How to give familiar products a new form? You just need to add textures. Recipe-five minutes with transglutaminase (meat glue) This product is available for order in the store clean and cut the shrimp.

Blue cheese foam Cooking foam is one of the most popular elements of molecular cuisine, it is with them that the first associations about modern cooking arise. Light, lush, airy sometimes almost intangible,

Coffee for dessert or, as an element of gentle panacota tepel may be served at the disposal of the bar or kitchen ordinary culinary siphon. Stable foam will not fall even if you want to use it on the buffet

One of the innovative features that became possible with the advent of professional culinary siphons is easy and fast creation of air sauces. Now there is no need to emulsify in a water bath melted butter

Parmesan foam, or parmesan wind, it is extremely light substance with a rich flavor of Parmesan cheese. A small detail, unusual addition to risotto or tagliatelli, unimaginably able to change the perception

Strawberries with balsamic vinegar is no surprise. Fresh strawberries, balsamic reduction, they are often found in tendem salads as an element of decoration or in combination with Camembert cheeses on

At the beginning of 2019, residents and guests of Belarus will be able to try a very unusual novelty – cricket chips. The production of snacks will be engaged in Minsk startup " Onto-biotechnology

Specialists of the company Nestle has developed a non-dairy cream, the basis for which was seaweed and vegetable oil. the product has a soft creamy taste, and its consistency is similar to yogurt. It is

You will need: milk, yogurt, alginate, gluconate, water. Take the water, add the alginate, mix in a blender, send it to the refrigerator. Take the milk, dissolve it in gluconate, add yogurt and mix with

Ingredients: – eggs: water 300 ml; sodium alginate 2 g; mint syrup 80 ml; – a solution of calcium lactate: water 1 liter; calcium lactate 5 g. Technology Using a blender or whisk, dissolve 2 bags of sodium

Ingredients: chocolate bitter not less than 72% cocoa, 100 g; cold water, 89 g (at the rate of 0.89 g of water per 1 g of chocolate); ice, 400 g or more. Technology Weigh the chocolate. We collect cold

Ingredients: water 475 ml; sodium alginate, 2 g; raspberry, 1 and 2/3 Cup; sugar, 1 tablespoon; calcium lactate 5 g. Technology Use a blender or whisk to dissolve sodium alginate in 2 cups of water.

Ingredients: 100 g large tapioca balls; brown cane sugar, 2 tablespoons; milk, 1 Cup; black Indian tea (Assam, Darjeeling) or Chinese red tea, 1 Cup; glass of ice; vanilla extract, 1/2 teaspoon. Technology

Ingredients: mint leaves 12 PCs.; white rum 170 g; lime juice 170 g; water 128 g; sugar 6 tablespoons. For decor: zest of limes; small mint leaves; calcium lactate 4.7 g; a xanthan gum 0.8 g; rum to taste.

Spherefication— the creation of artificial eggs any flavor. In this case, the liquid is enclosed in a thin film, which, dissolving in the mouth, creates a real explosion of taste. In molecular cuisine,

Many people know about the combination of chocolate and salt, resulting in salt reveals the full flavor of chocolate. Heston Blumenthal (chef-owner of the Fat Duck) experimented for a long time in search

An unusual snack that can be a great addition to any buffet of two historically combined products: mozzarella cheese and tomato sauce. **Ingredients: ** 250 tomato sauce 2 Kappa texture mozzarella cheese.

With a simple texture agar-agar, which is usually used in the preparation of marshmallows, you can make a very unusual snack in the form of tomato canelons stuffed with salmon Tartar. Flavor harmony complement

Sweet ravioli of banana and lime from the famous Brazilian chef of the restaurant " DOM " - Alex Atala and the author of the eponymous cookbook. These ravioli are a vivid example of how to achieve

Ingredients. The gel from hell: 30 grated horseradish 50 sea water (water with salt) 200 milk 6 plates of gelatin (12g) Scallops:Rony Emborg Fresh scallops (preferably in sinks). salt Cheese with horseradish