Two #Videos of Famous #elBulli #Dishes - Find out more: http://www.finedininglovers.com/blog/food-drinks/ferran-adria-book-elbulli-2005-2001/
Foodbuzz 24, 24: Molecular Gastronomy with an Asian Twist
Spherification to make balls of hoisin sauce, cilantro essence, and Sriracha sauce. Spherification involves mixing your "juice" or "sauce" of choice with Sodium Alginate and then "pipetting" out small bubbles into a basic Calcium Chloride bath.
Gazpacho with Balsamic Caviar
Balsamic caviar is a simple technique from molecular gastronomy but without the weird chemicals and totally vegan-friendly. Use your caviar to give an elegant touch to any dish - great on bruschetta, gazpacho or salads.
The Art of Food Plating
Making Spherification Caviar the Easy Way
Making Spherification Caviar the Easy Way! Making spherification caviar is fun but it can be a draining process to make enough for a few cocktails or dishes one drop at a time. With the Caviar Maker you can now multiply the production by 96 times with no extra effort!
L'art dans vos assiettes : Venez dresser vos assiettes comme un chef ! Oyster//champagne//caviar
Pomelo Pink Grapefruit Ravioli - a translucent honey jelly wrapping pomelo, pink grapefruit, and grapefruit sorbet
A bittersweet chocolate sphere filled with banana caramel, banana frozen yogurt, and candied sunflower seeds set on top of a banana-sunflower seed cake and served with a warm chocolate sauce poured table side. [no recipe]
Dry Ice Forest Centerpiece Effect In this dramatic, mist-filled dish, Achatz explains, “Heston uses the reaction between dry ice and water not only as a vehicle for the aroma of the forest, but to create a cloud of swirling fog lying of the table surface. This definitely adds an element of excitement.”