Training
In this video Jacob Burton demonstrate a simple technique used to "dehydrate" fats using Tapioca Maltodextrin.
An interview of Sylvain Proulx, chef and owner of Fibo, by WatchMojo.com.
Stephan Pyles explains how he uses dehydration to give watermelon slices the texture of Jamon serrano.
Believe it or not, steak, coffee beans, caramel, and toast have something in common. It's called The Maillard Reaction and it is the reason that things get browned when they are heated. There's muc ...
In the kitchen with no time to spare? Go ahead and microwave those eggs! Just be careful that you know the science behind doing it correctly or you're going to make a big mess (and maybe ruin your ...
Who says you can't use a blowtorch to speed things along in the kitchen?
We interview Hotel Chef de Cuisine, Stuart Sage, based at the Tang Restaurant in Dubai, which is the only restaurant of its kind in the Middle East, employing molecular gastronomy!
Stuar ...
Interview with Hotel Chef de Cuisine, Stuart Sage, based at the Tang Restaurant in Dubai, which is the only restaurant of its kind in the Middle East, employing molecular gastronomy!
In ...
Here's a birds eye view of the ballet of the kitchen of Feran Adria at the worlds #1 restaurant. Enjoy the video as much as I did in person..and check out my website www.adamthewineguy.com for phot ...
Kitchen Tech: Molecular gastronomy guru Ferran Adria of El Bulli explains why the knife is the most essential tool in your kitchen.