A Little Jiggle From Down South

A Little Jiggle From Down South
Jelled Foods Are Old And New Again

Molecular gastronomists, the new breed of chefs who think they suddenly discovered that cooking is chemistry, are obsessed with jellies (along with foams and anything that can be flash-frozen in liquid nitrogen). While these guys pat themselves on the back for discovering how to turn liquids into solids via seaweed extracts such as agar-agar and carrageenan, they might want to take a look at "Cotton Country Cooking," a 1972 book from Decatur, Ala., or any other Southern Junior League cookbook. MORE


0 commenti:

Post a Comment

Terra e Gusto...



Food Meditations is licensed under Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC-ND 3.0)

Creative Commons License


PLEASE NOTE: We have lots of emails and it may take sometime to answer.

Stat counter

Site Info

The digest on what's happening in the food community is a constant work in progress, with notes of gourmet travelers, on cooking, styling, taking pictures, writing and blogging about it. (Not necessarily in this order!)
Thanks a lot for stopping by!

Disclaimer and Privacy

Opinion on this site are provided for informational purposes only and are not meant to substitute the advice provided by professionals. No guarantee is given as to the accuracy, consistency, or completeness of the information displayed in the database records.
Food Meditations... Copyright 2017 - Template Designed by Bie Template