The Gastro Blog
Today I’m showing you how to make coffee caviar. This is a very simple molecular gastronomy technique for making these little espresso bubbles that are great for adding flavour and a different texture to desserts. […]
This is a recipe for a super simple cranberry fluid gel. Both tart and sweet it pairs perfectly with loads of Christmas and winter desserts as well as with savoury mains like duck and venison. […]
The link above is Amazon’s listing of Volume 2 of my cookbook. source
Get it at The perfect gift for the modern cook in your family! source
Worldwide Culinary Apprentice Online Cooking School. Poached Quail Egg and Vegetables in Porcini Broth – Spherification – Molecular Gastronomy. During that class you will learn about Spherification and hydrocolloids; Calcium Lactate and Sodium Alginate. Thank […]
LA CARMINA – – tried cocktail experiments at Hush, a mod bar in Lan Kwai Fong / Central, Hong Kong. Mixologist Gibson Chan specializes in molecular cocktails, using ingredients and techniques typically found only in […]
This cool, frozen aerated chocolate wind, is neat way to add something cool to a plate in a restaurant or at home, providing you have the right equipment. It’s a fairly simple molecular gastronomy type […]
How to make fruit pearls (spherification). Easy molecular gastronomy recipe. Ingredients : – agar agar – fruit juice – cold vegetable oil – sugar – water – Fromage blanc Vegan friendly recipe 😉 source
