When it comes to fine dining, two countries immediately spring to mind - Italy and France. Both have an exceptional culinary tradition that has been
Los amantes de la cocina hemos escuchado muchas veces que la comida no solo se disfruta por la boca, en el gusto, sino que esta la tenemos que percibir con...
Did your mom forbid you to play with your food like mine? If I could have played with food, I’d probably be food scientist or maybe chef. At least chemistry and science projects would have been definitely much more fun and hence my grades higher if only molecular gastronomy tricks were taught at my school....Read More »
Food, fitness, and tech
Normal 0 false false false EN-US JA X-NONE
Chef Cassandra Vires shows you how to pull off a popular fine-dining technique at home with a step-by-step recipe and cooking video.
Glass Potato Chips: Let's be honest: Potato chips are boring. Every time I wander the chip aisle of the grocery store, there is some supposedly new twist on the potato chip. Classic. Jalapeno. Terra Blue. Vinegar and salt. Vidalia onion. Ranch. Whatever. Most are a dis…
These Pumpkin Pie Ravioli Spheres are made with a molecular cooking technique called reverse spherification, and it's super fun!
All you need to know about Agar Agar - the Vegan gelatin. Find out how diverse it can be, in creating restaurant quality plating.
Get inspired by this Fine Herb Foam recipe, or check thousands of other recipes on our platform. We are empowering chefs to create.
Use this "caviar" as a topping or garnish to impart flavor and texture to desserts (good for savory applications too!). Be sure to plan ahead. Chilling the oil overnight is an important step and should not to be skipped! This recipe was adapted from "cooking" on LiveJournal by Maxwell Pfannebecker, which is no longer a published webpage. Yields about 3/4 cup caviar.
This is a famous molecular gastronomy dish created by Ferran Adria that was introduced at El Bulli in 2003 for the first time. Melon Cantaloupe Caviar is made with the basic spherification technique, ...
Consider hollandaise, that unctuous mixture of warm egg yolks and butter. The sauce is so fragile because butter congeals and separates as soon as it cools. And it’s all too easy to overheat the eggs and curdle the sauce. But we show you how to avoid these problems by cooking the eggs sous vide by […]
Use this "caviar" as a topping or garnish to impart flavor and texture to desserts (good for savory applications too!). Be sure to plan ahead. Chilling the oil overnight is an important step and should not to be skipped! This recipe was adapted from "cooking" on LiveJournal by Maxwell Pfannebecker, which is no longer a published webpage. Yields about 3/4 cup caviar.
Wenn man an die Molekularküche denkt, dann kommen einem sofort Pipetten und Pulver in den Kopf. Doch hinter der Molekularküche verbirgt sich deutlich mehr. Ich zeige dir drei elementare Techniken der Molekularküche, die du zuhause ganz leicht nachmachen kannst.
Tools:- Keukenmachine
Conduct some molecular gastronomy right in your kitchen.
Laat je inspireren door dit Mangoschuim recept, of tientallen andere Mango bereidingen voor chefs!
These beautiful, little glistening pearls of vegan caviar are easy to make and require only a few ingredients.
In movies from the ’60s, the trend was to use pasta, mainly spaghetti, for scenes that included some type of lunch or dinner because it was easy to make and stayed in good condition on the plate for quite some time. But like other things, movie food has also evolved in recent years, creating a whole gastronomic underworld around it, which, in addition to chefs, also includes specialized photographers and culinary stylists.
Gelatin pearls or "jello caviar" are surprisingly easy to make!
Caviar | Coffee caviar is a fun little kitchen science experiment which you can try with kids. It will be a fun project and you will be getting a delicious desert topping at the end of the day. Coffee caviar has been popping on Instagram and Tik Tok as a topping largely for desserts. Let's make this trending recipe but without the fancy equipment and ingredients. This molecular gastronomy recipe can be easily made using agar agar. Learn how to make coffee caviar with step by step pictures and video.
This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist Spherification is a modern molecular gastronomy technique that was first invented at El Bulli by Ferran Adria in 2003. While visiting a company called Griffith España, Adria and his team discovered a...
Laat je inspireren door dit Vogelnestjes Van Gefrituurde Knolselderij Met Ras El Hanout recept, of tientallen andere Knolselderij bereidingen voor chefs!
Laat je inspireren door dit Tataki van watermeloen recept, of tientallen andere Meloen bereidingen voor chefs!
Laat je inspireren door dit Mangoschuim recept, of tientallen andere Mango bereidingen voor chefs!
| Author: Jason Logsdon | Publisher: CreateSpace Independent Publishing Platform | Publication Date: Nov 23, 2012 | Number of Pages: 252 pages | Language: English | Binding: Paperback | ISBN-10: 1481063316 | ISBN-13: 9781481063319
Einer der besten Chefköche weltweit und Mitbegründer der Molekularküche Ferran Adrià wird von vielen Feinschmeckern als Salvador Dali der Kochkunst angesehen.
Consider hollandaise, that unctuous mixture of warm egg yolks and butter. The sauce is so fragile because butter congeals and separates as soon as it cools. And it’s all too easy to overheat the eggs and curdle the sauce. But we show you how to avoid these problems by cooking the eggs sous vide by […]
Creamy Spanish croquettes are one of my favorite tapas and this modernist version is no exception! A delicious crunchy shell with luscious custard-like egg yolk filling cooked sous vide paired perfectly with warm nutty Gruyere foam.