Granted, it’s really hard to call anything not made with any glutinous ingredients a noodle. Wheat, rice, even mung beans are used for noodles found in everything from Italian cuisine to my favorite of all Asian soups – Pho. So, sure I had a hard time calling my latest excursion into molecular cooking at home [...]
I understand. I really do. Fried food is bad for me. But I’ll be damned if I’m going to let a little fat get in my way of enjoying a good fish fry every now and then. In this episode, we’re experimenting with Trisol, a wheat starch-based additive from Albert & Ferran Adria’s “Surprises” collection. [...]
I wish I could say this was my idea, but it wasn’t. Truth is, it was 100% Peter. Peter, as in Stougaard. You may recall the story I told in Episode 33 when, while in our Molecular Cooking class making apple caviar, Peter suggests making the caviar with wine. So we did, and it was [...]
Before Americans started working their magic with the hot dog, the hamburger, and (gasp) macaroni and cheese, Syrians have been developing some of the most innovative food on earth. Heavily dependent on fresh ingredients (especially vegetables), Syrians are very particular about what goes into their food. One ingredient that goes into their food that is [...]
