Category Archives for Molecular Gastronomy

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

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

WD~50: Part One

Wylie Dufresne’s WD~50 is an interesting restaurant that serves up avant-garde cuisine by using molecular gastronomy techniques. In this post, I review the first few dishes of Dufresne’s tasting menu, including items such as foie gras and ice cream bagel Continue reading

30. December 2010 by Earl
Categories: Favorites, Molecular Gastronomy, Reviews | Tags: , , , , , , | Leave a comment

TIME Profile on Grant Achatz (Molecular Gastronomy Chef)

A quick summary of TIME magazine’s profile on Grant Achatz, pioneer in molecular gastronomy and visionary of Alinea. Continue reading

12. December 2010 by Earl
Categories: Life, Molecular Gastronomy | Tags: , | Leave a comment

Deconstructing a Clementine

In this molecular gastronomy experiment, a clementine is deconstructed into individual capsules of clementine juice. Continue reading

01. December 2010 by Earl
Categories: Favorites, Molecular Gastronomy | Tags: , , | Leave a comment

Mango Ravioli, Like Watermelon Caviar

Learn how to make mango ravioli using molecular gastronomy spherification techniques! Continue reading

20. November 2010 by Earl
Categories: Molecular Gastronomy | Tags: | 3 comments

Shark Fin Soup Harms Shark Population

Shark-fin soup is a environmentally damaging food that holds heavy cultural value in China. Now, steps are being taken to reduce the consequences of this soup. Continue reading

16. October 2010 by Earl
Categories: Life, Molecular Gastronomy | Tags: , , , | 4 comments

Milk Kills Odor; Edible Dirt

Milk kills garlic odors, and edible dirt is taking the restaurant world by storm. Continue reading

26. September 2010 by Earl
Categories: Life, Molecular Gastronomy | Tags: , , , | 6 comments

← Older posts

Newer posts →