This gallery contains 9 photos.
Apart from my interest in eating at good restaurants around the world I also have a curiosity in doing some cooking myself and this past Saturday (i.e. January 12) I made a dinner for five persons and this is what … Continue reading
This gallery contains 1 photo.
I have more or less not played around anything with spherification, so I just wanted to start with some simple stuff. That said, what I wanted to first of all was basic spherification. Since I had watermelon at home I used that. … Continue reading
This gallery contains 10 photos.
I was this past weekend experimenting a little bit with Transglutaminase (TG). TG, also known as “Meat Glue” is used to bond food together. A transglutaminase is an enzyme that catalyzes the formation of a covalent bond between a free … Continue reading
This gallery contains 4 photos.
This is my first attempt to do ”Edible Stones”, which I was served at Mugaritz and from whom I also have followed the instructions how to do this from. It is very easy to do this but you need some … Continue reading
This gallery contains 6 photos.
Today I received my first delivery from Meat the World. The order/package included; Duck Breast (from France) Corn chicken (France) Pata Negra Racks (Spain) Club Steak (Scotland) Black Angus Entrecôte (Argentina)
This gallery contains 1 photo.
This was my first Lamb Racks made Sous-Vide. I placed the racks in individual bags with olive oil and herbs. Sealed in vacuum chamber under full pressure. Water-bath at 57 degrees Celsius. Placed the bag in the bath for one (1) … Continue reading
