Monthly Archives: November 2011

Aroma

After Thanksgiving with all the left over turkey, usually comes sandwiches, left-over turkey dinner, turkey soup, and what ever other traditional family recipes that you may have for post-Thanksgiving “Tom”.  But the most over looked parts of our favorite bird … Continue reading

Rate this:

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

Broken Beet Salad

The idea of making all different kinds of meringues opens up a lot of doors for the savory side of the kitchen.  The use of certain hydrocolloids, such as Versawhip and Methocel, as well as, egg white powder can produce … Continue reading

Rate this:

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