Thursday, December 18, 2008
Molecular Gastronomy at Home!
With my new molecular gastronomy (or "spherification") kit, by the chef at el Bulli, I tried to make chardonnay spheres.
First, add algin, an algae extract, to the chardonnay.
Let's have a close-up (yum!):
Then, add xantana, a byproduct of cornstarch that has been fermented with a cabbage-dwelling microorganism.
And the beautiful result:
Not quite the marble shapes I hoped for, but delightful nonetheless. Next time, though, I will use a better wine.
First, add algin, an algae extract, to the chardonnay.
Let's have a close-up (yum!):
Then, add xantana, a byproduct of cornstarch that has been fermented with a cabbage-dwelling microorganism.
And the beautiful result:
Not quite the marble shapes I hoped for, but delightful nonetheless. Next time, though, I will use a better wine.
Wednesday, December 17, 2008
Tuesday, December 16, 2008
Sunday, December 14, 2008
Sunday, November 23, 2008
Saturday, November 22, 2008
Tuesday, November 4, 2008
Tuesday, October 28, 2008
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Friday, October 10, 2008
Wednesday, October 1, 2008
Thursday, August 28, 2008
Tuesday, August 26, 2008
Tuesday, July 29, 2008
Monday, July 28, 2008
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Thursday, March 27, 2008
Wednesday, March 26, 2008
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