Category Archives for Molecular Gastronomy

Simple sous-vide chicken breast

Sous-vide chicken breasts are easy to cook and super healthy. Add your favorite sauce, red onions, and garlic for a kick. Continue reading

09. June 2012 by Earl
Categories: Molecular Gastronomy, Recipes | Tags: , , , , | 1 comment

Watermelon Tuna

Learn how to turn watermelon into faux tuna by using a vacuum pack. Continue reading

17. May 2012 by Earl
Categories: Molecular Gastronomy | Tags: , | Leave a comment

Recipe: Mozzarella Balloon

Learn how to make mozzarella balloons. Fill them up with tomato foam for an avant-garde caprese dish. Continue reading

24. November 2011 by Earl
Categories: Molecular Gastronomy, Recipes | Tags: , , | 1 comment

Sous-vide and electricity consumption

Ever wonder how much it costs to keep a sous-vide machine or setup running? Continue reading

03. July 2011 by Earl
Categories: Molecular Gastronomy | Tags: | Leave a comment

Grant Achatz’ Harvard lecture

Transcription notes of Grant Achatz’ lecture on reinventing food textures and flavors given at Harvard University. Continue reading

29. June 2011 by Earl
Categories: Molecular Gastronomy | Tags: , | Leave a comment

48-hour sous-vide top round beef

What happens when you cook tough, top round beef sous-vide for 48 hours? Find out here. Continue reading

20. June 2011 by Earl
Categories: Molecular Gastronomy, Recipes, Reviews | Tags: , , | Leave a comment

Miraculin, a sugar alternative

Miraculin is a zero-calorie substance that transforms your taste buds to perceive sour foods as sweet. Learn more about it here! Continue reading

30. April 2011 by Earl
Categories: Health, Molecular Gastronomy | Tags: , | 4 comments

Liquid nitrogen ice cream

Learn the science behind and how to make liquid nitrogen ice cream. Continue reading

17. April 2011 by Earl
Categories: Molecular Gastronomy | Tags: , | 2 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

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