Brûlée Dondurma ice cream has a stretchy, elastic, and creamy texture. In my previous post, I explained this type of ice cream, what it is, and how it is made. The only difference in this recipe is that I added Gellan gum, which, […]
Dondurma is a style of ice cream traditionally made in Turkey. It is delicious, stretchy, chewy, and sweet, comes in various flavours, and the texture is unlike any other store-bought ice cream. The main ingredients are milk, sugar, Salep, and mastic – an
The recipe for Lemon Roar 2 or Fig Infused Bourbon, caviar, and Nutella powder is a variation of the drink I submitted for the Bols cocktail competition a few years ago. The main difference is that I used molecular mixology techniques to create
I created the Lemon Roar recipe a few years ago for a cocktail competition organized by Bols Liqueurs company in Toronto, and I had to use one of their products in the recipe. I created this drink to appreciate the Bols Company’s longtime
What is 1/2 hot – 1/2 cold tomato soup? The answer is straightforward; it is just plain tomato soup, where it differentiates though it is in preparation and the resulting tasting experience. Imagine having a soup that tastes hot and cold simultaneously. These
If you have never had Hot mango ice cream, you will first think of the deep-fried one, but it is completely different. Compared to regular ice cream, the main difference is the temperature at which it is served. The ice cream we are
The Hot Parmesan Ice Cream is based on the Parmesan ice cream recipe, but it differs in texture and serving method. It melts at colder temperatures and is more stable at higher temperatures. It can be served as an appetizer or after dinner.
Edible films are thin layers made from edible ingredients used for visual effects or adding flavour to a dish or drink. They are part of modernist cuisine cooking methods and the group of solid cocktails. Films have other uses in the food industry;
Coo Deh is an Appleton rum cocktail, which, a few years ago, I decided to submit to the Appleton Estates Rum promotion/competition in Toronto, Canada. They asked bartenders or anyone interested in mixology to submit a recipe using one of their products while
Coo Deh – Appleton Rum Cocktail With Edible Post Card Read More »
After experimenting with the Edible menu and the flavouring of edible wafer paper, I wanted to see if I could add a different texture to it and be more flexible on how to apply flavour. Since one of the ways was to bake
Yes, it is possible to make an edible menu, read it and eat it simultaneously. I’m sure someone is probably already asking why I have to eat on the menu. There are a few reasons that come to my mind. Warning – not
Flavour tripping is a process of altering tasting experience and perception. Imagine having fresh lemon juice or vinegar shots, not that I suggest the last one, and they taste like lemonade or raspberry vinegarette. It works well with high-acidity food or drinks, similar
To create colour-changing drinks, you need dried pure butterfly pea flowers, tea and dried or fresh flowers if you live in South East Asia. When steeped in water, the butterfly pea flower turns the liquid blue. Add in some lemon juice, and the
The main effect of hot and cold drinks is the temperature difference. Half of it is hot, and the other half is cold; by appearance, it should not look different from a regular drink, for example, tea or sake. The patron should not
The dust method creates a powder-like substance or fine, coarse particles that can be sprinkled over a drink to add an aroma, rim a glass, or create an illusion of dirt spread all over a plate, cigar ashes, cotton candy, etc. I use
The purpose of suspending ingredients in cocktails is to create a drink in which some finely cut fruits look suspended and do not touch the bottom or the side of the glass. The texture is more like a thick liquid and is usually
For creating solid cocktails, I use Agar-agar, as it gives us a solid gel. Gelatin and Sodium Alginate can also be used, and it’s only a matter of personal preference for the type and presentation of the drink one wants to create. Agar-agar
There are three different approaches to using this technique; the first is called Basic Spherification, the second is Reverse Spherification, and the third is Frozen Reverse Spherification. The final products are called Caviar and Ravioli; their only difference is their size and texture.
