It will take you literally 15 min to make this incredible Kuzu Blueberry “Tofu” dessert. It’s very easy to make and it’s one of the most delicious, light desserts out there. And, let’s just say it right here, it’s not an actual Tofu. There’s not soy in this recipe, but the texture on the end […]
Kuzu Blueberry Tofu dessert recipe Read More »
As I was going deep into learning about various culinary starches, I came across this incredible Kuzu Gnocchi recipes. Which, I of course, modified and now I present it to you. Kuzu, a.k.a. Kudzu starch is one of the most distinctive culinary starches, in terms it its properties and capabilities in cooking. Kuzu is a
Kuzu Gnocchi recipe (Modernist gluten-free twist on tradition) Read More »
Deep fried custard is not your ordinary custard. First of all, it’s savoury, and second, it’s crunchy on the exterior. In order to make it savoury, we will make it with vegetable broth and no sugar added. And, In order to achieve a crispy texture we will be deep-fry it, but without any batter. Intrigued?
Soft inside, crispy outside. Deep fried custard recipe Read More »
Edible Charcoal Serving Edible Charcoal to your guest will definitely get some eyebrows raised. It’s a very bold, but memorable and tasty dish. Despite the complicated looks, making of edible charcoal is actually quite easy. I guess, I can’t hold any longer and need to reveal to your the main ingredient out of which coals
This Socarrat tuile cone filled with freshly cooked paella rice ABSOLUTELY is one of the best dishes that I’ve created for this month… I could eat it anytime, it looks amazing and also fun, resembling an ice-cream cone somehow, but more for the savoury guys out there. I can also see it on a restaurant
How to make a Socarrat tuile (a new way to eat your Paella) Read More »
