March, 2011 | Toastable | healthy food and molecular gastronomy

Monthly Archives for March 2011

Curing salmon to make lox

Learn how to cure salmon. Cured salmon, or lox, tastes similar to smoked salmon, Nova, and more. Continue reading

20. March 2011 by Earl
Categories: Recipes | Tags: , | 1 comment

CLIF Kids Organic ZBaR

Review of Clif Kids Organic ZBaR, chocolate chip flavor. Continue reading

18. March 2011 by Earl
Categories: Reviews | Tags: , , | 4 comments

Sous-vide

Want to learn how to perfectly cook beef or any other food? What is sous-vide cooking? Read more about it here! Continue reading

06. March 2011 by Earl
Categories: Molecular Gastronomy | Tags: , | 6 comments

Modernist Cuisine and the future of cooking

What happens when all Einstein-caliber intellect goes towards making a cookbook? Five volumes, 2,400 pages, 43 pounds of paper and 4 pounds of ink emerge from a 20-man team and nearly half a decade of time. “Cookbook” would be an understatement for this soon-to-be culinary canon. Continue reading

02. March 2011 by Earl
Categories: Life, Molecular Gastronomy | Tags: | 2 comments