Sous Vide Potato plating This Sous Vide Potato recipe is part of my online Food Plating 101 class, where I explain the rules of food plating and show how to creatively plate any kind of dish on the example of 3 courses. Sous Vide Potato plating is the 2nd main course. As I explain to […]
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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
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Holiday Spirit | Chocolate dessert with a surprise inside I don’t know how about you, but I’m already fully into the Holiday Spirit! Halloween passed, Thanksgiving is just out of the door, and Christmas is in the air! Being under influence of this strong Holiday Spirit presence, I’ve decided to cook something that falls right
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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
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