January, 2011 | Toastable | healthy food and molecular gastronomy

Monthly Archives for January 2011

Examples of futuristic meat cooking aka “Sous-vide”

Cooking meats sous-vide, or under vaccum, can produce amazing results. The meat will be perfectly tender and at the desired doneness. Preview some examples of sous-vide cooked meat in this post! Continue reading

24. January 2011 by Earl
Categories: Molecular Gastronomy | Tags: , , , | 6 comments

Sardi’s – Pollo a La Brasa

Read this article for a restaurant review of Sardi’s, a small, family-run restaurant that specializes in Peruvian chicken. The chicken is savory and rich. Continue reading

23. January 2011 by Earl
Categories: Reviews | Tags: , | Leave a comment

Anatomy of Easy Cheese

Ever wondered what those chemicals inside processed foods do? This article by WIRED explains the why behind some of these chemicals! Continue reading

19. January 2011 by Earl
Categories: Molecular Gastronomy | Tags: | Leave a comment

Strawberry yogurt ravioli

Learn how to make strawberry yogurt ravioli using this recipe. The method is very similar to that used to make fruit caviars. Continue reading

17. January 2011 by Earl
Categories: Favorites, Molecular Gastronomy, Recipes | Tags: , , , , , | 5 comments

WD~50: Part Two

During my last post, I discussed four foodstuffs—yes, that is a real word—from WD~50, and three of the items were from the tasting menu. In this post, I will review the other eight items on the tasting menu in addition … Continue reading

09. January 2011 by Earl
Categories: Molecular Gastronomy, Reviews | Tags: , , , , , , , , , | 4 comments