Category molecular gastronomy

Wonders of extraction: Pressure

Cream chargers containing 8 g of nitrous oxide each (N2O) to be used with an iSi whipper for whipping cream, making foams/espumas or pressurized infusions. A little more than a week ago Dave Arnold posted a great, new technique: “Infusion…

Modernist cuisine website up

The website to accompany Modernist cuisine is up now. It showcases stunning pictures and example pages, the complete table of contents available in pdf format, details on the exceptional printing quality (stochastic screening and wide gamut inks in case you…

Norwegian egg coffee

Egg coffee – a mild and refreshing drink that can be served warm as well as cold I recently stumbled over “Norwegian egg coffee”. At first I thought it was a joke, but it turned out that this is indeed…

Interesting books to appear in 2010

In addition to Modernist Cuisine and Keys to Good Cooking there are so many new books appearing this fall, so to save you from too many blog posts I’ve collected them here in a single posting. These are all books…

Eating fruit with salt

Salt helps to bring out the flavor of watermelon In Asia it is not uncommon to eat fruit with salt or even soy sauce. From my own experience, and via friends, I known that fruits such as mango, guava, honey…

Coffee for lazy summer days

A perfect cup of coffee for a perfect morning! I have spent lazy summer days in a “Sommerhus” (e.g. “summer house”) in Denmark with my family and one thing I will share with you is the coffee I enjoyed every…

TGRWT #21: Gnocchi with peanuts and sage

In my everday cooking sage is really underutilized. The only dish I can think of with sage that I’ve prepared during the last couple of years is potato gnocchi. So this was indeed the most likely candidate for experimentation in…

Update: Texture version 2.3

An updated version of “Texture – A hydrocolloid recipe collection” is now available for download (version 2.3). The longer I work on this, the more I realize that it will never really “finish” – there’s always more to add. And…