Agar Agar

Modern Paella Amuse Bouche

Modern Paella Amuse Bouche

Modern Paella Amuse Bouche This Modern Paella Amuse Bouche, a.k.a. one-bite dish is part of my new online class on recipe development. Initial idea was to create a modernistic, remix version of the authentic Paella dish, while creating an illusion of presenting the dish looking like a dessert, and incorporating molecular gastronomy element. You can watch the full video of me making Modern Paella Amuse Bouche here Part 1 of 4 – Socarrat tuile 100g Bomba rice 10g Saffron strands 10g Smoked paprika FULL RECIPE INCLUDED WITH CULINARY ACADEMY Ingredients, you’ll need Directions Steep Saffron in veg.stock. Toast Bomba rice with some paprika. Deglaze with dry white wine. Add a ladle of Saffron stock, simmer, add another ladle. Repeat the process, until the rice is fully cooked. ….. Full Recipe is Part of the CULINARY ACADEMY ENROLL now

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Vegan caviar

Learn to cook vegan caviar with Agar Agar

Vegan Caviar Vegan caviar can be made using a simple technique from the molecular cuisine. In this recipe I’ve made caviar-like spheres from tomato juice and soy sauce with help of Agar Agar and cold oil. But you can use any liquid here to cook vegan caviar (except for oil, obviously). Anyone can do this recipe, I promise! Vegan caviar ingredients: Soy sauce – 100 ml …. FULL RECIPE INCLUDED WITH CULINARY ACADEMY Full Recipe is Part of the CULINARY ACADEMY Join TODAY and have access to all Classes + Recipes. Once enrolled, you’ll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules and this recipe. ENROLL

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