Monday, May 08, 2006

The science of cooking

This link is a good way to get some ideas about MG cooking.

discuss@lists.moleculargastronomy.org

Sunday, May 07, 2006

Ceasar Salad Dressing

This recipe makes about a litre of ceasar dressing. This is one of my favorite recipes it is absolutly packed with Umami. Parmasan cheese is one of the highest sources of naturaly occuring MSG (through the fermentation process). This is my version of ceasar dressing...

A.
6 Egg yolks
2 Hard boiled eggs chopped
4 Tbsp English mustard
4 Tbsp Crushed garlic
2 small tins Anchovy chopped
10 Tbsp grated parmesan
1 tsp Salt
1 Tbsp Black pepper
3 Tbsp lemon Juice
1 ½ Tbsp soy
2 Tbsp Balsamic vinegar
5 Tbsp Red wine vinegar
2 ½ Tbsp Lee and perrin

B.
Extra virgin olive oil 300 ml
vegetable oil 300 ml

Put A in a bowl…wisk very well
Start adding B slowly…wisk very well