The Spherification: Small jewels in the Kitchen

The Spherification: Small jewels in the Kitchen

Every liquid can be turned into a sphere and the molecular cuisine explains how you can obtain this result. Today we speak about a basic molecular cuisine preparation: the Spherification. Molecular cuisine brings together two apparently distinct worlds: the culinary...
The Chantilly cream: an emulsion of pleasures

The Chantilly cream: an emulsion of pleasures

Last time we spoke about emulsions and we have analysed their structure and peculiarities.Today we continue in the same direction so we are going to speak about the famous Chantilly cream, very popular in every kitchen but often confused with some of its relatives....
Emulsion: When Opposites Stay Together

Emulsion: When Opposites Stay Together

An emulsion is a dispersion of two liquids that do not mix with each other and there is plenty of these preparations in restaurants. The emulsions contain a fat and water, and of course many other molecules. If the fat is liquid at room temperature, it is commonly...

The Soup and its Friends: Curiosity and Differences

Where do they come from? The soup is the food of the working class. Its origin dates back to many years ago, when poor peasants could only afford some vegetables dipped in a broth. To better understand the origin of this food we have to start from the name. The soup...