February 25, 2012

the best food science blogs

the best blogs on food science:

cooking issues (the food science and tech site from the french culinary institute)

curious cook (the website from harald mcgee. enough said)

ideas in food (another great blog with a big emphasis on understanding the science and the technique.)

khymos (excellent food science, molecular gastronomy blog.)

the quenelle (the pastry blog of the CIA's francisco j. migoya. more tech than pastry.)

ruhlman (not exactly a food science blog. but the spirit is definately in that direction.)

Feb 25, 2012 1:15:34 AM

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the best food blogs it was hard to narrow this down. and really there are many many other sites I visit regularly and really appreciate, but i wanted this to be more of a resource. it was not enough that I simply like the site. anyways it is still to be updated.. the best in general: a meandering mango (simple but well done.) delicous days (well photographed, good sense of culinary traditions. all in all a well done blog from munich) no recipes.com (beautiful blog. an emphasis on technique. cutting across/working within many different cuisines, a difficult task, perfectly executed.) playing with fire and water (mind bogglingly creative. always full of surprises beautifully photographed.) smitten kitchen (the premier home food blog. few do it this good.) studiokitchen (food blog to food project to restaurant, it's awe inspiring, as is the food, as is the photography. highly technical/molecular technique but all that equipment works for the food not the other way around.) wrightfood.com (well done blog from seattle, seafood and chracuterie) victory or death (a little geeky title but this blog on food and travel is well photographed and well written.) zen can cook (beautifully photographed, well explained technique, cuisine : modern american(??), always inspires.)...
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crostata di ricotta, limone e pistacchio - italian short crust, fluffy lemon and ricotta filling, pistachios crostata di ricotta, limone e pistacchio - italian short crust, fluffy lemon and ricotta filling, pistachios a traditional southern italian crostata paired with pistachio crumble. slight change in technique.. the ricotta is blended with an immersion blender to produce a super smooth and more liquidy ricotta. this allows the whipped eggs to keep most of the air and create a fluffier lighter filling. This filling should rise and hold its rise in the oven. traditional methods for smoothing ricotta such as passing through a sieve keep a thicker texture. essential for cannoli, but not for this crostata.

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