http://www.mirauncut.com Sat, 04 Feb 2012 18:33:22 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 http://www.mirauncut.com/molecular-gastronomy-olive-oil-powder-tapioca-maltodextrin/ http://www.mirauncut.com/molecular-gastronomy-olive-oil-powder-tapioca-maltodextrin/#comments Thu, 03 Feb 2011 03:17:55 +0000 ++Mira++ http://www.mirauncut.com/?p=669 Trying to deconstruct a vinaigrette? Or maybe just add a little whimsy to a dish? This olive oil powder is perfect for that. Its super easy to make. ]]> http://www.mirauncut.com/molecular-gastronomy-olive-oil-powder-tapioca-maltodextrin/feed/ 14 http://www.mirauncut.com/molecular-gastronomy-banana-jelly-jello-agar-agar/ http://www.mirauncut.com/molecular-gastronomy-banana-jelly-jello-agar-agar/#comments Tue, 04 Jan 2011 02:22:20 +0000 ++Mira++ http://www.mirauncut.com/?p=599 Banana Jelly cylinders made with agar agar & Nutella powder made with tapioca maltodextrin...]]> http://www.mirauncut.com/molecular-gastronomy-banana-jelly-jello-agar-agar/feed/ 24 http://www.mirauncut.com/molecular-gastronomy-nutella-powder-maltodextrin/ http://www.mirauncut.com/molecular-gastronomy-nutella-powder-maltodextrin/#comments Sat, 18 Dec 2010 06:46:52 +0000 ++Mira++ http://www.mirauncut.com/?p=573 Tapioca Maltodextrin is SUPER easy to work with. You just have to understand a couple of main concepts to be successful at creating a powder and not turning it into goo.]]> http://www.mirauncut.com/molecular-gastronomy-nutella-powder-maltodextrin/feed/ 19 http://www.mirauncut.com/molecular-gastronomy-lecithin-lemon-foam-air/ http://www.mirauncut.com/molecular-gastronomy-lecithin-lemon-foam-air/#comments Mon, 30 Aug 2010 18:51:08 +0000 ++Mira++ http://www.mirauncut.com/?p=368 Most chefs use an iSi canister to create foams, but now you can easily make it at home. Top any drink off, or add to any dish. If you happen to have liquid nitrogen on hand, dip some in, and you'll have a crusty outer shell with a foamy soft interior. Now you try it, soy sauce, lime juice, chicken stock, lol, the sky is the limit!]]> http://www.mirauncut.com/molecular-gastronomy-lecithin-lemon-foam-air/feed/ 15 http://www.mirauncut.com/peanut-butter-powder-jelly-noodles/ http://www.mirauncut.com/peanut-butter-powder-jelly-noodles/#comments Sat, 12 Jun 2010 21:17:16 +0000 ++Mira++ http://www.mirauncut.com/?p=230 I wanted to have a play on the traditional peanut butter and jelly, by making it taste exactly like that but look completely different. I figured a noodle inspired dish was the way to go, so strawberry noodles with peanut butter 'parmesan' powder on top. It also plays with the noodles being red like they had marinara in them or something. Maybe i'm stretching. Here we go... ]]> http://www.mirauncut.com/peanut-butter-powder-jelly-noodles/feed/ 19 http://www.mirauncut.com/shrimp-curry-molecular-gastronomy/ http://www.mirauncut.com/shrimp-curry-molecular-gastronomy/#comments Sun, 21 Feb 2010 21:23:59 +0000 ++Mira++ http://www.mirauncut.com/?p=86

I recently ordered some chemicals from l'epicerie. I wanted to play around and decided to do a deconstructed pineapple shrimp curry. Now this dish is still in its early phases (hence why it is under "experimental"), but i wanted to share and maybe get some thoughts on improvement. Some parts were a success and some were duds. Anyways, I started off by making ginger pineapple sheets...]]> http://www.mirauncut.com/shrimp-curry-molecular-gastronomy/feed/ 14