Monthly Archives: April 2011

Innovative Ice Cream

Action Stations are designed to provide a fun addition or alternative to the traditional dinner buffet and offer a unique experience.  They can be anything; from a simple pasta station to carving peking ducks and forming moo-shoo pancakes, as guests … Continue reading

Rate this:

Posted in Molecular Gastronomy, science, Techniques | Tagged , , ,

Lamb Fat French Fries

A while back I attended a workshop by Alexander Talbot of Ideas In Food and he introduced the idea of fortifying stock using a pressure cooker.  What was unique about this, was, instead of using animal bones or scrap meat, … Continue reading

Rate this:

Posted in Techniques | Tagged ,

Spring Pea “Panna Cotta”

It took a little longer than usual this year, but Spring finally arrived.  We’ve  put away those  heavy, braised meat and potato items, and traded them in for some lighter fare with sweet, green peas.  We have a few choices, … Continue reading

Rate this:

Posted in hydrocolloids, Molecular Gastronomy | Tagged ,