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
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
Everyone knows that to be healthy we should consume less saturated fat. Well, the thing is, the best scientific evidence we have available indicates that dietary saturated fat does not increase the risk of heart disease or stroke. There are certainly scientific studies that support the dangers of saturated fats, but there are also just as
This is a common question, and rightly so for any new technique. However, the unprecedented control over temperature and time that sous-vide offers means that it can be quite safe (see what is sous-vide?). Sous vide was adopted (in the 1970s) by NASA as a means of preserving food in lightweight packaging for astronauts (and that needs
The process of transforming muscle from a cow into prime meat on a plate starts at slaughter. In addition to not being humane, it is known that stressing any animal before slaughter degrades the quality of the meat produced. After a humane slaughter, muscle continues to live on for a little while by consuming energy