Molecular gastronomy :

apple spheres...

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As soon as I hit the spelling check button, there were some words in highlight that I needed to get the right spelling. If you're not familiar with molecular gastronomy, these words would confused you. 1 I'm still having fun with[...]

basil parfait...

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with basil gelee and basil foam... Parfait is a frozen dessert, made of pate a bombe or cooked egg yolk foam and whipped cream, poured into a mold and frozen. I flavored the pate a bombe with basil water, poured into a glass and refrigerate.[...]

plated desserts...

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All these plated desserts are featured online at Dessert Magazine issue# 11. Please check out all recipes below. 1 - Apple Tart - Chocolate Box - Rhubarb Napoleon - Ricotta Gnocchi

rhubarb napoleon...

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1 This dessert will be my first creation on the menu at the restaurant this Monday. Thanks to my bosses who give me the opportunity to experiment and play around in the kitchen. 1 Rhubarb is one of my favorite vegetable. Because of its[...]

ricotta snow ball...

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with butterfly pea gelee... It's hot today, I need something refreshing and cool. Ingredients: - 250 g ricotta cheese - 25 g condensed milk - 25 g honey - 100 g milk - pinch of salt - 4 g pectin LM - 4 g sodium hexametaphosphate - 0.2 g[...]

pina colada espuma...

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1 Just want to test my new tool, iSi gourmet whip. It worked well. =) Ingredients: 1 - 250 g pineapple juice - 200 g coconut milk - 50 g coconut rum - 3 sht gelatin, bloomed 1 Preparation: 1 1. Warm 100 g. of pineapple juice to[...]

chestnut sponge cake...

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and chocolate mousse... My boss was curious about baking a cake in a microwave, so she asked me if I know how to do it. I started with chocolate cake from Linda 's recipe. It came out great, texture and taste were awesome. Then I[...]

Miracle Fruit Revolution

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I am really loving 'Future Food' on Planet Green (10PM:EST/Tuesdays).  On each half hour episode, Chef Homaro Cantu and his chefs use modern cookery techniques to recycle abused product , creating fish dishes without using fish, and,[...]

Low-Technique: The Anti-Griddle

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As the name suggests, The PolyScience Anti-Griddle is a flat-top cooking apparatus that uses extreme cold instead of extreme heat to modify the texture and flavors of food.  The cooking surface is a metal sheet approximately 15" x 9" that is[...]

giant chocolate French macaroons...

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with white chocolate - blue cheese ganache and white chocolate powder... 1 My friend came over this morning and we play around with sphere, caviar and French macaroon. I wanted to make a giant chocolate French macaroon since someone emailed[...]