Cooking
- After Dark:gastronomy
Photo credit: ©Intellectual Ventures/Modernist Cuisine Are you curious about the modern techniques and ingredients often lumped under the controversial term "molecular gastronomy?" While I never ate at El Bulli or Alinea, and I don't have copies...
- Nuoc Mam -- Vietnamese Fish Sauce
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- Harold Mcgee And Shirley Corriher...live!
For a culinary enthusiast, it doesn't get much better than hearing the two leading American food scientists, teachers and writers talk about what they are working on including sharing a bit about the "molecular gastronomy" movement (though McGee...
- Developing A Dish: Foie Gras Confit With Pickled Beets
"Be a little crazy and a lot daring." Jack and Joanne urged us guests to bring a new, untried dish to their holiday party. I took up the implicit challenge and thought about what I might bring to their gourmet feast. I turned over ideas on my walk to...
- The Owf "eat 'til You Drop" Tour: Wd-50
Chefs have divided modern haute cuisine into two main branches: a group that celebrates pure flavors of ingredients and traditional practices, and another that uses the latest scientific discoveries to push food to new, unimagined places. One worships...
Cooking
The Chemistry Geek's Guide to Salting Popcorn
Theodore Gray revels in borderline catastrophic chemical reactions, at least when he's not building a wooden Periodic Table Table that has compartments filled with pure samples of each element (where possible). His latest sodium-fueled stunt? Salting popcorn by bubbling chlorine gas through liquid sodium. The smoke is pure, fresh table salt, but this is hardcore lab work, not like the relatively banal liquid-nitrogen ice cream.
I'm waiting for El Bulli or Alinea to replicate this as the molecular gastronomy equivalent to Cherries Jubilee.
via Ed
- After Dark:gastronomy
Photo credit: ©Intellectual Ventures/Modernist Cuisine Are you curious about the modern techniques and ingredients often lumped under the controversial term "molecular gastronomy?" While I never ate at El Bulli or Alinea, and I don't have copies...
- Nuoc Mam -- Vietnamese Fish Sauce
#flickr_badge_source_txt {padding:0; font: 11px Arial, Helvetica, Sans serif; color:#666666;} #flickr_badge_icon {display:block !important; margin:0 !important; border: 1px solid rgb(0, 0, 0) !important;} #flickr_icon_td {padding:0 5px 0 0 !important;}...
- Harold Mcgee And Shirley Corriher...live!
For a culinary enthusiast, it doesn't get much better than hearing the two leading American food scientists, teachers and writers talk about what they are working on including sharing a bit about the "molecular gastronomy" movement (though McGee...
- Developing A Dish: Foie Gras Confit With Pickled Beets
"Be a little crazy and a lot daring." Jack and Joanne urged us guests to bring a new, untried dish to their holiday party. I took up the implicit challenge and thought about what I might bring to their gourmet feast. I turned over ideas on my walk to...
- The Owf "eat 'til You Drop" Tour: Wd-50
Chefs have divided modern haute cuisine into two main branches: a group that celebrates pure flavors of ingredients and traditional practices, and another that uses the latest scientific discoveries to push food to new, unimagined places. One worships...