Quantcast
Channel: Molecular Gastronomy – Post Modern Cuisine
Browsing latest articles
Browse All 6 View Live

Image may be NSFW.
Clik here to view.

Broken Beet Salad

The idea of making all different kinds of meringues opens up a lot of doors for the savory side of the kitchen.  The use of certain hydrocolloids, such as Versawhip and Methocel, as well as, egg white...

View Article



Image may be NSFW.
Clik here to view.

Aroma

After Thanksgiving with all the left over turkey, usually comes sandwiches, left-over turkey dinner, turkey soup, and what ever other traditional family recipes that you may have for post-Thanksgiving...

View Article

Image may be NSFW.
Clik here to view.

Puttanesca

The Italian classic Puttanesca sauce,  is generally served with pasta and the main ingredients are tomatoes, garlic, anchovies, black olives, oregano, olive oil, and garlic has been around for...

View Article

Image may be NSFW.
Clik here to view.

Foie Gras Terrine w/ Golden Raisin Puree-TGRWT #22

With all the controversy in California and it’s ban on the production and sale of foie gras, I figured what better way to use raisins for this round of TGWRT #22.  According to the foodpairing chart, I...

View Article

Image may be NSFW.
Clik here to view.

“Tomato” skins

Among other staple ingredients, tomato concasse has been part of my every day mis en place list since I walked into a professional kitchen. These few ingredients may be olive oil, sliced shallots,...

View Article

Browsing latest articles
Browse All 6 View Live




Latest Images