The terms taste and flavour are often used interchangeably, but they do mean different things: taste is a basic sensation (salty, sweet, bitter, sour, savoury), whereas flavour is a complex perception. Taste seems to have evolved for specific biological purposes and serves vital functions. Taste is like the gatekeeper governing what to go ahead and
One of the iconic modernist techniques is spherification. As an industrial technique it has been around a long time (circa 1973), but in a basic way. It was Ferran Adria who first realized its culinary potential when, in 2001, he saw it being used to make small pearl-like gels for a mexican sauce at an
To me, the most challenging thing about a hard-boiled egg is not cooking it, but smoothly peeling it. While there are many ways to approach this challenge, I recommend not to boil the egg, but to steam it. Steam for 14 minutes, then transfer to an ice-water bath (at least 50:50) for 15 minutes (Kamozawa
I was going to write something about the remarkable and reproducible changes that occur in eggs when they are cooked to a precise temperature. This gives rise to the concept of the 6x°C egg, which this blog is named after. But, in this video demonstration, David Arnold explains it much more clearly than I possibly could.
I haven’t said much about modernist cooking so far have I? I’ll add a musing later, but in the meantime here’s a concept in the modernist spirit: The ‘fluid gel’ (thixotropic for the scientific-minded). A fluid gel is something that is a gel when sitting quietly, but that transforms into a liquid when sheared by