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π π Ύπ »ππ °ππ ·
@voltash
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Location
Moscow
Website
https://golos.blog/@voltash
Created
2017-07-03 21:27
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voltash
ru
2019-02-17 11:27
π€π€π€Shrimp paper.π€π€π€
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.
$ 0.467
21
3
voltash
ru
2019-02-09 11:53
Blue cheese foam
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,
$ 0.397
20
1
voltash
ru
2019-02-04 13:46
Foam from espresso coffee.
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
$ 0.544
27
1
voltash
ru
2019-02-01 11:09
Foam sauce hollandaise.
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
$ 0.409
22
1
voltash
ru
2019-01-30 07:12
Foam of Parmesan
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
$ 0.415
24
1
voltash
ru
2019-01-29 07:07
Strawberry foam with cilantro and balsamic.
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
$ 0.435
21
4
voltash
ru
2019-01-22 15:24
Belarus to produce crickets chips
At the beginning of 2019, residents and guests of Belarus will be able to try a very unusual novelty β cricket chips. The production of snacks will be engaged in Minsk startup " Onto-biotechnology
$ 0.540
11
voltash
ru
2019-01-21 16:09
The company Nestle has created a cream from algae
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
$ 0.465
10
voltash
ru
2019-01-19 14:47
Yogurt spheres
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
$ 0.613
10
1
voltash
ru
2019-01-12 10:38
Mint caviar recipe
Ingredients: β eggs: water 300 ml; sodium alginate 2 g; mint syrup 80 ml; β a solution of calcium lactate: water 1 liter; calcium lactate 5 g. Technology Using a blender or whisk, dissolve 2 bags of sodium
$ 0.504
24
2
voltash
ru
2019-01-11 08:14
Chocolate mousse of Chantilly
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
$ 0.503
23
1
voltash
ru
2019-01-09 14:05
Raspberry ravioli
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.
$ 0.356
19
1
voltash
ru
2019-01-09 07:26
Tea with tapioca balls
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
$ 0.519
26
3
voltash
ru
2019-01-08 11:47
Carbonated spheres with Mojito taste
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.
$ 0.430
20
1
voltash
ru
2019-01-07 21:06
Recipe of molecular gastronomy: chocolate eggs
Sphereficationβ 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,
$ 0.536
23
2
voltash
ru
2019-01-06 07:28
Black caviar + white chocolate, that's the perfect combination!
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
$ 0.463
22
2
voltash
ru
2018-12-24 14:26
Mozzarella cheese in a tomato wrap
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.
$ 0.552
21
1
voltash
ru
2018-12-19 10:36
Salmon in tomato film from agar.
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
$ 0.522
21
2
voltash
food
2018-12-18 10:24
Banana ravioli.
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
$ 0.634
23
1
voltash
ru
2018-12-15 07:58
The scallops under the sea cream Roni Embargo.
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
$ 0.486
20
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