Molecular Gastronomy has captured the imagination of FDL on many occasions and now seems to be making it's way into the home.
A molecular gastronomy kit is available online which allows users to try some of the techniques, made famous by the likes of Ferran Adria and Heston Blumenthal, at home in their kitchen. Spherification, Emulsification, Gelification - it's all there in Molecule-r home kit.
Suppose the size of your Thanksgiving or Christmas turkey is a bit too much for your family. In that case, you can always remove the wings and save them to make crispy baked turkey wings a couple of days later.
There's nothing more perfect than bringing home a freshly-baked baguette from the boulangerie. But, there's also nothing worse than waking up to a stale baguette for breakfast. Here are a few tips to avoid disappointment.
Pome fruits have a high pectin content and tend to be quite acidic. These characteristics make pome fruits well suited to jams and jellies and also make them well suited to flavourful vinegars and alcoholic drinks.