• Edible charcoal
    Culinary techniques

    Edible charcoal

    Serving Edible Charcoal to your guest will definitely get some eyebrows raised. It’s a very bold, but memorable and tasty dish. Despite the complicated looks, making of edible charcoal is actually quite easy. I guess, I can’t hold any longer and need to reveal to your the main ingredient out of which coals are made. It’s cassava. If cassava is an exotic root vegetable for you, you’ll be surprised. However, if you are actually familiar with cassava and had cooked it at least once, you’ll understand right away how mush since it makes and why it’s actually a very simple dish to make. Cassava has such a unique texture. It’s…

  • Paella socarrat tuile
    Culinary techniques

    How to make a Socarrat tuile (a new way to eat your Paella)

    This Socarrat tuile cone filled with freshly cooked paella rice ABSOLUTELY is one of the best dishes that I’ve created for this month... I could eat it anytime, it looks amazing and also fun, resembling an ice-cream cone somehow, but more for the savoury guys out there. I can also see it on a restaurant menu and as a snack sold at the famous Barcelona food market (Mercado de La Boqueria). But first, let’s learn how to make those Paella rice tuiles. The technique is actually very easy. And, if you have already cooked rice, it will take you around 30 min of mostly passive baking to make a whole…

  • Laminated Pasta dough
    Culinary techniques

    Pasta dough, laminated with fresh herbs (100% plant-based recipe)

    This technique of making laminated pasta dough with various leafy herbs and edible flowers became quite popular in the recent years, and we’ve all seen tones of Instagram 15 sec videos, showing us how easy it is to laminate your pasta. What we haven’t seen though, are the technical difficulties that arise in this process. And today, I will share with you my experience and what I do to tackle them. And, here’s a written recipe of EGGLESS PASTA DOUGH for you: 600g Semolina flour 400g 00 Flour 1 tbsp Salt 4 tbsp Nutritional Yeast 400 ml Water Bunch of leafy greens/herbs/edible flowers Yield: app. 8 regular portions Prep. time:…

  • Edible dish sponge
    Culinary techniques

    Edible dish sponge

    Making this quick fluffy edible dish sponge was one of the reasons that I finally decided to purchase a culinary siphon. Now I’m sharing this cool and funny concept with you! Check out how I’ve tried to replicate a dishwashing sponge in an edible form. I’ve even made an edible dishwashing soap, using one of the molecular cuisine techniques of making edible culinary foam with Soy Lecithin. If you want to learn how to make Gravlax, click HERE. You can also see more of my video recipes HERE.

  • Kombucha
    Culinary techniques

    How to brew your first Kombucha from scratch

    Getting started with K0mbucha brewing might a bit confusing. There are so much information on the web about different types of Kombucha. People are using different tea varieties, different brewing methods and different flavourings. To be fare, it all has a place to be, but I've decided to make it easy for the first-time Kombucha brewers and break down the whole process of brewing your very first Kombucha. More than that, I've also created a nice and neat KOMBUCHA HANDBOOK for my subscribers. It includes a printable guidance for each stage of brewing, with all the measurements and directions written down, some EXTRA TIPS and a BONUS page with maintenance…

  • Gravlax
    Culinary techniques

    First time making Gravlax (a.r.t.a. Gravlox, Lax and Lox) | What is it & how to cook it

    Ok, I’ve been dying to try the curing method for ages. Today was finally THE DAY!  I was making Gravlax for the very first time, also referred to as Gravlox, Lox and even Lax… Short summary – it was an overall success. Here're some nerdy facts about the process of curing. Curing is a process of food preservation and flavouring. It is usually performed with the help of salt. In this process, salt's main role is to remove moisture out of the meat/fish, by the process of osmosis and, therefore, inhibit microbe growth. On this note, let's talk a bit about Lax, a.k.a. Lox dry cure culinary technique. First of…

  • Sauce Hollandaise
    Culinary techniques

    Sauce Hollandaise (breaking down the basics)

    Sauce Hollandaise is one of 5 Mother/Leading sauces in French culinary world. The base of the Hollandaise sauce is butter, specifically clarified butter, and the thickening agent is an egg yolk. In case of this sauce, however, egg does not act as a thickening agent due to a process of coagulation. In fact, we need to try to avoid it by any means. If eggs start to coagulate in this recipe, our sauce will de destroyed. Instead, an egg thickens our sauce though a process of emulsification, i.e. combining of 2 immiscible liquids (fat & water) though vigorous mixing. For heath and safety purposes, one should keep this sauce at…

  • Edible Helium Ballons
    Culinary techniques

    What I’ve learned, trying to make Edible Helium Balloons by Alinea restaurant

    Edible Helium Balloons is a signature dish of a 3 Michelin Star restaurant in Chicago, called Alinea (also known from the “Chef’s Table” show on Netflix). “Wouldn’t it be SO COOL to learn how to make those edible balloons?!” – I thought to myself… Chef Grant Achatz and Chef Mike Bagale from Alinea spent probably years in R&D for those edible helium balloons, and I naively thought that I can learn to make them in one go… Boy, I was wrong… First of all, the recipe was not that easy to find. The one that I’ve managed to find on web, was simply not working. So, I had to tweak…

  • Poached egg
    Culinary techniques

    How to cook Poached Eggs (culinary technique broken down)

    Poached eggs might be one of the coolest things that any food enthusiast can learn to cook. The technique might seem intimidating, but really is quite easy as long as you follow certain guidance! Here are the things that you need to keep in mind, while cooking poached eggs: Choose the most fresh eggs possible, and of a highest grade. Fresh eggs vs. older eggs have more dense texture and are less likely to fall apart while being poached. Use a tall stock pot for this poaching method. When you pour an egg inside, it will start sinking down, and the further its way toward the bottom of your pot,…

  • Reverse spherification
    Culinary techniques

    Reverse spherification process – breaking down 2 methods | Molecular gastronomy

    Learning the reverse spherification process is the fundamental step in advancing your culinary skills towards the molecular gastronomy. In reality making liquid spheres is quite easy, as long as you follow precise measurements. In this video (below), I show 3 examples of the reverse spherification. I make spheres with 2 relatively thick substances and 1 thinner substance. Watch the video until the end to learn how to make Kefir spheres, you can use the same method to make Sour Cream or Yogurt spheres. *Please note, that these liquids already have quite a bit of calcium inside, so you might need less Calcium Lactate for them (at least 2% in total).…