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: , | Comments Off on Watermelon Tuna

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: | Comments Off on Sous-vide and electricity consumption

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: , | Comments Off on Grant Achatz’ Harvard lecture

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: , , | 1 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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