Food Science and Molecular Gastronomy
I usually smile when I find in the web: “Sacher, the original recipe”...you wish! ;) Sacher Torte was invented in 1832 by the Austrian pastry chef Franz Sacher and, since then, his recipe has been scrupulously saved in Hotel Sacher’s pastry studio. I am afraid we will have to take a little trip to Vienna to try the original…honestly, I would sacrifice myself with pleasure :)
Read MoreSecond episode of sponge cakes and staff! :) Let’s see how we can avoid the most common mistakes when preparing whipped batters.
Read MoreI 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.
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