Blogs about: Spherification
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Out of the paella pan, into the fire
So why Alicante? First off, I loved Alicante during our visit for the ICEX scholarship. Alicante is home to the queen of saffron, Maria Jose San Roman (her restaurants are really good), as well as som… more →
Cooking in Spain
BUBBLE FOOD GETS CREATIVE IN THE LAB
wrote 2 months ago: Bubble Food, London’s most pioneering food design and events production company, is to play a key ro … more →
POST #004: WOLFGANG PUCK COMES TO SCHOOL
wrote 2 months ago: Wolfgang Puck is easily one of the world’s most renown chefs. You see him on late night Food N … more →
Scaling up Fish Mountain
wrote 3 months ago: September 9th, 2012. Wando’s Fish BBQ. Feast. Fruit salad. Grilled mackerel. Banchan. Fish ste … more →
Eating 'Dirt' at Asia's #1 Resto! @ Narisawa
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wrote 3 months ago: Date of Visit: February 25 2013 A spot of experimental French-Japanese dining à la Narisawa-style. R … more →
The Science Behind Spherification
wrote 4 months ago: Earlier this week, I did spherification for the first time; you can find the link here. I searched i … more →
Spherification
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wrote 4 months ago: This is my first crack at doing molecular gastronomy! I’m excited. I picked up three different … more →
Molecular Cocktails... Still Gintriguing for 2013?
wrote 4 months ago: I’m sitting on the train going nowhere as usual and thought I’d have a crack at a blog p … more →
Molecular Gastronomy with Chef John Placko
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wrote 4 months ago: I recently attended a night of molecular gastronomy demos by Chef John Placko, hosted by Joel Solish … more →
Molecular Gastronomy: Spherification
wrote 5 months ago: Molecular gastronomy is a fancy (and in my opinion, rather ghastly) way of describing what most of u … more →
Dinner @Home - Jan 2013
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wrote 5 months ago: Apart from my interest in eating at good restaurants around the world I also have a curiosity in doi … more →
Beetroot Caviar
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wrote 5 months ago: New Year, new challenges. And strange as it may sound, I am intrigued by the idea of caviar. It is o … more →
Deconstructed Creme Brûlée
wrote 5 months ago: For Christmas this year I got a molecular cooking kit that contains the basic ingredients and tools … more →
Deconstructed Creme Brûlée
wrote 5 months ago: For Christmas this year I got a molecular cooking kit that contains the basic ingredients and tools … more →
Molecular Gastronomy: Bacon Wrapped Acorn Squash with Balsamic Caviar and Maple Sphere
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wrote 6 months ago: I’m slightly concerned about my post titles being a bit too long. I can admit that they’re all a mou … more →
Oh. That's balls.
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wrote 6 months ago: August 23rd, 2012. Rustic Canyon. Still trying to catch up on posts… Feast. Raw fish. Quail wi … more →
Watermelon Caviar - Basic Spherification
wrote 7 months ago: I have more or less not played around anything with spherification, so I just wanted to start with s … more →
Spherification - Making "caviar" from edible liquids
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wrote 8 months ago: For the initial post of our blog, I decided to focus on the creative applications of science. Of par … more →
Dessert behind a sushi bar
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wrote 9 months ago: Thai basil shortbread, Thai chili dark chocolate ganache, blood orange caviar, and candied galangal … more →
SAAM | A Journey Through Chef Jose Andres' Tasting Menu
wrote 9 months ago: Not to be confused with Chef Jose Andres’ other gastronomical wonder, “The Bazaar“ … more →
