The siphon is the latest trend in cooking. We owe the revival of this 70s favourite to the creativity of renowned Catalan chef Ferran Adriá, from elBulli restaurant in Spain. In 1994, Adriá took his siphon off the shelf, not to make traditional whipped cream, but to produce exceptionally light and flavoured sauces and toppings that he coined espumas (Spanish for foam). Since then, countless chefs and professional bakers have jumped on board the siphon bandwagon. Do you want to play in the big leagues? On your mark, get set, froth!
Pressure cooking is a type of cooking that saves time and energy, two rare commodities in this day and age. Sure, they may still make the 'psst, psst, psst' sound, but they are safer than ever.
Summer is here! Long live the season of fresh fruits and vegetables, and the colour they add to our plates. Beautiful colours yes, but you have to know how to keep them that way. Olive green asparagus or snow peas just don’t seem as appetizing. How do you preserve their appeal?
Asian grocery stores are a source of inviting aromas and spicy, sweet or sweet and sour flavours. Since not everyone lives near a fine food or Asian grocery store, we offer you some attractive alternatives. Today, many supermarkets have an Asian food section. Feel free to ask your grocer to add products to your store’s selection.