Tag Archives: Alinea

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

Liquid Foie Gras Ravioli

Continuing on with how we can “modernize”  the art of making pasta, we look at the ravioli. Pasta Making is a technique that his has been around for thousands of years, either by the Chinese making noodles using millet or … Continue reading

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Posted in Innovative pasta, Molecular Gastronomy | Tagged , , , , , , , ,