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In DE restaurant news…Maile, (pronounce my-all-ay), is a brand new …
Thursday, November 26th, 2009Andrea Perrier, wife of the famous Georges Perrier, is launching her line of gourmet sorbets at Janssen’s Market Sat, Nov 21st. Both the chef and his lovely wife will be on hand scooping out some free samples. Four flavors—pear ginger, …
Cooking with Liquid Nitrogen – Ferran Adria and Harold McGee
Monday, November 9th, 2009Complete video at: fora.tv Chef Ferran Adria, head chef of elBulli, and Harold McGee, author of On Food and Cooking, describe how liquid nitrogen is used in restaurant kitchens to create innovative dishes like alcohol sorbets and frozen …
Drink Hot For Healthy » Blog Archive » Cooking with Liquid …
Friday, October 30th, 2009Complete video at: fora.tv Chef Ferran Adria, head chef of elBulli, and Harold McGee, author of On Food and Cooking, describe how liquid nitrogen is used in restaurant kitchens to create innovative dishes like alcohol sorbets and frozen …
Sorbet
Tuesday, May 26th, 2009Sorbet, also called sherbet or ice, is made from fruit puree, fruit juice, and sugar syrup. The length of time the syrup cooks affects the texture of the sorbet: French sorbets are usually made with a very light syrup and are slightly grainy while Italian sorbettos are made with heavier syrup and are smoother. American [...]
Ice Cream
Tuesday, May 26th, 2009Ice Cream Ice Cream Base Makes 3 cups 2 cups heavy (whipping) cream 1/2 cup half-and-half 8 egg yolks 1 cup sugar In a heavy medium saucepan over medium-high heat, bring the cream and half-and-half to a boil. Meanwhile, beat the egg yolks with the sugar in a medium bowl until light and fluffy, 6 [...]
Cooking with Liquid Nitrogen – Ferran Adria and Harold McGee
Thursday, February 9th, 2012Complete video at: fora.tv Chef Ferran Adria, head chef of elBulli, and Harold McGee, author of On Food and Cooking, describe how liquid nitrogen is used in restaurant kitchens to create innovative dishes like alcohol sorbets and frozen …
Cooking with Liquid Nitrogen – Ferran Adria and Harold McGee
Thursday, February 9th, 2012Chef Ferran Adria, head chef of elBulli, and Harold McGee, author of On Food and Cooking, describe how liquid nitrogen is used in restaurant kitchens to create innovative dishes like alcohol sorbets and frozen pistachio puree truffles. …
Cooking with Liquid Nitrogen – Ferran Adria and Harold McGee …
Thursday, February 9th, 2012Chef Ferran Adria, head chef of elBulli, and Harold McGee, author of On Food and Cooking, describe how liquid nitrogen is used in restaurant kitchens to create innovative dishes like alcohol sorbets and frozen pistachio puree truffles. …
WilmoNites, Your Unofficial Guide to Wilmo Nitelife
Thursday, February 9th, 2012Andrea Perrier, wife of the famous Georges Perrier, is launching her line of gourmet sorbets at Janssen’s Market Sat, Nov 21st. Both the chef and his lovely wife will be on hand scooping out some free samples. Four flavors—pear ginger, …
