I’m happy to announce that a major update of “Texture – A hydrocolloid recipe collection” is now available for download. Version 3.0 of Texture features many new recipes, , more pictures (A big THANK YOU to all contributing photographers!), a…
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…
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…
An updated version of “Texture – A hydrocolloid recipe collection” is now available for download (version 2.2). There are two file sizes available: screen resolution (~1 MB) and high resolution for printing (~5 MB). Some recipes have been added bringing…
For the food blogging event They Go Really Well Together (TGRWT #1) I decided to used baked garlic. Baking gives garlic a slightly sweet, mellow taste and I figured this might work well with the soft texture of an espuma.…
In a comment to my post on making carbonated fruit the iSi way, JoJo at eat2love made me aware of a company, FizzyFruit, that actually sells carbonated fruit in pressurized containers. The fruits currently available are grapes, honeydew and cantaloupe.…
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…
Ferran Adria’s espresso foam, named “Espesso”, is indeed a fascinating concoction, created in cooperation with coffee producer Lavazza. The word espesso is a combination of espresso and the Italian word spesso, meaning thick. Just luck at the thick lucious foam.…
