Ten ways of putting taste in that steak!

Did you use to love steaks but have started to find them “ordinary”? Or perhaps you love steaks but have never gotten the hang of seasoning them? Well look no further, because foodbeastTV have made this fast paced list of ten great ways to season your steak! So put that taste in your steak, put that spice into your life and make that meat taste ooh so sweet! And if you find this tutorial to be a bit to fast paced, remember that you can always watch YouTube videos in slow motion! To see how, just watch Slowing down those tutorials. Also, check the tags below for a list of all the spices mentioned in this video 😉

Smoked filled sugar balls!

When deciding on how to present a dish, cooks usually think in the terms of solids or liquids. But that leaves a big part of reality: Vapors! Molecular Gastronomy has a think-outside-the-box mentality that no one can beat, and in this video they demonstrate how you can make sugar balls that releases smoke when cracked! The process of making a sugar ball is in it self a very interesting process, but whether you use isomalt or sugar, the real wow factor is the smoke that comes out. Just be sure to serve it fast though, because the smoke settles down very quickly!

Beautiful cotton candy flowers

Who among us doesn’t like to eat cotton candy now and then? But why do they all have to be round and boring? With different colored sugars and very simple tools and techniques, they can be beautiful works of art as shown in this video from petrentz. If you ever get to use a cotton candy machine, why not try to make this simple flower? It will be a definite crowd pleaser, and the appreciation will definitely taste extra sweet 😉

Make any liquid into spheres

Do you think cooking is the same today as a couple of decades ago? Just new combinations of the same old ingredients? Then you haven’t studied the frontier of modernistic cuisine! There are many new scientific approaches to cooking now a days, and one of them is called “Reverse Spherification”. By using sodium alginate ( which come from seaweeds ) and calcium lactate gluconate ( salt of calcium ) you can make any liquids into spheres that will burst open with flavors in your mouth. How about yuzu spheres, carbonated mojito spheres, pear elderflower spheres, spherical yogurt, spherical mozzarella, or even spherical olives, only your fantasy sets the limits. So watch this video tutorial from Molecular Gastronomy and take your first step into high tech cooking!