Food Science and Molecular Gastronomy
I often had the problem to find flours with the strength I needed. Here, the all-purpose is the dominant flour, although pastry and bread flours are available as well. However, I found difficult to find very week or super strong flours, as the Manitoba type*.
Read MoreI was in doubt if posting the recipe of cocktail Pastis...it is so trivial :) but if you find it intriguing, here you are:
Read MorePastis is a French liquor made with anise and liquorice, and often other herbs. Pastis became popular after the banning of Absinthe, the famous spirit made with wormwood. Despite what most people think, Absinthe was unfairly convicted: the so-called Absinthe syndrome was actiually resembling more an alcoholic status (if you want to learn more on the story, please see here).
Read MoreAfter having tested mayo with egg whites, I couldn't resist but trying a new recipe: mayo with gelatin! In this recipe, eggs are completely replaced by collagen, the emulsifying protein of gelatin. The result? It really looks as a common mayo, just less tasty though.
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