Have you ever seen a beautiful etched metallic object and thought “I wish i could do that..” Well guess what, you CAN do that! It doesn’t take a lot of toxic chemicals or expensive equipment, all you need is vinegar, salt, tape, a 9V battery, a Q-Tip and a stencil. Don´t believe me? Just watch this quick video from HouseholdHacker and be amazed of how simple it can really be!
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!
In this video from Yale University’s YouTube series “Science Xplained“, Dr. Ainissa Ramirez explains how freezing works, and how to make the best ice cream by using liquid nitrogen. If you don’t have access to liquid nitrogen, she also talks about how you can use a mixture of salt and ice to cool down the ice cream mixture to lower temperatures. We also learn why ice cream doesn’t taste as good if it has melted and then been frozen again, and why avalanches happens.