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  • Pomegranate | myBites
    entry was posted in Appetizer Main Course Vegetarian and tagged buckwheat buckwheat flour butter celery root chestnut honey goat cheese honey orange pomegranate vegetarian on May 25 2012 by Robert Camomile Turnip on Poppy Seed Soil In my previous post I gave a short review of the renewed Foodpairing website In a short tutorial I went through all options of the Foodpairing Explorer and simultaneously created a combination of ingredients featuring poppy seeds banana turnip apple and camomile First this combination might sound a little bit weird but if you take a closer look they actually make sense together Poppy seeds aren t very sweet but slightly bitter on their own Banana used as chips are less flavorful and less sweet compared to the raw fresh fruit and it contributes a nice crunchy texture too Apples can be tart turnips are actually very sweet and while they are both crisp their consistencies differ So to sum up every main flavor and many different textures are present in the aforementioned combination which is the foundation of creating an interesting vegan dish based on them This is a preview of Camomile Turnip on Poppy Seed Soil Read the full post This entry

    Original URL path: http://mybites.de/tag/pomegranate/ (2016-02-16)
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  • Science & Cooking | myBites
    the Next restaurant and the Aviary cocktailbar demonstrates the new world of cocktails by using several techniques of modern cuisine Although he presents a lot of great ideas it s also worth to watch this lecture for the rethinking of the creative process of cocktails One of my favorite lectures was held by José Andrés about gelation Many people are still afraid of using jelling agents of the new generation and rather stick to the old fashioned gelatin of animal origin José Andrés demonstrates the usage of all jelling agents separately and shows some combined applications too Through his lively presentation he absolutely convinces everybody about the different options for jellying A separate lecture deals with emulsions only presented by chefs Nandu Purbany and Carles Gaig They not only mix several warm and cold sauces but the resulting emulsions are also put under a microscope to observe the differences between the sauces Transglutaminase is an enzyme which enables literally glueing together any parts of meat to a new whole bigger piece It s used both by the industry and by creative chefs like chef Wylie Dufresne from the famous wd 50 restaurant He demonstrates several possibilities for the rational application of meat glue Roasting and braising both result in browning reactions which develop a lot of flavor Carme Ruscalleda chef of the 3 Michelin starred restaurant San Pau demonstrates several amuse gueules served at her restaurant and all based on browning reactions Although she doesn t give a live demonstration and shows only video recordings the preparation of the dishes is explained in great detail so it s still worth to watch Dan Barber s lecture was really an eye opener to me and therefore it s also one of my favorites He takes a step back from the kitchen and explores the cultivation of plants and breeding of animals Based on recent research results he clearly shows that our grandparents are actually right when they tell about missing flavors in todays produce For rediscovering real flavor we need to skip conventional agriculture and recreate the vibrant network of organisms in our soils Besides browning reactions the most flavor in food is developed by fermentation which is actually a controlled form of a rotting process During fermentation microorganisms transform the food and in some cases they develop really delicious flavors like in bread meat or soy sauce David Chang the head of the Momofuku world shows several discoveries from his ongoing research in partnership with Harvard According to his presentation the possibilities in microbiology are endless and he also calls it the future of cooking Nathan Myhrvold demonstrates several modern techniques he studied in his recently published encyclopedia Modernist Cuisine He also presented the story of the book which collects not only the knowledge about cooking up to nouvelle cuisine but also summarizes all modern techniques of the last 30 years The lecture held by Bill Yosses the pastry chef of the White House demonstrates almost only techniques which were

