http://www.cuisinerenligne.com/recettes/transparence-de-porto/
Molecular Gastronomy: Where Food Meets Science (Engl)
Inventors (Hervé This) (Engl)
How to make Cilantro Pearls with Molecular Gastronomy (Engl)
Its a flavor explosion! Take some cilantro, add in a little Calcium Chloride and Sodium Alginate, and give some crab cakes a new twist! The pearl is one of the most useful treats of Molecular Gastronomy. Learn how to make corn cake with bbq crab and cilantro pearls.
You will need:
corn cake batter
barbecue sauce
lump crab meat
fresh cilantro
fresh parsley
sodium alginate (a food thickener)
calcium chloride (a drying agent or preservative)
Almond Dessert Topping (Engl)
(Blackberries)
Discover how Almond Oil can be combined with Maltodextrin to become a crunchy, melty, delicious desert topping. Then combine it with gelato and spun sugar. What more could you want out of desert? This is a lesson in Molecular Gastronomy. Learn how to make gelato with an almond crunch and spun sugar.
You will need:
gelato
raspberries
blackberries
almond oil
maltodextrin (by product of cornstarch)
isomalt sugar made from beets
El Bulli's Test Kitchen (Engl)
Molecular Patisserie with the other Adria Brother, Albert (Engl)
(40 sec Bisquit and Sorbet of Flowers)
How to make a Mozzarella Balloon with Molecular Gastronomy (Engl)
Avocado-Wrapped Ceviche w/Tomato Pearls & Lemon/Lime Air (Engl)
What is molecular gastronomy you might ask? See those red dots on the plate? Those are tomato "pearls." See that foamy stuff - that's lemon & lime "air." These edible items are the product of molecular gastronomy, using unique natural ingredients which create a chemical reaction to produce some interesting incarnations of the foods we all know and love. The ceviche is a classic recipe and combines beautifully with the modern elements of this dish.
The Neuroscience of Molecular Gastronomy (part 1 of 3)
A sensory experience of food and art in the brain. A lecture and tasting with Vivian Reiss and Ariel Garten.
The Neuroscience of Molecular Gastronomy (part 2 of 3)
The Neuroscience of Molecular Gastronomy (part 3 of 3)
Science of Deliciousness (Engl) (Link)
Meet some innovative chefs who didn’t listen. In this episode, we look at how some of the world’s top culinary experts are using molecular gastronomy—the application of scientific principles to food preparation—to push the boundaries of what can be achieved in the kitchen. We’ll meet a London-based chef whose approach to cooking borders on alchemy, a New York chemist-turned- barman with a gift for mixing chemistry and cocktails, and a group of Peruvian scientists researching a drought-resistant potato. We’ll even learn how to make bacon and egg ice cream. Join us as we see how the combination of science and food is revolutionizing the culinary world.
http://www.gourmet.com/diaryofafoodie/video/2008/01/111_science_fullep
Uovo Marinato (IT)
Wissenshunger - Revolution Kochen mit Chef Juan Amador (DE)
Neue revolutionäre und kreative Ideen in der Sterneküche. Beispiel: Kirschsaftsphagetti.
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