Thursday, December 18, 2008

Waiting for Antony

Ripple

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.

Sunday, December 14, 2008

Tuesday, November 4, 2008

Wednesday, October 22, 2008

Thursday, August 28, 2008

Tuesday, August 26, 2008

Tuesday, July 29, 2008

Monday, July 28, 2008

Saturday, May 31, 2008