Food Science and Molecular Gastronomy
Have 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.
Read MoreAs if a bruschetta would be hard to make! :) But we just landed in the high tech world of molecular gastronomy, where classicism leave the place to avant-garde. Today, as promised, we will make a recipe with the whipping siphon. The dish I am going to present is a bit summery, but it seemed to me a good idea to test the new device. If you don't feel as making it now, save it for the summer :)
Read MoreLast week, we had an overview on whipping siphons, discussed what they are and how they work. This week, we will go deeper and see how to get the best results out of the device that became the symbol of molecular gastronomy. Specifically, we will see how to obtain the desired outcome, avoiding disappointment and sudden change of dinner plans (see my Valentine's post for ref :P).
Read MoreMore recently, another type of siphon has gained popularity: the one to make foams, better known as whipping siphon. As a symbol of molecular gastronomy, it was widely used by Chef Ferran Adrià, to become then common in all professional and home kitchens. In this post, we will talk about the whipping siphon.
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