In molecular gastronomy, the terms fruit pearls and fruit caviar/fake caviar are often used, and people frequently cannot tell the difference. We decided to address this by collaborating with Githa Bennorth, a Gastronomic Developer, cookbook author, and expert in molecular gastronomy. The difference is simple: Fruit pearls are solid all the way through, whereas fruit … Read more
In molecular gastronomy, there is a lot of focus on the terms fruit pearls and fruit caviar/fake caviar, and often people cannot tell the difference. To address this, we have teamed up with Githa Bennorth, who is a Gastronomic Developer, cookbook author, and expert in molecular gastronomy. The difference is simple: The fruit pearls are … Read more
Thorough demonstration of how to perform direct spherification using molecular gastronomy. Here, we have created a yogurt sphere, served with chocolate granola. It can, for example, be used as a gimmick for brunch or as part of a dessert. The art of creating an artificial shell around a flavorful, liquid substance is called Spherification and … Read more
“Snow powder,” which in this case is made from wild garlic oil. It is a fun way to get a familiar flavor into a new texture, often seen as the essence of molecular gastronomy. Zorbit can be used to make “snow” from fatty liquids, such as olive oil or even Nutella. The product is a … Read more
Don’t we all dream of finding a pearl in an oyster? With the help of molecular gastronomy, you can make your guests’ dreams come true. Here, we’ve created a sphere of a fine vinegar and sugar syrup, which is delightfully tangy and rich in the mouth, pairing perfectly with an oyster. The classic preparation of … Read more
Craving some cake? In just a few minutes, you can make your own sponge cake. However, it requires some equipment, as you’ll use a siphon bottle to inject air into the batter and a microwave to cook it. The cake can be a bit bland on its own, but paired with a crunchy element and … Read more
Moist and delicious carrot cake with layers of cream cheese – prepared sous vide, This small dessert cake is bursting with the flavors you would normally associate with a plum cake or other British pastries. I love techniques, and most people know that I have a fondness for #candiesousvide in general. Whether it’s meat, vegetables, … Read more
Fried herring is a classic dish for Christmas and Easter lunches, but have you ever considered serving it in a slightly new and different version? This is fried herring like you’ve never seen it before: The herring is cut into small pieces and served with a thin, crispy slice of rye bread, vinegar foam, and … Read more
Microwave cake is something many people have tried by now. It is a quick and easy way to satisfy your cake cravings without much effort—and it results in very little cleanup. This is a slightly more “refined” version of the usual microwave cake, as it is made with a siphon. This way, you can actually … Read more
In this recipe, two absolutely fantastic things come together in perfect harmony: Pistachio cake and microwave cake / mug cake. Pistachio cake, yes, it always tastes incredibly good, and microwave cake is a genius invention, either when the craving for cake or something sweet suddenly arises, or if unexpected guests should arrive. Here, the microwave … Read more