I recently became aware of an excellent site focusing solely on liquid nitrogen ice cream! Ever heard about “The institute for liquid nitrogen ice cream experimental studies” or TILNICES for short? They’re located at the Department of Chemistry at the…
9. Keep a written record of what you do! Wouldn’t it be a pity if you couldn’t recreate that perfect concoction you made last week, simply because you forgot how you did it? Last year I made a vegetable soup…
Texture – A hydrocolloid recipe collection It’s a pleasure for me to announce that an updated version of the hydrocolloid recipe collection is available for free download as a pdf file (73 pages, 1.8 Mb). What’s new? Several new recipes…
Salt in oil. According to Pierre Gagnaire, this is Hervé This’ main discovery. It allows him to sprinkle salt on dishes without the salt dissolving in water from the dish. Thereby the “crunch” of the salt is retained. Rob Mifsud,…
Ice cubes are used both to cool drinks, but also to significantly impact the flavour of certain drinks. No matter your motivation, you should never use “old” ice cubes which have been sitting in your freezer for a while. Why?…
Lettuce should be fresh and crisp but upon storage water will eventually evaporate. The pressure inside the cells drops and the leaves shrink and become less appetizing. The simple yet effective remedy is to immerse the lettuce leaves in plain,…
This piece of art was recently sold at an auction for $ 35 million USD! No … just kidding. Read on to find out more! For the 10th round of TGRWT I decided to modify one of my favorite pizza…
(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…
As a late (but just in time for the deadline) response to TGRWT #8 which was announced by Chadzilla in December last year – here is finally my write up on a recipe and a little on the background of…
In a comment to the last post, Chad asked how the clarification with laboratory glass ware works. Here’s how. Basically it’s a filtration. But if you would use a normal filter paper (such as a coffee filter) and let gravity…
