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🍤🍤🍤Shrimp paper.🍤🍤🍤

How to give familiar products a new form? You just need to add textures. Recipe-five minutes with transglutaminase (meat glue) This product is available for ord...

Blue cheese foam

Blue cheese foam Cooking foam is one of the most popular elements of molecular cuisine, it is with them that the first associations about modern cooking arise. ...

Foam from espresso coffee.

Coffee for dessert or, as an element of gentle panacota tepel may be served at the disposal of the bar or kitchen ordinary culinary siphon. Stable foam will not...

Foam sauce hollandaise.

One of the innovative features that became possible with the advent of professional culinary siphons is easy and fast creation of air sauces. Now there is no ne...

Foam of Parmesan

Parmesan foam, or parmesan wind, it is extremely light substance with a rich flavor of Parmesan cheese. A small detail, unusual addition to risotto or tagliatel...

Strawberry foam with cilantro and balsamic.

Strawberries with balsamic vinegar is no surprise. Fresh strawberries, balsamic reduction, they are often found in tendem salads as an element of decoration or ...

Belarus to produce crickets chips

At the beginning of 2019, residents and guests of Belarus will be able to try a very unusual novelty – cricket chips. The production of snacks will be engaged i...

The company Nestle has created a cream from algae

Specialists of the company Nestle has developed a non-dairy cream, the basis for which was seaweed and vegetable oil. the product has a soft creamy taste, and i...

Yogurt spheres

You will need: milk, yogurt, alginate, gluconate, water. Take the water, add the alginate, mix in a blender, send it to the refrigerator. Take the milk, dissolv...

Mint caviar recipe

Ingredients: – eggs: water 300 ml; sodium alginate 2 g; mint syrup 80 ml; – a solution of calcium lactate: water 1 liter; calcium lactate 5 g. Technology Using ...

Chocolate mousse of Chantilly

Ingredients: chocolate bitter not less than 72% cocoa, 100 g; cold water, 89 g (at the rate of 0.89 g of water per 1 g of chocolate); ice, 400 g or more. Techno...

Raspberry ravioli

Ingredients: water 475 ml; sodium alginate, 2 g; raspberry, 1 and 2/3 Cup; sugar, 1 tablespoon; calcium lactate 5 g. Technology Use a blender or whisk to dissol...

Tea with tapioca balls

Ingredients: 100 g large tapioca balls; brown cane sugar, 2 tablespoons; milk, 1 Cup; black Indian tea (Assam, Darjeeling) or Chinese red tea, 1 Cup; glass of i...

Carbonated spheres with Mojito taste

Ingredients: mint leaves 12 PCs.; white rum 170 g; lime juice 170 g; water 128 g; sugar 6 tablespoons. For decor: zest of limes; small mint leaves; calcium lact...

Recipe of molecular gastronomy: chocolate eggs

Spherefication— the creation of artificial eggs any flavor. In this case, the liquid is enclosed in a thin film, which, dissolving in the mouth, creates a real ...

Black caviar + white chocolate, that's the perfect combination!

Many people know about the combination of chocolate and salt, resulting in salt reveals the full flavor of chocolate. Heston Blumenthal (chef-owner of the Fat D...

Mozzarella cheese in a tomato wrap

An unusual snack that can be a great addition to any buffet of two historically combined products: mozzarella cheese and tomato sauce. Ingredients: 250 tomato s...

Salmon in tomato film from agar.

With a simple texture agar-agar, which is usually used in the preparation of marshmallows, you can make a very unusual snack in the form of tomato canelons stuf...

Banana ravioli.

Sweet ravioli of banana and lime from the famous Brazilian chef of the restaurant " DOM " - Alex Atala and the author of the eponymous cookbook. These ravioli a...

The scallops under the sea cream Roni Embargo.

Ingredients. The gel from hell: 30 grated horseradish 50 sea water (water with salt) 200 milk 6 plates of gelatin (12g) Scallops:Rony Emborg Fresh scallops (pre...