Food Science and Molecular Gastronomy
I have already wrote about meringues here. In that occasion, I just discussed about the French meringues, maybe the most classic, which is prepared by beating the eggs white with sugar at room temperature. There is also another kind of meringue, the Swiss one, but I might dedicate a separate post to it.
Read MoreBéarnaise sauce is a “relative” of the Hollandaise sauce. Béarnaise is basically an Hollandaise added with herbs, like tarragon, peppercorn and shallot. Therefore, I skipped the usual explanatory post as what we discussed about Hollandaise is valid for béarnaise.
Read MoreBenedict eggs are a classic of the North American brunch. Of course, you can make them also for lunch or supper, if you wish ;) The recipe, apparently trivial, consists of eggs poche' garnished with Hollandaise sauce.
Read MoreWhen we talked about emulsified sauces, I overlooked, willingly, the Hollandaise sauce. Hollandaise sauce is one of the cornerstones of the French cuisine and belongs to the 5 mother sauces, from which you can derive all the others.
Read MoreAs for any traditional recipe, the original version of bonet, as chocolate Piedmontese pudding, is almost impossible to find. I am quite sure each family has a special recipe that is passed from generation to generation.
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