The Gastro Blog
We went to visit friends and they offered to make us a new sort of cranberry soda; spherified cranberry juice in carbonated water. Very nifty. For more technical information on this check out : source
– Part 2 of 2. We continue the interview with Hotel Chef de Cuisine, Stuart Sage, based at the Tang Restaurant in Dubai, which is the only restaurant of its kind in the Middle East, […]
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
Comment faire un cocktail Mojito moléculaire ? Cocktail moléculaire ! Cliquez pour vous abonner ► (merci) Pas de pluie, pas de plantes. Pas de plantes, pas de menthe. Pas de menthe, pas de mojito ! […]
It’s called molecular gastronomy, and it sounds more like a condition than something cool to eat. Our science guy, Steve Spangler, introduces us to a kind of science that is sweeping trendy restaurants throughout the […]
Iron chef winner Alex Stupak conducts a science-themed demonstration of his cooking skills at the Busch Dining Hall on March 29, 2010 source
Instructional video on making desert spaghetti composed of mango and orange noodles, raspberry and pomegranate reduction/sauce, and a chocolate meatball. source
An easy recipe for making fruit caviar that ANYONE can do! source
If you have ever been surprised and impressed by an unusual serving of emulsion, a helping of frothy foam, or a plate of frozen gases as your meal, the chances are that Herve This and […]
