Kayahara

After I posted on Friday about quick infusion of spirits in a whipped cream siphon, I came across Martin’s excellent post on the subject on his blog, Khymos. I encourage everyone to read it, if you haven’t already.
In the post, he mentions a couple of other non-traditional uses for whipped cream siphons. The first – [...]

Two cool videos to share with you today. First up, John “Docsconz” Sconzo has a video of Town House sous-chef Matt Edwards preparing the orange shells for the dish “The Orange from Valencia.” John writes:
This won’t be freeze the eyes to the screen of anyone already solidly grounded in techniques using liquid nitrogen, but for [...]

Not all the equipment used in avant-garde cooking was invented in the past two decades. Some, like the dehydrator, have essentially been around for centuries, if not millennia.
All cooking can be broken down into a few simple processes. One of them is understanding and controlling water, and that’s exactly what a dehydrator allows you to [...]

After posting about the PolyScience Antigriddle a few weeks ago, I came across a YouTube channel called “Procrastination Pictures,” with videos demonstrating various avant-garde culinary techniques. In particular, there are videos demonstrating a homemade version of an Antigriddle using a regular cast iron griddle chilled in liquid nitrogen, which boils at -196° Celsius. From what [...]

In my last tech rundown, I talked about ingredients that avant-garde restaurants use for some of their tricks that are just as easy for home cooks to find and use. This time, I want to show you the Antigriddle, a piece of equipment that’s probably out of reach for most home cooks. (Though that hasn’t [...]

Prior to this past Wednesday night, I had eaten at the National Arts Centre in Ottawa exactly twice: once, during my undergrad days, for a pre-concert Valentine’s Day dinner, and once for a wedding. Both meals were solidly executed, but neither was especially memorable. I wrote off the cuisine at the NAC and its restaurant, [...]

I’m a week behind on this, but it bears mentioning anyway: last week, the team at the always-informative Cooking Issues blog announced that they would be launching forums in order to increase interaction with their readers.
Cooking Issues is the blogging face of Dave Arnold and Nils Norén of the French Culinary Institute. In addition to [...]

Although some of the ingredients used in avant-garde cuisine are hard to find, expensive and have short shelf lives, some of them can be easily found in major grocery stores, health food stores and ethnic markets. Here are a few of the more readily available “everyday chemicals,” where you can get them, and what they [...]