    Original URL path: http://mybites.de/2011/12/science-and-cooking/ (2016-02-16)
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  • Alinea | myBites
    techniques in the kitchen or by reading good cookbooks and watching lectures given by chefs Harvard had a very good course called Science and Cooking this autumn featuring many modern techniques and the most influential chefs of our time The lectures are a mix of theoretical background information presented by scientists and a practical experience demonstrated by chefs The theory is presented in the first 15 20 minutes of the lectures by David Weitz physics professor at Harvard and Harold McGee who is well known for his revolutionary book On Food and Cooking Afterwards the greatest chefs of our time such as Grant Achatz Joan Roca and Ferran Adria demonstrate the physics discussed before by applying several modern cooking techniques This is a preview of Science Cooking Read the full post This entry was posted in Reviews and tagged alinea aviary bill yosses blue hill carles gaig carme ruscalleda cooking dan barber dave arnold david chang david weitz education el bulli ferran adria grant achatz harold mcgee harvard harvard university itunes joan roca jose andres lecture modernist cuisine momofuku nandu pubany nathan myhrvold next restaurant ramon morato review science science cooking university video wd 50 wylie dufresne youtube on December

    Original URL path: http://mybites.de/tag/alinea/ (2016-02-16)
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  • Bill Yosses | myBites
    techniques in the kitchen or by reading good cookbooks and watching lectures given by chefs Harvard had a very good course called Science and Cooking this autumn featuring many modern techniques and the most influential chefs of our time The lectures are a mix of theoretical background information presented by scientists and a practical experience demonstrated by chefs The theory is presented in the first 15 20 minutes of the lectures by David Weitz physics professor at Harvard and Harold McGee who is well known for his revolutionary book On Food and Cooking Afterwards the greatest chefs of our time such as Grant Achatz Joan Roca and Ferran Adria demonstrate the physics discussed before by applying several modern cooking techniques This is a preview of Science Cooking Read the full post This entry was posted in Reviews and tagged alinea aviary bill yosses blue hill carles gaig carme ruscalleda cooking dan barber dave arnold david chang david weitz education el bulli ferran adria grant achatz harold mcgee harvard harvard university itunes joan roca jose andres lecture modernist cuisine momofuku nandu pubany nathan myhrvold next restaurant ramon morato review science science cooking university video wd 50 wylie dufresne youtube on December

    Original URL path: http://mybites.de/tag/bill-yosses/ (2016-02-16)
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  • Review | myBites
    compatible ingredients based on past menues and recommendations of chefs Foodpairing extracts pairings based on the chemical flavor components of foods and drinks The more similar the chemical composition of two ingredients the more likely they can be combined in a dish as well Probably one of the most well known weird combinations based on chemical compounds is caviar with white chocolate by Heston Blumenthal Though now with the help of the renewed Foodpairing website the possibilities for novel flavor pairings are limitless Foodpairing website This is a preview of Foodpairing A Review Read the full post This entry was posted in Reviews and tagged flavor combination flavor pairing food combination food pairing foodpairing review website on February 21 2012 by Robert Science Cooking Between Christmas and New Year s Eve there s usually a gap of 1 2 days of free time You can either get active and enjoy the snow wrap yourself in warm blankets and watch movies or read a book It s also a great opportunity to finally get on with long postponed activities If you love to cook this suddenly available free time allows you to further train yourself either by trying new techniques in the kitchen or by reading good cookbooks and watching lectures given by chefs Harvard had a very good course called Science and Cooking this autumn featuring many modern techniques and the most influential chefs of our time The lectures are a mix of theoretical background information presented by scientists and a practical experience demonstrated by chefs The theory is presented in the first 15 20 minutes of the lectures by David Weitz physics professor at Harvard and Harold McGee who is well known for his revolutionary book On Food and Cooking Afterwards the greatest chefs of our time such as

