Molecular Gastronomy with Chef John Placko
I recently attended a night of molecular gastronomy demos by Chef John Placko, hosted by Joel Solish, (aka @Foodie411). Chef Placko walked the group through a number of molecular gastronomy techniques, and had us sample things like sous-vide kangaroo, carbonated strawberries, compressed pineapple and liquid nitrogen mango ice cream. However, I think one of the most recognizable techniques in molecular gastronomy is spherification, or the making of faux caviar, so in 10 seconds, here it is:
Brilynn I haven’t stopped by in a while and when I do I find your site has gone from a fun blog to a powerhouse multimedia site. I’m so thrilled. I do need to come by more often!
Thank you for the kind words Faith! Much appreciated!
I left a well crafted comment and email for you but during the log in process it was lost! Anyway just stopped by to say high and to let you know how impressed I am with your multimedia successor to Jumbo Empanadas. – Faith