Food Science and Molecular Gastronomy
I have been hesitating if posting this recipe now. My perplexity was due to the fact that I didn’t provide you jet with all the elements to master a sponge cake and understand which factors might affect the outcome. It is like attempting to solve a math’s exercise without knowing the theory ;) But, eventually, I didn’t resist trying this recipe I had in mind for such a long time :)
Read MorePreparations as sponge cake belongs to the so-called category of “whipped batters”. This family is rather wide and includes, in general, all those batters that are beaten in order to incorporate air. These batters are commonly used as bases for more complex preparations as multi-layers cakes, Sacher, angel food cake…
Read MoreI read about the possibility of making a mayo without yolk and decided to attempt a little experiment. As described in this post, eggs provide the emulsifying molecules (lecithin and proteins) that are crucial in the formation of mayo. Given that egg whites contain about 50% of egg’s proteins, they can be employed as emulsifiers.
Read MoreWe just saw how red wine marinades influence the tenderness of the meat. Let’s roll our sleeves up and prepare one of the most popular Italian stew: brasato.
Read MoreA while ago, we discussed about the importance of bringing a crème patissiere to boil to inactivate the amylase enzyme. However, I wasn’t too convinced about that. I started to doubt about that after reading Di Carlo’s book, Tradizione in Evoluzione, where he suggests to do not bring a crème patissiere above the temperature of 85 ˚C, in order to avoid the unpleasant flavour of fried egg. My question is: is it possible that amylase can be already inhibited at 85 ˚C? Can we avoid boiling a crème patissiere?
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