Canestrelli: the recipe and the role of sugars in cookies

March 08, 2018 by Lucia D'Ulivo in Dessert

A while ago, I tried some “healthy” cookies that I bought in a pastry shop. They were made with whole wheat flour and honey. The taste was decent, but the texture terrible: hard as a brick. I thought that maybe they didn’t contain any baking powder, but the list of ingredients proved me wrong: backing powder was there. Moreover, the shortcrust pastry I usually make doesn’t contain any baking powder and, despite that, it is nice and friable. Maybe it was because of the low content of fats? Who knows. I soon stopped breaking my neck on that riddle. The thought of those cookies started to fade, until this week.

Chicken and peppers molecular way: another recipe with the whipping siphon

March 01, 2018 by Lucia D'Ulivo in Main courses

Have you tried the molecular bruschetta? Isn’t it fast to make? Today, things are going to be a little trickier: we will revise an Italian classic recipe in a molecular gastronomy way. Get your whipping siphon ready, today we are going to prepare chicken on pepper foam.

Additives and molecular gastronomy: a little clarification

February 27, 2018 by Lucia D'Ulivo

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.

A recipe with the siphon: easy bruschetta

February 22, 2018 by Lucia D'Ulivo in Starters

As 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 :)