Food Science and Molecular Gastronomy
If you never used pectins for preparing your jams, give them a chance: they will make your life so much easier. Not that making a jam is such a complex task, but, doubtlessly, you have to stay home for half a day, at least. On the other hand, you can get your jam ready in a couple of minutes by using pectins. Not to mention that color and flavour of the fruit will be preserved.
Read MorePectins are complex carbohydrates, namely long-chain sugars. Together with celluloses, pectins form the wall of vegetable cells. People who commonly prepare home-made jams might use pectins to help the jam to set. One of the main properties of pectines is, indeed, to be a jellifying agent (I told you that discussion on gels was far from being completed :)).
Read MoreA 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.
Read MoreIt is official, Edible Molecules has a brand new page on Faceboook :) I must say I wasn't sure of this. When I started the blog, I wanted to keep just an Instagram account and post high-quality contents.
Read MoreHave 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.
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