Food Science and Molecular Gastronomy
A few years ago, there was a huge debate on molecular gastronomy. Some people looked suspiciously at those creative dishes and complained about the use of food additives. What a terrible term. If, instead, it was said that molecular chef used vitamins and natural extracts, the perception would have been drastically different.
Read MoreAs if a bruschetta would be hard to make! :) But we just landed in the high tech world of molecular gastronomy, where classicism leave the place to avant-garde. Today, as promised, we will make a recipe with the whipping siphon. The dish I am going to present is a bit summery, but it seemed to me a good idea to test the new device. If you don't feel as making it now, save it for the summer :)
Read MoreLast week, we had an overview on whipping siphons, discussed what they are and how they work. This week, we will go deeper and see how to get the best results out of the device that became the symbol of molecular gastronomy. Specifically, we will see how to obtain the desired outcome, avoiding disappointment and sudden change of dinner plans (see my Valentine's post for ref :P).
Read MoreYou must know that my relationship with Valentine's Day has been a kind of on-off. In the past years, I followed different waves depending on the stage of my life. Today, I will tell you the story of my Valentines. Follow me till the end: there is a special recipe created for my beloved readers :)
Read MoreMore recently, another type of siphon has gained popularity: the one to make foams, better known as whipping siphon. As a symbol of molecular gastronomy, it was widely used by Chef Ferran Adrià, to become then common in all professional and home kitchens. In this post, we will talk about the whipping siphon.
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