Man Behind the Chef: Carlsberg and mentos

We all know what happens when you add mentos to diet coke.. but what happens when you add mentos to beer?

Culinary Word of the Day

2008-05-20 Molecular Gastronomy - A branch of food science that focuses on cooking and food preparation (rather than on the chemical makeup of food, as traditional food science tends to do)
2007-10-18 Quince - This yellow-skinned fruit looks and tastes like a cross between an apple and a pear. The hard, yellowish-white flesh is quite dry and has an astringent, tart flavor, which makes it better cooked than raw. Because of its high pectin content, it's particularly popular for use in jams, jellies and preserves.
2007-09-27 Crème Fraîche - Crème Fraîche is a matured, thickened cream with a slightly tangy, nutty flavor and velvety rich texture.
2007-09-10 Tapioca - Tapioca is basically a root starch derived from the cassava, or yuca plant. It's often used to thicken soups and sweeten the flavor of baked goods, and it makes a dandy pudding.
2007-08-29 Sabayon - French for zabaglione, it is one of Italy's great gifts to the rest of the world; zabaglione is an ethereal dessert made by whisking together egg yolks, wine (traditionally marsala) and sugar. This beating is done over simmering water so that the egg yolks cook as they thicken into a light, foamy custard.
2007-08-14 Semifreddo - Italian for "half cold," semifreddo culinarily refers to any of various chilled or partially frozen desserts including cake, ice cream, fruit and custard or whipped cream.
2007-08-03 Gazpachó - A refreshingly cold, uncooked, summertime soup usually made from a puréed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, breadcrumbs, garlic, olive oil, vinegar and sometimes lemon juice.

Man Behind the Chef

Thursday, July 19, 2007

Carlsberg and mentos

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