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/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/creme-brulee-molecular-gastronomy-style/ http://www.mirauncut.com/creme-brulee-molecular-gastronomy-style/#comments Tue, 02 Feb 2010 20:40:35 +0000 ++Mira++ http://www.mirauncut.com/?p=49 hiya peeps- I'm sure alot of you have heard the term molecular gastronomy,some chefs hate that term. Well, i don't care what you call it, but I love the many possibilities it has opened. I have ordered some chemicals and havebeen toying around with tapioca maltodexrin, what that does is it turns fat based stuff to powder. So, it looks completely different, but when you put it in your mouth it melts and tastes like the stuff you put in, so it invokes the memory of that taste without the visual cues. ]]> http://www.mirauncut.com/creme-brulee-molecular-gastronomy-style/feed/ 11