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Molecular Gastronomy Recipes, Tips and Techniques

Molecular Gastronomy Recipes, Tips and Techniques
Related:  GastronomyFood blogs & resources (+ ingredients)

blog.khymos.org Identità golose Meringue Desserts 10 Easy Molecular Gastronomy Recipes It’s time to play with your food again. Except this time around, as an adult, you actually have access to the chemicals and tools you’ll need to create some really awesome culinary special effects. And it’s all because of molecular gastronomy. Molecular gastronomy is a branch of food science that utilizes the principles of chemistry, physics and biology to develop delicious food that can be presented in new and interesting ways—solid cocktails, fruit jelly caviar, or vegetable foams and bubbles. But with a grasp on some of the basic concepts of molecular gastronomy, you’re actually much closer to those fantasy recipes than you think. This summer, go ahead and experiment. Alcohol 1. Photo by Melissa Hom The Science Behind It: Dehydration. Ingredients: 1/2 cup of half and half 1/2 cup of Kahlua liquor 1/8 cup of Rice Krispies cereal 1/2 tsp. of sugar 1/4 cup of vodka How to Make It: You’ll want to make the Kahlua-infused Krispies ahead of time for this crunchy cocktail. 2. Savory Dishes 3.

Scott's Pizza Chronicles: Why I Love the International Pizza Expo A typical scene at Pizza Expo. [Photographs: Scott Wiener] The response is common when I tell someone I'm heading to Las Vegas for the International Pizza Expo. I attended my first pizza trade show in September 2006, the last time the National Association of Pizzeria Operators (NAPO) held one in Atlantic City. Being an international event, pizzas like this Japanese one are entered into culinary competition. Before I get to the good stuff, let me clear out some of the negatives that come with Pizza Expo. Once you're inside the convention center, the outside world is inconsequential. As much as I love free pizza, that's far from being the main attraction at Pizza Expo. This product helps you carry stacks of pizza boxes. A great extension of the educational value at Pizza Expo is the incredible list of seminars and demonstrations. Jonathan Goldsmith playing with dough on the show floor.

enthusio-Discover and Support Amazing People Papero Giallo SICOLY molecular gastronomy cooking: how to make custard sphericals how to cook that ann reardon Recipes - Restaurant Girl: Best Food Blog & Restaurant Guide Wild Mushroom Stew Stew is a generally a great go-to for home cooks during winter —simply throw bits of meat from the freezer and odds and ends from the fridge into an oversized pot, and forget about them for hours at a time. But the best thing about this stew is that it will actually appeal to vegetarians (and non-vegetarians!) alike, made with a hearty mix of cultivated and wild mushrooms, chewy ribbons of kale, and nutty brown rice or barley. Read More Baked Butternut Squash Arancini What’s not to love about the addictive Italian bar snack, Arancini? Cheesy Cherry Lambic Fondue It’s New York Beer Week, which gives us a fantastic excuse to ingest suds as often as possible over the next seven days. “Go for the Gold” Russian Beet Borscht We’re all about rooting for the home team during the Olympics, but something about the celebrations in Sochi really have us craving Russian food. Chocolate Red Wine Torte Lunar New Year Long Life Noodles Gingerbread Whoopie Pies with Peppermint Cream

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