Category Archives: hydrocolloids

Puttanesca

The Italian classic Puttanesca sauce,  is generally served with pasta and the main ingredients are tomatoes, garlic, anchovies, black olives, oregano, olive oil, and garlic has been around for centuries.  The pasta, in this case, is a sheet of tomato … Continue reading

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Posted in hydrocolloids, Innovative pasta, Molecular Gastronomy, science, Techniques | Tagged , , , , , , , | 2 Comments

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

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Spherification

Anyone see the episode of Anthony Bourdain’s: No Reservations of elBulli?  It was a tour and look inside the last hours of elBulli and Ferran Adria’s  final service before it doors closed forever.  With the invention of gastronomic techniques like … Continue reading

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Corn Pudding

It’s prime time for the two most popular varieties of sweet corn: white corn, which has smaller, sweeter kernels, and yellow corn, with its larger, fuller-flavored kernels, and primarily eaten on the cob.  Seldom used for feed or flour, sweet … Continue reading

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Posted in Grains, hydrocolloids, Molecular Gastronomy, Techniques | Tagged , | 1 Comment

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

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Wild Rice

Also known as the “Caviar of All Grains” and contrary to what many people believe, wild rice is not rice at all, but a grass.  Much of it sold in the world today is not even wild but rather cultivated … Continue reading

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Cooking with Chestnuts

We all have felt that same comforting image of perfectly roasted chestnuts during the cold, winter months.  It’s that same exhilaration that brings to mind a familiar holiday tune, but it’s October that is actually the peak season for the Western chestnut harvest. … Continue reading

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