This gallery contains 15 photos.
Six friends and myself decided to spend the New Years Eve together. The conditions were that we should make some food together and we decided to make dishes that we normally do not do and that preferable should be a … Continue reading →
Tagged Adria, Champagne, Disappearing ravioli, El Bulli, elBulli, Ferran Adria, Fish, Food, foodpairing, Heston Blumenthal, Hestonburger, Modernist Cuisine, Molecular, Molecular gastronomy, New Years Eve Dinner, Sous-Vide, transparent ravioli
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 →
Tagged Activa, Activa GS, Ajinomoto, Atlantic catfish, Atlantic Wolffish, Devil fish, Fish, Fish Glue, Food, Meat Glue, seawolf, Sous-Vide, TG, Transglutaminase
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 →