Congresso internazionale di cucina a Milano - Identità golose Si è chiusa la 48ma edizione della rassegna scaligera. Con molte luci e qualche ombra Si è chiusa ieri la quarantottesima edizione di Vinitaly, 4 giorni con 155mila visitatori (+6% rispetto al 2013%). Appuntamento al 22-25 marzo 2015 (foto Vinitaly.com) leggi | di Raffaele Foglia | pubblicato il 10-04-2014 in IN CANTINA Sabato in Francia il via del mondiale di pesto 2016. La vetrina di RAP, l'épicerie italienne di Alessandra Pierini al 15 di rue Rodier nel nono arrondissement di Parigi. leggi | di Paolo Marchi | pubblicato il 10-04-2014 in AFFARI DI GOLA DI PAOLO MARCHI Protagonisti e piatti dell'evento di S.Pellegrino per il Fuorisalone. Tutti i protagonisti di “Live in Italian, live from Milan” kermesse organizzata da S.Pellegrino per il Fuorisalone al Superstudio Più di via Tortona: da sinistra, Massimo Bottura, Davide Scabin, Luigi Taglienti, Alessandro Negrini e Fabio Pisani, Enrico Cerea e Davide Oldani. leggi | di Identità Golose | pubblicato il 09-04-2014 in DALL'ITALIA
Khymos : Suppliers If you’re interested in using hydrocolloids make sure you also check out “Texture – A hydrocolloid recipe collection” that I have put together. It has more than 300 recipes and it’s available for free download. For a good selection of ingredients for thickening, gelling and emulsification you can visit Amazon’s molecular gastronomy storefront (and pick up some molecular gastronomy related books as well). European suppliers Suppliers in North-America Suppliers in Central- and South-America Passion foods – Peruvian supplier of hydrocolloids and other speciality productsGastronomy lab – Brazilian supplier of hydrocolloidsCRm Gastronomy – Supplier in Costa Rica Suppliers in Asia Ajinomoto – Japanese supplier of transglutaminase and different falvour enhancers (glutamates, nucleotides) Suppliers in Australia Not on the list? Sous vide Thermometers Equipment and tools
Carla's Confections: Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting Oh my heavens! How these cupcakes are a Godsend. Truly truly I tell you, I could eat these every day of my life and I would do nothing but praise how good these cupcakes have been to me (and maybe how bad they have been to my waste line, but that is just simply besides the point). I first made this recipe in full cake form. You may have seen the picture on Instagram. I made this Ombre Rose Cake for my sister-in-law's baby shower a few weeks back with this same pumpkin spice cake recipe. Ok, now lets get back to these delightful cupcakes. After the baby shower when everyone was saying how tasty the cake was, I knew I had to make it again. As much fun as the rose cake was, it is a bit of work, and this time around, there was no one to admire the hard work to put into it, so I opted for the easier, yet just as delicious, cupcake version. So without further ado, I present you with my pumpkin spice cupcakes with cinnamon cream cheese frosting.
The Ingredients of Scientific Cooking I am a reasonably decent cook; at least I fancy I am one, well, that’s beside the point; the other day I was asked by an acquaintance to explain to her scientific pantry ingredients. Atta boy! I had heard of kitchen pantry but scientific pantry and its ingredients- a big zero! I immediately dug up on the internet and came to realize that scientific pantry had to do something with molecular gastronomy. Quite a mouthful, isn’t it? Not quite, if things are made simpler. I am pretty impressed on the data available on it and hence taken aback when I hear that people view molecular cuisine with suspicion. In any case, I have to accept that the recipes dished out by these people are highly innovative and comprise of never heard combinations. Coming back to ingredients needed for scientific pantry, you have xanthan gum which is readily obtainable in health stores and supermarkets.
Best Emerging Chefs | & Creators/Thinkers in the Kitchen WillPowder - Specialty Powders and Spices from Chef Will Goldfarb Alta Volada Gastroeconomy Easy French Macaron Recipe (Macaroons) | HowToCookThat : Best Birthday Cakes Desserts Parties Gingerbread Houses & Cake Pops I am often asked why have my macarons failed?! Why are there no feet?! Why have the macaron shells cracked? The picture above shows the 200 year old macaron recipe, they called them almond puffs. French Macaron Recipe Ingredients 4 large egg whites (or 5 small) 140g (4.94 ounces)1/3 cup or 70g (2.47 ounces) caster sugar [*US cups 1/3 cup plus 1 tsp] 1 1/2 cups or 230g (8.11 ounces) pure icing sugar [US cups 1 1/2 cups plus 4 tsp] OR 1 3/4 cups 230g (8.11 ounces) icing mixture [US cups 1 3/4 cups plus 4 tsp] 1 cup or 120g (4.23 ounces) almond meal [US cups 1 cup plus 3 teaspoons] 2g (0.07 ounces) salt (tiny pinch) gel food colouring (optional) (*cup measurements are metric cups where 1 cup=250ml in the USA cups use customary units so 1 cup = 236ml so you need to add a little bit extra as detailed in the recipe.). Macaron Recipe Directions Preheat the oven to 150 degrees C PLEASE make sure you watch the macarons FAQ and troubleshooting video. Filling your macaroons howtocookthat.net
Rossa di sera: Pezzogna all'acqua pazza, dedicata a ... .... a ... Enrico Fiorentini, executive chef del ristorante Il Canneto dello Sheraton Milan Malpensa, il nostro accogliente angelo custode, infinitamente paziente con noi, pazzi scatenati, ogni volta che invadiamo la sua cucina e mettiamo in preallarme ( o allarme rosso?!!) persone che non ci sono abituate, altri chef compresi; creativo al punto giusto per sorprendere ogni volta senza però mettersi su un piedistallo (meritato tra l'altro).Perché? Il perché del post non lo so nemmeno io, ma spero di scoprirlo presto, sennò... attento, Enrico, alla vypera che c'è in me! Scherzo, è ovvio... Ed ora... la squadra di Enrico: i quattro cavalieri (di Apocalisse)! La pezzogna non si trova così facilmente come la spigola o l'orata ( di mare, naturalmente, non di allevamento), e quelle rare volte che la vedo nella mia pescheria di fiducia (dove mi procurano anche le murene!) Pezzogna all'acqua pazza - squamare, pulire ed eviscerare la pezzogna, lavarla e porre in una teglia con i bordi alti