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News - emulsification
Culinary kit lets you make molecular magic
21 May 2012, 12:15 am
Uber-chefs Ferran Adria, Grant Achatz and Wylie Dufresne aren’t the only kitchen wizards on the planet, whipping up plates festooned with flavorful gels, foams and spheres. You can too (!) with Cuisine R-EVOLUTION by MOLECULE-R Flavors. Think of it as a science kit for foodies geeked by molecular gastronomy and eager to make mint “caviar,” beet “foam,” “spherical” tzatziki and more.
Shaun Hergatt’s Lesson on the Perfectly Poached Egg
11 May 2012, 4:43 pm
Nicely seasoned. Last week over at the New York Culinary Experience, hungry students (who weren't busy with Torres or Jean-Georges ) learned how to make the perfectly poached egg with Hollandaise sauce by Shaun Hergatt of SHO Shaun Hergatt . There's aeration, emulsification, and butter in a gun. Not bad for a simple something. Read more posts by Evan Kleinman and Jake Moore Filed Under ...
Frac Water Treatment Success in Mt. Pleasant, PA
3 May 2012, 7:43 am
The background Hydraulic reservoir fracturing gas production is growing across the US. Production fields such as the Marcellus, Utica, and Huron basins in the east along with the Haynesville in the south and Bakken in the Dakotas are increasing gas production levels. Fracturing presents several challenges. Water constitutes about 90% of the liquid media used in fracing. Fresh water supplies are ...
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