Based on some googling of espuma and foam recipes (including Ferran Adria’s coffee espuma), I figured that the following should work: 2 dL coffee 2 sheets of gelatine 3 dL heavy cream sugar/vanilla sugar Soak gelatine in cold water. Strain.…
I blogged about carbonated strawberries some while ago. Those were made using dry ice which unfortunately is not always easy to get hold of. Last week however I bought a iSi Gourmet Whipper – one of those Ferran Adria uses…
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…
Although I recommend the use of a thermometer, sometimes it’s convenient to know how you can also manage without. If you mix water at two different (but known) temperatures, you can easily calculate the temperature after mixing. Just multiply the…
I have previously written about how you can cook a perfect steak with a simple DIY sous vide technique. Of course low temperature cooking applies equally well to fish with the only difference that the temperature can be turned down…
By beating air into an egg white you can increase it’s volume by a factor of approximately 8. Hervé This has shown that water is the limiting component. By adding more water you can significantly increase the volume. Addition of…
In a recent survey 72% of chefs say they may want to experiment with molecular gastronomy in 2007. That’s an impressive number and considering the attention molecular gastronomy gets in media I bet many home cooks would want to experiment…
One important aspect of molecular gastronomy is the application of scientific principles to food preparation in a normal kitchen. This can very well be illustrated by discussing the preparation of a steak. The surface of the meat needs to be…
I have been pondering on the chocolate sauerkraut cake I wrote about, and considering the fact that caraway is a spice used in sauerkraut I did some googling… And voilá – I found a page on different chocolate and cognac…
After giving a presentation about molecular gastronomy I was asked if I had ever heard about a chocolate cake baked with sauerkraut. I admitted that this was new for me, but that I would be very interested in the recipe.…
