Food Science and Molecular Gastronomy
Just to refresh memories, anethole is an aromatic molecule that gives anice the typical aroma. Indeed, it is found in anice and star anice seeds, but also in herbs as dill, mint, parsley, fennel and liquorice. Anethole is soluble in oils and alcohol. When Pastis gets diluted with water, it forms an opalescent emulsion (the so called Pastis effect).
Read MoreStill in the trend of pairing saffron and apples, I baked some scones. This time, I put aside the great recipe of Stewart and tested the one of Cavoletto di Bruxelles, which does not include the final tournage of the dough. As I was in a hurry, I kneaded the dough in my standing mixer (big mistake!). Consequently, I overworked the dough and the scones didn’t come with the typical layers (in my face! :P). And given that I was really really in a hurry, I cut them in squares!
Read MoreSaffron pairing is still in the air and I didn’t resist…I had to test the gelato machine :) Quick quick, I leave you this recipe (that should have deserved a more dedicated post :P) of saffron gelato (excellent! :)).
Read MoreWell, I think mostly everyone knows what is saffron, but just to refresh our memories…it is the pistil of the flower Crocus Sativus, after having been picked up and dried. Iran is first for the production of saffron. However, the spice is also grown in Italy and other Mediterranean areas. Saffron is expensive…very expensive…it is much more pricey than gold (no kidding)…it is a prestigious spice to be used in special recipes.
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