experiment #4
experiments in umami Seared scallops in dashi made with vacuum syphon at the table. This experiment wasn’t about any specific ingredients but more about the equipment used to make the meal. I’m no stranger to a vacuum syphon. I have used it a lot of times to make deliciously clean filtered coffee. The idea is Read More…
experiment #11
The inspiration for this meal started when I received some ever so special soured beers from The Two Metre Tall Company of Tasmania. This was the first release of their soured ale range. One of the beers in this range was a Barrel Aged Sour Cherry Ale. Although there was no ale in dessert, I Read More…
experiment #3
This was a diversion from the Mojito bubble experiment, I thought I’d be able to modify this to work with cheese. I made the Warmed triple cream brie bubbles. I wondered how the thin shell would handle a flame to warm it. I sprinkled a little salt and hit it with a flame… the resultant Read More…
experiment #2
Still with the Spherification; “reverse spherification”… this time the booze is on the inside. Can anybody guess that I started my experimentation in the cocktail section of the recipes. So this little delight was chemically the same as the first experiment, but the whole method was different. In the bubble is white rum, lemon soda Read More…
experiment #1
If you haven’t read it yet, I would encourage you to read my about page. It explains things. Why do things need explaining? Well, I want you to know what’s behind my experiments… What’s behind this style of cooking, for me… Why aren’t there always recipes… etc. This was my first foray into Molecular Gastronomy… Read More…