    Original URL path: http://mybites.de/tag/review/ (2016-02-16)
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  • Poached Egg with Grilled Asparagus Sauce | myBites
    drive forth the local or even the national cuisine I recommend both the book as well as the videos even simply for capturing this way of thinking In the last video Redzepi grilled a bunch of green asparagus and juiced them while still warm He used this stock thickened with spinach puree as a sauce for the grilled white asparagus According to his comments the green asparagus developed quite complex flavors during the grilling process which resulted in a juice that resembled the presence of a meat stock Eggs and some kinds of cheese like parmesan or pecorino are traditional accompaniments of asparagus Based on this traditional pairing and the idea above I created a very simple dish I poached some local farm eggs and poured the grilled green asparagus over it As a final touch I added a few shavings of local old goat cheese Print Poached Egg with Grilled Asparagus Sauce Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Yield 4 portions Ingredients 250g thick green asparagus 1 tbsp butter 4 eggs 15ml vinegar 20g aged goat cheese freshly ground black pepper salt Instructions For the asparagus sauce Wash the green asparagus and brake into 2 or 3 pieces Roast thoroughly on all sides in a grilling pan or on a grill The tips will need less time to grill so remove them in time and reserve wrapped in aluminium foil or in a warm oven Juice the grilled asparagus while still hot in a vegetable juicer Warm the creamy liquid in a small pan and add the butter in small cubes one after another Incorporate the butter using a whisk Season the sauce with salt and pepper and keep warm For the poached eggs Bring 1 5l water to a boil in a

    Original URL path: http://mybites.de/2012/07/poached-egg-with-grilled-asparagus-sauce/ (2016-02-16)
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  • Asparagus | myBites
    during the live show I had to provide a recipe for the main course so because I knew the show would air sometime in July I planned a refreshing summer dish The guests seemed pretty amazed so hopefully others might would want to prepare this dish as well Because I started myBites in last August the recipe for the basil trout rolls was featured on my long running Hungarian foodblog only Since now it s exactly the right season for this dish and due to the recently aired show on BR I decided to share the recipe in English too This is a preview of Basil Trout Roll with Orange Fennel Asparagus Salad Read the full post This entry was posted in Fish Main Course and tagged asparagus basil bavarian television bayerischer rundfunk br erlangen fennel fish green asparagus main course on3 on3 südwild orange rainbow trout summer trout tv show vinaigrette on July 15 2012 by Robert Poached Egg with Grilled Asparagus Sauce About one year ago when Phaidon released the revolutionary cookbook Noma by René Redzepi they also prepared a few short videos for promotion purposes These short videos show Redzepi foraging and cooking four of his dishes which actually aren t featured in the book itself The videos and the book both try to transmit and deliver the path to the development of new dish and the main idea behind the restaurant Noma This is a preview of Poached Egg with Grilled Asparagus Sauce Read the full post This entry was posted in Appetizer Vegetarian and tagged appetizer asparagus egg goat cheese green asparagus grill grilled asparagus poached egg starter vegetarian on July 2 2012 by Robert Cultivation and Harvesting of Asparagus 5am The sun is slowly rising from the horizon Birds sing free and undisturbed by

    Original URL path: http://mybites.de/tag/asparagus/ (2016-02-16)
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  • Green Asparagus | myBites
    recorded on last Wednesday and aired both on the BR alpha and BR channels If you missed the show it is available online at the on3 website Before the live show Kathi Sylvia and I were asked by the tv crew to join a skype meeting where we helped one of the shows hosts prepare and cook a menu for his guests The whole dinner was filmed and the resulting short film screened during the live show I had to provide a recipe for the main course so because I knew the show would air sometime in July I planned a refreshing summer dish The guests seemed pretty amazed so hopefully others might would want to prepare this dish as well Because I started myBites in last August the recipe for the basil trout rolls was featured on my long running Hungarian foodblog only Since now it s exactly the right season for this dish and due to the recently aired show on BR I decided to share the recipe in English too This is a preview of Basil Trout Roll with Orange Fennel Asparagus Salad Read the full post This entry was posted in Fish Main Course and tagged asparagus basil bavarian television bayerischer rundfunk br erlangen fennel fish green asparagus main course on3 on3 südwild orange rainbow trout summer trout tv show vinaigrette on July 15 2012 by Robert Poached Egg with Grilled Asparagus Sauce About one year ago when Phaidon released the revolutionary cookbook Noma by René Redzepi they also prepared a few short videos for promotion purposes These short videos show Redzepi foraging and cooking four of his dishes which actually aren t featured in the book itself The videos and the book both try to transmit and deliver the path to the development of new

    Original URL path: http://mybites.de/tag/green-asparagus/ (2016-02-16)
    Open archived version from archive



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