mussels), did a gelatin filtration, and produced clamato (well, musselato) consommé.

Then I took it to work and made our resident psychiatrist drink it. I think he had tears in his eyes.

I then put the clamato juice in the fridge at work, with a smiley-face on it and I don’t know what happened to it but it did eventually disappear.

Read on for the recipe for banana consommé using gelatin filtration. And feel free to suggest interesting potential uses for banana consommé, because I only really made this as a proof of concept and didn’t think much beyond that…

Steamed buns with bacon and caramelised bananas

I imagine that this recipe should come with some warnings:

Do not attempt this recipe if you care about your cardiovascular health at all. Do not attempt it if you wish to avoid Type II diabetes. Do not go within a 5-metre radius of the finished product if you want to keep the enamel on your teeth. Do not attempt this recipe if you have a weak stomach or a delicate disposition. This recipe would have been a candidate for thisiswhyyourefat.com if the owner of the site hadn’t deleted it (although Google has lovingly cached it of course). Do not prepare or consume this item while operating heavy machinery. May cause excessive sweating, nervousness, over-excitement or disgust.

That said, as shameful as these things are, they are amazing. And it’s not as if I’ve Lutherised a KFC Double-Down, a.k.a. fried meat + more fried meat + doughnut. This recipe is a petty crime compared to that monstrosity.

It came about out of pure necessity (so I tell myself) when I was trying to put together some form of meal with whatever was hanging around in the kitchen on a public holiday. I had about 20 steamed buns left over from the night before, I had bacon I had bought at the butcher because it was free-range and looked good, and I had bananas which I had bought primarily for their ethylene, so that they would encourage my very unripe chocolate pudding fruit to ripen. A few days previously I had been at a newly opened restaurant and had ordered a dish containing caramelised bananas and I was wistful for them, so they had to make a reappearance. And so everything came together in this ungodly way.

Banana pancakes with maple syrup and Nutella powder

I always seem to have bananas hanging around that need to be used because I buy them with many intentions then forget about them. So I put a couple of them to use in banana pancakes. This could probably work with any pancake recipe you want – just mash up one banana and add it into the batter.

I stumbled across the existence of Nutella powder just the other night, and the cornucopia that is my kitchen cupboard just happened to have the two necessary ingredients for making Nutella powder: Nutella and tapioca starch. Ideally you use tapioca maltodextrin, but tapioca starch makes a more than adequate stand-in. I got mine from a Chinese supermarket ages ago when I needed it for making pão de queijo. All you have to do to make Nutella powder is blend the Nutella and tapioca starch together in a food processor in a ratio of 3:2 by weight (e.g. I did 120g Nutella to 80g tapioca starch and it made a heap that will last possibly forever — and it does keep well in an airtight container). The tapioca starch is more or less flavourless and binds the fat in the Nutella and you end up with a kind of desiccated Nutella that’s slightly less concentrated in flavour but adds an interesting textural dimension to, say, banana pancakes.

So I made the Nutella powder and pancake batter the night before, woke up the next day, cooked the pancakes, sliced some banana over the top, poured over some maple syrup, and added a liberal amount of Nutella powder. The result was two people feeling much too full for 9 o’clock on a Sunday morning.