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Tag Archives for modern gastronomy

Scallop’s tartare with coriander “caviar” and wasabi mayonnaise

DIFFICOLTÀ : | TEMPO: 50'

  We begin with the preparation of the fake coriander caviar. This technique is the reaction of liquids mixed with alginate and then submerge in solutions of calcium or vice versa. This allows us to create a membrane at a...
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Tartare di capesante6

Liquid yogurt spheres with strawberries ” caviar “

DIFFICOLTÀ : | TEMPO: 30'

  The techniques that I applied today are 3: The invers spherification, "caviar" made with agar agar and a mix between the two, a liquid sphere with caviar inside. The invers Spherification consists in immersing a liquid...
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Sfere liquide di yogurt 1