Day 15 Molecular Gastronomy: 'I'm Curious How It tastes Like'! 21 Days Mind Investigation On Sugar
Dispersing Aromas with Dry Ice “Vapor”
The Fat Duck, Heston Blumenthal / Oak moss and truffle toast, quail jelly, langoustine cream foie gras parfait
Kamo Nasu by chef Yoshihiro Narisawa @ Narisawa (Kyoto eggplant, shiitake…
The dish consists of a mayonnaise type sauce…
Loverice, um arroz com origem, aplaude a comida espetáculo. Longe vão os tempos em que a palavre arte nos remetia para museu. Hoje, a arte é cada vez mais fora, exibe-se na rua, em qualquer canto ou… até à mesa. Já ouviu falar em “arte comestível”? É a arte de nos fazer comer com os olhos, …
The Top 19 Sexiest Food Porn List - #19 will shock you!
Fabulous pics at this link! Check out the deep fried fish near the end! Smoked Veal Tatar with Lumpfish Caviar, Horserradish, Spunce and Watercress By Mads Refslund, Denmark
How to perform molecular gastronomy at home
Here's a primer on how to turn the home kitchen into an experimental food science lab and makeshift Ferran Adrià or Grant Achatz kitchen.
Inconnu chef ^_ ^ /// Pomelo Pink Grapefruit Ravioli - a translucent honey jelly wrapping pomelo, pink grapefruit, and grapefruit sorbet
The Carbonated Mojito Spheres are served at Minibar by molecular gastronomy Chef Jose Andres. The spheres are made using Reverse Spherification and they are carbonated in an ISI Whip charged with
Releasing aromas in the atmosphere to complement a dish is a common technique used by molecular gastronomy chef Heston Blumenthal and others to bring sensory experiences to diners. One of the techniques to disperse aromas at the table is dry ice "vapor".