Read about the physics behind the balancing fork trick. 8. Experiment! Dare to experiment and try new ingredients and procedures. Do control experiments so you can compare results. When evaluating the outcome, be aware that your own opinions will be…
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…
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…
Cookware made from cast iron has a reputation for keeping food warm for a long time. Is that really true? Best way to find out is by an experiment. I decided to compare a cast iron pot with one of…
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…
