Posts by tcapper

Sorry just had a thought. Log onto chefsworld.net go into forum section/ into&gossip section/ "molecular gastronomy" thread. There is a whole list of books, suppliers, information etc (most in the states) I would post...

I dont know about the states, but uk guys might ship. msk-ingredients.com tandjfinefoods. com (site under construction) Good luck chefsworld.net

Right for the smoothest ice cream you ever had. Take one basic ice cream recipe and place in food mixer with whisk attachment. On a medium speed (1-10) 4 Then add dry ice 100gr at a time and allow to mix, before adding more, keep on...

Here is an article I found about caviar on chefsworld.net Chefs Black Gold Chef Jean Paul Naquin offers guests at the Burj Al Arab a range of caviar varieties Offering diners high-end goods comes at a price, none more so than...

I am a frelenace relief chef / chef consultant in the Uk, yesterday I got called out (emergency) to a small hotel with a busy restaurant, I was told it is an Italian menu. I thought to myself that it might be a little tricky, but at...

Hey come on guys, im getting really fed up with this passion stuff. Yes I love food and cooking but I have still got to pay the mortgage and give the best I can for my daughter, so for me its about the money. I am a freelance chef in...

I cant really answer any of your question but what is the bamboo for and sun dried tomatoes, you dont actually sun dry them do you. I slice my tom in to quaters (or size you want) sprinkle with rock salt, drizzle with olive oil and pop...

If its new and exiting food then the guy you want to watch is Heston Blumenthal from the Fat Duck in the Uk. Heston is kind of a mad scientist. He analyses food components and if you get 5 or more matching compuonds then its a taste...

Just found this product which looks like caviar, smells like caviar kind of has a similar taste, much crisper though and doesnt leach its colour on the plate. Made from black sampire (seaweed). Very funky and veggies can eat it...