modernist cuisine Archives - thatOtherCookingBlog

cooking techniques, food experiments, food tech and gadgets, sauces

Homemade Garlic Mayonnaise : Aïoli : In 2 minutes or less? YES

July 12, 2013 20 Comments

A few nights ago when preparing the tilapia croquettes, I had to improvise a tartar sauce to go with it. I had all the ingredients. I even had everything I needed to make the base mayonnaise and I was excited. It had been a long time since I had made mayo at home, and I […]

appetizers, cooking techniques, food experiments, food tech and gadgets, recipes

Microwave Brioche : Gas Expansion and Starch Gelatinization : The basic idea behind bread

July 4, 2013 27 Comments

Microwave Brioche | First of all, if you haven't, please follow me on Instagram! :) Brioche in the microwave... well... the soft tender interior that is. I came across this clever idea while browsing the book VOLT ink.: Recipes, Stories, Brothers at a Barnes and Nobles on 3rd street promenade in Santa Monica. Pretty awesome book full of interesting ideas and new and modernists approaches to cooking. I haven't bought it but it is definitely on my list. Although I got the idea from the Voltaggio Bros'. I've also seen similar recipes by Ferran Adrià @thatothercookingblog.com

First of all, if you haven’t, please follow me on Instagram! 🙂 Brioche in the microwave… well… the soft tender interior that is. I came across this clever idea while browsing the book VOLT ink.: Recipes, Stories, Brothers at a Barnes and Nobles on 3rd street promenade in Santa Monica. Pretty awesome book full of […]

cooking techniques, food experiments, sous vide recipes

how does salt affect eggs in cooking: I’ve had enough! gotta test it myself!

June 17, 2013 30 Comments

I might be in over my head when it comes to food science (definitely am), but I will give it my best shot here. What do I have to lose? 4 eggs? that’s worth the risk. We’re going to get down and dirty with this salt-effect-on-eggs business. Please read and don’t make me “begg” yah! […]

cooking techniques, failed experiments, food tech and gadgets, poultry

my vacuum chamber sealer and 3 chicken breasts…

May 4, 2013 12 Comments

I’ve been meaning to write more on sous vide for a long while, fish and poultry mostly, but have yet to test tougher protein and longer cooking times. When it comes to cooking sous vide, owning a vacuum sealer is pretty convenient and standard practice but not an absolute requirement. I own a VacMaster vp112 […]

food tech and gadgets

cheese whiz!

November 2, 2012 No Comments

this recipe yields a silky and smooth cheese sauce of your favorite cheddar cheese, or goat cheese, or pretty much any cheese…. or does it? experimentation should help us determine that, but this is a pretty good start: 140g cheddar 130g whole milk 5.5g sodium citrate Tried this from the mac&cheese recipe posted on the […]