• 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).…

  • Vegan caviar
    Culinary techniques

    Learn to cook vegan caviar with Agar Agar

    Vegan caviar can be made using a simple technique from the molecular cuisine. In this recipe I've made caviar-like spheres from tomato juice and soy sauce with help of Agar Agar and cold oil. But you can use any liquid here to cook vegan caviar (except for oil, obviously). Anyone can do this recipe, I promise! Preparation time: 5 min Cooking time: 5 min Vegan caviar ingredients: Soy sauce – 100 ml Tomato juice – 100 ml Agar Agar powder – 2 g Vegetable oil [ice cold] - 1 L Equipment & tools: Small sauce pot – 1 Small whisk – 1 Squeeze bottle – 1 Sieve - 1 Directions: Whisk the…

  • Tuile
    Culinary techniques

    Learn how to cook a Tuile | quick & easy recipe

    Tuile is that food item that can make your dish look amazing, no-matter what the other components of your plate are. It is used by many professional Chefs around the world as an ultimate food decoration. And it is actually very easy to make, as long as you have the right equipment (non-stick pan in this case) and use correct proportions in your recipe (see below). In this recipe I've flavoured my Tuile with Saffron, but you can use any kind of flavouring in your Tuile, e.g. substitute Saffron tea with tomato juice, or beet juice. In these cases you will end up with Tuiles not only of different taste…

  • Japanese short-grain rice
    Culinary techniques

    Japanese short-grain rice cooking method | without rice cooker

    Do you like Japanese short-grain rice? Rice is, no doubt, one of the most important grains in the world. A large proportion of the human population of our planet relies heavily on rice as the main staple food in its diet, especially in Asia. The number of the dishes one can make using rice is literally countless: paella, sushi, pilaf, arancini…, and the varieties of the rice itself are numerous: basmati, arborio, Jasmin, Bomba, Pecan… just to name a few. Nevertheless, regardless of all those varieties, there really are just 3 main cooking methods for all types of rice: pilaf cooking method, risotto and simmering methods. Pilaf method is very…