Become an at-home molecular gastronomist, like Adrià
Want to recreate the mythic El Bulli restaurant, or a rudimentary facsimile, at home? Spanish chef Ferran Adrià has developed a molecular gastronomy kit that will allow home cooks to perform kitchen alchemy, spherifying and gellifying foods à la El Bulli. Together with younger brother Albert, Ferran has released a series of four ‘EasyKits’ this month: spherification, patisserie, cuisine and cocktail. Each kit includes measuring spoons, a recipe book with step-by-step images of Adrià’s techniques and the ingredients needed to create culinary dishes that suspend liquids in other liquids or ‘flavor’ air. An Adrià EasyKit sells for $92/€70 — available at Solegraells and Guzmangastronomia; both ship worldwide. repost AFP-relaxnews
‘Calorie-neutral’ dining expereince at London pop-up
Chef Frederick Forster has joined forces with Miele to launch a pop-up restaurant called “Steam” in London’s Covent Garden, which is totally calorie-neutral. So, what will be served up? Dishes include beef fillet with beansprout salad, scallop and chorizo brouchette with cucumber and ginger dressing, quail egg cocotte with mushroom and leek fondue and prawn stuffed lemon sole with herb butter sauce. Between courses, guests will take part in stretching classes to aid digestion, sit on vibrating seat pads to increase calorie burn, and engage in full-on dining workouts And calorie-neutral doesn’t mean skimping on dessert, as the chef is also offering banana cake with pineapple confit and crème Chantilly […]