I’m a big fan of using bananas in savory dishes, so for TGRWT #11 I decided to make: Pork tenderloin with banana & clove sauce 450 g pork tenderloin 2 bananas, sliced 10-15 cloves (less if you use ground cloves)…
There’s a new weekly cooking show you shouldn’t miss. It’s about cooking and science, or “Kamikaze cookery” to be more precise. And there’s a good dash of humor as well which doesn’t hurt. The first episode out is on how…
A number of books related to molecular gastronomy and food science will appear this fall – I’ve previously mentioned the Fat Duck and Alinea cookbooks. But there is more, much more! This time I would like to draw the attention…
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…
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…
