Tag Archives: Grant Achatz

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 , , , , , ,

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

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Posted in 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 , , , , , , , ,