Lye is the common name for sodium hydroxide (NaOH) and is a corrosive alkaline substance. While it can be dangerous if not used properly, it has been utilized in food and soap for years and is the only way to achieve the perfect crust found on our … [Continue reading]
Eggs are one of the most versatile foods ever discovered. In this recipe, adapted from Modernist Cuisine, their time in a pressure cooker transforms them into a sponge cake like consistency. Paired with some crème fraiche and caviar makes them a … [Continue reading]
Soft pretzels have been an integral part of German life for hundreds of years eaten throughout the day either alone or with a meal, often times a weisswurst. The soft fluffy interior encased by a crispy brown crust bears little resemblance to the … [Continue reading]
These impressive little cocktail spheres are sure to be a hit at your next party! The worst thing is that they are gobbled up quickly so I recommend making two batches. This recipe is adapted from Modernist Cuisine. Go to their reader forum for … [Continue reading]
Why not try making some of the great Modernist dishes featured in my blog? With step-by-step instructions along with videos and pictures making any of these dishes is well within reach of any home … [Continue reading]
Reverse Spherification involves infusing a liquid with a mixture of calcium lactate glutonate and calcium lactate and then submerging it in a bath of sodium alginate. It is referred to as ‘Reverse’ because the process is the mirror image of the … [Continue reading]
Basic Spherification involves infusing a liquid with Sodium Alginate and submerging it in a bath of either Calcium Chloride or Calcium Lactate. Sodium Alginate is an extract found in brown algae and is used to add viscosity to the submerging liquid … [Continue reading]
Spherification is the process of creating spheres of varying sizes from a viscous liquid solution. The resulting sphere ends up with a thin membrane encompassing a liquid solution that bursts in your mouth when pressure is applied. Theses spheres are … [Continue reading]
Our Labor Day dinner featured a barrage of modernist techniques I had tried out for the very first time on my good friends Adam and Erika who by now realize that even if the food is inedible, the wine will flow like water, which makes up for … [Continue reading]