Plus de 60 recettes pour des apéros encore meilleurs que des repas !
Quand on invite des amis à l'apéro, on peut se contenter de servir des chips, des cacahuètes (mais grillées à sec attention !) et des tomates cerises...
Spherification (Making "Caviar") - Tiny Urban Kitchen
This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist Spherification is a modern molecular gastronomy technique that was first invented at El Bulli by Ferran Adria in 2003. While visiting a company called Griffith España, Adria and his team discovered a...Read More »
How Molecular Gastronomy Works
Are you hungry for some nitro-scrambled egg-and-bacon ice cream? Did you want a little fried mayo on that sandwich? Molecular gastronomy has cast cooking in a new light and created some seemingly bizarre, but shockingly delicious dishes.
Modernist Mango Custard w/ Carbonated Calamansi Gel
This creamy, tropical dessert is a modernist custard from pastry Chef Russell Karath that’s incredible. Great application of Kappa Carrageenan to make custard and carbonation with an ISI Whip to make carbonated calamansi gel. Garnished with cilantro to spice things up a bit.
As an enthusiastic foodie in search of recipes to satisfy her sweet tooth, Sascha writes and photographs for sweetgastronomy.com a place where you can find a record of her pastry adventures and share in her passion for all things sweet!
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Pavlova with Caribbean Citrus Flavors
A beautiful modernist dessert by community member and Executive Pastry Chef Angel Ramirez Betancourt. Pavlova with passion fruit foam, coconut snow, compressed pineapple, mango gel and lemon cream.