For some reason Heston’s follow up to to his book In search of perfection had passed my attention unoticed. Following the same scheme as in the first book, in Further adventures in search of perfection Heston examines eight classic dishes…
Chocolate pasta suspended for drying. For this round of TGRWT I decided to use the recipe (Chocolate Carbonara with Parmigiano Reggiano Cream and a Chocolate-Dipped Grissini Wrapped in Prosciutto di Parma) by Masaharu Morimoto which I’ve blogged about previously. I…
(Photo: Mette Randem) The Norwegian journalist, writer and food lover Andreas Viestad, known to many abroad for his books “Kitchen of light”, “Where Flavor Was Born: Recipes and Culinary Travels Along the Indian Ocean Spice Route” and two seasons of…
It’s time for a new round of food pairing! Robert of lamiacucina is hosting TGRWT #9 and the foods to pair this time are parmesan and cocoa. I’ve previously blogged about this combination and odor activity values (OAV) are available…
Read about the physics behind the balancing fork trick. 8. Experiment! Dare to experiment and try new ingredients and procedures. Do control experiments so you can compare results. When evaluating the outcome, be aware that your own opinions will be…
