TGFWT #17: Frozen rosy apple foam
As I mentioned in the previous post I put the leftover rose froam from TGRWT #16 in the freezer and was surprised by the result. Inspired by this I thought I would extend this and substitute apple juice for water…
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TGRWT reminder and frozen rose foam
Rose foam at room temperature Just a small reminder that the deadline for the current round of TGRWT #17 is a little later than usual: May 8th. I took the picture above for last month’s TGRWT (where it was combined…
TGRWT #16: Roasted chicken with rose foam
For this month’s “They go really well together” event (TGRWT #16) hosted by Supernova Condensate I decided to leave the chicken untouched and focus on the rose component. I had long wanted to try Chad’s Lemon whip (which I’ve included…
TGRWT #3: Foamy strawberries with coriander
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…
TGIF: Fed up with foam?
When many people hear molecular gastronomy, they think of culinary foams, originally introduced by Ferran Adria at El Bulli. In case you’re fed up with the foams, here’s a T-shirt to express your feelings: Personally, I can’t even say I’ve…
Egg white foam + microwave = Vauquelin
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…