If you’re interested in using hydrocolloids make sure you also check out “Texture – A hydrocolloid recipe collection” that I have put together. It has more than 300 recipes and it’s available for free download. European suppliers 100% Chef –…
I blogged about carbonated strawberries some while ago. Those were made using dry ice which unfortunately is not always easy to get hold of. Last week however I bought a iSi Gourmet Whipper – one of those Ferran Adria uses…
Here’s some pictures of an experiment I did with strawberries and dry ice (solid carbon dioxide). Dry ice is frozen carbon dioxide which holds a temperature of -78 °C. What is fascinating is that dry ice does not melt –…
Spain’s top 10 chefs, including Ferran Adria of El Bulli, were featured at the “Spain’s 10 – Cocina de Vanguardia” in New York. Off the broiler and foodite have nice reports. I particularly fancy their pictures, depicting how laboratory equipment,…
