Food Science and Molecular Gastronomy
For preparing a stew, it is often recommended to marinate the meat for a long while (e.g. 24h) in wine and herbs as onions, carrots, leek. This recommendation is usually found for all meat-based recipes requiring a long, slow cooking. Sometimes a white wine is recommended, others a red one. Often the addition of vinegar is required along with wine and herbs. Why? What is the difference between using a red or a white wine, if any?
Read MoreAfter having talked about egg-based sauces and factors affecting their stability, let’s go practical: arm yourself with eggs and an immersion blender: today, I will show you how to prepare a mayo in no time.
Read MoreMayo is a classic French sauce that is nowadays well diffused all around the globe. Although we can find several versions of mayo (e.g. remoulade, basically a mayo with the addition of mustard), the basic ingredients are eggs, vinegar or lemon juice, oil and salt.
Read MoreIf 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?
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