Oysters with Champagne Foam Molecular Cooking
Oysters with champagne my all time favorite. Seems you can keep the foam in the champagne with some meolecular cooking, have a look at this video.
Oysters with champagne my all time favorite. Seems you can keep the foam in the champagne with some meolecular cooking, have a look at this video.
Flickr
Twitter
RSS
LinkedIn
GoodReads
Last
April 3, 2011 @ 11:38 am
Have you ever thought about including a little bit more than just your articles? I mean, what you say is valuable and everything. Nevertheless think about if you added some great visuals or videos to give your posts more, “pop”! Your content is excellent but with images and video clips, this blog could undeniably be one of the very best in its field. Awesome blog!
April 3, 2011 @ 2:06 pm
When I initially commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I get several emails with the same comment. Is there any way you can remove people from that service? Thank you!
April 11, 2011 @ 9:48 pm
Dear Doc,
Nice job! Two additions:
1. Take a hand towel and wrap it around the cork end of the champagne bottle. Then hold it there with your hand and warm it for 30 seconds or so. You can then gently remove the cork by twisting it with your fingers. That way you don’t look like a jock that just won the World Series and you save all the bubbles for your task.
2. The other point is that there are five different species of oyster. They can all be opened as you demonstrate. But the muscle is called an “adductor” not “abductor.” An adductor pulls together and abductor muscle spreads apart.
The foam idea sounds wonderful. I will try it the very next time I have champagne and oysters. Thank you very much for the demo.
Richard
May 16, 2011 @ 9:32 am
Loved this video, but there is a need to be a little more health conscious.