Recipes for Bluberry martini jelly shots (top right), B-52 jelly shots (bottom right), Prosecco gelée (middle left) and Gin and Tonic gelée (middle) are given below. Just wanted to point you to a beautiful picture gallery of edible cocktails accompanying…
Popular science magazine has an amusing article on “The future of food” which portrays Dave Arnold, apparently the “man behind the curtain of today’s hottest movement in cooking”. I don’t buy all of this, but he’s no doubt had a…
This month’s TGRWT is hosted by Le Petite Boulanger, and the foods to pair are chocolate and meat. The recipe for the chocolate beef stock cream is inspired by the Iberian Ham Cream by Ferran Adrií /El Bulli (the recipe can…
I’m happy to finally announce the first edition of a recipe collection devoted mainly to hydrocolloids. Totaling 111 recipes, it’s available for download as a pdf file (29 pages, 433 kB). Update: The collection has been revised and is now…
For TGRWT #2 I made banana marshmallows with parsley. The texture came out nice, but the initially fresh parsley flavour had become grassy/hay-like over night. The litterature I referred to last time suggested that the off-flavour is produced by oxidation…
Previously I had only tasted sliced strawberries with a fresh coriander leaf, just as a very basic illustration of this pairing. I must say I liked the combination, even though it’s dominated by coriander (or cilantro as it’s called in…
A while back I saw Evelin’s post on how to make marshmallows for Valentine’s day, and I knew immediately that I would like to give it a try. With TGRWT #2 coming up (that’s the second round of the food…
Here’s some pictures and a video of my first experiments with sodium alginate and spherification. I used sodium alginate from the Texturas series and calcium chloride from a drug store. Needless to say, I’m very fascinated by the texture and…
(Photo by vintage_patrisha at flickr.com) 4. Learn how to control the texture of food Taste and flavour normally get more attention when food is discussed, but the texture of food is equally important and our tongue is very sensitive, not…
The red sheet (in the not yet finished dish) is made by heating Campari, beet root juice, salt and sugar, followed by addition of agar agar. The color and texture look marvelous! Chow has a nice picture-by-picture guide (featuring photos…
