Smoked cheddar and Aleppo pepper are a winning combination in this cheese sauce for cauliflower. Ultrasperse makes the sauce extra creamy.
Imagine someone hands you what looks like a very thin colourful stained glass art. And, that someone says, “Go ahead, take a bite!” What would you do? What would you be thinking? If you are new to molecular gastronomy or modern cuisine, you might not be familiar with a product called, “Pure-Cote B790”. Pure-cote B790 […]
A unique pleasure from childhood that few baby boomers can forget. Sold in small pouches under the name Pop Rocks or Space Dust, these small pieces of flavoured hard candy were gasified with carbon dioxide (the same gas used in soda/pop). When the popping candy came into contact with moisture—the content of the small envelope […]
Want your meals and cocktails to sparkle? Add an infusion of molecular gastronomy It’s easy to create a dazzling presentation while adding a surprising burst of intense flavor with some Christine Le Tennier Flavour Pearls in the kitchen. These caviar-like jewels can help you instantly jump aboard the molecular gastronomy wave and create stunning dishes […]