Food Science and Molecular Gastronomy
If you attempt the following Google search “what to do with egg whites”, you will get recipes for thousand different versions of meringues. I don’t dislike meringues, but let’s say I got a kind of sick and tired of the classical version and I wanted to try some different recipe.
Read MoreFoams are a type of colloids very well represented in the kitchen. Can you think about some examples? Yes, meringues! What a better way to recycle albumens?
Read More6 years ago I moved to Canada and I discovered that whipped cream is more versatile than I thought. One day, I was talking about ganache* with a roommate who, at the time, was attending a pastry chef school, when she said: “you can also whip a ganache”. That’s so true! After all they contain about 50% of cream, how did it never come to my mind??? So, if you are tired of the usual pairing whipped cream-strawberries, here a quick recipe for a decadent dessert.
Read MoreWhipped cream or, as French people say, chantilly is one of those foods I started to appreaciate as an adult. I wasn’t a fun of it when I was a kid: I found it excessively sweet and decadent. Regardless my personal taste, we should admit whipped cream is rather easy to prepare, right? Well, it is...provided that we follow certain rules.
Read MoreNow that we know how to master emulsions, we can move to another classic recipe: the English custard.
As crème patissiere, also English custard is an O/W emulsion. The only difference is the absence of starch.
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