Salt Air

I recently described a method for making an extremely light foam, known as an ‘air’, using soy lecithin. In that post it was used to create a lemon/lime air to drape over chicken – lemon chicken. Ferran Adria pioneered this technique, and has applied it in many interesting ways. Perhaps the purest idea is Salt

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Cinnamon or cassia

Cinnamon is one of the world’s cardinal spices, appearing across multiple cuisines and finding sweet and savoury applications. But if you cook in the West (particularly the English-speaking West), the odds are that you are not cooking with cinnamon, but rather with cassia. Does it matter? Apart from the matter that being duped is really

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