Food Science and Molecular Gastronomy
When we talk about gels, we tend to think about the ones for hair styling :) However, gels are widely abundant in the kitchen! Let's just think about puddings, fruit jelly, but also savory preparations as quiches, all examples of gels.
Read MorePanettone is a traditional Italian Christmas cake and, doubtlessly, the most challenging baking product to make. Despite the difficulty, I strongly recommend to make one by yourself. Please, try: accomplishing this recipe will just make you feel as the Jedi of baking :)
Read MoreSelecting the proper flour is crucial in baking. Flours are not all the same and we must choose them according to the type of product we want to bake. For example, have you ever tried to make panettone with a weak flour? Per esempio, avete mai provato ad usare una farina debole per un panettone? Well, I wouldn’t recommend it, it could turn out into a big fiasco.
Read MoreI 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.
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